Are team members pro-actively up - selling to doubles?
Are there enough team members on and working efficiently ?
Are team members offering premiums to customers?
Are concept specific targets in place for each team member ?
Is the new shift report being used and followed?
Are tables set up correctly ?
Are concept cocktails/drinks being served correctly? (Correct vessel)
Are the correct ice buckets in use?
Is the plus one initiative evident and being used?
Is the 'concept promoter' item in use? I.e (glow sticks, fans, masks)
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 selected cocktail made in a satisfactory timescale?
Are the concept managers commanding the team effectively?
Is the toilet floor clean and dry?
Do the toilets smell ok?
Do all toilet cubicles have toilet roll?
Are all soap dispensers full?
Are all sinks and toilets unblocked?
Overall we're the toilets satisfactory ?