And guests how to talk to
Waiter basic training:
1, bearing in mind the nature of the Bar Entertainment
2, is able to accept work to understand and enjoy the bar
3, the familiar theme of the bar
4, bar work and are familiar with the content of their work
5, in service training and attitude of the training process
6, one month after the trial approved by the department manager and the commission to positive
7, without jeopardizing the interests of the company under the premise of protecting their own interests
Attendant Preparation: finish classes before the day of Health, shall be placed in locations designated cleaning tools, cleaning equipment is laid out, and prone to odor in a cleaning tool.
Link List: waiter to check every day to deal with their documents, the documents are sufficient to open a single volume today, every day for not less than twenty documents. Receive a single response by the collar when carefully examined the documents, the documents are complete quadruple, and the sequence number checking documents.
First, the health process:
1, the replacement of cleaning up the table cloth table is laid out according to the provisions of article
2, cleaning the surface of Health
3, Mop floor health
3, check whether the cleaning Qualified Health (requirements: the table clean and tidy, clean and no debris ground cigarette butts, picked up fall color collection cup, placing tables and chairs required)
4, the desktop display is in compliance with requirements of complete (Ashtray / candlesticks / candle / color cup /)
5, check whether there are bad calls per table friends (and timely repair replacement)
Second, the waiter brought spaces and service process:
1, to meet the guests
When the guests to the bar, leading digital services staff should take the initiative to greet customers, and smiling hello to the guests such as “Good evening”, “Welcome”, etc. (sound master appropriate to ensure that guests can hear), and at the same time bowed 15 degrees.
2, cited in Block
First of all personnel should receive bit in a hurry customers, such as “brother” “beauty” I ask you a few to lead guests to their favorite location, or they have received the position staff the initiative to organize table. One-off should the situation have led the initiative to organize bits sit in order to avoid inflating single table and deck, or to guide guests to sit bar in the bar stool. Try to maximize guest satisfaction table. When guests sit down, pull chairs should take the initiative to help customers facilitate the visitors to their seats. After the men’s first President.
3, the delivery of the wine list
After the guests into the seat should be handed the wine list, give President, in a man. The situation needs to be adaptable. Comparison of long time guests arrive at the same time as the next leader should promptly forward to meet the bit and into the sitting arrangements in the delivery of the wine list. Delivery wine list wine list should help the guests to open his hands and handed guests. If guests in conversation, they should wait a few seconds, or take the initiative, said: “Excuse me, sir, Miss Colombia, sex, and give you the wine list.”
4, single point
After the waiter handed the wine list, if not yet reached the guests left, should take the initiative to ask guests to wait a bit or point of drinks. When the waiter for the guests should take the initiative to ask guests a single point: Will Mr. / Miss / brother / beauty, would you like to drink? If guests hesitating, waiter and timely recommendations or suggestions to the guests and explained and introduced species on the list of drinks, the guests look at the wine list, the waiter should take the initiative to ask the guests love that sort of wine, and recommended forms of marketing wine. Should pay attention to marketing, from the wine began to try to push, followed by wine, beer, beverage order to push. After drinks later point, should take the initiative to ask what the guests need to point snacks, fruit and so on. In a single point, such as points have drinks, attention should ask the guests, what kind of drinks, hot / cold drinks, drink what tastes and to be introduced. After a single point, the waiter should ask if the guests have a membership card, keep in mind the point of drinks (try to remember the new customers like the wine, pay attention to train to become old customers, to facilitate the next marketing), and cost-effective. Guests pay the request politely. Such as: “Sir / brother / Miss / Beauty Total × × × (charge money to collect the money while the money was reported to the number of guests), please wait ~ ~”
5, billing
Waiter billing, pay attention to hot / cold drinks / fruit / coffee / bar first reported to the division, while billing in order to avoid shipping too slow. When billing, fast, accurate, clear, correct, the table number should be clearly written, the waiter number, date, wine name, unit price, quantity, whether it is the member price, credit card, sealing orders, total / Time. After the order was finished and quickly tore off the white Union / Red Stock Exchange cashier, tore off the blue of a joint to the guests.
6, the ship
When shipped, fast, accurate and stable, points will be the guests drink or cocktail / drinks / snacks on the tray (note: except for shipping bulky, all use of plastic trays, each table will be the point of wine with a dish of mustard) , with the right hand is holding the tray, where the tables to the guests Taiwan, the place vacated from the guests, the drinks and snacks on the table, also asked the number of guests to open the wine and the wine’s strong / light.
7, introducing the theme of the bar
Briefed the guests on the theme of the bar making friends, and introduces a way to make friends, telephone friends, paper greeting friends, complete call report data, Angels hook right, fate vending machine and so on.
8, stations and patrol units
Ship should be promptly returned to their regional stations (station attendants do not get together) at any time to monitor the needs of customers in the region and should seek, and every few minutes to tour the regional units, the guests visited the table is empty the bottle and ashtrays replacement, cleaning debris and guests receive 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 inspection station in need of services and / playing ice / pour / for wine.
9, see a visitor
When the guests to 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 position should with a smile, said: “Please slow, are always welcome. “At the same bow 15 degrees.
10, clearing the table
Total customer left, the counter attendant application tray will all cups, bottles, ashtrays, and debris removed, and all pallets, such as dirty or wet cloth timely replacement of wallpaper. Gracefully after the desktop items, ready to receive guests under the table.
The cleanliness of the corridor every day to clean the bar, and toilet hygiene, cleaning their toilet floor to conduct a thorough washing, the cloth should be promptly replaced every day cleaning. Used every day in a cup / disc tools, complete disinfection of the cup with cleaning cleaning dry in time, can be put out of use.
Cashier: Before opening it, 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 in the transfer of money, check the cash register the amount of paper shot records. In the collection of money, quickly identify the authenticity of money, and find the money for inventory. The bar should be checked before work every day if there were odors, open bar windows and exhaust fans, replacement of the air bars. Check the bar lighting, fire facilities, bar facilities within the security management. Business in the security management system within the bar, ensuring the bar’s normal business operation. Guest parking of vehicles on a daily basis command, and the custody of the parked vehicles. From work, check it carefully within the lighting, doors and windows, sound have all been closed, and an inventory of personnel in it.