2. Can you accept, understand and like bar work?
3. Be familiar with the theme of this bar
4, familiar with the bar work and their own work content (1 clean: bright and clean, no dust, no water marks, no impurities. Good service to guests. Others)
5. Protect your own interests without harming the company's interests.
6. After the probation period of one month, it can only be confirmed by the department manager.
The purpose is to improve operational skills and self-flexibility.
Preparation of the duty officer: After work every day, clean tools (weapons of war) should be put away in the designated place. Moreover, the smelly tools should be cleaned once before they can get the bills: the waiter should check his bills every day to see if the bills are enough for today, and prepare no less than 20 bills every day. When receiving documents, carefully check whether the received documents and three copies of the documents are complete, and check the serial number sequence of the documents.
First, the health process:
Desktop, floor, wall, passage, corner, etc.
Wipe first and then wipe, sweep first and then drag.
Second, the waiter's position and service process:
1, welcome guests
When the guests come to the bar, the greeter should greet the guests with a smile, such as "Good evening" and "Welcome" (the voice should be properly controlled to ensure that the guests can hear), and at the same time bow 15 degrees.
2. Guide seat
First of all, the usher should ask the guests politely, such as "brother" and "beauty", and ask you a few people, and lead the guests to their favorite places or let the usher arrange seats on his own initiative. Individual guests should be guided by ushers according to the situation, so as to avoid sitting alone at big tables, food stalls or guiding guests to sit in the bar chair in front of the bar. Try to satisfy the guests and sit down. When the guests are seated, they should take the initiative to help the guests pull the chair to make it convenient for them to sit down. Ladies first, men first.
Step 3 send wine list
After the guests sit down, they should give the wine list to the lady first, and then to the man. Be flexible according to the situation. If the guests arrive at the same time for a long time, the next usher should greet them in time, arrange to sit down and hand over the wine list. When handing the wine list, help the guest open the wine list and hand it to the guest with both hands. If the guest is talking, wait a few seconds, or take the initiative to say, "Excuse me, sir, miss, brother and beauty, here is your wine list."
Step 4 command
After the waiter hands over the wine list, if any guests who have left have not arrived, they should wait for a moment or take the initiative to ask the guests to order drinks. When the waiter orders for the guest, he should take the initiative to ask the guest: Excuse me, sir/miss/brother/beauty, what would you like to drink? If the guest hesitates, the waiter should recommend or make suggestions to the guest in time, and explain and introduce the varieties on the wine list. When the guests look at the wine list, the waiter should take the initiative to ask the guests what kind of drinks they like and promote them (in the form of suggestions). Pay attention to starting with foreign wine when promoting sales, and then push it in the order of red wine and beer. After ordering drinks, take the initiative to ask the guests if they need some snacks and drinks. You have your own set of targeted promotion methods, singing newspapers and singing.
5. Cast list
The handwriting is clear and must not be altered ~ ~
Step 6 ship
When the goods are shipped, they should be fast, accurate and stable. All drinks or snacks ordered by guests (note: trays should be used except for large items. Every table must be equipped with a fruit bowl. Drag the tray with your right hand and send it to the table where the guest is. Put drinks and snacks on the table where the guests leave. At the same time, ask the guests about the amount of wine opened and the strength of foreign wine.
7, bartending
Proportion, pour wine, set the table
7. Stations and patrol stations
After the wine is mixed, relax and patrol the dining table (the waiter should not stand in the crowd) and always pay attention to the needs of the guests in this area (pour boiling water). Patrol the dining table every few minutes to see if there are empty wine bottles and ashtrays on the guest's table, clean up the sundries on the guest's table and collect empty wine bottles (take the initiative to help the guests pour wine at the right time, and ask politely in advance if you need help). Inspect whether there is a table and/or ice/water/wine to be served.
9. See the guests off
When the guests are leaving, the service staff should take the initiative to say hello (help those who drink too much) and politely say, "Ladies and gentlemen, please take your time. When the guests are about to appear, the usher at the door should smile and say, "Please walk slowly and welcome next time. "At the same time the bow 15 degrees.
10, wipe the table (
After the guests leave completely, the waiter should take away all the cups, bottles, ashtrays and sundries on the table with a tray, clean them up and set the table for the next table. (Don't put it in the backcourt)
Other ~ ~ ~ ~ Health after work