What should I do to make a bar in a hotel? How can I do this job well? Introduce it in detail, thank you.

First of all, the cleaning of the bar.

1, bar and workbench are clean. Bars are usually made of marble and hardwood. Smooth surface. Every day, when guests drink water, they will dirty or turn over a small amount of wine on their smooth surfaces, forming punctate stains, which will harden overnight. When cleaning, first wipe it with a wet towel, and then spray it on the surface with detergent until the stain disappears completely. After cleaning, spray wax on the bar surface to protect the smooth surface. The workbench is made of stainless steel, and the surface can be directly scrubbed with detergent or soap powder, and then dried with a dry towel.

2. Clean the refrigerator. In the refrigerator, because of the stacking of canned drinks and food, oily dust blocks often form at the bottom, and water drops and small stains will stick to the net interlayer because of the turnover of juice and food. The refrigerator must be thoroughly cleaned once every three days, from the bottom, the wall to the net interlayer. Scrub the stain with a damp cloth and detergent first, and then wipe it with water.

The ground is clean. The floor in the counter is mostly paved with marble or ceramic tiles. Wipe the floor with a mop many times a day.

The surfaces of wine bottles and canned drinks are clean. When bottled wine is sold in bulk or mixed, the residual white wine in the bottle will make the bottle sticky and slippery, especially the dessert wine. Because of the high sugar content in wine, the remaining liquor will form hard particles at the bottle mouth. Bottled or canned soda beer drinks will be covered with dust due to long-distance transportation, so the surfaces of bottled wine and canned drinks should be wiped clean with wet towels every day to meet food hygiene standards.

5. Clean cups and tools. The cleaning and disinfection of wine glasses and tools should be done according to the regulations. Even if the wine glasses have not been used, they should be disinfected again every day.

6. Clean the place outside the counter every day.

Second, receiving goods.

1, get a drink. Fill in the wine list every day, send it to the manager for signature, and take it to the food warehouse for the keeper to pick up the wine and deliver it. In this work, special attention should be paid to counting the quantity and checking the name when taking drinks to avoid mistakes. After picking up the goods, you should sign the consignee column on the bill of lading for verification. Procedures for selecting food (fruit, juice, milk, spices, etc.). ) It's about the same as taking drinks.

2. Collar wine glasses and porcelain. Wine glasses and porcelain are easily damaged, and collection and replenishment are daily work.

When you need to collect wine glasses and porcelain, you should fill in the requisition form according to the dosage specifications and then take it to the warehouse for delivery. After taking it back to the bar, it should be cleaned and disinfected before use.

3. Lead the department store. Department stores include various forms (wine supply list, bill of lading, transfer list, etc. ) and notebooks. Cotton goods and other supplies. Usually once or twice a week. You need to fill out the department store requisition and submit it to the manager and cost accountant for signature, then you can take it to the department store warehouse and hand it over to the warehouse administrator.

Third, supplement drinks.

The drinks returned by the generals, as well as those that need to be refrigerated, such as beer, are sorted and piled up. Juice, etc. Put it in the refrigerator. Supplementary drinks must follow the principle of first in first out, that is, the drinks collected first are sold first and used first, and the drinks stored in the freezer are sold first to the guests. In order to avoid waste caused by expired storage of beverages. Especially fruit and fruit food. For example, fresh milk in paper packaging has a shelf life of only a few days, and a slight negligence will cause unnecessary waste. This is something that bartenders should take seriously.

Fourth, alcohol records.

In order to check the cost and prevent theft, each bar needs to set up a wine record book called arbook. It clearly records the daily inventory of the bar, the number of drinks taken, the number sold and the specific figures of the balance. Every bartender can know the number of drinks in the bar at a glance as long as he takes out the "wine record book" The bartender on duty should accurately count the number of people and record them for the superior to check.

Fifth, decoration.

Decoration is mainly the decoration of bottled wine and wine glasses. There are several principles in decoration: attractive, attractive, convenient for work and professional. The atmosphere and attraction of bars often focus on the decoration of bottled wine and wine glasses. Decoration should let guests know that this is a bar and a place to drink and enjoy. First, the placement of bottled wine should be classified, and aperitif, spirits and sweet wine should be separated; Second, the most expensive and cheapest are separated, such as dry brandy, which costs tens of dollars a bottle and thousands of dollars a bottle. The two cannot be displayed side by side. There should be a gap between the wine bottles, and appropriate wine glasses can be put in to increase the atmosphere, so that the guests' feelings can be satisfied and enjoyed. Wine is often sold separately from wine on display by "hotel-specific", and placed within reach of the workbench to facilitate work. Unusual wine is placed at the height of the wine rack, which reduces the trouble of taking wine from the height. There are two kinds of wine glasses: hanging and swinging. Hanging wine glasses are mainly used to decorate the atmosphere of bars, and are generally not used because they are inconvenient to hold. If necessary, it should be wiped clean before use. The wine glasses placed on the workbench should be easy to operate. Glasses with ice (Colin cup and flat-bottomed cup) should be placed near the ice bucket, and glasses without ice should be placed in other empty places. Beer glasses and cocktail glasses can be frozen in the refrigerator.

Sixth, prepare to mix wine.

1, take and put the ice cubes, take the ice cubes out of the ice maker with a bucket, put them into the ice cube pool on the workbench, and fill them up; If there is no ice, he can fill the ice bucket with ice, cover it and put it on the workbench.

2. Ingredients such as ritalin, Chili oil, pepper, salt, sugar, cardamom powder, etc. Put them all on the workbench to prepare. Fresh milk, light milk, pineapple juice, pre-fermented juice, etc. After opening, they are packed in glass containers and canned (after opening, they cannot be stored in cans, because the inner wall of titanium cans is easy to rust after opening, which leads to fruit deterioration) and stored in the refrigerator. Orange juice and lemon juice should be diluted first and then poured into bottles for later use (stored in the refrigerator). Other soda for mixing wine should also be placed within reach.

3, fruit ornaments, cut orange corners and cherries in advance, put them on a plate for later use, and seal the surface with plastic wrap. Take a small amount of salt olives from the bottle and put them in a cup for later use. Take out the red cherry, rinse it with clear water and put it in a cup for later use (because the cherry is soaked in sugar water and the surface is too sticky). Lemon slices and lemon wedges should also be cut and put on a plate, sealed with plastic wrap for later use. The decorations above are placed on the workbench.

4. Wine glasses. Take the wine glasses to the clean room for disinfection and put them away when necessary. The tools are placed on the workbench, with napkins at the bottom, measuring cups and ice clips to be soaked in water. Coasters. There are straws, bartenders and cocktail labels on the workbench (straws, bartenders and cocktail labels can be put in cups). Seven, change cotton fabrics, there are two kinds of cotton fabrics used in bars. Napkins and towels. Towels are used to wipe the table, and wet water should be used; Napkins (mirror cloth, oral cloth) are mainly used to wipe cups. Dry, not wet. Cotton fabric can only be washed once, and it can't be used continuously without washing. Send dirty cotton goods to the laundry room every day and change them into clean ones.

Eight, engineering maintenance, carefully check all kinds of electrical appliances, lighting, air conditioning, audio: all kinds of equipment, refrigerators, ice machines, coffee machines, etc. Before business; All the furniture, bars, chairs, wallpaper and decorations were damaged. If there is any place that does not meet the requirements of the standard, it is necessary to fill in the engineering maintenance form immediately and hand it over to the engineering department for signature, and the engineering department will send someone to repair it.

Nine, the official document form. Check whether the required documents and forms are complete and sufficient, especially the liquor supply list and drawing list must be prepared to avoid affecting the business.