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Second Floor Kitchen Bar Service Standards

by Loren Wilson, from the Community

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Use this hospitality checklist to standardize service at a second-floor kitchen bar. It outlines greeter, server, and bartender steps from welcome and seating to beverage recommendations, order timing, and food delivery. Items include menu presentation, SPG status and discounts, VIP club mentions, bar setup, placement of napkins and table settings, quality checks, and closing the check. Timings are specified for drink and food delivery, with prompts to offer refills and complimentary snacks. Ideal for training and audits to deliver consistent guest experience across lunch, dinner, and bar service.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.