What are the common problems in bar management?

First of all, you should enrich your knowledge of wine. Every new employee comes in, you are responsible for training. 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 during office hours. One of the ways to effectively control costs. \x0d\ Normally, the shift is between the morning shift and the night shift, and the work of the morning shift and the night shift is different. The morning shift is generally responsible for wine replenishment, bar cleaning, bar opening and ingredient making. The night shift is only responsible for the production, supply and file collection of drinks, so the bar foreman is responsible for checking the replenishment of drinks in the early shift when the shift is over, and whether the goods with insufficient warehouse are reported to the warehouse management personnel in time, including whether the gas cylinders are enough. 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. \x0d\ Cheating methods and remedies at night 1. Document vulnerability 1. There are no records in the document collection. Those who are not responsible for the loss or problem cannot be verified. Create a collection record. No one checked the number of documents. If it is found that no one checks it after use, employees who are lucky will take advantage of such loopholes to cheat, and because no one checks it, they will hide the truth. A daily audit department will be established to check documents every day. 3. Irregular documents that are well documented are easily corrupted by those who continue to fill in the variety after use, but because there are too many people who take over \x0d\ there is no way to verify them, many people share the consequences. Fill in the wine list as required. Second, the waiter cheated 1. The waiter borrows drinks from the familiar bar staff for sale. Please don't borrow alcohol in the bar, otherwise you will be severely punished. 2. The remaining wine waiter will keep the wine after the guests check out and sell it to the guests for profit. After the guest checks out, please ask someone above the supervisor level to check out \x0d\ return the remaining drinks to the bar. The waiter saves the wine, and the rest of the wine is signed and stored in the bar, and then sold another day. Only high-grade liquor is stored in the bar to save space. Second, it will not give service personnel an opportunity. In addition, the supervisor will ask the guests to sign and send them to the bar for storage. The waiter brings drinks and cigarettes to the market privately, and then sells them for 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. Drive up 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 the method of returning the remaining drinks of the guests to make secondary sales with the waiters, and establish a return register, which shall be signed by the lobby manager \x0d\ and the bar supervisor * * *. 2. Use the expired bar staff to take out the wine that has been stored for a date and sell it to the waiter. One stores high-grade liquor, and two bar supervisors \x0d\ regularly check the stored liquor and make registration and report. 3. Borrow the waiter's drinks and deliberately implement the policy of "I sell the wine and you sell it" to make a profit. After the market is closed, the bar supervisor will count drinks every day. If \x0d\ is found to be missing, it will be replenished according to the company's sales price on the same day. 4. Blending drinks: Blend the returned remaining open bottles of drinks and sell them to the waiter next time. The bar supervisor and the lobby supervisor jointly supervise the service \x0d\ and the staff cannot return the opened drinks to the bar. In addition, the bar supervisor will record the winning drinks immediately when taking stock. 5. Items that can be used for many times or have no account, such as flowers and ice cubes, are made directly without documents, and the bar supervisor and the lobby supervisor often keep communication and supervision. Fourth, cashiers and waiters cheat together. 1. Refund of drinks If the remaining drinks are not returned to the bar in time after the guest pays the bill, 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 obtain the facts with the supervisor of the hall \x0d\ the supervisor of the bar. 2. After checkout, void the documents, replace them with the remaining drinks or other drinks and return them to the bar to share the profits. \x0d\ The bar supervisor and lobby supervisor shall supervise and inspect in time. \x0d\\x0d\2 Bar management teaches you several tricks \x0d\ bar working procedures \x0d\ pre-business working procedures. Preparation before business, commonly known as "opening". Mainly the cleaning work of the bar, picking up goods, replenishing drinks, setting up the bar, preparing for bartending, etc. \x0d\ (1) Cleaning work in the bar. \x0d\ 1。 Cleaning of bars and workstations. Bars Bars are usually made of marble and hardwood. Smooth surface. Every day, when guests \x0d\ drink water, they will dirty or spill a little wine on their smooth surfaces, resulting in spot-like stains, which will harden overnight. When cleaning, first wipe them with a wet towel, and then spray them with detergent until the stains completely disappear. After cleaning, wax should be sprayed on the surface of the rod \x0d\ 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, dry with a dry towel. \x0d\2。 Clean the refrigerator. In the refrigerator, because canned drinks and food are piled up, oily dust blocks often form at the bottom, and the grid will also be \x0d\ because fruit juice and food are stuck upside down with water drops and small stains, so the refrigerator must be thoroughly cleaned once every three days, from the bottom to the grid. Scrub the stain with a damp cloth and detergent first, and then wipe it with water. \x0d\3。 