Bar Standards Checklist

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Staff & Service

1 of 7

Focuses on employee conduct, training, and service quality.

Uniform Appearance and Cleanliness

Average Table Turnaround Time (minutes)

Greeting Guests Promptly

Customer Feedback regarding service (recent shift)

Adherence to Service Standards (e.g., offering refills, checking on guests)

Team Communication Issues Observed?

Last Service Training Date

Employee Name (for feedback)

Product Knowledge & Preparation

2 of 7

Ensures bartenders are knowledgeable about beverages and preparation is accurate.

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?

What is the recommended temperature for storing white wine?

Explain the difference between a Gin and Vodka Martini.

What is the ABV (Alcohol By Volume) of the house red wine?

Bar Setup & Cleanliness

3 of 7

Covers the physical condition of the bar area and adherence to hygiene standards.

Ice Machine Sanitation Frequency (days)

Glassware Condition - Overall Assessment

Notes on Bar Surface Cleanliness

Floor Cleanliness – Evidence of Spills?

Photograph of Bar Area (Current Condition)

Temperature of Refrigeration Units (°C)

Evidence of Pest Control Measures?

Details of any observed issues and corrective actions taken

Responsible Alcohol Service

4 of 7

Focuses on legal compliance and preventing intoxication and underage drinking.

Staff trained in responsible alcohol service?

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?

What methods are used for age verification?

Procedure for refusing service to intoxicated patrons:

Are intoxicated patrons offered food and non-alcoholic beverages?

Record of any incidents related to underage drinking or over-service (if applicable):

Inventory Management

5 of 7

Addresses stock control, wastage reduction, and accurate ordering.

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

Notes on Recent Stock Issues / Discrepancies

Guest Experience & Ambiance

6 of 7

Covers aspects related to the overall atmosphere and guest satisfaction at the bar.

Average Wait Time for Drinks (minutes)

Music Volume Level

Guest Feedback Summary (recent)

Ambiance Aspects Assessed

Overall Guest Satisfaction (visual assessment)

Specific Requests/Complaints Noted

Point of Sale (POS) & Transactions

7 of 7

Relates to the accuracy and efficiency of bar transactions and payment processing.

Average Transaction Time (seconds)

POS System Version Used

Daily Sales Reconciliation Discrepancy (amount)

Details of any POS system errors or issues encountered today

Cash Drawer Start Amount Verification?

Number of voids processed

Reason for voids

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