Conditions and precautions for opening a bar

The place where you must go to open a bar-to manage a bar, first of all, you should have a rich understanding of your own drinks. Every new employee comes in, you should be responsible for training them. Tell them why you let them do everything. For example, it is easy to replenish the refrigerator, but you should let them know that while replenishing the refrigerator, you should remember the location of each beer, the origin of this beer, and English. This way, when guests order wine, you can quickly know where to put it, and so can foreign wine. The inventory of drinks is also very important, which helps to find out whether anyone flies the bill, or secretly takes out the wine, or drinks it at work. One of the ways to effectively control costs.

Usually the shift is between morning shift and night shift, and the work of morning shift and night shift is different. The morning shift is generally responsible for the supplement of drinks, the cleaning of bars, the opening of bars and the production of ingredients. And the night shift is only responsible for the production and supply of drinks and the collection of files. Therefore, the bar foreman is responsible for checking the replenishment of the morning drinks and whether the goods lacking in the warehouse have been reported to the warehouse management personnel in time. For some very small and numerous things, I usually think of this and forget that. It is suggested to make an EXCEL form and write down what you have to do every day. Before the morning shift, check the work to be done on the form and tick it. For shifts, the shift foreman will check it again and tick it, and the supervisor will be responsible for spot checks. If you find any confusion, find the signer.

Cheating at night and its remedial measures

I. Recording loopholes

1. There is no record of file collection.

Once it is lost or has problems, it cannot be verified. Create a collection record.

No one checked the number of documents.

If no one checks it after use, the lucky employees will cheat by taking advantage of this loophole, but they will hide the truth because no one checks it, and set up a daily audit department to check the documents every day.

3. The recorded foot is irregular.

If the documents are not standardized, it is easy for people to continue to fill in the varieties for corruption after use, but too many people can't verify them, so many people share the consequences. Fill in the wine list as required.

Second, the waiter cheated.

1. Borrow drinks

The waiter borrowed wine from the familiar bar staff for sale. Please don't borrow alcohol in the bar, otherwise you will be severely punished.

2. Leftover drinks

The waiter hides the drinks after the guests check out and sells them to the guests for profit. After the guest checks out, please ask the supervisor or above to check and return the remaining drinks to the bar.

3. The waiter kept the wine

Find someone to sign the rest of the drinks, save them at the bar and sell them another day. Only high-grade liquor is stored in the bar, which not only saves space, but also avoids giving the service staff an opportunity. In addition, the supervisor asked the guests to sign and send them to the bar for storage.

The waiter brought drinks and cigarettes into the meeting place privately.

Bring it in, sell it, make a profit. Before entering the site, employees should be inspected and supervised by security guards and supervisors, including cigarettes of the same brand as our company.

5. Raise the price and earn the difference.

Don't send the wine list to the guests and falsely report the price. Every table must have a wine list or a wine card, and guests should also leave a wine card when they come.

Third, the waiter and the bar cheated together.

1. Use returned drinks

The bar will make use of the remaining drinks of the guests to make secondary sales with the waiters, and establish a return register, which will be signed by the lobby supervisor and the bar supervisor.

Step 2 use expired wine

Bar staff will take out expired drinks and sell them to waiters. One stores high-grade liquor, and the other bar supervisor regularly checks liquor and reports it for registration.

Borrow the waiter's drink

Deliberately carry out the policy of "I sell wine and you sell it" to make a profit. After the market is closed, the bar supervisor will count drinks every day. If any missing items are found, they will be filled according to the company's sales price on that day.

mixed drink

Blend the remaining bottles of wine returned and sell them to the waiter next time. The bar supervisor and the lobby supervisor jointly supervise the waiter not to return the bottle to the bar. In addition, the bar supervisor will immediately record the winning drinks when the market closes.

5. Items that can be used many times or have no account.

Such as flowers and ice cubes. All of them are made directly without certificates, and the bar supervisor and the lobby supervisor often keep communication and supervision.

Fourth, cashiers and waiters cheat together.

