Bar is a bar to provide guests with drinks and other services to the work area, is the core part of the bar, originally from the bar, Internet cafes and other places with the word "bar", which represents the total service desk (cashier) of these places. Also used to represent the restaurant, hotel and other modern entertainment and leisure service places of the total service desk.

Basic introduction Chinese name: bar Origin: bar, Internet cafe Representative: the total service desk (cashier) Setting conditions: according to local conditions bar definition, origin, components, management approach, functional settings, visual significant, convenient service, reasonable layout, the main configuration, cleaning and maintenance, cleaning, maintenance, lighting decoration, design type, design principles, design points, related configuration, bar kitchen settings, bar table with equipment, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar, bar. Bar table with, bar operation process, family bar, living room bar, open bar, bar definition "bar" initially originated from the bar, Internet cafes and other places with the word "bar", which represents the total service desk (cash register) of these places. Now also used to indicate the restaurant, hotel and other modern entertainment and leisure service places of the total service desk. open bar "bar" into the Chinese language, and the "wine bar" translated into "bar", the "coffee bar" into "bar", "bar", "bar", "bar", "bar", "bar", "bar", "bar", "bar", "bar", "bar" and "bar". "coffee bar" translated into "coffee bar", now there is a "net curry, pottery bar" and other new words. Such as: bar (beer bar). 书吧(book bar),网咖(bar),英语吧(English bar)...... Origins Origin Originally from bars, Internet cafes and other establishments with the word "吧", which stood for the main service desk (cashier) of these places. Also used to represent the restaurant, hotel and other modern entertainment and leisure service places of the total service desk, the bar is the bar to provide guests with drinks and other services to the work area, is the core part of the bar, because of the bar's spatial form of business characteristics are not the same, the bar is best designed by the operators themselves, so operators must understand the structure of the bar. Components The bar consists of (front bar) bar cabinets (back bar) and the operating table (center bar), bar size and composition of the shape, but also due to the specific conditions of the different styles can be varied. The basic three bar design is commonly closed on both sides of the straight line bar, such a bar can be convex into the room, can also be recessed into one end of the room, the advantage of this bar is that the bar staff will not turn their backs on the guests, straight line bar has no fixed dimensions, it is generally believed that a baristas can effectively control the bar in the bar of about 3.5 meters. Another type of bar shape is the horseshoe bar, or known as a U-shaped bar. The bar projects into the room and is usually arranged with three or more operating points, two sections against the wall, and in the center of the U-shaped bar, a concave storage cabinet can be set. The third type is a circular bar, or a square bar in the center. This bar in the middle of a small island for storage and display of alcohol, and other semi-circular, oval, wave form, the hotel bar is generally located near the door, guests are easy to find and reach the place, the bar can also be located in the hotel on the top floor or next to the restaurant. Bar design should be elegant and comfortable. Decoration should be beautiful and generous. The atmosphere should be friendly and soft, giving guests a "home away from home" feeling. Furniture to pay attention to applicable. The bar is best used to show the noble composure, elegant high-grade marble decoration. But because the marble gives a cold feeling, so most of the bar bar with wood or metal as a frame, outside the dark hardwood. The design and decoration of a bar is done in terms of equipment, walls, floor, ceiling, lighting and windows and some decorations. There is no identical two bars in the world, although the target market, function, space, environmental arrangement of each sprinkle bar is not the same, but to a certain extent, the layout of the bar also need to follow certain rules. Traditional bar Management The People's Republic of China **** and the Ministry of Public Security Order No. 103 "Entertainment Security Management Measures" has been April 21, 2008, the Minister of Public Security Office of the General Assembly, is hereby promulgated, since October 1, 2008 onwards. The measures are hereby promulgated and shall come into force as of October 1, 2008.　Minister ***

June 3, 2008 Functional Setting Although the bar set to suit the local conditions, but in the arrangement of the bar, generally pay attention to the following points. Visual significant that guests can see the location of the bar when they first enter, feel the existence of the bar, because the bar should be the center of the bar, the bar's total sign, guests should know as soon as possible where the drinks and services they enjoy are issued from. Therefore, in general, the bar should be in a prominent position, such as from the entrance, directly across the door, etc.. Convenient service that is, the bar set to any angle in the bar sitting guests can get fast service, but also facilitate the service activities of the service staff. Reasonable arrangement Try to make a certain amount of space not only to accommodate more guests, but also to make the guests do not feel crowded and cluttered, but also to meet the special requirements of the target guests on the environment, in the right side of the entrance, the more attractive settings are placed on the bar a few steps away from the door of