Standards that we are proud of…

We always see things through the lens of a customer / member and are proud that we operate to the highest standards:

  1. The bar area
    1. Every night we mop the floor to ensure it is hygienic and non sticky.
    2. Every morning (and throughout the day as required) we sweep the floor to ensure that there are no hazards.
    3. Every night we properly clean the bar surfaces so that it is never sticky.  Throughout the day, we ensure that spilt drinks are cleaned
    4. Behind the bar is our shop window - only things that a customer may wish to buy are on display.  There is no clutter for customers to see or for staff to trip on
    5. The glasses are always polished and where they are stored, always clean
    6. The beer lines are always cleaned to the highest industry standards
  2. The floors
    1. Our floors are hoovered everyday, including the changing rooms. They are deep cleaned on a regular basis
  3. The tables and chairs
    1. Tables are always cleaned throughout the day as required and deep cleaned each evening
    2. Chairs are always tidily located with tables to the planogram for the area (or otherwise for the function)
    3. Empty glasses, food or rubbish of any kind, removed immediately
    4. No magazines are to be on display unless agreed by the manager.  They should be displayed ready for customer use in an uncluttered fashion
  4. The toilets
    1. The toilets are never without toilet roll and are inspected daily to ensure that they are clean and hygeinic
  5. The Princes Suite
    1. The Suite is always presented in a manner such that a potential customer can see the potential added value for their business or function
    2. The floor is swept daily
    3. The tables are cleaned daily and after every function
  6. The main function room (banqueting hall)
    1. The main function room is always presented for the next function or for presentation to a potential customer
    2. The buffet area adjacent must always be clean / hygienic and presented such that a customer could see it as the perfect buffet area
  7. Storage areas:
    1. Princes Suite
      1. must only have coffee station stock or chairs stored (no golf clubs or clutter)
    2. Electrical Cupboard
      1. must only contain stock for the bar or pro shop (no clutter, everything quickly and easily findable)
    3. Behind the bar
      1. admin items to be tidy and to a bare minimum
      2. no clutter
    4. The cellar always hygienic, uncluttered and easy to use
  8. Patios:
    1. Front and back patios to always be cigarette butt free and smoking trays cleared
    2. Furniture must be cleaned and ready for guests.  Regular checks to ensure glasses and food cleared.
  9. The car park
    1. The car park area is the first thing that our customer sees. Any issues / clutter must be raised with the manager immediately
    2. The rubbish area is so tidy that we do not enclose it with doors - it reflects our high standards of cleanliness
    3. The buggy storage areas are customer facing and should also reflect our standards - only items approved by the manager should be stored in the sheds
    1. Buggies are always cleaned of rubbish after every use
    2. Buggies are always charged and ready for use by a customer
    3. Any quality issues with buggies are immediately reported to the manager for action
    4. Buggies are deep cleaned once per week