Similar to today's. The room numbers are arranged according to heaven, earth, mystery, yellow and trunk branches (A, B, C, D, etc.). ), such as room D and room B. According to the luxury of facilities, the orientation of rooms and the beauty of the environment, rooms are divided into upper rooms, middle rooms and lower rooms.

Rooms are empty and full, indicated by wooden/bamboo number plates at the front desk. Vacant rooms will be hung up and guests can order; Put it away when it is full, and you can't order it.

The same is true for ordering food. Restaurants that pay attention to food, dishes and prices are written on the number plate and hung in the restaurant for guests to see.

However, at that time, most shopkeepers had to memorize everything, including hot dishes, cold dishes, drinks, what's today, what's fast, what's time-consuming, what's new today, where it comes from, how much it costs, and so on.

At that time, bartenders were very demanding, and memorizing recipes was just a basic skill. Remember which table you ordered, what special requirements you had, and whether you checked out. It is also necessary to be able to identify the background of the diners at a glance, what level they can spend, who should pay the bill when checking out, and who is really paying the bill when rushing to pay the bill, so as to avoid disputes and satisfy the guests.

Therefore, in fact, the ancient shopkeepers must be flexible, articulate and resourceful, and diners with difficulties can solve them. It's not what ordinary guys can do. The salary is higher than that in the backyard. And sometimes there are guests to reward.

The bartender will report to the counter at any time the checkout of the rooms and dining tables he is responsible for, and give change; Mr. Counter keeps accounts in real time. After closing every day, Mr. counter counts the accounts, checks the bank accounts and gives them to the boss. If something goes wrong, Xiao Er will deduct his salary.