the place, and in the left side of the space set up a semi-enclosed train seat, and at the same time should pay attention to, the bar set up to leave an indefinite amount of space in order to facilitate the service, the bar set up to facilitate service. This point is often ignored by some bars, so that the service personnel and guests compete for space, and there is a danger of spilling drinks due to crowded service. The main configuration of the bar is divided into two parts: the front bar and the back bar: the front bar is mostly high and low counters, by the customer with the food and beverage table and the operation of the table with the wine; the back bar by the wine cabinet, decorative cabinets, refrigerated cabinets and other components. Bar As a complete set of bar equipment, the front bar should include the following equipment: bar bottle racks, three-gallon washing tank or automatic cup washer, sinks, decorative ingredients tray, ice storage tank, beer dispenser, beverage dispenser, empty bottle racks and garbage cans and so on. The back bar shall include the following equipment: cash registers, bottle storage cabinets, bottle and beverage display cabinets, wine and beer coolers, beverage, ingredient and fruit garnish coolers and ice machines, and wine glass storage cabinets. The service distance between the front bar and the back bar should not be less than 950MM, but it should not be too big, with the distance of two people passing as suitable, the refrigerated cabinet should be appropriately backed up when installing, so that the door of these equipments will not affect the waiter's walking after opening. The floor of the aisle should be paved with plastic partition delete or bar type plank shelf, local paving rubber mat, in order to waterproof and non-slip, so as to reduce the fatigue produced by the waiter standing for a long time. After the bar design points: in addition to the aforementioned bar that is the front bar, after the bar design is also very important. Because the back bar so that the customer's line of sight to focus on the place, but also the essence of the store's decorations, need to be carefully handled. First of all, the back bar should be divided into upper and lower parts to consider. The upper part does not make practical arrangements, but as a place for decoration and free design; the lower part of the general set of cabinets, in the realization of the customer can not see the place where you can place the cups and bottles of wine and so on. The lower part of the cabinet should be 400-600mm wide, so that it can store more items and meet the practical requirements. Three notes on the design of the bar stools 1, the bar stools and the bar surface should be maintained at about 0.25M difference. When the bar surface is higher, the corresponding bar stool surface is also higher. 2, stools and bar at the lower end of the landing, there should be support for the feet of the support bar, such as steel, stainless steel pipe or step stool. 3, higher bar stools should be selected with a backrest form, sit up will feel more comfortable. Cleaning and maintenance in the indoor setting of the bar, the bar must be seen as part of the complete space, not just a piece of furniture, good design can be integrated into the space bar, bar cleaning and maintenance should pay attention to the use of detergents and maintenance agents. Cleaning The bar is generally made of marble and hardwood, if the wine turned over to the countertop or stains, not timely treatment will form a hard knot point block stains. Therefore, it must be dried immediately with a rag. If it has formed hard lumps, wipe with a damp towel, and then spray the surface with a cleaner and wipe again, until the stain is completely gone. After cleaning the surface of the bar to spray on the maintenance agent. Maintenance 1, the wooden surface of the bar must avoid drinks, chemicals or hot items placed on the surface, so as not to damage the natural color of the wooden surface. 2, when more dirt, can be diluted neutral detergent with warm water first wipe once, and then wipe with water, remember to use a soft dry cloth to wipe away residual water stains, to be completely wiped clean, and then use maintenance wax polish. Lighting Decoration Lighting intensity in the bar should be moderate, the bar behind the work area and display part of the requirements of high local lighting to attract people's attention and easy to operate (illuminance in the 0-320lx), the bar under the table can be set up under the light groove on the surrounding ground illumination, giving people a sense of stability, the indoor environment should be dark, so that the use of lighting to form an interesting in order to create different personalities. Bar part as the visual center of the whole bar, high requirements, in addition to the operation of the lighting, but also to fully display a variety of alcohol and wine, as well as bartenders elegant and skillful performance of the wine, so that customers in the rest of the visual satisfaction, in a relaxed and comfortable atmosphere to linger. Bar room mainly highlights the table lighting, so that around the table around the people just vaguely recognizable. Bar central public **** aisle part should still have better lighting, especially in the part with a high difference, should be added floor lighting to highlight the steps. bar bar iron lamp: in the nostalgic style of the bar, the delicate iron lamp head do enough retro articles. Similarly lit candle flame shape and made of crystal glass "tassel" shape decorated with iron lamps of the best equipment, but because of the head of the design is too subtle, energy-saving lamps almost no room to play, the pursuit of energy-saving but also decorated with beautiful has become a dilemma. This iron lamps are hand-carved and coloring, so that each lamp are