Housekeeping General Operational Standards Checklist
- The housekeeping staff was respectful and kept guest corridors quiet at all times.
- Staff members were well-groomed and uniformed, and name tags were present.
- Staff did not eat, drink, smoke, or chew gum.
- All occupied rooms are serviced twice daily and as and when requested by the guest.
- Mirrors/pictures were free from dust and smudges.
- All occupied rooms are serviced twice daily and as and when requested by the guest.
- 3 knocks, announce, wait 10 seconds and repeat.
- If the guest was present, the housekeeper offered to return at a more convenient time for service.
- When available, the guest’s name was used.
- “Do Not Disturb” / “DND” cards are strictly respected.
- A card or silent phone message was provided when a “Do No Disturb” sign was present.
- Carts were neat and organized; linens and trash not overflowing.
- All stationery and supplies were restocked to par levels.
- Carts were stored out of guest’s sight during breaks and at the end of shifts.
- All Guests acknowledged with eye contact and smile within 10 feet, vacuum was turned off.
- A polite greeting, offer of assistance, etc. was made within 5 feet.
- The staff was able to answer basic questions about the hotel (facilities, services, & hours of operation).
- When in service, guest room doors remained closed with a sign on the doorknob or the cart blocked the door.
- The housekeeper was the last to speak, offer thanks, or offer additional assistance.
- All GuestDefinition of Guest in Hospitality Industry: A guest is the most important person in any business. A... floor corridors are kept clean and tidy.
- The speed of service adapted to the environment and the needs of the guest.
