1. Manage the bar

　　 First of all, you must have rich knowledge of wine. Every new employee comes in, you are responsible for training them, and 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.

Usually the shift is between the morning shift and the evening shift. The work of the morning shift and the evening shift is different. The morning shift is usually responsible for the replenishment of drinks, the cleaning of the bar, the opening of the bar, the production of ingredients, etc., while the evening shift As long as they are responsible for the production and supply of drinks and filing work, the foreman of the bar should be responsible for checking the replenishment of the drinks in the morning shift when the shift is transferred, and whether the warehouse is not enough for the goods and whether the early shift should promptly ask the warehouse management staff to report whether there are enough gas cylinders. Very small and many things, usually thinking about this and forgetting that, it is recommended to make an EXCEL form, write all the things to be done every day, check the work to be done on the form before the morning shift and tick it , When the shift is transferred, the foreman of the evening shift will check again and tick and sign. The supervisor is responsible for random checks. If you find a mess, you can find the person who signed it.

2. Night cheating methods and remedies

2.1 Document vulnerabilities

2.11 There is no record of receipt and use of documents. Once lost or there is no responsibility for the document, it cannot be verified. Establish collection records.

2.12 No one checks the number and quantity of the document. After use, if there is no one to check, there will be lucky employees to use such loopholes to cheat, and because there is no one to check and hide the truth, establish a daily review department to check the documents on a daily basis.

2.13 The single foot of the document is irregular. If the document is not regular, it is easy to be corrupted by people who continue to fill in the variety after use, and because there are too many people to take over and cannot be verified, many people will share the consequences. Fill out the wine list as required.

2.2 Waiter cheating

2.21 To borrow drinks, the waiter borrows drinks from familiar bar staff for sale. Bar counter drinks are not loaned out, and offenders are heavily punished.

2.22 For the remaining drinks, the waiter will privately hide the drinks after the guests have checked out and resell them to the guests for profit. After the guests check out, please check by a person above the supervisor level and return the remaining drinks to the bar.

2.23 The waiter stores the wine, and finds someone to sign the remaining wine and store it at the bar for sale on another day. The bar only stores high-end wines, one saves space, and two, so as not to give the service staff an opportunity to take advantage, the supervisor asks the guests to sign and send it to the bar for storage.

2.24 Waiters bring alcohol and cigarettes into the venue privately, and then sell them for profit. Before the employees enter the site, the security and supervisor-level personnel shall conduct inspection and supervision, including the brought-in cigarettes of the same brand as the company.

2.25 Drive up prices, earn price differences, do not send wine lists to customers, and falsely report prices. A wine list or card must be placed at each table, and guests must also leave a wine license after they come.

2.3 Disadvantages of cooperation between waiters and bar counters.

2.31 Using the method of returning the drinks, the bar will use the remaining drinks of the guests to make a second sale with the waiter, and establish a return registration book, and the hall supervisor and the bar supervisor will sign and confirm it together.

2.32 When using expired wine, the bar staff will take out the dated wine and sell it to the waiter. One stores high-end liquors, and the second bar supervisor regularly checks the stored liquors for registration and reporting.

2.33 Borrow the waiter's drinks, and deliberately carry out the policy of "I sell your drinks and you sell" to make profits. The bar manager will conduct a daily inventory of the drinks after the market closes. If it is found to be lacking, it will be supplemented on the day of the company's sales price.

2.34 Blending drinks, blending the remaining open bottles of drinks returned and selling them to the waiter next time, the bar supervisor and the hall supervisor jointly supervising the waiter cannot return the open bottle of alcohol to the bar, and the bar supervisor finds that the winning drink is immediately credited to the account when the market is closed. .

2.35 Items that can be used multiple times or have no account, such as flowers, ice cubes, etc., are directly produced without receipts. The bar supervisor and the hall supervisor often maintain communication and supervision.

