Tel: 079 1-6806526 683392
2. Jiangxi Ningkuan Vocational Skills Training School
Address: 8th Floor, Textile Building, Ruzi Road 19 1, Nanchang
Tel: 0791-6297678 6210909 work flow of professional bartenders in bars.
Preparation before business is commonly known as "let's go". Mainly cleaning the bar, picking up goods, replenishing drinks, setting the bar, preparing drinks, etc.
(1) Cleaning in the bar.
1, bar and workbench are clean. Bars Bars are usually made of marble and hardwood. Smooth surface. Every day, when guests drink water, they will dirty or turn over a small amount of wine on their smooth surfaces, forming punctate stains, which will harden overnight. When cleaning, first wipe it with a wet towel, and then spray it on the surface with detergent until the stain disappears completely. After cleaning, the surface of the bar should be polished by spraying wax to protect the smooth surface. The workbench is made of stainless steel, and the surface can be directly scrubbed with detergent or soap powder, and then dried with a dry towel.
2. Clean the refrigerator. In the refrigerator, because of the stacking of canned drinks and food, oily dust blocks often form at the bottom, and water drops and small stains will stick to the interlayer of the net because of the turnover of juice and food. The refrigerator must be thoroughly cleaned in about 3 days, from the bottom to the net bag interlayer. Scrub the stain with a damp cloth and detergent first, and then wipe it with water.
The ground is clean. The floor in the bar is mostly paved with marble or ceramic tiles. Wipe the floor with a mop many times a day.
4. Clean cups and tools. The cleaning and disinfection of wine glasses and tools should be done according to the regulations. Even if the wine glasses have not been used, they should be disinfected again every day.
The place outside the bar counter should be cleaned according to the cleaning method of restaurants every day. Some restaurants are made by cleaners or waiters in public areas.
(2) Receiving goods.
1, get a drink. Fill in the wine claim list for the required amount of alcohol in the bar every day, send it to the bar manager for signature (the smaller hotel is signed by the food and beverage manager), and take it to the food warehouse for the keeper to pick up the wine and deliver it. In this work, special attention should be paid to counting the quantity and checking the name when taking drinks to avoid mistakes. After picking up the goods, you should sign the consignee column on the bill of lading for verification. Food (fruit, juice, milk, spices, etc. ) The receiving procedure is basically the same as receiving wine, except that it needs the signature of the executive chef or chef.
2. Collar wine glasses and porcelain. Wine glasses and porcelain are easily damaged, and collection and replenishment are daily work. When you need to collect wine glasses and porcelain, you should fill in the requisition form according to the dosage specifications, and then take it to the warehouse of the steward department for delivery. After you get it back, be sure to clean and disinfect it before using it.
3. Lead the department store. Department stores include various forms (wine supply list, bill of lading, transfer list, etc. ) and notebooks. Cotton goods and other supplies. Usually once or twice a week. When picking up a department store, you need to fill in the Department Store Material Requisition and submit it to the bar manager, the food department manager and the cost accountant for signature before you can get it to the department store warehouse and hand it over to the warehouse keeper.
(3) supplement drinks. The drinks returned by the generals, as well as those that need to be refrigerated, such as beer, are sorted and piled up. Juice, etc. Put it in the refrigerator. Supplementary drinks must follow the principle of first in first out, that is, the drinks collected first are sold first and used first, and the drinks stored in the freezer are sold first to the guests. In order to avoid waste caused by expired storage of beverages. Especially fruit and fruit food. For example, fresh milk in paper packaging has a shelf life of only a few days, and a slight negligence will cause unnecessary waste. This is something that bartenders should take seriously.
(4) Alcohol records. In order to check the cost and prevent theft, every bar needs to set up a wine record book, called a bar book. It clearly records the daily inventory of the bar, the number of drinks taken, the number sold and the specific figures of the balance. Every bartender can know the number of drinks in the bar at a glance as long as he takes out the "wine record book" The bartender on duty should accurately count the number of people and record them for the superior to check.