Clean the floor. The floor in the bar is mostly paved with marble or ceramic tiles. Wipe the floor with a mop many times a day. \x0d\4。 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 \x0d\ 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 beer drinks containing steam and water are covered with dust due to long-distance transportation and storage. The surface of bottled wine and canned drinks should be wiped clean with a wet towel every day to meet the food hygiene standards. \x0d\5。 Clean cups and tools. The cleaning and disinfection of wine glasses and tools should be done according to the regulations, even if the unused wine glasses are disinfected again every day. \x0d\6。 The place outside the bar counter is cleaned every day according to the cleaning method of restaurants, and some restaurants are made by cleaners or waiters in public areas. \x0d\ (2) Receiving goods. \x0d\ 1, get a drink. Fill in the number of drinks required by the bar every day (according to the bar inventory standard), as shown in table \x0d\, and send it to the bar manager for signature (for smaller hotels, the manager of the food and beverage department will sign it), and then take it to the food warehouse for the keeper to pick up the drinks and send them to \x0d\. 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 confirmation. Procedures for selecting food (fruit, juice, milk, spices, etc.). ) It's basically the same as taking drinks, 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. \x0d\ 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. \x0d\ You should clean and disinfect the bar before using it. \x0d\3。 Lead the department store. Department stores include various forms (wine supply list, bill of lading, transfer list, etc. ) and notebooks. Goods such as cotton goods. Usually once or twice a week. When picking up the department store, you need to fill in the Department Store Material Requisition and submit it to the bar manager, catering manager and cost accountant for signature before you can get it to the department store for delivery. \x0d\ (3) Supplementary drinks. \x0d\ Stack the beverages returned by the generals in categories, and those that need to be refrigerated, such as beer. Juice, etc. Put it in the refrigerator. Supplementary drinks must follow the principle of \x0d\ 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 overdue storage of \x0d\ beverages. Especially fruit and fruit food. For example, the shelf life of fresh milk in paper packaging is only \x0d\ days, and a slight negligence will cause unnecessary waste. This is something that bartenders should take seriously. \x0d\ (4) Alcohol records. \x0d\ In order to facilitate cost inspection and prevent theft, each bar needs to set up a liquor record book, which is called: b \x0d\ar book. 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 clear the number of points \x0d\ record it for the superior to check. (5) Bar decoration. \x0d\ Bar decoration is mainly the decoration of bottled wine and wine glasses. There are several principles in decoration, namely, elegant appearance, attractiveness, convenient work and strong professionalism. The atmosphere and attraction of bars often focus on the decoration of bottled wine and wine glasses. The decoration should be given to the guests, who will know at a glance that this is a bar \x0d\ a place to enjoy drinking. First, the placement of bottled wine should be classified, and aperitif, spirits and dessert wine should be separated; Second, the most expensive price line is separated from the cheap one. For example, the dry color is Landy's, the cheap one is tens of dollars a bottle, the expensive one is several tricks, and the heavy one is several thousand 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. "Hotel-only" is often used to sell wine separately from displaying wine. \x0d\ Put it in front of the workbench where it is within reach, so as 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 is mainly used to decorate the atmosphere of the bar, and it is generally not used. Because it is inconvenient to hold, it must be wiped clean when necessary. The wine glasses placed on the workbench should be easy to operate. Glasses with ice (Colin cup, flat \x0d\ bottom cup) should be placed near the ice bucket, and glasses without ice should be placed in other spaces. Beer glasses and cocktail glasses can be frozen in the refrigerator. \x0d\ (6) Preparation of wine mixing. \x0d\ 1。 Take and put 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; There is no ice. His ice bucket can hold ice, cover it and put it on the workbench. \x0d\2。 Ingredients such as ritalin, Chili oil, pepper, salt, sugar, cardamom powder, etc. Placed in the workbench, used to prepare fresh milk, weak milk, pineapple juice and pre-fermented juice. After opening, put it in a glass container (it can't be stored in a can after opening, because the inner wall of a titanium can is easy to get wet and rust) and put it in a refrigerator for storage. Orange juice and lemon juice should be diluted first and then poured into bottles for later use (stored in the refrigerator). Other \x0d\ used for wine mixing should also be placed within reach. \x0d\3。 