The method of counting drinks at the food and beverage cashier is as follows:

1. Take the remaining inventory at the beginning of the month, add the quantity purchased this month, and subtract the quantity sold this month. This calculated figure is the inventory on the books. Make an actual inventory. At a specific time point (such as the last day of each month or the end of each quarter), make an inventory of the drinks actually stored in the warehouse or bar.

2. Make an inventory table. Create a table with the following contents: wine name, specifications, current inventory quantity, sales quantity and comments. Make sure the form is clear and clear, and you can see the relevant data at a glance. Start the inventory process. Check each drink one by one, record the actual quantity in the warehouse or bar, and fill it in the corresponding column.

3. Compare the differences between the book inventory and the actual inventory results. If the book inventory is inconsistent with the actual inventory results, it means that there is a "surplus" (that is, exceeding expectations) or "deficit" (that is, lower than expectations). Adjust and check through differences. If items are found to be lost or not recorded in the system, it is necessary to correct and update the corresponding data in the system in time.