This service audit checklist helps hospitality teams assess and improve guest experience and operations across the venue. It covers lobby greetings, phone etiquette, uniform and engagement standards, bar techniques and recipes, wine handling, cleanliness, and stock control. Dining room steps of service include menu tours, suggestive selling, timing of drinks and food, table marking, and payment. Back of house items address prep areas, storage, equipment condition, sanitation logs, chemical labeling, and safety. Additional sections review beverage stations, breakrooms, course areas, and management duties such as preshifts, scheduling, compliance, music and lighting, and checklist follow up.
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