1. On-the-job training content of bar waiters. Although both bar waiters and restaurant waiters are catering services, their work contents are different, and they usually train the following contents. (1) Keep the surroundings of the bar clean and the utensils in the bar clean. (2) Collect goods on time every day and store them properly in time. (3) Prepare enough utensils to supply fresh fruits, drinks, cigarettes, etc. Before opening every day, arrange a good wine waterwheel and a wine table. (4) Familiar with making general fruit bowls and preparing general drinks; Familiar with the use of all electrical appliances; Familiar with the names, prices, producing areas, drinking methods and general storage knowledge of all kinds of drinks. (5) Show and introduce wine list to guests, order wine, provide wine service and recommend cigars to guests; Provide guests with flavored coffee and cocktails. (6) Do a good job of cleaning up after the market closes every day, make a good sales report, and hand over after work. (7) Diligent and honest, quick and accurate, skilled in work, obedient to the boss, study hard and constantly enrich yourself to become an excellent bartender.

2. On-the-job training content of foreman There is a difference between the training of bar foreman and the training of restaurant receptionist. On-the-job training requirements of bar foreman are more stringent, which usually involves the following contents: (1) Effectively supervise the waiters of this team to complete various catering services with high quality and efficiency. (2) Be responsible for the attendance and performance appraisal of employees in this class, and have the right to praise, criticize, reward and punish according to employees' performance. (3) According to the daily work and reception tasks, lead the staff to make preparations and check whether the staff's instrument, table setting and hygiene meet the standards; Whether the tableware cloth list is sufficient. (4) Understand the dishes recommended by the chef and the dishes served in the kitchen that day, and coordinate with the food delivery department. (5) During business hours, lead the team staff to provide high-quality and efficient services to the guests, and ensure that the team service personnel provide services to the guests in accordance with service processes and standards. (6) Fully grasp the dining situation of the guests in this service area, solve the problems of the guests in time, and properly handle the complaints of the guests. (7) Know the names and special requirements of the guests and establish a good relationship with them. (8) When subordinates make mistakes in their work, they can be properly supervised, but remember not to blame in front of guests or all employees, because this will not only affect guests, but also hurt employees' faces, so they should be prompted in a low voice or transferred to offices and other places. (9) After the guests have finished eating, they should urge them to stay at the service desk or personally summarize the menu, wine list and dessert list for the guests to check out, so as to prevent them from taking off the list and missing the list. (10) After the restaurant is closed, do a good job in the hygiene of the restaurant, restore its good condition, and do a good job in the handover with the next shift, and use the handover book well every once in a while. (1 1) Do a good job log of the work on duty, that is, the guest's reflection, the problems during the meal, the important banquet and the guest's dining situation, the guest's complaints, etc., so as to report to the foreman director or manager. (12) It is our duty to improve team quality and train employees.