Generally speaking, the smallest sink in the bar needs to be 60cm long and the countertop needs to be 60cm long. Others can be measured according to their own needs.
The depth of the table must depend on the function of the bar. The countertop width required for drinking only is different from that required for dining. If there is a seat in front of the table, the countertop should protrude from the bar itself, so the depth of the countertop should be at least 40-60cm, which is convenient for storing things under the bar with this width. When buying a sink, you should pay attention to bars with sinks. It is best to have a flat-bottomed sink, so that the cup will not fall or be damaged when it is placed. The depth of the sink is preferably above 20cm to avoid splashing everywhere.
The design of wine cabinet should pay attention to the convenience of use, the height of each floor should be at least 30-40cm, and the part where the wine bottle is placed should be designed to be inclined, so that the wine can overflow the cork and be stored for a long time; The depth of the cabinet should not be too deep. It's inconvenient to straddle other objects with a cup. Of course, the location will also affect the circuit and water supply and drainage design, especially in the corner far from the pipeline or drainage pipe, drainage has become a big problem.
The drain pipe should have a certain inclination angle. If the bar is close to the outside, you can connect the drain pipe to the outside and drain it with a separate pipe; If it is necessary to connect the pipes between pipes and the inclination is insufficient, the pipes must be installed from the ceiling or wall, which will make the construction more troublesome and the cost will increase accordingly.
The operating space of the bar made of corners needs at least 90cm, and the height of the bar has two dimensions. The single-layer bar is about 1 10cm, and the double-layer bar is 80cm and 105cm, with a gap of at least 25cm, so that articles can be placed on the inner layer. It is best to use wear-resistant materials for the countertop, but it is not suitable for sticking skin. Bars with sinks are the most waterproof. If electrical appliances are used in bars, refractory materials are the best, and artificial stone, melamine board and stone are all ideal materials.
When setting up a bar indoors, the bar must be regarded as a part of a complete space, and a good design can integrate the bar into the space. There is no specific rule about the location of the bar. Designers usually suggest using some deformed spaces. If the bar is integrated as the main body of the space, it is necessary to consider moving the line.
Good design is enlightening and makes life more comfortable. .
2. What should the checkout counter avoid?
The layout of the store cashier should avoid the following points: First, the height of the cashier is appropriate. Usually in the process of showing some guests Feng Shui, a big and common problem is that the cashier in the store is very high.
I asked the reason, and they generally said it was for safety, and the other reason was confidentiality. Some people say that after listening to the master, the cashier must be tall. If it is high, the money will not be revealed.
This is definitely not right. Yes, the cashier is high, and others can't see your money.
But it's hard to see other people's money. Because the cashier is high, it will definitely block the prosperity and will definitely block the "financial road". If wealth and prosperity are gone, what is there to talk about? Turn your head a little, and these vulgar views will be broken.
Second, don't put sundries at the cashier. The cashier is the place to collect money, so the cashier must make sure the cashier is clean and tidy. Don't put sundries on it. Some people say that plants can flourish. Can I put two pots of plants on it? The answer is no, the cashier's biggest taboo is poor airflow. If you put lucky objects and green plants, it will undoubtedly hinder the operation of the airflow, gild the lily and make it self-defeating. Third, the location of the checkout counter, if you get angry, you will get money, and if you get angry, you will get money. In the store, the cashier should be placed in the financial position, generally in the diagonal area of 45, or in the position of the white tiger, because the white tiger is less mobile and easier to gather gas. In short, the most important thing to choose the location of the cashier is to choose a stable place that is not suitable for transformation.
Fourth, the color of the checkout counter generally does not have much requirements for the color of the checkout counter, and it needs to be suitable for the overall color of the store. You cannot use a color that conflicts with the owner. Generally speaking, white is more suitable than red. Because red is fire, we use water to represent wealth, which is incompatible with water. The red cashier may affect the overall business of the store. In short, the most important thing for shop geomantic omen to choose the location of the cashier is to see whether it can gather wealth, and to judge from its location and size. The formation of wealth is the result of airflow, so it is necessary to pay attention to whether the airflow near the cashier is smooth.
I believe that if we grasp these points, we can construct a reasonable shop feng shui.
3. Hotel Bar Work Plan
1. Establish a complete post for receiving, distributing, keeping and inspecting drinks, and always keep the post, personnel, service, standardized use and perfect the process during working hours.
2, mount guard personnel in accordance with the provisions, dress neatly, conform to the requirements of the employee code.
3. Serve the front desk enthusiastically and actively, keep abreast of the business situation and major activities of restaurants, bars and banquet halls, prepare and prepare all kinds of drinks needed to ensure that the supply is not out of touch.
4. Communicate with the general warehouse frequently, put forward the purchase plan in time, control the entry and storage of drinks according to the principle of economic batch method, and ensure that there is not too much backlog.
5. For every drink received or occurred, you should fill in the registration form to ensure the quantity. The varieties are accurate and should be checked regularly to ensure that the accounts are consistent with the facts.
