Do you introduce the work of the water bar?

Bar workflow: 1. Go to work on time and don't be late, provided that you change your uniform.

Check your gfd and mental outlook before going to work.

3. Wear badges, badges and bow ties. Clothes should be neat, leather shoes should be shiny, men's hair should not exceed their ears, and girls' hair should be tied tightly.

4. Know your position and scope of work that day. Do a good job of preparation before business.

It is an important part of normal business to do all the preparations before business.

6. After work, check whether all the equipment works normally, whether the lighting is normal, whether the appliances are in place, do a good job in regional sanitation within the specified time, and check whether all the equipment in the bar is running normally. 7. Count drinks and other items, and check whether the quantity of drinks is the same as yesterday's balance. 8. Check the balance of yesterday's drinks and other drinks, and replenish the supply in time as needed. Issue a picking list according to the business volume of the day. Cut the ingredients and accessories.

9. Clean bar hygiene, such as bar, display cabinet, wine cabinet and workbench. Tools should be arranged reasonably, depending on the actual situation of your station, and can be easily and conveniently taken. Wipe the floor dry, make sure there is no water in the bar, and check if there is any smell. All refer to hygienic operation standards. 10. Pay attention to the cleanliness of all cups and utensils in the bar at any time to ensure cleanliness, integrity and spotless. Prepare all the application tools. 1 1. After all the preparations are completed, smile, hold your head high behind your hands and greet the guests with full spirit. 12. After receiving the bill, read each bill carefully and show it absolutely. If there is any problem, report to the supervisor in time to solve it.

13. Have good cooperation and communication with colleagues to realize accurate and rapid production. In any case, production is the first priority. Bar staff should actively communicate with front-line service personnel, try to understand customers' preferences and feedback, so as to serve customers more thoughtfully.

14, made in strict accordance with the requirements of wine list, with correct materials, accurate dosage and reasonable and beautiful decoration.

15, pay attention to cost control and put an end to waste. Clean the countertop after production and put the used brewing tools back in their original places. 16, check the equipment operation, bar hygiene and raw material supply at any time. Maintain the supply of goods and appliances. 17. Use polite expressions correctly to serve guests or greet bosses and colleagues.

18 Do not attract people who have nothing to do with work into the bar.

19 Don't talk and laugh loudly with other departments, stagger in bars, scratch your nose and do things unrelated to your work.

Don't steal to eat, drink, take or sell company drinks, or commit illegal acts.

2 1. After the work, carefully check the drinks and make an inventory table before coming off work, make a requisition list of the items needed for the next day's business, and check it repeatedly.

22. Check the safety status of power supply and other electrical appliances before coming off work. Lock the display cases, drinks and tools, and check the operation of the equipment again.