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Waiter basic training:
1, bearing in mind the nature of the Bar Entertainment
2, it can accept the work of understanding and love bar
3, familiar with the theme of this bar
4, familiar with the bar work and own work
5, in service training and attitude of the training process
6, one month after the trial and to positive recognition by the commission manager
7, without jeopardizing the interests of the company under the premise of protecting their own interests
Attendant Preparation: finish classes a day after the former health, should be placed according to specified cleaning tools, locations, display a good cleaning equipment, and odor-prone in a cleaning tool.
Lead single: waiter day should check their documents, documents sufficient amount of today’s opening one day to prepare documents shall not be less than 20. Receive a single response by the collar when the document was carefully checked, quadruple documents are complete, and documents in order to check serial number.
First, health processes:
1, replace the table cloth clean up the table is laid out in accordance with the provisions of articles
2, cleaning the ground of Health
3, Tuoxi ground health
3, check whether the cleaning Qualified Health (requirements: Desktop clean, the ground clean, debris-free cigarette, pick up income fall color pots, according to regulations are tables and chairs)
4, the desktop display is in compliance with requirements complete (ashtray / candlesticks / candle / color cup /)
5, check whether there are bad calls per table of friends (in time alter)
Second, the waiter leading spaces and service processes:
1 to greet guests
When guests came to the bar, leading digital service personnel should take the initiative to greet customers, and smiling hello to the guests such as “Good evening”, “Welcome”, etc. (sound grasp appropriate to ensure that guests can hear), while bow 15 degrees.
2, cited in Block
First of all, be courteous staff members will receive the guests asked, such as “Brother,” “beautiful,” I ask you a few, lead the guests to their favorite location, or they have received the seated position on their own arrangements. One-off places have led the initiative to organize staff should sit the situation in order to avoid inflating single table and deck, or the guide bar in the bar guests sitting chair. To maximize customer satisfaction table. Visitors to their seats, they should take the initiative to help customers pull chairs, guests can sit. After the men first President.
3, delivery wine list
After the guests into the seat should be handed the wine list, first give women in to men. Circumstances need to act according to circumstances. Guests also get more as long, the next leading staff members will move forward in time to meet and arrange to sit in the delivery wine list. Delivery wine list should help visitors to open wine list, gave the guests hands. If customers talk, we should pause a few seconds, or take the initiative, said: “Excuse me, sir, Miss Costa Rica, beautiful women, to your wine list.”
4, single point
After the waiter handed him the wine list, if from guests yet to come, should take the initiative to ask guests to wait a bit or point wine. When the waiter for the guests should take the initiative to ask customers a single point: Does Mr. / Miss / Columbia / beauty, would you like to drink? As customers hesitated, the waiter and timely recommendations or proposals to customers and to explain and present on a variety of single drinks, guests looking wine list, the waiter should ask about what kind of loving guests drinks, and recommended forms of marketing wine. Market should pay attention, try push start from the wine, followed by wine, beer, drinks order to push. End point wine, you should take the initiative to ask what the guests need to point snacks, fruit, etc.. In point one, if point a drink, ask the guests should pay attention to, what kind of drinks, hot / cold drinks, flavored drinks, and what needs to be introduced. After one point, the waiter should ask the guests whether membership cards, bearing in mind the point of wine (try to remember the new customers like the drinks, attention to their training to become old customers, to facilitate the next marketing), and cost-effective. Polite request customers to pay. Such as: “Sir / brother / Miss / Beauty Total × × × (collect the money while the number of guests reported that the money paragraph), please wait ~ ~”
5, billing
Attendant billing, attention should be hot / cold drinks / fruit / coffee / first reported to the Bar division, while billing in order to avoid shipping too slow. When opening a single, fast, accurate, clear, correct, the table number should be written clearly, attendant number, date, wine name, unit price, quantity, whether it is the member price, credit card, sealing orders, combined / time. After the single was finished quickly tear off white Union / Red Stock Exchange cashier, tear off the blue one associated to the guests.
6 shipping
When shipped, fast, accurate and stable, the guests point of drink or cocktail / drinks / snacks on the tray (note: except for shipping large, should be used pallets, each table will be the point of wine with a dish of mustard) , with the right hand is holding the tray, desk sets sent to customers where, from the place vacated by the guests will be drinks and snacks on the table, and ask guests to open the number of wine and the wine’s concentration / light.
7, introducing the theme of this bar
Dating to the guests on the theme of the bar and introduce way to make friends there, phone dating, paper greeting friends, complete call report data, angel hook right, fate and other vending machine.
8, stations and patrol units
Shipping, should be promptly return to their own regional stations (station attendants do not get together) always look to customers in the region needs and should demand, and every few minutes on the region patrol units, inspections are free bottles on the table guests and ashtray replacement, cleaning debris and received the guests of the desktop empty bottle (pouring a timely initiative to help the guests in advance should be politely asked if I need help in this busy). Table whether visited Taiwan in need of services and / playing ice / pour / to the wine.
9, a visitor out
When the guests leave, the service staff should take the initiative to help customers facilitate the guests stood up and pulled a chair and walking, while polite, said: “Several / brother / beauty, please walking. When the customer fast playing, the door leading staff members will be said with a smile: “Please walking, welcome around here. “At the same bow 15 degrees.
10, clean up the table
Guests to leave, the attendant application tray table surface that all the cups, bottles, ashtrays, and other debris, and all with the tray removed, such as table cloth is dirty or wet timely replacement of wallpaper. After gracefully Desktop items, ready to receive the next table guests.
Bar daily cleaning of sanitary corridor and toilet hygiene, cleaning their toilets thoroughly brushing the ground, replaced the cloth should be timely daily cleaning. Used every day to the cups / disc set, complete disinfection wash the cup with a clean dry in time, can put out to use.
Cashier: open bar before the cashier should be prepared to change the day and the reserve fund sufficient to seriously count money and change the face value for a good fit. On a half ago, each shift change to clear the cash register the transfer of money, check paper, cash register records the amount of play. In collecting money, the rapid identification of the authenticity of money, and find the money for inventory. Bars should be checked before work every day if there were odors, open bar windows and exhaust fans, air replacement on the bar. Check bar lighting, fire facilities, bar facilities within the security management. Business in the bar of the system security management to ensure normal business operation within the bar. Parking of vehicles on a daily guest conductor, and the custody of the parked vehicles. Work, the double-check it within the lighting, doors and windows, sound have all been closed, and an inventory of the personnel it.