6, all kinds of drinks, drinks neatly stacked. For those with fast turnover and large collection, they should be placed in a position where access is convenient and easy to obtain and store; Valuable and low-consumption wines should be properly stored in cabinets or stacks to ensure safety and not to be lost.
7, all kinds of storage must meet the quality requirements, used within the warranty period, no broken bottles and serious head collapse into the business premises.
8. Do a good job in recycling all kinds of empty bottles, cans and wine turnover boxes to reduce waste.
9. Keep the business environment and warehouse clean and tidy, and keep them neat and orderly, free of dust, garbage, pests and cobwebs. Keep the wine warehouse ventilated, the temperature is appropriate, and there is no damp and musty smell.
10, establish a three-level property ledger, and do a good job of regular inspection and inventory of various equipment and facilities. The scrapping of property and the addition of party and government should be recorded.
1 1. The fire-fighting facilities are complete and effective, and the staff have certain fire-fighting knowledge and are familiar with the location and use of fire-fighting devices.
12, the opinions reflected by the front desk department should be handled and recorded in time.
13. All employees shall abide by the employee code and various rules and regulations, and shall not take advantage of their positions to eat, take or feed others or drinks.
14, do a good job of handover, handover is clear, and recorded. Share it with your friends: I don't know if these are to your liking.
4. How can the hotel floor and bar match the five colors best?
Hello.
Common sense and principles of decoration color application
The matching of bedroom colors should be mainly based on furniture colors, and the walls, floors, curtains, bedspreads, sofa cover and tablecloths should be coordinated around the main color. Such as light-colored furniture, the wall should be matched with light gray, light green or milky white; Dark furniture, in order to set off the furniture and improve the brightness of the room, should also choose light color, not bright color. What color to choose should also be considered in combination with the owner's hobbies and personality when designing. The following are some colors and the characteristics of various atmospheres they create, for your reference in soft design.
1: red-easy to attract people's attention, excited, excited, loyal, enthusiastic, bold and full of vitality, symbolizing enthusiasm, auspiciousness, celebration and glory. Negative is easy to be tired, dangerous, nervous and restless.
2. Orange-high eye-catching, temperature sense greater than red, easy to fatigue, for the harvest color.
3; Yellow is the most common color in nature, which gives people a sense of brightness and harvest. It is a special color for ancient emperors, symbolizing nobility.
4. Green-the most suitable for human eyes, reminiscent of spring, health, tranquility, peace and wisdom.
5. Blue-the most layered, reminiscent of vastness, profundity, purity, rationality and length. What is negative is indifference, gloom and poverty.
6: White-pure, innocent and simple. Negative is sadness and coldness.
7: Gray-simple and ordinary. Negative is emptiness, dullness, melancholy and despair.
8. Black-solid, subtle and solemn. What is negative is darkness and sin.
9. Lemon yellow-appears gentle, bright and full of vitality, which makes people feel relaxed.
10: pink-beautiful and romantic, making people feel soft, lovely and naive.
1 1: light blue-simple and refreshing, giving people a refreshing and comfortable feeling.
12: dark olive green-appears steady, calm and elegant.
13: tender green-elegant, simple, fresh and natural.
14: Rose-elegant, noble, rich, sincere and loving.
5. Hotel Bar Beverage Management System
1. The staff of the bar must abide by the rules and regulations of our store, completely obey the work arrangement and supervision of the director of the bar, put the interests of our store first, and create first-class products and quality services.
2. All the staff in the bar must abide by the system of commuting time, so as not to be late or leave early, and go to work 10 minutes in advance, so as to prepare for the shift.
3. Apart from the bar staff, all other people who have nothing to do with work are not allowed to enter the bar during business hours, and the bar staff must wear clothes before entering.
All the staff in the bar must keep a clean and generous image and a dignified and trembling posture when they are on duty. Ask them to be full of energy, smile at people, put an end to all indecent behaviors and bad habits, and prohibit smoking and eating in bars. It is forbidden to chat and play with other departments during working hours, which will affect the work. Offenders will be deducted from attendance and all welfare benefits in the current month, and those who are serious will be dismissed immediately.
5. Always pay attention to the hygiene of the bar, keep it clean, and the cleanliness of the food and utensils in the bar should meet the requirements of the Ministry of Health for food. If you don't do as required, you will be punished for working overtime for one day if you find that the cup is not clean.
6. The head of the bar and the foreman are responsible for the quality of the products on duty and strictly supervise them according to the work regulations on the island. Bar employees must obey the leadership and command when making products. If customers always ask for returns because of quality problems, they must trace the reasons, hold the producers or foremen responsible and punish them according to the situation.
7. Strictly control the bar cost, put an end to all inaction and waste, rationally allocate materials, and insist on alternating new and old fruits and materials. Everyone should first use old, stale and very old fruit materials to make products. In addition, we should strictly control the quality of fruit materials when receiving them, and insist on not using poor quality fruits and materials to make products.
