Bar process, service process, service spoken language.

The service process is divided into: welcome service, ordering wine for guests, mixing wine for guests, delivering wine to guests, inspecting wine for guests, bottle opening and pouring wine services, and checkout service for guests.

Welcome service

Greetings.

When guests arrive at the bar, the waiter should proactively and enthusiastically greet polite greetings such as "Hello" and "Good evening" language.

Seating service

Guide guests to their favorite seats. A single guest likes to sit on a bar chair in front of the bar. For two or more guests, the waiter can lead them to sit at a small round table and assist in pulling out the chairs and follow the principle of ladies first.

Order wine for the guest

The waiter should hand over the drink order immediately after the guest is seated. After waiting for a while, the waiter or waiter will ask the guest what kind of drink he likes to drink. The waiter should introduce the types of drinks and cocktails to the guests and patiently answer the guests' questions. After placing the order, the waiter must repeat the name and quantity of the drinks ordered to the guest to obtain confirmation to avoid mistakes. Cocktail Club

Mixing drinks for guests

◆ After receiving the order, the bartender must mix the drinks promptly and pay attention to the following matters:

◆ Mixing When drinking, you should pay attention to correct posture, smooth and natural movements.

◆ When mixing drinks, the bartender should always face the guests. When going to the display cabinet to get the drinks, he should turn sideways instead of turning around, otherwise it will be considered impolite.

◆ Prepare strictly according to the recipe requirements. If the drink ordered by the guest is not on the drink list, the guest should be consulted to decide whether it is needed.

◆ Bartenders must operate according to regulations when mixing drinks.

◆ The prepared wine should be poured into the cup as soon as possible. For the guests at the bar, the cup should be full, and for other guests, the cup should be 80% full.

◆ Keep the bar and operating table clean at all times. Used wine bottles should be returned to their original places in time, and bartending tools should be cleaned in time.

◆ When the drink in the glass of the guest at the bar is less than 1/3, the bartender can suggest the guest to have another drink to promote sales.

◆ Master the time for preparing various drinks and do not keep guests waiting

Serve guests with wine

When serving wine to guests, waiters should pay attention to The following etiquette:

◆ The waiter should serve the prepared drinks on a tray from the right side of the guest.

◆ When giving, you should first place the coasters and free snacks to go with the wine, hand over the napkin before serving the wine, state the name of the drink and say: "This is yours (or yours), Please use it slowly. ”

◆ Waiters should inspect the service areas they are responsible for, remove empty cups and bottles from the table in a timely manner, and replace ashtrays as required.

◆ Promote drinks to guests in a timely manner to increase the bar’s operating income.

◆ During the process of delivering wine, the waiter should handle it with care, avoid touching the mouth of the cup with his fingers, and show polite and hygienic habits at all times.

If the guest orders a whole bottle of wine, the waiter must serve the guest according to the service procedures of indicating the wine, opening the wine, tasting the wine, and pouring the wine.

Testing wine for guests

The first step in wine service is to test wine for guests. This is a very important process that cannot be ignored. The purpose of wine inspection is, firstly, to gain recognition from the guests; thirdly, to allow the guests to taste the taste and temperature of the wine; thirdly, to show the standard of service.

Testing wine to guests is an important thing in wine service. If you get the wrong wine and the guest discovers it during the wine inspection, you can change it immediately. Otherwise, if you open the wine without permission, you may suffer the loss of return. Regardless of whether the guest is familiar with wine or not, the wine should be tested. This practice also reflects respect for the guest.

When serving white wine, it should be placed in a small ice bucket, covered with a clean folded napkin, placed on a small round table to the right of the person ordering wine, take out the bottle, and hold the white wine with both hands. The label of the wine bottle should face the guests so that they can inspect the wine. The bottle should be covered with a napkin with the left hand to prevent water dripping. The neck of the bottle should be pinched firmly with the thumb and index finger of the right hand. After the guest approves, put it in ice and poke it for them to drink.

Red wine should be served at the same temperature as room temperature. Light red wine can be slightly cooled and served in a beautiful and unique wine basket. The wine often precipitates due to aging, so be careful not to shake it up and down on the dining table. First, give the guest the wine inspection and approval, and then lay the wine basket flat on the right side of the guest for them to drink.

When the wine is taken out of the wine store, the dust on each wine bottle must be wiped clean before being presented to the guests for inspection; after the shortcomings are carefully checked and corrected, the wine is brought to the dining table for inspection by the guests. liquor.

