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Bartender Service Standards Audit Checklist Template


Used to ensure that bartender service is up to par.

Bartender Audit

  • 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 was knowledgeable of menu items and was able to make suggestions
  • 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 was well groomed, uniformed, and name tag was present