1. On-the-job training content of bar waiters. Although bar waiters and restaurant waiters belong to catering services, their work contents are different, and they usually need to be trained in the following contents. (1) Keep the surroundings of the bar clean and the utensils in the bar clean. (2) Collect the goods on time every day and store them properly in time. (3) Prepare sufficient appliances to supply fresh fruits, drinks, cigarettes, etc. in time before opening every day, and arrange the good wine waterwheel and wine display table. (4) Be familiar with making general fruit bowls and preparing general drinks; Familiar with the use of all appliances; Familiar with the name, price, origin, drinking method 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 get off work after the shift. (7) Diligent and honest, quick and accurate, skilled in work, obedient to the boss, study hard and constantly enrich yourself, and make yourself an excellent bartender.

2. On-the-job training content of the headwaiter There is a difference between the training of bar headwaiters and the training of restaurant ushers. The on-the-job training requirements of bar headwaiters are more stringent, which usually involves the following contents: (1) Effectively supervise the waiters in 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 the performance of employees. (3) according to the daily work situation 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 served in the kitchen that day, and coordinate with the food delivery department. (5) During business hours, lead the staff of this group to provide high-quality and efficient services to the guests, and ensure that the service personnel of this team provide services to the guests according to service procedures and standards. (6) Fully control the dining situation of the guests in this service area, solve the guest's problems in time, and properly handle the guest's complaints. (7) Understand the guest's name and special requirements, and establish good relations with the guests. (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 it will not only affect guests, but also hurt employees' faces, so they should be prompted in a low voice or transferred to places such as offices. (9) After the guest has finished eating, it is necessary to urge the check-in desk or personally summarize the menu, wine list and dessert list for the guest to check out, so as to prevent leaving the list and missing the list. (11) At the end of the restaurant business, do a good job in the hygiene of the restaurant, restore the restaurant in good condition, and do a good job of succession with the next shift, and make good use of the log book at intervals. (11) Keep a work 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, and the guest's complaints, so as to report to the foreman director or manager. (12) It is our duty to improve the quality of our team and train our employees.