2.4 The cooperation of cashiers and waiters.

2.41 Refund of drinks, after the customer pays the bill, if the remaining drinks are not returned to the bar in time, the cashier and the bar will return the drinks to obtain profit. The cashier immediately seals the bill after the customer pays the bill. If it needs to be changed, it must be signed by the supervisor. Subjectively, it must first agree with the hall supervisor and bar supervisor.

2.42 Void the bills, void the bills after the checkout, and use the remaining drinks or other drinks to replace them and return them to the bar to share the profits.

Bar supervisors and hall supervisors supervise and inspect in time.

3 Bar work procedures

3 The pre-opening work procedures and pre-opening work preparation are commonly called "open it". Mainly include cleaning in the bar, picking up goods, replenishing drinks, bar decoration and bartending preparations, etc.

3.1 Cleaning work in the bar.

A. The cleanliness of the bar counter and work table. Bar counters are usually made of marble and hardwood. The surface is smooth. Because every day when guests drink alcohol, a small amount of alcohol will be stained or overturned on its smooth surface to form a little blocky stain, which will harden after a night. When cleaning, first wipe with a wet towel, and then spray the cleaning agent on the surface to wipe until the stains are completely gone. After cleaning, spray wax polish on the surface of the bar counter to protect the smooth surface. The workbench is made of stainless steel, and the surface can be directly scrubbed with detergent or soap powder. After cleaning, it can be dried with a dry towel.

B Clean the refrigerator. In the refrigerator, oily dust masses are often formed at the bottom due to the stacking of canned beverages and food. The mesh compartment will also be drip-shaped and stained due to the overturning of juice and food. The refrigerator must be cleaned thoroughly once about 3 days. From the bottom, the wall to the mesh compartment. First wipe off the stain with a damp cloth and detergent, and then wipe it off with clean water.

C The floor is clean. The floor inside the bar counter is mostly paved with marble or ceramic tiles. Mop the floor several times a day.

D The surface of wine bottles and canned beverages is clean. When bottled wine is sold in bulk or mixed, the remaining liquor on the bottle will make the wine bottle slimy, especially for dessert wines after meals. Due to the high sugar content in the wine, the residual liquor will harden at the mouth of the bottle. Granular; bottled or canned soda beer beverages are dusty due to long-distance transportation and storage. The surface of bottled wine and canned beverages should be wiped clean daily with a wet towel to meet food hygiene standards.

E cup and tools are clean. The cleaning and disinfection of wine glasses and tools should be done in accordance with the regulations. Even unused wine glasses should be re-sterilized every day.

The area outside the F bar counter is cleaned daily in accordance with the restaurant’s cleaning method, and some restaurants are cleaned by public area cleaners or waiters.

3.2 Picking goods.

A Get drinks. Every day, fill in the wine collection form for the number of drinks required by the bar (refer to the bar inventory standard), see the table, and send it to the bar manager for signature (smaller hotels are signed by the catering manager), and take it to the food warehouse to the custodian. Wine delivery. In this work, special attention should be paid to counting the quantity and checking the name when receiving the wine, so as to avoid errors. After receiving the goods, you must sign on the consignee column on the receiving form for verification. The procedures for receiving food (fruits, juices, milk, spices, etc.) are roughly the same as for wines, except that the signature of the executive chef or head chef is required.

B Collar wine glasses and porcelain. Wine glasses and porcelain are easily damaged, so receiving and replenishing them are daily tasks. When you need to receive wine glasses and porcelain, you must fill in the picking list according to the usage specifications, and then take it to the warehouse of the management department to deliver it to the custodian. After you return to the bar, you must clean and disinfect it before using it.

C collar department store. Department stores include a variety of forms (beverage supply list, pick-up list, transfer list, etc.) pens and record books. Cotton fabrics and other supplies. It is generally used once or twice a week. When picking up the department store, you need to fill in the department store picking list and submit it to the bar manager, catering manager and cost accountant to sign before it can be delivered to the warehouse clerk.

