20 GOOD HABITS March 24

Are gin bottles refilled behind the bar?

Is all gin in the speed-rail with nice labelling?

Does the bar have all garnishes in vintage barware (not crockery) and it's clean & tidy (no dead herbs etc)?

Is cling film been removed from all bar garnishes, bar back bottles and taps?

Are tables set with clean glasses, menus, postcards, candles if at night?

Are the water bottles and glasses free of hard water stains?

Are the chairs clean and wiped down?

Are the external windows and doors clean?

Are bar menus clean?

Are table menus clean?

Are menus on the menu stand clean ?

Are outside waiter stations set and ready?

Are outside tables clean and set as per photobook? (including ashtrays)

Menus outside set if sunny?

Are all plants alive?

Do all tables have flowers on?

Are plants clear of rubbish, fag butts?

Is Bomboloni availabe?

Is Vegan gnocchi and vegan chicken available?

Are juices and smoothies available?

Ask staff member. Do they know where the staff eating and smoking areas are?

Are the toilets clean and stocked?

Are the back bars free from junk and clutter?

Are customer areas free from junk? (no invoices/coats/ bags lying around?)

Are stations free from junk?

Is the "managers table" clean, clear and with one laptop only?

Is kitchen pass clean and clear of clutter ?

Are all staff and chefs in full uniform?

Are all FOH staff wearing new aprons ?

Are all fire exits clear?

Is staff room tidy?

Does the site have enough glassware?

Are deliveries being put away (not dumped in the bar)?

Is the die diligence book being filled in for kitchen and FOH opening and closing?

Is your CPL percentage above 95%

Is the stockholding of food, drinks and consumables reasonable. No excess stock being stored?

Is drinks stock completed weekly?

Is food stock completed weekly?

Are all lightbulbs working?

Is all essential kit working?

Are all maintenance issues on To-Do list?

Pasta boiler off? (Before 11am)

Is water being placed on tables when guests are seated?