Assigment* Assigment Location Street Address Street Address Line 2 City State / Province / Region Postal / Zip Code Date of Service* Arrival Time*HH : MM : SS AMPMAM/PM Departuel Time*HH : MM : SS AMPMAM/PM Employee First Name Employee Position Nationality/ethnicityAsianBlack or African-American Native AmericanHispanic AmericansWhiteOther employee Sex*MaleFemaleLGBTG Age (approximate)* Height* Hair color* Body TypeSlenderMediumHeavyStockyMuscularOther Facial Hair?YesNoN/A Eyeglasses?YesNo Number of Each Type of employees on dutyNumber Of EmployeesBar-Back Manager Security / Door AttendantsWaitpersonsHost Enter Other Where you verbal greeted?YesNo If Yes, What was the verbal greeting? How long did it take before being approached? Did the employee introduce himself or herself by name?YesNo Did employee seem pleased to see you?YesNo Demeanor?PleasantAbruptFriendlySurlyCurtRudeOffensiveRushedOverwhelmedBluntOther Did employee show:YesNoEnthusiasmPleasantness/friendliness Courtesy/politeness Overall attitude rating11100 Cleanliness QuestionsYesNoDid all employees have clean clothes/uniform and appear neat?Did all employees’ look clean, neat with hair combed?Was parking lot clean and sufficiently lit?Was entrance clean?Were all tables, floor and the bar kept clean?Were there any offensive odors? (Food, bathroom, etc.)Did you observe anything you would consider unsafe or dangerous? Was the air quality acceptable? (Smoke, etc.)Was there anything unsanitary noticed? Bathroom QuestionsYesNoRestroom Visit: Men’s RoomWas the men's restroom clean of debris and odor free?Did the men's room there adequate supplies in all stalls?In the men's room was everything in working order? Overall Men's Room RatingPoorBelow AverageAverage Above AverageExcellentFlawless Women's Bathroom QuestionsYesNoRestroom Visit: women's RoomWas the women's restroom clean of debris and odor free?Did the women's room there adequate supplies in all stalls?In the women's room was everything in working order? Overall Women's Room RatingPoorBelow AverageAverage Above AverageExcellentFlawlessWhen doing a bar shop, you are permitted to sit at booths or high top tables.You Must Sit or Stand at the bar How many patrons were at the bar at the time of departure? Time Arrived?HH : MM AMPMAM/PM How many patrons were at the bar at the time of arrival ? Time departed?HH : MM AMPMAM/PM Describe patrons' overall mood QuietNoisyHappyJoyfullSociableOther Describe mood in details Describe décor AttractiveRusticQuaintWornOther Describe decor in details Write in detail your first impression upon entering? Did you see any lights off or burned out?YesNo if yes, descript in details Were any patrons complaining?YesNo if yes, describe parton's complaint Was noise level acceptable?YesNo Was room temperature comfortable?YesNo Did ALL employees exhibit proper etiquette?YesNo if no, describe etiquette issues Was there offensive or abusive language between employees or patrons? YesNo if yes, describe the abusive language Did you notice any arguments observed between employees or patrons?YesNo if yes, between whom Did you see any signs of drugs or drug materials?YesNo Was the Manager visible?YesNo if yes, what was the manager doing? Based on this visit would you:YesNoWould you refer this location to friends and family?Would you return as a patron?Would you Post to Facebook Positive Comments?Would you Post to YELP Positive Comments?Would you Post to Google Positive Comments? if any no answer, please describe why Time it took to be greeted by Bartender (in Minutes)? Employee who greeted The time it took to receive an initial order (in Minutes)? The employee who took the order Did Bartender(s) mention drink specials?YesNo Was bartender(s) knowledgeable about drinks/drink menu?YesNo If no, whar was the reason Was the bar well stocked?YesNo Was the bar well stocked?(1)YesNo Did you observe any over/under pouring of liquor observed?YesNo Agents & other Patrons drinks: YesNoWere they served promptly?Were all served as ordered?Was everything properly prepared If bar serve draft beerYesNoWere they served promptly?Was there any “pouring off” of heads?What was the head size on drafts? Glassware:YesNoFresh glasses used for every drinkWas glassware clean? How were drinks measured? What was the average number of seconds used to pour liquor? Did the bartender use scoop to dispense ice?YesNo Did anyone besides bartender(s) pour drinks?YesNo if yes, who else was pouring drinks? Was there a bar-back(s) on duty:YesNo Was the bar-back working and doing an adequate job?YesNo Bartender(s):YesNoWere bartenders smoking on duty?Were they eating on duty?Did you observe any employee drinking liquor or beer?Were all bartenders alert and attentive?Did any bartender talk or text on telephone or cell phone while on duty? Did you observe any employees standing idle?YesNo