Housekeeping General Operational Standards Checklist

• The housekeeping staff was respectful and kept guest corridors quiet at all times. 
•  Staff members were well-groomed and uniformed, and name tags were present.
•  Staff did not eat, drink, smoke, or chew gum.
•  All occupied rooms are serviced twice daily and as and when requested by the guest.
•  Mirrors/pictures were free from dust and smudges.
• All occupied rooms are serviced twice daily and as and when requested by the guest.
•  3 knocks, announce, wait 10 seconds and repeat.
•  If the guest was present, the housekeeper offered to return at a more convenient time for service.
•  When available, the guest’s name was used.
•  “Do Not Disturb” / “DND” cards are strictly respected.
•  A card or silent phone message was provided when a “Do No Disturb” sign was present.
•  Carts were neat and organized; linens and trash not overflowing.
•  All stationery and supplies were restocked to par levels.
•  Carts were stored out of guest’s sight during breaks and at the end of shifts.
•  All Guests acknowledged with eye contact and smile within 10 feet, vacuum was turned off.
•  A polite greeting, offer of assistance, etc. was made within 5 feet. 
•  The staff was able to answer basic questions about the hotel (facilities, services, & hours of operation). 
•  When in service, guest room doors remained closed with a sign on the doorknob or the cart blocked the door.
•  The housekeeper was the last to speak, offer thanks, or offer additional assistance.
• All GuestDefinition of Guest in Hospitality Industry: A guest is the most important person in any business. A... floor corridors are kept clean and tidy.
•  The speed of service adapted to the environment and the needs of the guest.