1. Return the drinks.

After the guest pays the bill, if the remaining drinks are not returned to the bar in time, the cashier and the bar will return the drinks and make a profit. After the guest pays, the cashier will stamp it immediately. If changes are needed, they must be signed by the supervisor. Subjectively, you must first check with the supervisor of the hall and the bar supervisor.

2. Invalid document

After the check-out, the documents will be invalidated, replaced by the remaining drinks or other drinks and returned to the bar to share the profits.

Bar supervisor and lobby supervisor should supervise and inspect in time.

Bar working procedures-working procedures before opening.

Preparation before business is commonly known as "let's go". Mainly cleaning the bar, picking up goods, replenishing drinks, setting the bar, preparing drinks, etc.

(1) Cleaning in the bar.

1, bar and workbench are clean. Bars 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, the surface of the bar should be polished by spraying wax 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 interlayer of the net 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 bar 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. The place outside the bar counter should be cleaned according to the cleaning method of restaurants every day. Some restaurants are made by cleaners or waiters in public areas.

(2) Receiving goods.

1, get a drink. Fill in the wine receipt list according to the required capacity of the bar (refer to the bar inventory standard) every day, look at the table, send it to the bar manager for signature (signed by the manager of the smaller hotel catering department), 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. Food (fruit, juice, milk, spices, etc. ) The receiving procedure is basically the same as receiving wine, except that it needs the signature of the executive chef or chef.

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 of the steward department for delivery. After you get it back, be sure to clean and disinfect it before using it.

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. When picking up a department store, you need to fill in the Department Store Material Requisition and submit it to the bar manager, the food department manager and the cost accountant for signature before you can get it to the department store warehouse and hand it over to the warehouse keeper.

(3) 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.

(4) Alcohol records.

In order to facilitate the cost check and prevent theft, each bar needs to set up a liquor record book, called: b ar book. It clearly records the daily inventory, drinks taken, sales volume and balance of the bar. 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.

(5) Bar decoration.

Bar decoration is mainly the decoration of bottled wine and glass. 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 price line is separated from the cheaper one. For example, the dry color is Landy, and the cheaper one costs tens of dollars and the more expensive one costs thousands of dollars. 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.

(6) preparation of wine mixing.

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 on the workbench, with napkins under them. Measuring cups, bar spoons and ice clips should be soaked in clear water. Coasters. There are straws, bartenders and cocktail labels on the workbench (straws, bartenders and cocktail labels can be put in cups).

(7) change cotton fabrics. There are two kinds of cotton cloth 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. Use it properly and don't get wet. Cotton fabrics can only be used and washed once, and cannot 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 anything does not meet the standard requirements, you should immediately fill in the engineering maintenance form, hand it over to the bar manager for signature, and then send it to the engineering department, which will send someone to repair it.

(9) 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.

Service standard for bartending (reproduced)

In the bar, the guest and the bartender are separated by the bar, and any action of the bartender is under the guest's eyes. Pay attention not only to the methods and steps of modulation, but also to the operating posture and hygiene standards.

(a) posture, action when mixing wine, pay attention to the correct posture, don't bend over or squat down the wine. Try to face the guests, be generous and don't hide it. Any indecent posture directly affects the mood of the guests. The movements should be smart, relaxed, natural and accurate, and don't be nervous. When holding a cup with your hands, you should hold the bottom of the cup, not the top of the cup, and don't touch the mouth of the cup with your fingers. Use all kinds of tools as much as possible in the modulation process, and don't use them. In particular, it is not allowed to grab ice cubes by hand and put them in cups instead of ice clips. Don't touch your hair, rub your eyes and wipe your face. You are also not allowed to comb your hair, look in the mirror or make up in the bar.

(2) Order and time modulation When producing products, we should pay attention to the order of arrival of guests, and prepare drinks for the guests who arrive early first. Guests who get together should prepare drinks for ladies, the elderly and children first. Don't take too long to make any drinks, so as not to make the guests impatient. This requires bartenders to practice more at ordinary times. Quick and skilled modulation. Ordinary fruit juice, soda, mineral water and beer can be drunk in one minute; Mixing drinks can be completed in minutes to 2 minutes; Cocktails including decorations can be finished in 2 to 4 minutes.

