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 speciality 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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