Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Equipment Review
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All bar fridges operational and between 0-5?
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Bar froster operational and between -10 and -20?
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Glasswashers operational?
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Cellar cooling operational and below 13?
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Was cubed ice machine producing quality ice?
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Was crushed ice machine producing quality ice?
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Were the coffee machine & grinder settings suitable?
Pre Service Audit
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Were fridges fully stocked?
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Were the fridge contents in line with schematics detailed in the bar file?
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Was each fridge professionally and clearly numbered on the unit? (ideally using label maker)
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Ergonomically were fast moving items stored closest to the relevant ice wells
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Were the outside of all fridges clean and polished?
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Was there a designated fridge for fruit and herbs? (not basil)
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Were underneath fridges clean and free from debris?
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Was there evidence of temperatures being checked and being recorded in the bar file?
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Did the dairy fridge contain all available milks (Whole, Semi, Oat, Soya, Almond, etc)
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Was it evident that all open wines had been re-sealed with the LVDV the previous night? (if applicable)
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Were spare LVDV wine stoppers stored neatly in a clearly labelled box? (if applicable)
Ice Machines
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Was the ice machine switched on and in use?
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Was the crushed ice machine clean and in good condition?
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Was an extra large & undamaged ice scoop in use in the ice machine area?
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Was the ice scoop stored in a transparent container containing heavily diluted sanitiser?
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Was there signage emphasising ice scoops must be stored in this fashion?
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Was cubed & crushed ice transported to bars in clean extra-large blue 38ltr rubber tub-trugs?
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Were the handles of rubber tub-trug in good condition?
Briefing & Organisational Aspects
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Was a representative from the bar team present at the AM briefing?
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Were beverage 85/86s communicated effectively to all team members at the briefing?
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Were the 85/86s also detailed on the briefing sheet for the benefit of anyone that didn't make the briefing?
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Were any 85/86s reflected accurately on EPOS?
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Were bar team members allocated specific roles at the AM briefing? E.g. "Jonny is on dispense bar"
Bar Top
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Was the bar top clean and presentable?
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Were their sufficient amounts of drinks menus upright on the bar top?
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Were the menus spaced the same distance apart (equidistant) on the bar top?
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Was there a drinks menu upright on every bar table?
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Were all bar tables cleaned and polished?
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Were bar caddies fully stocked? i.e. correct starws, bev-naps, etc?
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Were black trays available and clean?
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Are the metal bar table bases clean & bar tables & chairs arranged neatly?
Safety, Hygiene & Due-Dilligence
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Was behind the bar free from bar flies?
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Were any open Funkin puree pouches clearly labelled with a sticky rectangular food label?
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Were the 16oz squeezy puree bottles labelled with day dots?
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Was hand-soap available at the designated hand sink?
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Could a member of the bar team detail where the nearest first aid box is?
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Was a high density green chopping board being used to prepare fruit garnishes?
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Was there evidence of back flush of coffee machine with chemical 2/3 times a week?
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Was there a clearly labelled designated stainless steel broken glass bin in use?
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Was the team member able to detail the exact location of the SHIELD diary?
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Was there set up sheets in use and being adhered to?
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Was the bar training and compliance completed? Challenge 25 & Drug policy.
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Was the bar breakdown checklist being adhered to?
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Had the bar break down checklists been signed off as complete by a member of the management team?
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Was an easy-to-follow weekly beautification rota printed and being followed?
Cellar Management
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Were the cellar and other beverage stores secure and locked during service?
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Was the cellar and stores neat, tidy and in a well organised?
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Were the plastic caps from beer kegs all placed in a bin and not just thrown on the cellar floor?
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Was cellar cooling working?
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Was there evidence of stock rotation?
Bar Service
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Were all bar team members carrying the correct equipment i.e. waiters friend/bar blade/2x pens etc?
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Were all FOH team members wearing uniform to brand specification? inclusive of shoes.
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Were radios available for each department & in use? (Kitchen, floor, bar?)
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Were radios/ear-pieces not in use- fully charged & stored neatly?
