1. Work time must wear standard work clothes, clean and flat.

Working clothes are white shirt, pure black straight pants, black leather shoes. Pants may not be leggings; shoes may not have overly exaggerated or oversized decorations.

2. Hair should be neat and clean, not hanging down on the face or shoulders. Bangs should not cover the eyes, women's hair should be bundled up too long, long hair should not stay sideburns. Men's hair before the hair can not be over the ear, after the hair can not be over the collar.

3. Maintain personal hygiene, there can be no dirt in the nails, hair washed once every two days, there can be no dandruff, and there can be no greasy feeling.

4. Nails are neatly trimmed and kept clean, no nail polish.

5. Women's make-up must be appropriate (light) and no jewelry may be worn in the drink-making area.

6. Hands must be washed and sanitized before entering the work area or any time hands become dirty (e.g., taking out the trash, wiping tables, coughing, sneezing, touching hair, going to the restroom, etc.).

7. Employees with inflamed wounds, open wounds, burn scabs, etc., may not touch beverages.

Second, the bar staff service awareness requirements

1. Guests should enter the door to welcome the sound, the face of the guests to have greetings, inquiries, guests waiting to apologize for the sound, the guests get up to send the sound.

2. When providing services, use polite language, such as "Hello", "Mr.", "please wait", "walk slowly! " "Thank you for coming" and so on.

3. Gaze below the customer's earlobe, do not look directly into the customer's eyes to show respect. Do not comment on the guest's appearance or defects, whether the customer can hear or not.

4. Make sure you fully understand the customer's question, answer it patiently, and ask the store manager if you are not sure, so that you can give the customer an accurate

answer.

Three, the bar staff responsibilities

1. responsible for the bar before the business preparations to ensure that the bar normal business;

2. according to the norms and service procedures to provide guests with beverage service;

3. responsible for the bar within the neat and clean sanitation (including: the maintenance of equipment and machinery maintenance, tables and chairs, floor cleanliness, cleaning of utensils)

4. Assist the store manager to carry out sales inventory work, do a good job of sales records;

5. Responsible for all kinds of service supplies in the bar requisition and management.

6. register the goods used by the leader in a timely manner and make a good sales ledger of the water bar for review. 7. water bar employees daily count the bar items when they leave and return to work, with the shift - shift personnel to do the handover.

Four, bar staff attendance system

1, attendance:

All self-employed employees on and off the uniform fingerprint punch card system. Early need to open fifteen minutes before the post, each shift employees clock in and out of work shift time.

2, tardiness, early departure, absenteeism:

(1), where more than the required time to work did not arrive at work or leave work early, and there is no justifiable reason, is considered to be late or early departure. Late or early departure once, a fine of 20 yuan, the monthly cumulative total of more than three times, 20%, the circumstances are serious, deduct 50% of the month's salary.

(2), more than one hour of work time is not arrived, without a valid reason, or not according to the leave of absence procedures, do not come to work without permission, or leave has expired without going to work on time are regarded as absenteeism. Absenteeism for one day will be deducted three times the salary of that day. Three days did not go to work on time, automatic separation processing, automatic separation, deduction of 20% of the salary. 3, leave system:

(1), leave regardless of the length of time, regardless of what leave, in addition to emergencies, always fill out the leave form or out of the single, the manager signed the approval before the leave. Special circumstances after the fact to fill out a leave slip, non-special circumstances do not take leave by phone.

(2), more than two days of personal leave (including two days), must be signed by the general manager and explain the reasons for the approval will be valid.

V. Hygiene requirements in the bar

1. Bar countertops:

The countertops are neat and clean, no stains, no grease.

In addition to the bar supplies can not appear does not belong to the bar things (such as employees' personal belongings, clothes, chargers, snacks, etc.) bills, keys, small equipment on the countertop neatly arranged.

2. Water bar cabinets:

Clean the cabinets weekly to ensure cleanliness and no stains. The items in the water bar cabinet are arranged neatly according to the classification. Inside the water bar to do a good job of moisture-proof, heat release, insect prevention.

3. Showcase:

The surface of the showcase is free of dust and stains. The decorations in the display case are cleaned regularly, and if they are broken, they are registered in time to apply for replacement. The apparatus on the display case is not used without cleaning every two days.

4. Water bar cleaning area:

The faucet is kept bright, no handprints, no stains, no grease.

No garbage, no stains, no grease in the water basin. Used utensils in the water basin are cleaned in a timely manner. The items on the countertop of the water bar cleaning area are kept neat and tidy.

Cleaning tools (such as gloves, rags, detergent, etc.) are all neatly placed in the designated area.

5. Equipment:

The surface of the equipment in the water bar is free of dust, stains and grease.

When making drinks, wear disposable gloves, which are not recyclable.

Place a clean rag underneath the spout of the drink machine to prevent drinks from spilling and not easy to clean. On the coffee machine and other equipment, water storage tank water timely cleanup, to ensure that the sink is clean.

6. water bar apparatus

The surface of the apparatus is bright, no dust, no stains, no grease. No handprints on glassware. Water cups, etc. are placed upside down and facing the same direction.

The utensils should be cleaned immediately after use and should not be reused; unused utensils should be cleaned once every two days. 7. Floor:

The floor is clean, clean, no garbage, no stains, no oil, no water.

8. Trash cans:

Trash is replaced in time when it reaches 2/3 of the trash can. If there is a special odor of the garbage immediately replaced.

6. Requirements for water bar drinks

1. Pay attention to the shelf life of the material (try to use before the shelf life).

2. If the material exceeds the shelf life, fill out the damage report and notify the store manager in time to eliminate the shelves. 3. Pay attention to drinks and food ingredients to do a good job of moisture-proof, insect-proof, sunscreen, etc..

4. Pay attention to the use of material temperature, use methods, etc., to avoid unnecessary waste.

5. In order to ensure the taste of drinks, according to the type of drinks, the time of making drinks should be controlled within the best time.

Seven, the management system of the bar

1. The bar is prohibited from playing and chatting.

2. Water bar employees are not allowed to receive cell phones when they are in the bar.

3. Work time can not deal with personal affairs, on duty, except in special circumstances, employees may not receive private visitors.

4. When there is no guest during the duty period, the staff can take turns to rest, and must leave one person to stand in the bar.

5. In addition to the water bar employees, other employees, guests are not allowed to enter the bar, employees such as work needs, after authorization can enter.

6. In addition to the bar staff, other employees, guests may not open the bar without authorization, do not look through the bar cabinet, do not unauthorized use of the bar equipment.

7. Water bar utensils and other fragile products, gently take and put to prevent cuts.

Eight, water bar operation safety

1. Before using the equipment, pay attention to the use of equipment, preheating time,

2. Coffee machine type equipment to pay attention to the use of the spout to prevent scalding.

3. No exposed power supply, plug near the cleaning table to prevent splashing water leading to leakage.

4. When there is water on your hands, do not touch the equipment vents and other through the interior to prevent short-circuit.

Nine, bar loss and compensation

1. bar due to improper operation of personal appliances caused by damage, should be borne by the individual to compensate for the price of appliances.

2. Water bars do not know who is operating improperly caused by broken appliances, should be shared equally by all the staff to compensate for the purchase price of appliances.

3. Water bar employees, such as private steal food and steal with steal water bar items (including: drink raw materials, food, disposable supplies, etc.),

compensation at the original price, and a fine. A fine of 20 yuan, a total of three times a month, the deduction of 20% of the month's wages, the seriousness of the case, the deduction of 50% of the month's wages.