3.3 Replenish alcohol.

　　 Sort and pile up the collected drinks, and the ones that need to be refrigerated are like beer. Put juice, etc. in the freezer. Replenishing alcohol must follow the first-in-first-out principle, that is, the first-received alcohol is sold and used first, and the first-stored alcohol in the freezer is sold to the customer first. In order to avoid waste due to overdue storage of drinks. This is especially true for fruit and fruit foods. For example, the shelf life of paper-packaged fresh milk is only a few days, and slight negligence will cause unnecessary waste. This is something the bartender should take seriously.

3.4 Beverage records.

　　 In order to facilitate cost inspections and prevent theft, each bar needs to set up a drink record book called: barbook. The above clearly records the specific figures of the bar's daily inventory, wines, sales, and balances. Each bartender takes out the "beverage record book" to know the number of various drinks in the bar at a glance. The bartender on duty should accurately count the number and record it for inspection by the superior.

3.5 Bar setting.

　　The bar furnishings are mainly the furnishings of bottled wine and the furnishings of wine glasses. There are several principles for the decoration. This is beautiful, attractive, easy to work and professional. The atmosphere and attractiveness of the bar are often concentrated on the display of bottled wine and wine glasses. The furnishings should be shown to the guests to know that this is a bar, a place for drinking and enjoying. The display of bottled wine should be divided into categories, aperitifs, spirits, and dessert wines should be separated; the second is the most expensive and cheap ones, such as dry colors from orchids, which are cheap for dozens of dollars per bottle. , A bottle of thousands of dollars, the two cannot be displayed side by side. There must be a gap between the bottle and the bottle, and suitable wine glasses can be put in to increase the atmosphere and make the guests feel satisfied and enjoy. It is often used "hotel special" to separate the attention and display wine, and place the wine in a place within reach in front of the workbench to facilitate work. Infrequently used wine is placed on a high place on the wine rack to reduce the trouble of taking wine from a high place. Wine glasses can be divided into two types: hanging and display. The hanging glasses are mainly used to decorate the atmosphere of the bar. Generally, they are not used because they are inconvenient to take. If necessary, they should be wiped and used after removal; the glasses placed on the workbench should be used. It is easy to operate. Cups with ice cubes (Colin glass, flat bottom glass) are placed near the ice bucket, wine glasses without ice cubes are placed in other empty spaces, and beer glasses and cocktail glasses can be frozen in the freezer.

3.6 Bartending preparation.

A Take the ice cubes, take out the ice cubes from the ice maker with a bucket, put them into the ice cube pool on the workbench, and fill the ice cubes; if there is no ice cubes, fill the ice cubes with a heat preservation ice bucket, cover them and put them on the lid. On the workbench.

B. Ingredients such as Li Pai Lin Yinshi, chili oil, pepper, salt, sugar, soybean powder, etc., are placed in front of the workbench for preparation. Fresh milk, evaporated milk, pineapple juice, banana juice, etc., open the can and put it in a glass container (you can't open the can and store it in the can, because after the titanium can is opened, the inner wall has water and it is easy to rust and cause the fruit to deteriorate. ), stored in the refrigerator. Orange juice and lemon juice should be diluted first and then poured into a bottle for later use (stored in the refrigerator). Other sodas for bartending should also be placed within reach.

C Fruit decorations, the orange corners are pre-cut and put together with the cherries and placed in a plate for later use, and the surface is sealed with plastic wrap. Take out a small amount of salted olives from the bottle and put them in the cup for later use. Take out the red cherries and rinse them with water and put them in the cup (because the cherries are soaked in sugar water and the surface is too sticky) for later use. Lemon slices and lemon wedges should also be cut and arranged in a plate, sealed with plastic wrap for later use. The above decorations are all placed on the workbench.

D Wine glass. Take the wine glasses to the washroom for disinfection and place them as needed. The tools are placed on the workbench under the napkin, and the measuring cups, bar spoons, and ice tongs should be soaked in clean water. Coasters. Straws, cocktail sticks, and cocktail sticks are also placed in front of the workbench (the straws, cocktail sticks and cocktail sticks can be held in cups).

