BAR STANDARDS

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--- STAFF & SERVICE ---
[ ] Uniform Appearance and Cleanliness (Compliant, Needs Improvement, Non-Compliant)
[ ] Average Table Turnaround Time (minutes)
[ ] Greeting Guests Promptly (Always, Frequently, Sometimes, Rarely, Never)
[ ] Customer Feedback regarding service (recent shift)
[ ] Adherence to Service Standards (e.g., offering refills, checking on guests) (Consistent, Generally Compliant, Needs Improvement, Not Observed)
[ ] Team Communication Issues Observed? (Misunderstandings, Lack of Information, None Observed)
[ ] Last Service Training Date
[ ] Employee Name (for feedback)

--- PRODUCT KNOWLEDGE & PREPARATION ---
[ ] Describe the process for making the signature cocktail.
[ ] What is the standard pour size for a single shot of spirits (in ml)?
[ ] Which of the following ingredients are essential for a Margarita? (Tequila, Lime Juice, Orange Liqueur, Simple Syrup, Grenadine)
[ ] What is the recommended temperature for storing white wine? (5-7°C (41-45°F), 10-13°C (50-55°F), 15-18°C (59-64°F), 20-24°C (68-75°F))
[ ] Explain the difference between a Gin and Vodka Martini.
[ ] What is the ABV (Alcohol By Volume) of the house red wine?

--- BAR SETUP & CLEANLINESS ---
[ ] Ice Machine Sanitation Frequency (days)
[ ] Glassware Condition - Overall Assessment (Excellent, Good, Fair, Poor)
[ ] Notes on Bar Surface Cleanliness
[ ] Floor Cleanliness – Evidence of Spills? (Yes, No)
[ ] Photograph of Bar Area (Current Condition)
[ ] Temperature of Refrigeration Units (°C)
[ ] Evidence of Pest Control Measures? (Yes, No)
[ ] Details of any observed issues and corrective actions taken

--- RESPONSIBLE ALCOHOL SERVICE ---
[ ] Staff trained in responsible alcohol service? (Yes, No, Pending)
[ ] Number of staff with responsible service certification:
[ ] Date of last responsible service training for staff:
[ ] Are ID checks consistently performed for patrons appearing under 21? (Always, Often, Sometimes, Rarely, Never)
[ ] What methods are used for age verification? (Photo ID (Driver's License), Passport, Other Government-Issued ID, None)
[ ] Procedure for refusing service to intoxicated patrons:
[ ] Are intoxicated patrons offered food and non-alcoholic beverages? (Always, Often, Sometimes, Rarely, Never)
[ ] Record of any incidents related to underage drinking or over-service (if applicable):

--- INVENTORY MANAGEMENT ---
[ ] Initial Stock Count (Beer)
[ ] Initial Stock Count (Spirits)
[ ] Initial Stock Count (Wine)
[ ] Par Levels (Beer) - Minimum Stock
[ ] Par Levels (Spirits) - Minimum Stock
[ ] Last Inventory Audit Date
[ ] Wastage Rate (Estimated %)
[ ] Stock Rotation Method (FIFO (First In, First Out), FEFO (First Expired, First Out), Other (Specify))
[ ] Notes on Recent Stock Issues / Discrepancies

--- GUEST EXPERIENCE & AMBIANCE ---
[ ] Average Wait Time for Drinks (minutes)
[ ] Music Volume Level (Too Loud, Appropriate, Too Quiet)
[ ] Guest Feedback Summary (recent)
[ ] Ambiance Aspects Assessed (Lighting, Décor, Seating Comfort, Cleanliness, Noise Level)
[ ] Overall Guest Satisfaction (visual assessment) (Excellent, Good, Average, Needs Improvement)
[ ] Specific Requests/Complaints Noted

--- POINT OF SALE (POS) & TRANSACTIONS ---
[ ] Average Transaction Time (seconds)
[ ] POS System Version Used (v1.0, v2.1, v3.5, Other - Specify in Long Text)
[ ] Daily Sales Reconciliation Discrepancy (amount)
[ ] Details of any POS system errors or issues encountered today
[ ] Cash Drawer Start Amount Verification? (Verified and documented, Not verified, Not applicable)
[ ] Number of voids processed
[ ] Reason for voids

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