BAR/IRD CHECKLIST

All the tables / credenzas and chairs with wooden armrest should be sanitized thoroughly with________

A small _________ to be placed to acknowledge the same for the next guest.

MICROS, Ipad, EDP machine should be sanitized with _________

The alcohol display trolley with bottles and humidor (from outside) should be cleaned and sanitized with ________

Garnishes to be prepared _________

Use ___________ chlorine to wash hard shell vegetables like tomatoes, lemon, mint, celery etc.

5. ____________ for nuts to be looked into to offer guest as gratis for e.g., similar to those used in airlines.

Baggage Stool to be cleaned and sanitized after every _________.

Chopping board to be sanitized in food grade chlorine tank at__________

While making sugar syrup / lemon juice equipment should be clean and the pourer for storage should be ____________

Bartender to be wearing disposable _________ when working at bar counter. i.e. making cocktails, cutting garnishes, handling equipment, handling ice

All equipment like coffee machine, ice crusher machine, ice dispenser machine door, induction, gratis containers, cutlery trolley, cookie containers, tea selection box etc. should be sanitized every __________

Staff should sanitize their hands before and after holding any _________

While delivering the orders to the room all elevator buttons and door bells to be pressed using finger knuckles and not__________

Safe distance to be maintained at the time of service and during __________ in the room.

____________ to be carried along at the time of order/request delivery.

In case gratuity is offered, guest to be politely requested to give the same to the_____________

Guests to be requested to leave the clearance __________ their room for the team member to collect

IRD clearance to go to _________straight away.

The amenities kept in the guest room cannot be ________

At the time of delivering the packed order, team member should be wearing face mask, disposable gloves, maintaining ___________