3.7 Changing the cotton fabric

There are two kinds of cotton fabrics used in 　　 bar. Napkins and towels. Towels are used to clean the wiping table and should be wetted with water; napkins (mirror cloth, mouth cloth) are mainly used for wiping cups. To be useful, it should not get wet. Cotton fabrics can only be used once and washed once, and cannot be used continuously without washing. The dirty cotton fabrics should be sent to the laundry room for replacement every day.

3.8 Engineering maintenance

　　Before opening, check all kinds of electrical appliances, lighting, air-conditioning, audio: all kinds of equipment, refrigerators, ice machines, coffee machines, etc.; all furniture, bar counters, chairs, wallpapers and decorations are damaged. If there is any place that does not meet the requirements of the standard, immediately fill out the engineering maintenance form and submit it to the bar manager for signature and then send it to the engineering department.

3.9 Document Form

　　 Check whether the required documents and forms are complete and sufficient, especially the alcohol supply list and transfer order must be prepared, so as not to affect the business.

4 Bartending service standards

　　In the bar, the guest and the bartender are only separated from the bar, and any movement of the bartender is under the eyes of the guest. Not only should pay attention to the method and steps of the preparation, but also the operating posture and hygiene standards.

4.1 Posture and movement

　　 When bartending, pay attention to the correct posture, don't bend over or squat down. Try to face your guests, be generous, and don't hide. Any indecent posture directly affects the mood of the guests. The movements should be chic, relaxed, natural and accurate, and don't be nervous. When holding the cup with your hands, hold the bottom of the cup, do not hold the top of the cup, let alone touch the mouth of the cup with your fingers. Use all kinds of tools as much as possible during the modulation process, do not use them. In particular, it is not allowed to grab ice cubes by hand and put them in the cup instead of ice tongs. Do not make small movements such as touching your hair, rubbing your eyes, or wiping your face. It is not allowed to comb hair, look in the mirror, make up, etc. in the bar.

4.2 Sequence and time

　　 When preparing the products, pay attention to the order of arrival of the guests, and prepare drinks for the guests who arrive early. The guests who come with us should prepare drinks for the ladies, the elderly, and the children. The time for making any drinks should not be too long, so as not to make the guests impatient. This requires bartenders to practice more often. The movements are quick and skillful when modulating. General fruit juice, soft drinks, mineral water, beer can be completed in one minute; mixed drinks can be completed in minutes to 2 minutes; cocktails including decorations can be completed in 2 minutes to 4 minutes. Sometimes five or six guests order drinks at the same time, and there is no need to panic, but they can agree one by one first, and then make them in order. Be sure to promise your guests, you can’t ignore them and just do it yourself.

4.3 Sanitary Standards

　　You must pay attention to the hygiene standards when mixing in the bar. The water used to dilute the juice and make the beverage should be cold boiled water. If there is no cold boiled water, you can fill the container with ice cubes and pour it into boiling water. Tap water cannot be used directly. Bartenders should wash their hands frequently and keep their hands clean. When preparing alcoholic beverages, hands are sometimes allowed, such as holding lemon slices and making decorations. Any alcohol that has expired and deteriorated is not allowed to be used. The use of rotten fruits and foods is also prohibited. It is necessary to save the shelf life of fresh fruit juice, fresh milk and diluted fruit juice. It is more prone to spoilage in hot weather. For other sanitation standards, please refer to the "Food Sanitation Law of the People's Republic of China."

4.4 Observation, inquiry and good service

Pay attention to the bar counter, and when you see the guests’ drinks are almost finished, ask the guests whether to add another glass; whether the ashtray used by the guest needs to be replaced; whether there are any residues on the bar counter surface, wipe it with a clean wet towel frequently; Pour drinks for the guests; set a fire for the guests when they smoke. Let the guests get various services unknowingly. All in all, good service lies in careful observation and necessary and timely action. Bartending

In the service, because the tastes and drinking methods of customers from different countries are different, some special requirements and special formulas are sometimes put forward. Bartenders and even bar managers may not make them. At this time, you can ask and ask customers how to prepare, and you will get Satisfying result.