faced with the possibility of *** production, the price is also relatively high, it is worth noting the ornaments, many merchants expressly said that iron lamps are only styling similar to iron, in fact, their lamps are made of zinc alloy. The latest launch in the modeling and flower branches very similar to the flower lamp is also decorated with a kind of iron lamp, due to the unique shape really favored by many consumers. It is recommended to buy those who feel delicate, flexibility can be good, if it is hanging large wall lamps, but also take into account the weight, some lamps weighing up to 5 pounds. Non-load-bearing walls will be difficult to install the problem. Infinity Bar Rattan Lamp: This lamp is suitable for rustic style bar. It is made of natural rattan by a special process, can not be broken, unless with a sharp instrument to cut, in the water, dust has been specially treated, usually dusting, attached to a firm when the water rinse and dry can be. The surface has no small cracks formed by gravity, and it seems to be plated with a layer of water release film. These lamps can be adjusted according to the actual needs of the color, modeling is also very easy. Crystal lamps: star-like brilliant crystal always make the bar space overflowing with romantic atmosphere, which is incomparable to other lighting. The exquisite craftsmanship of crystal lamp production, as well as the use of new technology, so that people have a new understanding of the lighting method. Crystal like diamonds, origin, purity of the main factors of the price difference in the market chaos, can only rely on the crispness, transparency of this very perceptual approach to discernment. The latest invention and crystal optical properties compatible with the unique lighting and perfect lighting system, the advantages of fiber optic lighting and crystal optical properties combined, known as the 21st century level of high-tech products. Stainless steel lamps: stainless steel as the main material for the lamps and lanterns, easy to modeling, coloring is also very convenient, the cool taste is very good to the bar to create a post-modern feeling. This kind of light is "like goods", like is the only law of selection, the price also follow the design. Design type Bar on its style there are three basic forms, the most common is closed at both ends of the linear bar. This type of bar can be convex into the room or recessed into the end of the room. Classical style bar There is no fixed size for the length of a straight bar, and it is generally accepted that the longest bar that can be effectively controlled by a waiter is 3 meters. If the bar is too long, the wait staff will have to be increased. Another form of bar is the horseshoe, or U-shaped bar. The bar extends into the room and is usually arranged with three or more operating points, with the ends against the wall. In the center of the U-shaped bar can be set up an island-shaped storage room for supplies and a freezer. The third main type of bar is the ring bar or hollow square bar. This type of bar has a "center island" in the middle of the bar for displaying liquor and storing items. The advantage of this type of bar is that it allows for a full display of liquor and provides more space for guests, but it makes service more difficult. If there is only one service staff, he has to take care of four areas, which results in the service area not being under effective control. Design principles 1, set the bar in the interior, must be seen as part of the complete space, not just a piece of furniture, good design can integrate the bar into the space. The location of the bar does not have a specific rule to follow, designers usually recommend the use of some of the odd space, if the bar into the main body as a space, it is necessary to consider the direction of the line. Good design has a guiding nature, invariably make the living transactions more comfortable. 2, of course, the location will also affect the circuit and drainage design, especially from the corner of the pipeline or drain far away, drainage becomes a major problem. Drainage pipe should have a certain angle of inclination. If the bar location is close to the outdoors, the drain can be connected to the outdoors to separate pipeline drainage; if the pipeline must be connected to the pipeline between the pipeline and the inclination is not enough, you must install the pipe from the ceiling or the wall, the construction will be more troublesome, and the cost will be followed by an increase. 3, if you want to use high power consumption appliances in the bar, such as induction cooker, it is best to design a separate circuit to avoid circuit tripping. 4, the use of corners and built into the bar, the operating space needs to be at least 90cm, while the bar height has two sizes, a single bar about 110cm up and down, double bar is 80cm and 105cm, the gap between them should be at least 25cm, the inner layer in order to put things. 5, the depth of the countertop must depend on the function of the bar, only drink and dining required countertop width is not the same, if the table in front of the preparation of seats, the countertop must be prominent bar itself, so the depth of the countertop to reach at least 40-60cm, this width of the bar below is also more convenient for storage. 6, the bar should have how much length to facilitate the use, in general, the smallest sink needs to be 60cm long, 60cm operating surface, the other according to their own needs can be measured. 7, set up a sink bar in the purchase of the sink should pay attention to, the sink is best flat bottom slot, placed cups will not happen when tipping or crashing, the depth of the sink is best to have more than 20cm, so as not to splash, get wet everywhere. 