The service process is divided into: welcome service, wine ordering for guests, wine mixing for guests, wine delivery service for guests, wine inspection service for guests, wine opening and pouring service for guests, and checkout service for guests.

1. Greetings of welcome service

When the guests arrive at the bar, the waiter should take the initiative to warmly greet polite greetings such as "Hello" and "Good evening".

2. The escort service guides guests to their favorite seats. A single guest likes to sit in the bar chair in front of the bar. For more than two guests, the waiter can lead them to the small round table and help them pull the chair and follow the principle of ladies first.

3. Order wine for the guests. After the guests are seated, the waiter should immediately hand in the wine list. After a while, the waiter or bar is asking the guests what kind of wine they like to drink. The waiter should introduce the varieties of drinks and cocktails to the guests and answer their questions patiently. After billing, the waiter should repeat the name and number of drinks ordered to the guests for confirmation to avoid mistakes.

Extended information:

After receiving the wine order, the bartender should mix the wine in time and pay attention to the following matters:

1. Pay attention to the correct posture, natural and generous movements when mixing the wine.

2. When mixing wine, the bartender should always face the guests. When going to the display case to get the wine, he should lean sideways instead of turning around, otherwise it will be considered impolite.

3. Make it in strict accordance with the requirements of the formula. If it is not on the wine list ordered by the guest, you should consult the guest and decide whether it is needed.

4. The bartender should follow the standard when mixing wine.

5. The prepared wine should be poured into the cup as soon as possible, and the guests in front of the bar should fill a cup, and the other guests should pour 81% full.

6. Keep the bar and console clean at all times, put the used bottles back in time, and clean the bartending tools in time.

7. When the glass of wine in front of the bar is less than 1/3, the bartender can suggest that the guest have another glass to promote sales.

8. master the time for preparing all kinds of drinks, and don't keep the guests waiting.