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Were all male team member well groomed? i.e. facial hair
Station Management & Visuals
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Were ice wells fully iced and compartmentalised effectively?
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Was a specific compartment reserved for open bottles, juices and purees?
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Were 12oz cambro polycarbonate ice scoops in use in the ice wells?
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Were ice scoops sufficient in number? eg if 4 bartenders, were there 4 ice scoops?
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Was the brand specfication condiment dispenser (black and white) in use?
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Was a tomato knife being used to prepare garnishes on each station in use?
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Was citrus fruit fresh, in good condition and cut to brand specification: limes in wedges, lemons in slices?
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Was berried fruit in excellent condition? eg no mould on the berries
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Were all bottles in speed rails arranged in a logical order?
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Were all bottles fitted with healthy medium-speed pourers (including monins)?
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Were ‘bottle jonnys’ in use?
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Were the cubed & crushed ice compartments used for drinks - free from bottles and other bacteria carrying items?
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From guest side of the bar, were cleaning sprays & blue-rolls kept out of the eyeline of all guests?
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Again from guest side of the bar, was any back up stock kept out of the eyeline of all guests?
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Were any other 'eye-sores' like white ice cream tubs kept out of the eyeline of all guests?
Hygiene, Effective Labelling & Good Practice
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Were non-fresh juices being dispensed from colour coded bottles with a relevant day dot?
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Were fresh juice (lemon/lime) dispensed from squeeze bottles with relevant tape & day dot?
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Were fresh eggs being stored in a separate labelled and refrigerated container?
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Were herbs being stored correctly?
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Were prepped/sliced fruit stored correctly in labelled and day-dotted ice cream tubs?
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Was orange juice labelled with a day dot (if opened) and stored in fruit fridge?
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Did team members wash their hands EVERYTIME following cigarette breaks?
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Troughout service, was the bar floor kept free from obstacles & other potential safety hazards?
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Were sanitiser AND steel & glass cleaner (in the correct sprey bottles) present on the bar?
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Did bar sinks contain a colander or a make-shift colander of some description to avoid u-bend blockages?
Coffee Station
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Was the coffee station set-for-success? i.e. detailed mise en place done and all equipment accounted for?
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Did they have sufficient amount of coffee handles fitted with appropriate baskets?
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Were the brand specification tea spoons in use?
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Were the brand specification espresso spoons in use?
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Were the correct latte glasses in use?
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Was the steam wand cleaned immediately after use EVERY time, using the correct cloth?
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Was coffee waste disposed of correctly via knock out draw?
Glassware
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Was brand specification glassware in use throughout the venue?
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Were sufficient amounts of glassware in use?
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Were team members handling glassware correctly i.e. stemware by stem only and non-stemware by the base only?
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Did team members avoid picking up glasses by placing fingers on the insides of the glasses?
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Was the brand specification cuchina 1.2ltr clear water swing-top bottle being used to dispense tap water at tables?
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Was their evidence the glasswasher detergents had been re-filled before service?
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Was all glassware stored on an overhead gantry all clean & free from dust, chips and stains?
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Was all glassware stored on an overhead gantry all clean & free from dust, chips and stains?
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Was glassware stored inverted (upside down) on a black 30/40 black bar service matt?
Drinks Dispense Station
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Was there evidence all black drink trays had been collected & cleaned thoroughly before service?
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Were black drinks trays sufficient in number for a successful service?
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NO TRAY NO WAY! Were black drinks trays used to carry glasses and tea/coffee crockery EVERY time?
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Were runners unloading & loading trays effectively? i.e. loading from the centre, & un-loading from the outside
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Were team members handling glassware correctly throughout service? i.e. stemware by the stem, others by the base?
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Was the check spike used religiously by team member delivering the drinks/900?
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Was 1-ply printer roll in use in the check printer?
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Was the check printer clean and free from dust build up?
Bar Service
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Were guests being greeted by bar team members?
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Were guests at the bar served promptly?
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Were guests that couldn’t be served immediately, acknowledged verbally that they would be served soon?
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Were guests greeted with a big smile and warm personal greeting?
