First of all, you should enrich your knowledge of wine. Every new employee comes in, you are responsible for training. Tell them why you let them do everything. For example, it is easy to replenish the refrigerator, but you should let them know that while replenishing the refrigerator, you should remember the location of each beer, the origin of this beer, and English. This way, when guests order wine, you can quickly know where to put it, and so can foreign wine. The inventory of drinks is also very important, which helps to find out whether anyone flies the bill, or secretly takes out the wine, or drinks it during office hours. One of the ways to effectively control costs.

Usually the shift is between morning shift and night shift, and the work of morning shift and night shift is different. The morning shift is generally responsible for the supplement of drinks, the cleaning of bars, the opening of bars and the production of ingredients. And the night shift is only responsible for the production and supply of drinks and the collection of files. Therefore, the bar foreman is responsible for checking the replenishment of the morning drinks and whether the goods lacking in the warehouse have been reported to the warehouse management personnel in time. For some very small and numerous things, I usually think of this and forget that. It is suggested to make an EXCEL form and write down what you have to do every day. Before the morning shift, check the work to be done on the form and tick it. For shifts, the shift foreman will check it again and tick it, and the supervisor will be responsible for spot checks. If you find any confusion, find the signer.

Cheating at night and its remedial measures