8, the design of the wine cabinet should pay attention to the convenience of use, the height of each layer is at least 30-40cm, the best part of the bottle of wine placed diagonally, so that the wine can be drowned over the stopper, so that the wine can be stored for a longer period of time; depth of the cabinet should not be too deep, if you want to take a cup to cross the other objects is inconvenient. 9, the countertop is best to use wear-resistant materials, veneer is not very suitable for the bar with a sink is best to resist water; if the bar using electrical appliances, fire-resistant material is the best, such as artificial stone, American Nai plate, stone, etc., are ideal materials. Design points bar can also be semi-circular, oval, wavy, etc., but regardless of its shape, in order to facilitate the operation and visual aesthetics, the design should pay attention to the following points: the bar is composed of the front bar, the operating table (center bar) and the back bar three parts. The height of the bar is about 1 1 . 2 meters, but this height standard is not an absolute truth, should follow the average height of the bartender. Before the bar below the operating table, the height is generally 76 centimeters, but is not set in stone, according to the bartender's height. It should be at the height of the bartender's wrist to save energy. The console usually consists of the following equipment: a three-compartment sink (with initial washing, scrubbing, and sanitizing functions) or an automatic glass washer, a sink, a wringer, bottle racks, cup holders, and dispensers for beverages or beer. The height of the back bar is usually 1 . The height of the back bar is usually 1.75 meters or more, but the top should not be higher than the bartender's reach, and the lower level is usually 1.10 meters or more. The lower level is usually about 1.10 meters, or the same height as the bar (front bar). Back bar actually plays a role in storage, display, after the bar on the upper cabinets usually display wine, wine glasses and a variety of bottles, the middle of the preparation of mixed drinks for a variety of spirits, the lower cabinets to store red wine and other bar equipment. The lower cabinets store red wines and other barware, while the refrigerators on the lower level are used to keep white wines, beers and various fruit ingredients cold. The distance from the front bar to the back bar, i.e. the working aisle of the service staff, is generally about 1 meter, and there should be no other equipment protruding into the aisle. The top of the bar should be equipped with a plastic or rubber sheet roof to ensure the safety of bar service personnel. The floor of the aisle is paved with plastic or wood bar racks, or laying rubber matting to reduce fatigue of the service staff standing for a long time. Related Configurations Bar Kitchen Settings Many modern bars provide guests with snacks or easy food, fruit platters, etc., so as to meet the needs of guests, but also to increase bar sales. So... Bar should have a kitchen design and a certain set of facilities. The bar's kitchen should be arranged as a unified room type, that is, cutting, cooking, washing, snack production are arranged in a unified room, so that there is a compact space, easy to contact, good natural ventilation characteristics. Because most of the bar is easy to eat, easy to do snacks, fast food or other food, so its kitchen area can be smaller, equipment, facilities are relatively simple. In general, its basic facilities and equipment should include: 1, ventilation fan. Conditions should be installed in two kinds of ventilation fan, a low intake fan, the other is a high exhaust fan. The exhaust fan must be more powerful than the intake fan and must have a scrubbable filter. 2, stoves and ovens, fryers, rice cookers, heating and holding food counter. 3、Freezers, low-temperature freezers, etc. 4, washing and disinfection facilities and equipment. Bar tables and chairs equipped with Bar tables and chairs in the specifications and shape is with the location, business form, architectural style and adapt and change. Before choosing tables and chairs, the same should consider the target market customers. If the target guests for the pursuit of elegant enjoyment of the guests, the tables and chairs should be workmanship and texture are exquisite high-grade wood products; such as the target guests are busy on the hard floor of the day's business people, then the modern tables and chairs, such as wide and comfortable chairs or sofas will create a relaxing and comfortable atmosphere; if you want to let the customers all-night revelry, then the comfortable sleeping chairs or long sofas are the most desirable; if the operator would like to make customers If the operator wants to make the customer flow rate increased, it is best to use hard plastic chairs and plastic table tops. In addition to the type of table leaning, should also pay attention to the height and slope of the tables and chairs, in order to encourage customers to talk and increase the comfortable atmosphere, the height of the tables and chairs must be matched with the right. Bars due to different business styles, the size of the tables and chairs are not uniform specifications. Here, on the general specifications used in most bars and the following data: the height of the table is generally about 75cm, the height of the seat should be about 45cm. Various commonly used table tops: a small round table with a diameter of 50cm, the general round table table according to the size of 80cm, 90cm, 100cm, 120cm and 130cm, etc., the square table is generally 110 x 60 or 110 x 65cm. Bar operating procedures The development of a suitable workflow can improve the efficiency of the staff and the quality of work. This information introduces the bar workflow for reference. 