L&D Visit

Start

Are all the surfaces dry and clean?

Are the menus clean and facing the entrance?

Are the candles clean and situated below the BE AT ONE menu logo?

Are floortenders interacting with the guest?

Are floortenders collecting e-mail?

Is the floor organization (stall and tables) suitable?

Do all trainees have a certification date?

Are all the workbook up to date?

Are there sufficient test and paper work?

Spare key points cards and all manuals on store?

Weekly/Monthly news letter printed?

BE AT ONE shirt in store and clean for trial shift?

Is there a trainee on the bar?

Is the trainee on shift with a trainer

Is appropriate training taking place?

Are waste and promo tabs being used correctly?

Uniform check 50% of staff?

Key points card Knowledge check 50% of staff

Daily pour test sheet up to date?

Check 5 product for day dots! (BOH/FOH)

Check 5 mixes that are made in house!

Is there enough dehydrated fruit cut?

Check a selection of dehydrated and fresh fruits for quality!

Are all decanted spirits and products labeled correctly?

Are all the stations open?

BOH clean and tidy during shift?

Kitchen clean and tidy during shift?

Staff area clean and tidy during shift?

Dehydrator has been cleaned?

Fridges clean and at correct temperature? (3-5 degrees)

Freezer clean and at the correct temperature (0 degrees and below) ?

Stem wear/ glass wear clean?

Are any product 85 or 86?

Check beautification standards!

Are the Bartenders moving with a sense of urgency?

Are the Bartenders using the right technique/equipment/procedure while making the drinks?

Are the bartender giving high5/ handshake when the opportunity present itself?

Whatch 2 Bartenders for 10 mins each, any issue feedback below!

Is the music being played and volume suitable?

Is the moral and energy of the team to company standards?

Is the lighting suitable?

Enough staff on shift for business level or too many?

Are the managers and bartenders aware of any intoxication?

Boston tins, 1/2 tins

Mixing glasses

Bar mats (Havana logo facing guest)

Bar spoons

Peelers<br>

Straw caddys

Strainers

Fine striners

Chopping boards

Muddlers

Ice scoops

Bitter jars

Fruit containers/ Jars

Spindle mixers

Blenders

Floor mats

Guiliottine<br>

Mandolin<br>

Pour spouts

Automizer<br><br>

Juices bottles

Winchester bottles

Ice cream scoops

knives

Wine cooler

Spindle mixers have chains attached?

Fruit cutting sheet and risk assessment displayed and signed (inc. dehydrated)

Electric equipment working and PAT tested?

Finish