Audit Checklist for Bartender Service Standards

As a bartender, it is important to adhere to high service standards to ensure customer satisfaction and repeat business. To help achieve this, using an audit checklist can be a helpful tool. Here are some elements that could be included in a bartender service standards audit checklist.

• Appearance: Bartenders should maintain a clean and professional appearance, including wearing clean uniforms and having well-groomed hair and nails.
• Greeting: Bartenders should greet customers promptly and warmly, making eye contact and smiling.
• Knowledge: Bartenders should have a thorough knowledge of the menu and be able to answer any questions customers may have.
• Efficiency: Bartenders should work efficiently, taking orders quickly and ensuring drinks are prepared in a timely manner.
• Accuracy: Bartenders should ensure that drinks are prepared accurately according to the customer’s order.
• Presentation: Drinks should be presented in an appealing manner, with appropriate garnishes and glassware.
• Cleanliness: Bartenders should maintain a clean and organized workspace, including wiping down surfaces and cleaning equipment regularly.
• Attitude: Bartenders should maintain a positive attitude, even in challenging situations, and handle customer complaints or concerns with professionalism and empathy.

By incorporating these elements into an audit checklist, bartenders can ensure that they are providing excellent service to their customers and upholding high service standards.

Bartender Service Standards:

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