4.5 Cleaning the workbench

　　 The workbench is the place where the wine is prepared and served. The location is very small, so you should pay attention to regular cleaning and tidying up. After each brewing, be sure to put the used drinks back to the original position, do not stack them on the workbench, so as not to affect the operation. When pouring wine, drip or accidentally pour on the workbench should be wiped off in time. Wet towels dedicated to cleaning and wiping hands should be folded into a neat square, and should not be caught in a ball.

5 Working procedures in business

　　The working procedures in operation include the procedures of liquor supply and checkout, liquor allocation procedures, bartending operation services, waiter services, etc., which are called operation & service in English.

5.1 For bartending service and hospitality service, please refer to the bar service standards

5.2 Beverage supply procedure

　　Customers order drinks-the bartender or waiter bills-the cashier sets up the account-the bartender prepares the drinks-serves the wine.

A When guests order drinks, the bartenders must be patient and meticulous. Some guests will ask about the quality and origin of the drinks and the content of the cocktail recipes. The bartenders should introduce them simply and clearly, and don’t show impatience. There are also some uninhibited guest-loving bartenders who introduce the varieties. The bartenders must first ask the customers for their favorite flavors before introducing the varieties. If a table has several guests, be sure to mark the drinks ordered by each guest so that the drinks ordered by the guests can be delivered correctly.

B The bartender or waiter bills. The bartender or waiter should repeat the name and number of the drinks ordered by the guests when filling out the drinks supply list to avoid making mistakes. Sometimes in the bar, the wrong drinks are made due to the unclear pronunciation of the guest's speech or the bartender's inattentiveness. So pay special attention to listening to the guests' requirements. A single triplicate for the supply of alcohol and water, and the date and the person who handles it must be clearly written when filling in it. The variety and quantity of drinks, the characteristics or location of the guests, and the special requirements of the guests. Fill it out and deliver it to the cashier.

C. After receiving the supply bill, the cashier must set up the bill immediately, staple the first copy of the supply bill and the bill together, and return the second copy to the bartender after being stamped (it will be sent to the cost accountant after receiving the bar on the same day). The triplets are kept by the bartenders for future reference.

D. Bartenders can only prepare drinks with the second copy of the supply list that has been stamped by the cashier. Bartending without a supply list violates the hotel’s rules and regulations and should not be promoted regardless of the reason. Any liquor that was wasted due to carelessness, mis-adjustment or overturning during the operation needs to fill in a loss form, list the items, specifications, and quantity, and then send it to the bar manager for signature and approval, and then send it to the cost accounting office to verify the account. After preparing the liquor, press Service standards are given to guests.

5.3 Checkout procedure

　　 The guest asks to check out-the bartender or waiter checks the bill-collects cash, credit card or charge-the cashier to check out.

　　 When a guest greets and asks for checkout, the bartender or waiter must respond immediately, and do not keep the guests waiting. Many complaints from guests are caused by the long checkout time. The bartender or waiter needs to check the bill carefully to check whether there is any omission in the quantity and variety of the drinks. This is related to the vital interests of the guest. They must be very careful and careful. After the check is completed, the bill will be given to the guest. After the guest agrees, the bill will be collected. (If it’s a billing slip, the guest who is billing should write the candle name, room number and signature in block letters, and the credit card checkout will be processed according to the machine provided by the bank for rolling and filling the bill), and then hand it over to the cashier for checkout , And hand over the copy of the bill and change to the guest after checkout.

5.4 Alcohol Allocation Procedure

　　In bars, certain varieties of drinks are often sold out due to special business conditions. At this time, if customers order this kind of wine again, if they answer that they are sold out or not, they will be unhappy and affect the bar’s operating income. This requires immediate allocation of the required variety of drinks from other bars. The bar called the in-store allocation of drinks should fill out a triplicate alcohol allocation form, which states the amount and variety of the alcohol to be allocated, and from which bar to which bar, the handler and the recipient shall sign and hand it to the bar manager for signature. The first copy is sent to the Cost Accounting Office, the second copy is kept by the bar that issues drinks for future reference, and the third copy is kept by the bar that accepts drinks.