(5) Bar decoration. Bar decoration is mainly the decoration of bottled wine and glass. There are several principles in decoration: attractive, attractive, convenient for work and professional. The atmosphere and attraction of bars often focus on the decoration of bottled wine and wine glasses. Decoration should let guests know that this is a bar and a place to drink and enjoy. First, the placement of bottled wine should be classified, and aperitif, spirits and sweet wine should be separated; Second, the most expensive price line is separated from the cheaper one. For example, the dry color is Landy, and the cheaper one costs tens of dollars and the more expensive one costs thousands of dollars. The two cannot be displayed side by side. There should be a gap between the wine bottles, and appropriate wine glasses can be put in to increase the atmosphere, so that the guests' feelings can be satisfied and enjoyed. Wine is often sold separately from wine on display by "hotel-specific", and placed within reach of the workbench to facilitate work. Unusual wine is placed at the height of the wine rack, which reduces the trouble of taking wine from the height. There are two kinds of wine glasses: hanging and swinging. Hanging wine glasses are mainly used to decorate the atmosphere of bars, and are generally not used because they are inconvenient to hold. If necessary, it should be wiped clean before use. The wine glasses placed on the workbench should be easy to operate. Glasses with ice (Colin cup and flat-bottomed cup) should be placed near the ice bucket, and glasses without ice should be placed in other empty places. Beer glasses and cocktail glasses can be frozen in the refrigerator.
(6) preparation of wine mixing.
1, take and put the ice cubes, take the ice cubes out of the ice maker with a bucket and put them into the ice cube pool on the workbench, and fill it up. If there is no ice pool, you can use an insulated ice bucket, cover it and put it on the workbench.
2. Ingredients such as ritalin, Chili oil, pepper, salt, sugar, cardamom powder, etc. Put them all on the workbench to prepare. Fresh milk, light milk, pineapple juice, pre-fermented juice, etc. After opening, they are packed in glass containers and canned (after opening, they cannot be stored in cans, because the inner wall of titanium cans is easy to rust after opening, which leads to fruit deterioration) and stored in the refrigerator. Orange juice and lemon juice should be diluted first and then poured into bottles for later use (stored in the refrigerator). Other soda for mixing wine should also be placed within reach.
3, fruit ornaments, cut orange corners and cherries in advance, put them on a plate for later use, and seal the surface with plastic wrap. Take a small amount of salt olives from the bottle and put them in a cup for later use. Take out the red cherry, rinse it with clear water and put it in a cup for later use (because the cherry is soaked in sugar water and the surface is too sticky). Lemon slices and lemon wedges should also be cut and put on a plate, sealed with plastic wrap for later use. The decorations above are placed on the workbench.
4. Wine glasses. Take the wine glasses to the clean room for disinfection and put them away when necessary. The tools are on the workbench, with napkins under them. Measuring cups, bar spoons and ice clips should be soaked in clear water. Coasters. There are straws, bartenders and cocktail labels on the workbench (straws, bartenders and cocktail labels can be put in cups).
(7) change cotton fabrics. There are two kinds of cotton cloth used in bars. Napkins and towels. Towels are used to wipe the table, and wet water should be used; Napkins (mirror cloth, oral cloth) are mainly used to wipe cups. Use it properly and don't get wet. Cotton fabrics can only be used and washed once, and cannot be used continuously without washing. Send dirty cotton goods to the laundry room every day and change them into clean ones.
(eight) engineering maintenance, carefully check all kinds of electrical appliances, lighting, air conditioning, audio: all kinds of equipment, refrigerators, ice machines, coffee machines, etc. Before business; All the furniture, bars, chairs, wallpaper and decorations were damaged. If anything does not meet the standard requirements, you should immediately fill in the engineering maintenance form, hand it over to the bar manager for signature, and then send it to the engineering department, which will send someone to repair it.
(9) Document form. Check whether the required documents and forms are complete and sufficient, especially the liquor supply list and drawing list must be prepared to avoid affecting the business. Bar working procedures, business working procedures
In addition, I recommend a bartender's website to you, hoping it will help you.
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