Are all team members wearing the correct concept uniform?
Do all team members promote the concept?
Are team members following concept specific service cycles?
Do Team members exhibit good knowledge of cocktail specs?
A cocktail off your concept menu will be ordered and audited.
Was the chosen cocktail made in a satisfactory timescale?
Are the concept managers commanding the team effectively?
Is non-effect lighting at the correct level ?
Is the smell (scent marketing) in keeping with the concept?
Are screens/ projectors on and playing correct media?
Is music volume at the correct level and sound ok (treble)?
Is all effect lighting - correct to concept and time?
Is the music policy correct and in keeping with the concept?
Are concept menus out, clean and in good condition?
Is the back bar uncluttered and organised?
Does the back bar promote the concept?
Is the floor dry, clear and free from glass , bottles?
Are fridges full and following concept stocking policy?
Are all tables clean and tidy?
Is the bar top clean and actively being wiped down throughout the evening?
Are team members pro-actively up - selling doubles ?
Are team members actively offering premiums to customers ?
Are there enough team members on and working efficiently ?
Are concept specific targets in place for each team member ?
Is the new shift report being used and followed?
Is the toilet floor clean and dry?
Do the toilets smell ok?
Do all cubicles have toilet roll?
Are all soap dispensers full?
Are all sinks and toilets unblocked ?
Overall we're the toilets satisfactory ?
Are team members reacting to the pod light in a timely fashion?
Are all bookings given a tambourine ?
Are tables set up correctly ?
Are concept cocktails/drinks being served correctly? (Correct vessel)
Are the correct ice buckets in use?
Is the 'concept promoter' item in use? I.e (glow sticks, fans, masks)
Is the 'plus one ' initiative evident and being used?