Sometimes five or six guests order drinks at the same time, and there is no need to worry. You can say yes one by one and then put them in order. Be sure to promise the guests, but do it yourself.

(3) Hygienic standards When mixing wine in a bar, we must pay attention to the hygienic standards. We should dilute the juice and prepare drinks with cold boiled water. When there is no cold boiled water, we can pour boiled water into a container filled with ice cubes. Can't use tap water directly. Bartenders should always wash their hands and keep them clean. When preparing drinks, you are sometimes allowed to use your hands, such as taking lemon slices as decorations. All expired and deteriorated beverages are not allowed to be used.

Rotting fruit and food are also prohibited. Fresh fruit juice, fresh milk and diluted fruit juice need to be preserved for a long time, because it is easier to deteriorate in hot weather. For other hygiene standards, see the Food Hygiene Law of People's Republic of China (PRC).

(4) Good observation, inquiry and service: pay attention to the bar table, see that the guest's drink is almost finished, and ask the guest if he wants another drink; Whether the ashtray used by the guest needs to be replaced; Whether there is wine residue on the bar surface, always wipe it with a clean wet towel; Often pour wine and water for guests; Light a fire for the guest when he smokes. Let the guests get all kinds of services unconsciously. In a word, excellent service lies in careful observation and taking necessary and timely actions. In the bartending service, due to the different tastes and drinking styles of guests in different countries, sometimes some special requirements and special recipes are put forward, and even the bartenders and bar managers may not necessarily do it. At this time, you can ask the guests how to prepare, and you will get satisfactory results.

(5) Cleaning the workbench The workbench is the place where drinks are prepared and served. The location is very small, so it should be cleaned regularly. Be sure to put the used drinks back in place after each preparation, and don't pile them on the workbench, so as not to affect the operation. When pouring wine, wipe off the dripping or accidentally poured drinks on the workbench in time. Wet towels specially used for cleaning and wiping hands should be folded into neat squares, instead of being caught in a ball.

Working procedures in business

The working procedures in the business include wine supply and checkout procedures, wine blending procedures, wine blending operation services, customer service, etc. , called operation in English. Service. (1) For bartender services and hospitality services, please refer to the Bar Service Standard. (2) Wine supply procedure: guests order drinks-bartenders or waiters settle accounts-cashiers set up accounts-bartenders prepare drinks-supply drinks.

1, when guests order drinks, the bartender should be patient and meticulous, and some guests will ask about the quality and origin of drinks and the formula of cocktails; The bartender should give a brief introduction and never show impatience. There are also some unsuspecting guests who introduce varieties. The bartender must ask the guests' favorite tastes before introducing varieties. If there are several guests at a table, be sure to mark the drinks ordered by each guest, so that the drinks ordered by the guests can be delivered correctly.

2. The bartender or waiter issues the bill. When the bartender or waiter fills in the wine supply list, he should repeat the name and quantity of the wine ordered by the guest to avoid mistakes. Sometimes, in a bar, because the guest's pronunciation is unclear or the bartender doesn't concentrate on hearing wrong, he makes the wrong drink. So pay special attention to the requirements of the guests. Liquor is provided in triplicate, and the date and handlers should be clearly written when filling in. The type and quantity of drinks, the characteristics or location of the guests and the special requirements put forward by the guests. Fill it out and give it to the cashier.

3. The cashier must make a bill immediately after receiving the supply list, nail the first supply list and the bill together, return the second copy to the bartender after stamping (send it to the cost accountant after receiving it on the same day), and keep the third copy by the bartender himself for future reference.

The bartender can only prepare drinks with the second supply form stamped by the cashier. Bartender without a supply list is against the hotel rules and regulations, no matter how good the reason is, it should not be advocated. All drinks that are accidentally spilled or knocked over during the operation need to fill in a loss list, indicating 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 accounts. When the drinks are ready, they will be delivered to the guests according to the service standard.

(3) Check-out procedure: when a guest asks for a check-the bartender or waiter checks the bill-cash, credit card or bill is collected-the cashier checks the bill.

