First, under the leadership of the supervisor, carry out the daily work of the bar. 1. The supervisor is the direct leader of the bartender and is responsible for the daily work arrangement of the whole bar department. Bartender must unconditionally obey the orders given by the supervisor and appeal after any prior obedience. 2, correctly understand the intentions and orders of superiors, shall not make their own decisions, deliberately disobey or an excuse to delay, should complete the task in the shortest possible time. Second, strictly implement the voucher making system. 1. A computer receipt must be made for all products in duplicate, and the bar should receive a white bill, which must be signed by the wine drinker. 2. If you receive questionable or unclear documents, you should contact the orderer in time to clarify the ordered items; If you receive documents that you can't produce, you should inform the supervisor in time and solve them properly. You must read the product name, unit, quantity, date and order name on the receipt. Don't take the second one by mistake. If you take the wrong one, you should be responsible and send the drink again. 4. We must check and summarize the daily computer receipts. Third, strictly implement the post operation norms and health operation standards. 1, post operation specification is the guarantee of the normal operation of the bar, but also the guarantee of product quality, which must be strictly observed. 2. Strict hygienic operation standards are the premise of product quality. 1) Boys can't tie their hair, but girls should tie their hair tightly. They are not allowed to have weird hairstyles, wear exaggerated ornaments, leave no nails or beards, keep their collars and sleeves clean, and use hair gel to prevent hair from falling into the product. Wash your hair and bathe frequently and maintain personal hygiene. 2) Pay attention to hygiene when cutting raw fruits, ornaments or making fruit bowls. 3) When cutting raw fruits, the buckets for washing apples, grapes and tomatoes should also be changed from time to time to keep the water clean and transparent. 4) Take the cup mouth instead of the cup mouth and the cup bottom. Before production, check the cups for fingerprints or stains. 5) Juicer, felt knife, stick spoon and other electrical appliances. It should be used for washing. 6) Wash your hands at any time. After each product is finished, if your hands are dirty, wash your hands immediately before making the second product.

7) Various beverages, ingredients, etc. Wipe clean after use. No residual liquid shall be left, and overnight tea water shall not be used again. 8) Before production, ensure that each material is free from deterioration and mildew, and each kitchenware is clean without water stains, stains and peculiar smell. 3, daily small sweep, weekly big sweep. 1) Keep the floor clean every day, clean and mop the floor in time, keep the table and bar clean at any time, and open and scrub the wine rack and showcase once a day without dust and stains. 2) All kinds of cups and utensils should be classified and stored, kept clean, free from stains and fingerprints, dry and bright, and the padding cloth should be kept clean.

3) Clean the refrigerator and freezer at any time without peculiar smell, and dry the sewage in time. 4) Clean the fruit room every day, clean the ground and operation desk every night, and clean the knives. 5) Clean all bars every Monday, and the supervisors on each floor are responsible for supervision. Floor, wall, countertop, all equipment, utensils, cups, drinks, etc. Their work areas were thoroughly cleaned and treated, and dead corners were removed. 6) De-ice refrigerators and freezers regularly, check frozen expired and deteriorated beverages at any time, and clean up or report the ingredients in time. 7) Use rags and rags respectively. Wash the used cup cloths and rags, dry them, fold them and store them in the designated place (broom, mop, ice shovel and other items must be placed in the designated place).

Four, in strict accordance with the standard wine spectrum and production specifications, fast, exquisite and delicious production. 1, the standard wine list is formulated by the bar manager according to the comprehensive factors such as the company's business strategy, the level of consumers, the cost of drinks, etc. It is an important basis for bar staff to prepare drinks, etc. It is not allowed to change, increase or decrease without authorization. 2. The product specification is the stipulation of the production mode of various samples such as beverages, and it is an important link of product quality. Products such as beverages must be produced in strict accordance with the product specifications formulated by our company. 3. Fast, exquisite and delicious production is a skill that every qualified bartender must master and be skilled. 1) timeliness: make each product quickly and cleanly, and the time from the receipt of the order to the delivery of the product should not exceed three minutes (beer and other finished products should not exceed one minute). 2) Exquisite: Make it in strict accordance with the cup, making method and decoration specified in the standard wine spectrum to achieve a delicate and beautiful appearance.

3) Delicious: The finished product is prepared in strict accordance with the formula and quantity specified in the wine spectrum, which will achieve the required exquisite taste. 4) Emphasis: Everyone must understand that every company has its own system. No matter how extensive you have learned before, it is extremely important for every employee to make drinks strictly according to the formula of the company's drinks. Five, do a good job of inventory, inventory and inventory must be consistent. 1, daily and monthly inventory is an important basis for calculating the company's turnover, profit and cost. Every employee must fill in carefully, and the inventory sheet must be signed, and the signature is responsible. 2. Daily opening must be counted (check whether the quantity of drinks is consistent with yesterday's counting, report in time if there is any discrepancy, and it will not be recognized if it exceeds 2 1 point), and closing must be counted, and an inventory table should be made. If there is any discrepancy, find out the reason in time, and those who can't find out the reason will be cheated.

3. The inventory table must be carefully and repeatedly checked. If mistakes are found, the responsibility of the person filling in the form will be investigated. . 4. The supervisor has the right to check the liquor inventory of each bar at any time, and the bar staff must cooperate with the inspection unconditionally, and report to the supervisor in time if there are special reasons. 5. Picking is closely related to inventory. 1) After the closing of business every day, the bar must record the quantity of drinks and beverages on the sales report. 2) Each bar should issue a picking list accurately and reasonably according to the daily business volume of the bar, based on the standard inventory and combined with the bar's own situation. Don't take more goods, resulting in nowhere to store or less goods, resulting in insufficient supply. 3) Before opening the bar every day, you must pick up the goods according to the order, report the problems in time, and make an inventory table after verification.

6. Emphasize that the inventory must be consistent with the inventory table. If it is out of stock, write an O or a long slash, and there can be no irregularities such as negative numbers. Six, pay attention to cost control, put an end to waste. 1, in strict accordance with the standard wine spectrum and production specifications, reasonable materials are used to minimize the cost of the bar. 1) Fruit bowls must be produced according to the corresponding standards. 2) Giger must be used when making foreign wine or cocktails. Don't judge wine by feeling.

2. Open supplementary drinks every day. You should take out the drinks inside and replenish the new drinks. If drinks go bad, expire or freeze for human reasons, you will be responsible for it and accept the punishment. 3. Fruits such as lemons and fruits that are not used that day should be sealed with plastic wrap and used the next day. It is forbidden to throw them about. 4. Pay special attention to saving when cutting raw fruit in the fruit room. All kinds of fruits should be stored according to their different habits. If it is caused by human factors, it is necessary to be responsible for it and accept punishment. 5. Be especially careful when handling and using cups and utensils to prevent man-made damage. Save water and paper, and try to save everything in the company. 6. A good sense of economy is the basic element of becoming a qualified bartender.