Bottle opening and wine pouring service

During the process of opening bottles and pouring wine, the waiter should calmly follow the restaurant etiquette and do it just right with a childish attitude. You should always carry a bottle opener and a can opener with you to prepare for opening bottles (cans). The method of opening the bottle is different from that of ordinary wine bottles and sparkling wine bottles. The method of pouring wine is divided into the pouring method and the double pouring method. The respective methods are described as follows:

The method of opening the bottle

◆General wine opening

When pouring wine, you should choose a good cork-opening cork drill, preferably a "T"-shaped automatic bottle opening with a horizontal handle and a knife. The auger can be hidden in the handle, which can reduce trouble during use. The steps to open a wine bottle are: cut the tin foil (at the mouth of the bottle, cut downward with a knife), wipe the bottle clean, pull out the cork, and wipe the mouth of the bottle clean again. The method is to remove the outer cover of the bottle cap first, and when it is 1/4 below the mouth of the bottle, wipe it with a cloth and insert the cork drill through the center of the top of the cork, rotate it until there is no one left, and then slowly pull out the cork. If it is suddenly moved, the cork may be broken and broken because it is very brittle. If it is a bell-shaped bottle stopper, press the bottle drill to open it at the dining table. It is best to rotate the bottle stopper slightly and turn it to the right when you start to pull it out. After the bottle stopper is pulled out, wipe the bottle door clean in preparation for pouring. liquor.

◆ Opening the bottle of sparkling wine

Because there is air pressure inside the bottle of sparkling wine, there is a wire cap on the outside of the cork to prevent the cork from being popped out. The steps to open the bottle are: peel off the iron wire and tin foil at the mouth of the bottle, hold the wine bottle at an angle of 45°, press the cork with your thumb and twist the bottle so that the cork and other air in the bottle pop out. Finally, continue to press the cork and hold the bottle at a 45° angle.

The method is: first, cut off the tin foil covering the wine bottle from the top to 4 cm below the neck, then untie the silk ring, and press the cork tightly with your thumb to prevent it from suddenly rushing out; another Hold the bottom of the bottle with one hand, slowly turn the bottle to one side, and keep the inclination at 45°. Turn the bottle without the stopper. If the spoon is enough to push the cork out, slowly push the cork from the side and hold the cork when it leaves the bottle. When opening carbonated drinks such as beer, the bottle should be kept away from guests and tilted to prevent liquid from spilling onto guests.

How to pour wine

◆ One-pour method

After opening the wine bottle, you can first ask about the cork (because sometimes the cork will rot ). Wipe the mouth of the wine bottle clean before pouring wine, and be careful when holding the wine bottle to avoid shaking and causing sediment in the wine. Point the label at the guest, pour a small amount into the cup of the host or the guest who ordered the wine, and ask them to try it, and then pour the wine after they agree. The key to closing the bottle is to slowly turn the bottle mouth upward to the right when the wine bottle is about to leave the wine glass, so as to prevent the wine liquid remaining on the edge of the bottle mouth from dripping and staining the tablecloth; adult red wine must be stored in In the special wine rack, avoid disturbing the sediment and keep it stable. In order to move the wine bottle as little as possible, you can pick up the cup from the table and pour the bottle mouth close to the rim of the cup slowly; when pouring wine, start pouring from the rim of the cup. Then gradually raise the wine bottle until it is 10 cm away from the cup.

◆ Two-pour method

Two-pour method For sparkling wine, champagne and beer, use the two-pour method when pouring wine. The two-down method consists of two actions. When you pour the wine for the first time, there will be a lot of foam when the wine reaches the bottom of the glass. Stop pouring when the foam reaches about the edge of the glass. Wait for a while until the foam drops before pouring it for the second time. Continue filling until it is 2/3 or 3/3 full. 4 cups. When the glass is half full, gradually hold the glass straight. Pour water into the middle of the glass for the second time until a layer of foam forms on the surface, but do not let it overflow the glass. This layer of foam has the effect of retaining the carbon dioxide in the wine. The key points are: pour slowly at first, pour a little fiercely in the middle, and finally pour gently. In addition, the refill of wine does not taste good and must be drunk and refilled.

The etiquette of pouring wine

◆As a rule, pour about 1/4 of the wine into the host’s glass first to show that the wine is normal. Wait for the host to taste and agree before starting to serve. The whole table was pouring wine. When pouring wine, start from the right (counterclockwise), fill the female guest's glass first, and then fill the male guest's glass. In any case, the host's wine glass can only be filled when all the guests' wine glasses are filled. Only when drinking beer, sparkling wine or aged red wine can you hold the glass in your hand without being rude.

◆If a guest drinks two kinds of wine at the same time, they cannot put two different types of wine in the same glass; do not pour wine at the table, and the opened wine bottle should be placed on the right side of the host. Kongping does not need to be in the epidemic area as soon as possible. Wine bottles are also a kind of decoration that can increase its atmosphere.

Checkout service for guests

When indicating the checkout for guests, the waiter should immediately go to the cashier to take out the bill.

After getting the bill back, the waiter should carefully check whether the station number, drink type, quantity and amount are accurate. After confirming that it is correct, the waiter should put the bill in the bill folder and deliver it to the guest on a tray, and politely say: "This is your bill." The waiter should thank the guest for the change and welcome the guest. Come next time