Guests form an opinion of a venue fast. A tacky floor by the taps, a bathroom that smells of last night, or empties still sitting on the deck tells them more than the menu does.
The hard part is the gap between close and open. Bars and pubs often shut well after midnight and need to be ready again by lunch. A cleaner who follows an office checklist will vacuum the obvious spots and miss what venues actually struggle with: sticky residue under bar stools, spilt drinks on outdoor decking, the corridor to the coolroom and the staff toilets out the back.
When that happens, the cost lands on you: opening staff mop before they set tables, and your duty manager checks someone else's work.