When a guest greets and asks to check out, the bartender or waiter should respond immediately and can't keep the guest waiting. Many guests' complaints are caused by the long checkout time. Bartender or waiter needs to check the bill carefully and check whether there is any omission in the quantity and variety of drinks, which is related to the vital interests of guests. After checking, you must take the bill to the guest, and collect the cash on the bill after the guest approves it (if the bill is signed, the guest who signs the bill should write down the candle name, room number and signature in block letters, and the credit card settlement shall be handled according to the machine provided by the bank), and then pay the cashier to settle the bill, and make a copy of the bill to give change after closing.

(4) Bartender procedures In bars, due to special business conditions, some kinds of drinks are often sold out. At this time, if the guest orders this wine again, if the answer is whether it is sold out or not, it will make the guest unhappy and affect the operating income of the bar. You need to transfer the required wine varieties from other bars immediately. In the bar, the bar named in-store drinks transfer from the bar needs to fill out a drink transfer form in triplicate, indicating the quantity and variety of drinks to be transferred and which bar to transfer from. The handler and receiver should sign and submit them 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 delivers drinks, and the third copy is kept by the bar that accepts drinks.

(V) Cleaning and replenishment of wine glasses In business, empty cups used by guests should be collected in time and sent to cleaning and disinfection immediately. Never wait for a group of guests to finish drinking together. The cleaned and disinfected wine glasses should be taken back to the bar immediately for later use. During the operation, there should be a special person to continuously transport and replenish the wine glasses.

(6) Cleaning the countertop * * The bartender should pay attention to cleaning the countertop frequently and collect the empty cups, straws and coasters used by the guests on the bar. Disposable straws and coasters are thrown into the bucket, and empty cups are sent to be cleaned. The countertop should always be wiped with a wet towel, and no traces of dirty water can be left. Empty bottles to be recycled should be put back into the sieve, and other empty cans and * * should be put into the * * bucket lightly and sent to the * * room in time to avoid odor for a long 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.

(7) In other businesses, except for bartending items, bartenders should maintain an upright posture and stand with their legs apart. Don't sit down or lean against the wall or table. Take the initiative to talk and chat with guests to enhance the friendship between bartenders and guests. Pay more attention to observe whether the decorations are used up, and replenish them in time when they are almost used up; Whether the glass is clean enough, sometimes the glass will be stained if it is not clean, so it should be replaced in time.

After-hours work procedures

After-hours work procedures include cleaning the bar, completing the daily work report, checking drinks, checking fire hazards, and turning off the electrical switch.

(1) Clean the bar. After business hours, you can't start cleaning the bar until all the guests have left. Never allow guests to go out. First, clean up all the dirty wine glasses and send them to the cleaning room. Only after cleaning and disinfection can they return to the bar to complete the task of the day. You can't leave them everywhere. * * bucket to send * * ask empty, clean, otherwise the bar will be full of bad smell because of * * fermentation the next morning. Carefully take out all the displayed drinks and put them in the cupboard. Clean the bottle mouth with a wet towel before putting them in the cupboard. Fruit ornaments should be put back in the refrigerator and sealed with plastic wrap. Any soda that has been opened. Beer and other cans (except fruit juice) should be disposed of completely and cannot be reused the next day. After the drinks are packed, the wine storage cabinet should be locked to prevent theft. The bar, workbench and sink should be cleaned. Wipe the bar and workbench with a wet towel, hold the file form with detergent and put the sink into the cabinet.

(2) Daily work report, mainly including daily turnover, number of guests, average consumption, special events, guest complaints, etc. The daily work report is mainly to let the superior master the detailed operation and service of each bar.

3) Check the drinks, and fill in the drinks record book according to the number of the second supply list and the actual number of drinks in the bar. Be careful not to cheat in this work, otherwise it will cause great trouble. Especially expensive bottled wine should be accurate to 0. 1 bottle.

(4) check the fire hazards. After all the cleaning and counting work is completed, the whole bar should be inspected to see if there are any hidden dangers that may cause fire, especially cigarette butts falling on the carpet. Eliminating fire hazards is a very important job of the hotel, and every employee should bear the responsibility.

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

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