With the acceleration of the pace of life, people's pursuit of a better life has also begun to be detailed and idle. Drinking a cup of fruit tea or milk tea has become the daily eating habit of most people. We used to think that tea shops were milk tea and fruit tea. However, according to the survey, the market size of tea-style milk tea in China will exceed 340 million in 2020, and it is estimated that the newly added milk tea will exceed 1 1000 billion yuan in 2002/year. The brave new development of milk tea industry has promoted the development of tea, fruits and vegetables, dairy products and other industries, and even cups filled with milk tea can indirectly drive consumption.

Now the taste of milk tea is constantly improving, but how can these works be systematic and technical? Without a clear direction, it is not easy. Finally, this year, the tea shop clerk is expected to officially have a name! At this time, the concept of bartender appeared, which means that there may be professional certification for making milk tea in the future, and it is a standardized market supervision signal. In the traditional sense, milk tea shop assistants are engaged in the work of bartenders. The reason why they are chosen as new occupations is inseparable from the current hot new tea consumption market. With industry product standards, the standards for practitioners can be introduced. Different times need different types of talents, and new occupations that meet the needs of the times will bring new employment opportunities. So it's not just as simple as having a title, but the formulation of employee standards, which is a sign that the whole industry is maturing. Any industry, when the scale of development is large enough, will inevitably subdivide job responsibilities, which is an inevitable process for the industry to mature. For new tea drinkers and tea drinkers, this new career is particularly attractive. From the consumer's point of view, a licensed bartender who has been trained by national institutions and has professional skills in raw material screening, nutrition collocation and food safety will feel more at ease when making drinks. And the name sounds novel and interesting, which makes us think and try.

However, both bartenders and beverage research and development need to study hard and have lasting understanding ability. You have to feel and practice repeatedly to adapt yourself to this industry. Running this process well requires some persistence. The next time you order, be sure to call the little brother or sister bartender who mixes your drinks, or you will be behind the times!