1. Check the gfd before going to work, so as to "welcome guests when coming and see them off when leaving".

2. Make preparations for bar hygiene and daily necessities.

3. Obey the management of the foreman and be familiar with the operation of various instruments and the preparation of drinks.

4, conscientiously do a good job of problems in the work and do a good job record in time.

5, timely complete the work instructions issued by the superior.

6. Explore your own strengths, adjust in time according to the market and the tastes of guests, launch various drinks, and launch a new product every week.

7, familiar with the bar raw materials and purchase channels, quality appraisal.

8. Check whether the cups are in good condition, strictly implement the system of reporting the loss, register the items in the bar and make an inventory at the end of each month.

9, responsible for the bar report, control the cost of drinks, ensure product quality.

10, a thorough cleaning must be done once a week, bar raw materials should be counted once a day, and the inventory report should be truthfully filled out.

1 1. Turn on all electrical equipment in advance when going to work, check whether the equipment is complete and normal, and report to the superior in time if found.

12, carefully hand over the shift, hand over the problems of each shift, and the night shift staff will make the sales report of the day.

13, control the cost, eliminate waste, save water, electricity and gas, and turn off the water and electricity switch at the end of the night shift.

14. Don't steal or eat in the bar, and don't bring personal belongings into or in the bar.