Do you rotate your beer stock, both packaged and draught, to ensure you always serve the freshest beer ?

Is your packaged beer stored in a clean, dry, dark, cool area ?

Do you have sufficient inventory?

is your beer stock separated from other food products and in a n odor-free environment?

is your beer stock separated from other food products and in a n odor-free environment?

I your CO2 pressure constantly maintained at 12 to 14 psi at 38*F?

Is your draught beer constantly kept cold, between 36*F and 38*F?

Do you clean your beer lines and faucets thoroughly at least once every two weeks ?

Is your glassware "beer ready" and stored properly?

Do you serve beer ay 38*F and 40*F to ensure the best flavor and aroma?

Are you the "first customer of the day" to check the draught taste?

Do you keep your entire establishment looking and smelling clean and inviting?