1. Open the stall in the morning: bar drinks, warehouse drinks standard neatly placed (including drinks on the display shelf, pay attention to the aesthetic degree of the placement of items), bar hygiene should be qualified (no garbage in the trash, the ground has been cleaned, there can not be a tablecloth to wipe the floor); 2. When the market opens, check the tea, sugar cubes, packaged goods, out of the single paper spare complete; 3. The market to do the empty wine box or other items are prohibited to be put out of the front of the impact of the aesthetic degree of the front desk; 4. 4. the issue of liquor according to the designated number of documents issued, shall not be issued arbitrarily (resulting in consequences); 5. liquor bill should be placed in the designated area (location) to keep, for the evening city to do the accounts ready (to do each city a clear); 6. close the market to do a good job of the items of the restoration of the work (wine library, bar, bar plane), and cleanliness of health; 7. off duty to do a good job of the transfer of the shift, in person If the accounts are not clear, the consequences of their own; 8. Liquor lock: lunch and evening market outside the freezer and wine library must be locked, do a good job of the items in the bar cabinets for safekeeping, need to be locked cabinets, in the shift clear all the items inside; 9. In the city head of the number of sales of a larger number of alcoholic beverages series, should be called in a timely manner to avoid the emergence of shortages, based on the sales volume of a reasonable call for stocking, can not be hoarded, backlog of products; 10. Duty personnel shall not leave the post privately, equipped with walkie-talkies before the post, and keep the communication equipment open at all times during the work period; 11. During the duty period, the bar staff is responsible for inspection of the goods, and after inspection of the goods, they will hold the delivery slip to find the manager to sign; 12. During the duty period, there is a problem that can't be solved by the department, and look for the duty management personnel to come to solve and deal with the problems; 13. Evening market open file standard: the goods that don't belong to the bar will be dealt with, and other departmental personnel will not be able to deal with them without the consent of the manager. To deal with other departments without the consent of the personnel shall not be free to enter and exit the bar; 14. Evening market accounts, to reflect the daily sales, inventory, temporary inventory and other quantities from the accounts, in order to replenish the (call for goods) to be ready; 15. Cashier's all accounts by the cashier is responsible for doing the accounts, the accounts, to achieve the department's responsibility to the person; 16. All the suppliers to provide the cost of the bottle cap of the liquor by the manager of the negotiation and issuance of audits; 17. Such as the supplier Price instability, replacement of suppliers need to be approved by the manager, can not be replaced at will; 18. Inventory table production: daily inventory, weekly inventory, monthly inventory - monthly sales of statistical tables; 19. end of the month to do a large inventory of warehouses, monthly sales, monthly inventory, gift registration, the number of goods and goods in line with the; 20. ledger: the bar at all times to keep the accounts in order and not chaotic, to do the number of unchanged to do a clear and eye-catching, every month by the manager random check the books, to verify the inventory of the department; 20. Manager randomly check the books, verify the inventory; 21. Inspection standards: each time the goods come from the bar to personally count the goods, can not be affected by other work this operation, after counting the bar after signing the delivery note will be sent to the manager to sign; 22. Sample wine racks on the wine: the use of empty bottles, empty boxes are placed, the same poses the effect of the display, and to do continuous innovation, quality of wine put in the wine library; 23 licensing: no authorization may not be The bill zero removed, no manager approval signature, not to send drinks and other alcoholic beverages to others to enjoy; 24. Office cabinets in the items neatly placed, can not be placed in the work of irrelevant items; 25. End of the month items (excluding the bar drinks) inventory is attributed to the cashier is responsible for; 26. Liquor in and out of the library storage, to do the first-in, first-out system; 27. Cost control: chrysanthemums 25, 4 clamps of Longjing, Iron Goddess of Mercy 2 spoons Personal appearance: wearing work clothes on duty, wearing black leather shoes, with black socks, to achieve the company's uniform dress code; 29. During the work period, the phone is in the mute or vibrate state (can not casually pick up the phone); 30. Work time can not be placed in the bar or sit down the chair (in addition to the cashier); 31. Can not be in the work of the post in the time to smoke or to do the work of the irrelevant things; Home Bar Living Room Bar; 31. Things; family bar living room bar living room bar living room is the focus of the living room area, generally very well decorated, placed in the living room of the bar, give a person a different mood and a sense of luxury, the most economical and effective way is to use the light of the staggering, high bar stools is the bar of the most flavor of the scene, to create a luxurious atmosphere. Open Bar Kitchen Open Bar With the continuous development of society, the perfect open kitchen bar design to achieve that beautiful and practical functional role, whether it is a small house or villa type can have a different style kitchen bar, can be used as a small dining table, but also chat and read books. This design can accommodate the presence of a few more people, sitting on the high bar stools drinking wine, chatting, why not a life of enjoyment!