NE/M Botanist Bar Audit

Are all Ice Machines Clean and operational? (Filters, run off trays, dispense) If no, attach trail task of last ice machine cleaning sign off.

Are Ice scoops stored hygienically in blue holder with fresh sanitiser?

Are all Gas Canisters strapped up, in a cage or laid flat? If no, attach previous nights breakdown trail task.

Are fob chambers visibly clean? If no, attach trail task of last line clean + ppe usage.

Is cellar/BOH free of incorrectly stored chemicals?

Has the previous day's AM and PM due diligence been completed correctly? If no, attach trail task and photo proof.

Have the previous 2 days of pour tests been filled out correctly, in line with rota on fourth? (Out of 50 on each hand, every value inputted, pass score of 90) If no, attach trail task.

Are all bar invoices either attached to invoice clipboard or stored in organised folder in the office?

Are all dehydrated items available or in the dehydrator? As well as prepped correctly (Pink GF Wedges, Oranges Wheels, Lemon Wheels, Apple Slices)

Are Ice Blocks and Sphere's available or in the freezer? Is Dry Ice available too?

Are all straws on the bar paper? If no, bin plastic straws.

Are NA skewers available on the bar?

Are all Cocktails/G&T’s/Wine/Beer menu items 68 on the till?

Are all speed pourer's the correct type? (spill stop)

Are all bottom shelves free of glassware?

Can all on-shift bar team members quote the company ethos?

Are all on-shift bar team in correct uniform?(Cream botanist T-shirt, full apron for bartenders and half apron for barbacks) If no, send off shift to source correct uniform.

Are all on-shift bartender's on full marks? If no, send off shift to source missing items if possible.

Blind pour test a bartender, max 3 attempts. Record all attempts on trail and attach.