8. Handle bar utensils carefully. In the process of cleaning and placing, unintentional vandals must hold the foreman or bar director in time. Once the concealer is found out, he will be fired immediately, and his monthly salary and deposit will be deducted. If they cover up each other, they will be severely punished in addition to joint compensation.
9. Bar staff
We should unite as one, actively cooperate, constantly improve our technical level, improve work efficiency, make the best products at the fastest speed, and try our best to make every guest happy and satisfied.
10. All the staff in the bar should perform their respective duties and clarify their respective jobs, right? The assignment of the foreman must be carried out seriously and quickly, and the foreman should take the lead and implement the system of succession. The problems in your class and the requests and opinions put forward by the guests should be handled and registered in time and reflected to the director. If you are found to be not honest with the problems in the class, or not listening to the work arrangement, you will be fired immediately if the circumstances are serious.
1. You must smile at work and greet guests when you meet them.
Don't talk too loudly between colleagues.
3. When making products, the movements are elegant, and excessive exaggeration is not allowed. When you take something, you should treat it lightly.
4. When you are free, you must stand in the bar according to the posture required by the employee handbook, and you must not chat with your colleagues.
6. What does the bartender in a business hotel need to do every day?
1, responsible for the sanitation and cleaning of the service area and the layout of the rooms.
2. Master etiquette, common sense of politeness and various business skills and flexibly apply them to daily services.
3, do a good job of cohesion with the front desk reception, according to the arrangement of the front desk reception in a timely manner to clean the room, and make records.
4. Obey the leadership and obey the command. Do a good job in daily work plan, health work and safety inspection.
5. Do a good job in the use and maintenance of daily equipment and facilities, report and maintain problems in time to ensure the normal operation of all equipment and facilities.
6, complete the job at the same time do other work assigned by the leadership.
7. The work plan of the hotel bar or waiter in the new year.
A, step by step training to improve the comprehensive quality of all employees and managers, the specific performance is as follows
(1) Employees' service attitude, business skills, service efficiency and politeness.
(2) In view of some bad habits in past management, standardize the management consciousness of all managers.
(3) pay attention to ideological education, so that each employee can increase their professionalism and enhance their sense of responsibility.
Second, formulate departmental service quality inspection system and reward and punishment system, find more problems in the inspection, and make rectification according to the problems, so as to make the work more perfect.
(1) Develop personalized service and improve service level.
(2) Every week, the regional foreman checks each other.
Inspection contents: employees' gfd, courtesy, service quality, hygiene quality and fire safety awareness.
(3) The supervisor and the manager check weekly.
(4) Statistical examination results.
(5) The worst area for two consecutive times will be given appropriate punishment.
Third, increase the sales of drinks in the guest room mini-bar.
In view of the fact that the average monthly sales of mini-bar drinks in 2008 is less than 65,438+05,000 yuan, the department will adjust some consumables that are not easy to sell, increase the variety of drinks and snacks, guide guests to consume and increase sales. At the same time, some unreasonable phenomena (such as not putting drinks in the room) will be rectified, and the average monthly sales of mini-bars in 2009 will reach 18000 yuan or more.
On the other hand, the face manager will strictly control consumption and make corresponding forms according to the table figures. Specially formulated:
(1) Consumable goods consumption quantity and amount table for the current month;
(2) Count the number of linen and guest clothes washed;
(3) Statistics on the quantity and amount of liquor sales;
(4) statistics of free mineral water consumption;
(5) Statistics on the number of customer claims and loss reports; Wait for the form. Find problems at any time, formulate measures at any time, plug loopholes, and control commodity consumption within a reasonable range.
Fourth, strengthen the maintenance and maintenance of guest room facilities and equipment.
Although the hotel has only been in business for more than two years, due to insufficient attention to the maintenance of guest room facilities and equipment, unreasonable decoration in some aspects, and poor quality of materials selected at the beginning, guest room facilities and equipment are seriously damaged, and there are hidden dangers, and safety accidents may occur at any time, such as: wardrobe door falling off, wallpaper degumming without maintenance, glass cracking and so on. According to this phenomenon:
(1) The department will strengthen the inspection of all links and fix the problems in time.
(2) During operation, pay attention to moderation, reduce collision and prolong its service life.
(3) Cultivate employees' awareness of follow-up and reporting.
(4) If the consequences are caused by personal negligence, bear the responsibility.
Fifth, train and supervise employees with weak safety awareness.
(1) Formulate various safety management systems to make them perfect.
(2) Simulate and train employees' safety contingency ability.
Five, health quality:
(1) Establish a department quality inspection team, divide the foreman's responsibility area, and inspect it every Wednesday. Unqualified parts will be punished immediately, and those who improve will be rewarded to improve the health quality. At the end of the month, the foreman will be assessed and the elimination system will be implemented to improve the foreman's sense of responsibility.
(2) Conduct a quarterly assessment on all waiters every quarter, and improve the high service (without ward round waiters) by 10% to motivate employees and improve their enthusiasm.
Remarks:
Specific control data of each index:
Complaint rate:
turnover rate