Bartender Audit - duplicate

• Conducted on

  Date

• Prepared by

• Location
  Address

• Takes ticket and places it in prep area in orginized fashion

  Yes

  No

  N/A

• Chooses a clean blemish free glass

  Yes

  No

  N/A

• Rim is prepared by spraying glass and pouring crystals onto glass with spoon

  Yes

  No

  N/A

• Rim is no wider then 3”

  Yes

  No

  N/A

• Glass is placed in prep area to the right of small shaker

  Yes

  No

  N/A

• Drinks are placed in order of drink ticket: (TICKET: top-to-bottom = DRINKS: left-to-right)

  Yes

  No

  N/A

• Measures all ingredients properly using Jigger(please confirm measurements with spec sheet)Not under or over pouring

  Yes

  No

  N/A

• All ingredients are correct

  Yes

  No

  N/A

• Drinks are built in small shaker without ice(ice must be added last)

  Yes

  No

  N/A

• Bartender adds FULL scoop ice in small shaker and glass at same time

  Yes

  No

  N/A

• Glass and shaker filled to tops with ice(not below/short)

  Yes

  No

  N/A

• Bartender tops small shaker with large shaker and shakes for 6 seconds

  Yes

  No

  N/A

• Shakes vigorously(end to end, NOT casually “sloshing”)

  Yes

  No

  N/A

• Bartender holds large side of shaker and twist off small side placing on rim of sink(not thrown into dum sink)

  Yes

  No

  N/A

• Drink is double strained with coco strainer

  Yes

  No

  N/A

• Remains(ice) dumped in sink and large shaker placed on rim of sink(not thrown in dump sink)

  Yes

  No

  N/A

• Proper bitters are sprayed on top

  Yes

  No

  N/A

• Lime+Proper garnish added

  Yes

  No

  N/A

• Lime is fresh, properly cut, shows no blemishes

  Yes

  No

  N/A

• Lime, Rim and straw(upon request or with frozen) are all grouped together.

  Yes

  No

  N/A

• Drink is served with coaster/Bev napkin

  Yes

  No

  N/A

• Take photo of drinks

  Media

• Bartender immediately rinses shakers/strainers and resets bar properly

  Yes

  No

  N/A

• Bartender was engaged with guest and smiled throughout process

  Yes

  No

  N/A

Bar set-up

• All surfaces are clean, free of debris, not sticky

  Yes

  No

  N/A

• All menu spirits are placed in well in order of menu (top-to-bottom=left-to-right) with Jose Cuervo first bottle on left end

  Yes

  No

  N/A

• Far right end should be in the following order fro left to right Ancho Reyes, Orgeat, Cointreau with Cointreau at far right end

  Yes

  No

  N/A

• Shakers are set in order on left end of prep area with large shaker nearest guest and small shaker in front of it nearest bartender

  Yes

  No

  N/A

• Measuring jigger is set read in prep area

  Yes

  No

  N/A

• All bitter spray are placed toward right side on top of bar near prep area

  Yes

  No

  N/A

• All three Garnishes are set on bar top in following order: Hibiscus, Chilis, Limes

  Yes

  No

  N/A

• Tongs are placed near garnishes

  Yes

  No

  N/A

• All rims are set up in visually pleasant manner with a spoon nearby

  Yes

  No

  N/A

• Caddie at bar stocked properly with straws and coasters/Bev napkins

  Yes

  No

  N/A

• Yes

  No

  N/A