Fruit ornaments, cut orange corners in advance and put them together with cherries. They are put on a plate for later use, and the surface is sealed 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 above decorations should be placed on the workbench. \x0d\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. Straws, bartenders and cocktail labels are also placed on the workbench (straws, bartenders and cocktail labels can be placed in cups). \x0d\ (7) Change cotton goods. There are two kinds of cotton cloth used in bars. Napkins and towels. Towels are used to wipe the table, and wet water is needed. Napkins (mirror cloth, oral cloth) are mainly used to wipe cups. Use it properly and don't get wet. Cotton cloth can only be cleaned once \x0d\ once, and it cannot be used continuously without cleaning. Send dirty cotton goods to the laundry room every day and change them into clean ones. \x0d\ (8) Engineering maintenance, carefully check all kinds of electrical appliances, lighting, air conditioning, audio: all kinds of equipment, refrigerators, \x0d\ ice machines, coffee machines, etc. Before opening; All the furniture, bars, chairs, wallpaper and decorations were damaged. If there is any \x0d\ that does not meet the standard requirements, you should immediately fill in the engineering maintenance form, and send it to the engineering department after being signed by the bar manager, and the engineering department will send someone to repair it. \x0d\ (9) Document form. Check whether the required documents and forms are complete and sufficient, especially the wine supply list and the dispensing list, so as not to affect the business. Bartender service standard (reproduced) In a 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. \x0d\ (1) posture and movements \x0d\ Pay attention to the correct posture when mixing wine, and don't bend over or squat. Try to face the guests, be generous and don't hide it. Any indecent gesture will directly affect the guest's \x0d\. The movements should be smart, relaxed, natural and accurate, and don't be nervous. When holding a cup with your hands, hold the bottom of the cup, not the top, and don't touch the mouth of the cup with your fingers. Use all kinds of tools and 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. \x0d\ (II) Sequence and time \x0d\ When preparing products, pay attention to the arrival sequence of the guests, and prepare drinks for the guests who arrive early first. Guests who get together should prepare drinks for the ladies, the elderly \x0d\ the 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. \x0d\ Sometimes five or six guests order drinks at the same time, so there is no need to worry. You can say yes one by one, and then come in order. Be sure to \x0d\x0d\ 5 teach you a few tricks of bar management \ x0d \ for the guests. \x0d\ (4) Procedures for mixing drinks \x0d\ In bars, some kinds of drinks are often sold out due to special business conditions. At this time, if the guests order this kind of wine again, \x0d\ if they answer whether it is sold out or not, they will be unhappy and affect the operating income of the bar. You \x0d\ to adjust the required wine varieties from other bars immediately. In the bar, the bar named in-store bar transfer needs to fill out a wine transfer form in triplicate, indicating the quantity and variety of the transferred wine and the bar from which it was transferred. 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 receives drinks. \x0d\ (5) Cleaning and replenishment of wine glasses \x0d\ Empty glasses used by guests should be collected in time during business hours and sent to be cleaned and disinfected immediately. Never wait for a group of guests to finish drinking. 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 transport \x0d\ and replenish the wine glasses. \x0d\ (6) Cleaning the countertop ** \x0d\ The bartender should pay attention to cleaning the countertop frequently and take away 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 for cleaning. 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 cigarettes in the ashtray. \x0d\ (7) In other \x0d\ businesses, bartenders should keep an upright posture and stand with their legs apart, except for mixing wine and taking things. Don't sit down or * wall, * \x0d\ 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-business work procedures The after-business work procedures include cleaning the bar, completing the daily work report, checking drinks, checking fire hazards, and \x0d\ turning off the switch of electrical equipment. \x0d\ (1) Clean up the bar. After business hours, you can't start cleaning the bar until all the guests have left. Never kick the guests out. Put away all the dirty wine glasses and send them to the cleaning room first. Only after cleaning and disinfection can they return to the bar and finish the day's work. You can't leave them everywhere. * * The bucket should be emptied \x0d\ and cleaned, otherwise the bar will be full of peculiar smell due to * * fermentation in the morning. Carefully take out all the displayed drinks \x0d\ 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 \x0d\ other cans of drinks (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. \x0d\ (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. \x0d\ 3) Count drinks, and fill in the wine record book according to the quantity 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. \x0d\ (4) Check fire hazards. After all the cleaning \x0d\ 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, \x0d\ every employee should take responsibility. \x0d\ (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 \x0d\ electric mixer. Air conditioning and stereo. \x0d\ (6) Finally, pay attention to lock all the doors and windows, and then send the supply list (the second copy), work report and wine preparation list to the bar manager. Usually, after the wine requisition is signed by the bar manager, it can be put into the collection box of the food warehouse in advance. ...