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Daily bar management


summary description]

First of all, you must have a wealth of knowledge about beverages. For every new employee who comes in, you must be responsible for training them. You must tell them the reason for everything you ask them to do. For example, replenishing the refrigerator is a simple matter, but you have to let them know that when replenishing the refrigerator, you must remember the location of each bottle of beer, the place of origin of this bottle of beer, in English. In this way, you can quickly know where the customer orders wine, and the same applies to foreign wines. The inventory of alcohol is also very important. Inventory is helpful to find out if someone flies the order, or secretly take the alcohol out or drink it by yourself at work, etc. One of the ways to effectively control costs.



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