5.5 Cleaning and replenishment of wine glasses

　　 In the business, it is necessary to collect the empty cups used by the guests in time, and immediately send them to be cleaned and disinfected. Never wait for a group of guests to drink together before accepting the cup. The cleaned and disinfected wine glasses should be immediately retrieved to the bar for future use. In the operation, there must be a dedicated person to continuously transport and replenish wine glasses.

5.6 Cleaning the countertop

　　 Bartenders should pay attention to frequently cleaning the countertop, and put away the empty glasses, straws, and coasters used by the guests on the bar counter. Throw the disposable straws and coasters into the bucket, and send the empty cups to be cleaned. The countertops should be wiped with wet towels frequently, and there should be no traces of dirty water. The empty bottles to be recycled should be put back into the sieve, and the other empty cans should be gently put into the barrel to avoid odors over time. The ashtray used by guests should be replaced frequently and cleaned after replacement. Strictly speaking, there should be no more than two cigarette butts in the ashtray.

5.7 Other

　　 In addition to bartenders, bartenders should maintain an upright posture and stand with their legs apart. Do not sit down or lean against a wall or platform. Take the initiative to talk to the guests, chat to enhance the friendship between the bartender and the guests. Pay more attention to observe whether the decorations are used up, and replenish them in time when they are nearly used up; whether the wine glasses are clean enough for use, sometimes the cups are not clean and stained, so replace them in time.

6 Work procedures after business

　　 The post-opening work procedures include cleaning the bar, completing the daily work report, counting drinks, checking fire hazards, turning off electrical switches, etc.

6.1 Clean up the bar. After the business hours are up, you have to wait for all the guests to leave before you can clean up the bar. It is never allowed to drive guests out. First put away all the dirty wine glasses and send them to the bar for cleaning. You must wait for the cleaning and disinfection to take them back to the bar to complete the task of the day, and you can't put them everywhere. Clean up, otherwise the bar will be full of peculiar smell due to fermentation the next morning. Carefully remove all the displayed wines and put them in the cabinet. The wines used in bulk selling and bartending should be wiped clean with a wet towel before putting them in the cabinet. The fruit decorations should be put back in the refrigerator and sealed with plastic wrap. Any opened can of soda. Beer and other canned beverages (except fruit juice) must be disposed of and cannot be used the next day. After the wine is packed, the wine storage cabinet must be locked to prevent theft. The bar counter, workbench, and pool should be cleaned again. Wipe the bar counter and work table with a wet towel, and the sink should be cleaned with detergent and the receipt form should be clamped and placed in the cabinet.

6.2 The daily work report mainly includes several items, such as daily turnover, number of guests, average consumption, special events and guest complaints. The daily work report is mainly for superiors to grasp the detailed business status and service status of each bar.

6.3 Count the drinks and fill in the drinks record book with the number of drinks sold on the day and the actual number of drinks in the bar. You must be careful in this work, and you are not allowed to falsify, otherwise it will cause a lot of trouble. Especially valuable bottled wine should be accurate to 0.1 bottle.

6.4 Check for fire hazards. After all the cleaning and inventory work is completed, the entire bar must be checked again to see if there are any hidden dangers that may cause fires, especially cigarette butts falling on the carpet. Eliminating the hidden danger of fire is a very important task in the hotel, and every employee must take responsibility.

6.5 Turn off the electrical switch. All electrical switches except the refrigerator must be turned off. Including lighting, coffee machine, coffee stove, draft beer machine, electric mixer. Air conditioning and stereo.

6.6 Finally, pay attention to lock all doors and windows, and then send the day's supply list (second copy), work report, and alcohol transfer list to the bar manager. Usually, the wine picking list can be put into the picking list collection box of the food warehouse in advance after being signed by the bar manager.