Similarities and differences between the quality of bar waiters and bartenders

1, all in & brightness & temperature and humidity & weather &; Under the background of the big environment; Created and conceived by the same design concept; It is composed of light and shadow, lines, colors, materials, angles, orientations, proportions, moving lines, collocation, modeling, styles, styles, categories, modeling, styles and other elements, working in the same space and providing services.

2. They also need to face customers directly and provide all links and service processes from ordering to checkout.

3. What they provide to customers is the food that completely meets the quality standards. Drinks and drinks.

4. They use & wine list & price list.

5. What they provide must be & service level & service items & Service process.

Second, the work content of different parts:

1, most (almost all) open bars, and bar waiters (bar waiters &; The service area of waitress is limited to scattered seats outside the bar&; Card seat area; Bar porters do not directly contact customers sitting in the bar area, but only cooperate with bartenders to do auxiliary work; Only the only bartender can have direct contact with customers sitting at the bar.

2. In the whole process of opening to the outside world, the "bar porter" of the bar only needs to make good preparations for the bar's business (such as wiping and placing all kinds of wine glasses, making all kinds of decorations, filling the freezer with ice cubes, placing all kinds of base wines in the wine cabinet, and placing ashtrays on the bar every once in a while &; Organization &; Wine list, etc)&; The assistant work of the bartender (such as: according to the rules, select the glass corresponding to the cocktail name and place it in a convenient place for the bartender &; Habitual place of production; Prepare for the bartender what the bartender is preparing &; What did the customer order &; Components or decorations corresponding to the formula and name. Such as: fresh egg white, whipped cream, coconut milk, colored chocolate rice, honey, lemon slices, 1/4 lemon petals, red or green cherries, three olives strung together with toothpicks, a celery and so on; According to the regulations, you need to ice the glass in advance, or wipe the glass mouth with lemon slices &; All the cups are covered with a circle of tiny salt particles and other glass containers that need special treatment. Cleaning and sorting work (such as: scrubbing bar, bar stool, ashtray, countertop, wine trough, ice trough, wiping wine glasses, wine bottles and bar display cabinets, cleaning all kinds of wine glasses, ashtrays, bartending utensils, tools, chopping boards, knives, small household appliances, countertops, sweeping the floor, mopping the floor, etc.). )

Bartender, in addition to providing and bar waiter (barwaiter &; Attendant) From ordering to checkout, service level & service items &; In addition to the service process, it also adds a very important link: under the psychological pressure of customers sitting at the bar, or with noble, graceful, elegant and dedicated temperament, it shows the charm of being sophisticated, calm, reserved and knowledgeable &; Skilled, accurate, coordinated, dexterous and professional action steps, clean and tidy deployment, making drinks ordered by customers sitting at the bar.

When formulating the minimum necessary inventory of drinks of various varieties, categories and brands in bars &; When adjusting the variety, quality and price of wine list according to market conditions &; When adjusting cocktail names according to market conditions &; When a "special drink" is recommended and promoted in line with the overall activities, it is necessary for the bartender in the bar to have the concept of professional accounting &; Knowledge.

3. Similarities and differences in the quality requirements of service personnel in different posts in bars:

1, similarity: all need to be neat &; Correct &; A trustworthy appearance; Warm and cheerful personality; Careful ability to observe words and observe colors; Strong memory ability; Good language skills &; Expression ability &; Non-verbal painting+icon+body+expression communication ability; The ability to sell as little as possible; The interests of the customer groups that meet the characteristics of the bar&; Hot topics and knowledge,&; Common sense, practical anecdotes, allusions, jokes, etc. ; Thoughtful service consciousness; Matching the service level of the bar level; Skilled &; Professional skills; Elegant and dexterous posture; The value orientation of taking pleasure in obtaining customer praise, etc.

2. Differences (the requirements may be different due to different bar styles, hereinafter referred to as a general term): The bartenders among them need more than the service personnel in other positions: a. They have the ability to play sports skills stably under pressure; B, handsome and beautiful appearance+slender and symmetrical posture; C. Have a strong desire for self-expression. Mixing drinks in public as a personal live performance on the stage under the spotlight; D, have a strong ability to incite & call; E, have high musical literacy &; Music track material &; The operation ability of professional software for ballroom DJ has a musical style similar to that of ballroom DJ&; The ability to lead customers' emotional ups and downs by factors such as rhythm, speed and intensity; F, with an aesthetic eye&; Ability to adjust or adjust the composition, ingredients, color, percentage, decoration, container and other aspects of beverages; G. Match the professional accounting knowledge required for bar operation &; The concept of financial management; H, have the ability to implement the policies and strategies of superiors in various ways, and train a group of qualified subordinates in the department through different means &; The reserve of future successors-the ability of "bar waiter or assistant bartender"; First, there is encouragement &; Guide, direct and urge team members to complete KPI performance indicators.