Audit
Checklist for Bartender service standards
- Guest was
acknowledged within 15 seconds at bar counter, 2 minutes at table with a
smile and eye contact.
- Bartender was the first one to
speak and extended a warm greeting.
- Was knowledgeable and able to
explain special drink promotions, menu items,
including all ingredients and preparation.
- Bartender/Server knowledgeable of
menu items and was able to suggest menu items.
- Special requests were met with an
everything is possible attitude.
- Bartender/Server was able to
answer basic questions about the hotel.
- Beverages delivered to tables
within 3 minutes of order, 2 minutes at bar counter (unless a specialty
beverage).
- Beverages were always served from
a service tray unless on the bar counter.
- Beverages were consistent in taste
and appearance and served at appropriate temperature.
- Beverage garnishes were fresh,
consistent and tasted appealing.
- Measuring device was utilized, portion
seemed adequate.
- Wine by the glass was fresh, of
good quality.
- Beverages served consistently in
correct glassware.
- Fresh glasses used or offered for
additional rounds.
- Coasters or napkins were used for
all beverages, unless serving on a tablecloth.
- Bottled wine was presented, guests
were offered a sample and then wine was poured.
- As per hotel policy complimentary snack was
provided.
- Additional beverages offered when
the first beverage was 2/3 empty.
- Ashtrays were cleared after two
filters, new ashtray covered used ashtray.
- Payment was collected within 3
minutes and returned with change within 3 minutes.
- Tables and bar counter was wiped
and bussed within 1 minute at bar counter and 5 minutes at table after
guests departed.
- Staff remained alert during
service, anticipated guest needs, was courteous and articulate.
- The speed of service adapted to
the environment and the needs of the guest.
- Bartender/Server was the last one
to speak (kind comment, invitation to return, etc.) and guest was thanked.
- Staff did not congregate or engage
in personal conversation with other staff, no horseplay.
- Server was the last one to speak
(kind comment, invitation to return, etc.) and thanked the guest.
- Staff well groomed, uniformed,
nametag was present.
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