if yes, to seeing employee idleYesNoWork the bar effectively?Work their assigned station or roamed bar?Clear the bar area promptly after patrons left? Did any Bartender leave the bar at any time?YesNo if yes the Bartender leave the barResponseWhat is (are) employee’s nameHow many times did they leave?In your opinion, was it for good reason?How long were they gone on average? Was the bar ever “completely” unattended?YesNo if yes, “completely” unattended?ResponseWere callback made for drinks?First callback made withinWhat was the average callback for drinks? Were any intoxicated patrons being served?YesNo if yes, cor intoxicated patrons YesNoDid patrons have to ask for refills?id bartender check identification for all patrons under 30 years old?Were all patrons served promptly?Thanked and/or asked to return? Did you feel as if you were treated as a guest?YesNo Rate drink service: PoorBelow AverageAbove Average Excellent FlawlessIf food not offered at sick this section of the report Menus: YesNoAvailable?Clean and in good condition? Did agent have to ask for menu?YesNo Bartender(s) knowledgeable about menu items?YesNo Did Bartender(s) mention food specials?YesNo Foods serviceYesNoPromptly?As ordered?At a satisfactory temperature? Were you pleased with presentation?YesNo Were any additional check building items recommended?YesNo if yes, What was recommended Was place setting correct?YesNo Were utensils clean?YesNo Were condiments offered?YesNo CallbacksYesNoWere callback made for food?First callback made within (5 minutes)First callback made within (10 minutes)First callback made within (15 minutes)First callback made within (longer than 15 minutes)What was the average callback for food? Were plates cleared promptly?YesNo Rate the food: PoorBelow AverageAverage Above AverageExcellent Flawless Were you asked cash or tab?YesNo If tab,CashCredit “Itemized” paper guest check:YesNoWas a guest check placed in front of patrons after each transaction?Was guest check provided without asking?If above question was “NO,” Were you given an itemized guest check after asking for it?Was guest check properly added? How was guest check paid for?CashCredit Did Bartender(s) record ALL transactions immediately after serving patrons?YesNo Did you receive proper change?YesNo Were correct prices charged?YesNo Was register drawer left open at any time?YesNo ALL sales rung separately?YesNo Were any drinks served without being recorded [on register/terminal]?YesNo if yes, how many? Observe “No Sale” rung for no apparent reason?YesNo if yes, who did the no sale Did you observe anything improper with money handling, or recording, except H8?YesNo if yes, what was observed? Did Bartender(s) cash in tips during shift?YesNo Did you observe anything irregular with register?YesNo Was money left on or near the register?YesNo Was tip container near or next to register?YesNo Did bartender(s) handle tip procedure properly?YesNoDescribe all employees you contact with during this visit. Ensure that you document employee in details for example:Name Gender Age Hair ColorHair StyleHair lengthBody BuildList any and all other descriptive details (i.e., moustache, beard, goatee, glasses, clothing, eye color, etc.) Additional Employee(s) Describe what occurred when agents were approached by each of the employees including bartenders, host, servers, security, etc. Greeting(s)Describe each employee's personality, appearance, hygiene and attitude towards agents and patrons Personality / AttitudeDescribe your observation of the restroom, how employees maintained the bar, anything unsanitary, etc. Cleanliness / HygieneWrite a detailed experience of the bar Bar General Write a detailed description of patrons' and agents' drink service Bar Drink ServiceWrite a detailed description of patrons' and agents' food serviceaDescribe in detail what you observed with the handling of money.. Be sure to report on any "no sale" rings, cashing in of tips, non-recorded orders, giveaways, receipts not issued, money/tips left on the register, etc. Food ServiceWrite a detailed description of your observation of the dining area, the table wait, how many tables were filled, etc. Dining – General Table ExperienceWrite as much detailed as you can concerning this visit. You MUST elaborate on all negative answers in this report. Please refer to the “sample report”. Should you need help please call. Please DO NO ASSUME anything you must objective.If there is anything not mentioned above which you observed, describe it in detail here. Remember every question with the astrick needs a written comment.ExanpleAt 00:00 , agents ended observation and departed.Should you have any questions regarding this report, please feel free to contact us at your convenience. Your business is highly appreciated. 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