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Were bartenders constantly looking up to ensure all guests were served in the correct order?
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Were all guests thanked sincerely by the bartender when issued with their receipt/change?
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Were cocktails made taste-tested before being strained into the service glass?
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Were wine jiggers stored neatly and all sizes available?
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If guests requested a table for drinks were they still offered a food menu to view?
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At the ordering stage- were recommendations made and alternative brands suggested?
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On completion of the order was the guest asked if they would like to start a bar tab?
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If water was ordered was the bartender asking, Still or Sparkling?
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Was there evidence of effective communication e.g. 'backs' shouts & bar calls being used?
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Were empties (100s) and other debris cleared from the bar tables as soon as guests left & with a sense of urgency?
Drinks Prep & Service
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Were all drinks being made & presented to brand specification? E.g. correct garnish, straw etc
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Was a 25/50 Mezclar Preciso jigger used to serve ALL spirits, even when preparing cocktails?
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Were generic wine 175ml & 250ml wine thimble measures being used to serve wine?
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Was the 1cm window fill level being adhered to for ALL drinks containing cubed ice?
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Were bottles of wine served over the bar presented in company spec wine cooler?
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In the wine coolers were all bottle presented with labels facing forward?
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Was there sufficient bar cocktail equipment in use for a successful service? i.e. not borrowed from other stations.
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Were pints served with an inch of quality ‘head’ foam?
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When preparing cocktails was Clean As You Go being adhered to by all team members without fail?
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Was the straw policy being adhered to?
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Was glassware from the glasswasher polished and left to cool before being put on the back bar?
Wine Service at Restaurant Tables
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Was there evidence the wine was presented to the guest who ordered it?
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Was the correct information given to the guest on presentation? i.e. Producer & Name of the wine
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Was the wine bottle’s closure removed in accordance with our wine training protocol?
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Was a small amount of wine poured for the guest with the server waiting patiently for approval to proceed?
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Was the bottle placed in a wine cooler OR if on the table, close to the host’s glass, label facing them?
Bill Presentation & Till Areas
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Over the bar were all bills presented on a tip tray?
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Were all tip trays clean and available on each station?
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At the presentation stage- were bartenders/servers ready to take card payment with machine if preferred?
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Were bartenders handing change, inclusive of receipts, back to guests in the leather bill wallets?
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Was the area around the EPOS terminal neat and tidy and free from paper-build up & other items?
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Was the bar tab book in good condition & were tab cards accounted for?
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In the till drawer, were notes stored neatly, with the 'queens head in bed'?
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Were all EPOS terminals clean & free from dust build-up, front and back?
Drinks Audit
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Cocktail (Stir) Is it Visually to Spec?<br>
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Taste Good?
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Correct Technique?
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Time to make:
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Additional Comments
Shaken
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Cocktail (Shaken) Is it Visually to Spec?
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Taste Good?
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Correct Technique?
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Time to make:
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Additional Comments
Build In Glass
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Cocktail (Built) Is it visually to Spec?
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Taste Good?
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Correct Technique?
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Time to make:
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Additional Comments
Draught Beer
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Visually to Spec?
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Correct Technique?
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Time to make:
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Additional Comments
Gin & Tonic
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Is it visually to Spec?
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Taste Good?
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Correct Technique?
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Time to make:
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Additional Comments
Coffee
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Is it visually to Spec?
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Taste Good?
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Correct Technique?
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Time to make:
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Additional Comments
Staff Knowledge Evaluation
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List all bottle beers we sell and where they are from?
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What beer do we do on draft and where are they from?
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What is our house pour *spirit* ? Offer an upsell?
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What bottles of Champagne do we sell and how much do they cost?
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Ask bar tender the speck on any house cocktail, inclusive of glassware, sale price and garnish?
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What is the process for taking a room service order, any costs attached?
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When a guest orders a bottle of wine, what must you offer them before pouring?
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Name any classic gin cocktail, including the spec you could offer a guest?
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Explain the waste recording procedure?
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What are specs and why do we have them?
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Why do we have pre shift meetings?
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Random table number query.
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Recommend a dish and drink pairing.
