Barman's workflow is more detailed.

It's all the same anyway. This is just the general policy I said. I want to be satisfied. 1. Before business: 1, go to work on time, tidy up your gfd, and prepare tools (pens, lighters, bottle openers, wine lists) needed for work. Second, attend the regular meeting before class at 7:00-7: 10 for roll call. Time: content of the regular meeting before class: hand in the work diary. The day before yesterday, we will announce the results of handling violations, assign work and arrange work tasks on the same day, announce the cleanliness of products produced on the same day, and check employees' gfd and business appliances from 3: 00 to 8: 30. Preparation time before taking up the post: a. Go to the KTV private room where you are responsible before 8: 00, put the microphone on the microphone line, and check whether the sound and TV are normal; Check whether the computer works normally; Whether it can be operated by computer remote control; Then put the microphone and remote control back in place. B, check whether other facilities in the room are normal. C. Check whether the dining table, interior and sanitation of the room meet the hygiene standards of the company and whether the business supplies are fully prepared. If you find any problems, report to the room manager. (If the supervisor is absent, report to the manager for coordination. ) 2. During business hours: welcome time: 8: 30- 10: 00 △ Stand at the door of your own hall at the standard posture: 1 and 8: 30, welcome with your head up, smiling and hands behind your back. 2. When the guests arrive, when they feel that their eyes meet the guests at the distance of 1.5 m -2 m, they salute the guests according to the standard of "Good evening, welcome". △ When the guests come: 1. Welcome the guests politely and warmly. When using polite expressions, bow 35 degrees, "Please come in" and make an invitation gesture. 2. Quickly open the room door, invite the guests to sit down, and then close the door gently. After the guests are seated, the service will start 3 minutes before the start. Hang clothes, move stools, etc. for guests. ) △ After the guests arrive: 1. After the guest entered the room and took his seat, he tapped on the door and entered the room to stand by the TV, bowed and introduced himself with a smile, and gave a welcome speech: "Good evening, welcome! I'm a room attendant. I'm glad to serve you! " 2. Pour the welcome tea for the guests and offer them tea on their side in a semi-kneeling position. When you take a cup, you can't take a third of the cup, but a third of the cup. Hold the third part of the cup with your thumb, forefinger and middle finger, and use the little finger as the supporting point of the desktop. When offering tea, you should handle it with care and make a gesture of inviting tea. 3. Inform the switchboard to turn on, and ask the guests whether to watch TV or listen to music. Then adjust the TV, computer and power amplifier (turn on the effect device) according to the requirements of the guests, adjust the lights to a soft state, and adjust the music to the best effect. 4. Bring fruits and snacks to the table, and open the plastic wrap of fruits to signal the guests to eat. △ Order drinks and food for guests: 1. Pass the wine card to the guest with both hands according to the standard of half kneeling and use it at the same time: "Good evening! This is our company's wine card. Would you please have a look at what wine to order tonight? " 2. Actively promote and introduce the company's drinks and snacks. Introduce the company's wines with high-priced and high-priced wines, and then promote them according to the requirements of guests. For example, if guests order foreign wine, they should introduce XXX foreign wine in a quick and accurate way. After ordering wine, guests should ask whether it is mixed wine or pure wine, and whether they want to add a few cans of 7-up. When the guests finish ordering drinks, they should repeat the drinks they ordered. And ask the guests if they need exquisite snacks and drinks. Then enter the name and quantity into the computer. Exit the hall politely: "please wait a moment and bring it to you right away." Stand at the door and wait for the arrival of the goods. Every time you enter the room, you must knock on the door three times (one light and two heavy) and politely say, "I'm sorry, I'm sorry!" Thank you for waiting. " Moreover, according to the standard semi-kneeling posture, guests must be invited to check the wine before opening, mixing and tasting. When you put on anything, you should make a gesture of invitation (five fingers pointing at the item together), be polite to others and enjoy your meal. △ Midway service: 1. During the midway service, it is necessary to constantly clean the countertop and the ground, order songs and add wine, help the guests put the wine, cigarettes and other items back in their original places, connect the cups of the guests who have left for a long time to the workbench, send them to the washing room for cleaning, and prepare a proper amount of motorized cups in time for the needs of new guests. The young host (waiter) must work closely with Miss DJ when serving and sell drinks and food for the company. Always pay attention to the guest's eating degree and room movements. Do four diligence (eye diligence, hand diligence, mouth diligence, leg diligence) to accurately judge the requirements of guests, so as to answer questions and be responsive. Check the DJ's right hand side for garbage every time he enters the room. You can finish, wipe, collect and send guests in time, and you can enjoy our courtesy and quality service while having fun. 3. Remind the guests at any time how much they have spent and how much they need. When every new guest or manager enters the room, he should get up and give a welcome speech and pour wine. When every guest leaves, he should get up and see him off. 5, the guest pays the bill: when the guest asks for the bill, he should first ask the guest if he needs anything else. If the consumption is insufficient, remind the guests to order enough consumption and introduce the items that can be packed and taken away. Inform the supervisor to pay the bill in cash at any time before taking the bill. When the guest pays the bill, check whether all the articles and facilities in the hall are damaged or lost with the corner of his eye. 6. When the guests get up and leave, remind them to take their belongings with them and send greetings: "Thank you for coming, please take care and welcome to visit next time!" 7. After the guest leaves, clean the room in time, and then call the service desk to report the vacancy. Stand in the room and wait for the second batch of guests or fill out the work report. 3. After business: 1. Do a good job in cleaning the room (water cups, trolley handles, wine glasses and other sundries) and put the hall facilities (power amplifier, computer, etc.). ) in place, and turn off all power and water switches. Put the microphone and remote control back in main control room, and open the door to dispel the smell. 2. Ask the supervisor to check the room sanitation or facilities. 3. Have regular meetings after work to listen to the supervisor's summary of the day's work. Supplement to the Respondent 2009-06- 17 16:26 (5) Notes on KTV service 1. When serving food, we should remember the principle of ladies before gentlemen, old before young. 2. When receiving the products sent by the courier, please check whether the products are correct. If the products are frozen, please prepare coasters. When you meet a guest, you should say "sorry" before serving drinks. Remind guests to avoid accidents. After the product is finished, they should say to the guests according to the specifications, "Please enjoy your meal." And then walk backwards. 4. Kneel on one knee when serving to facilitate serving. When taking out the products from the tray, you should face the customer's side and move your left hand outward to keep the tray parallel and balanced. Pay attention to the occasion when loading products. If the guest is singing, you shouldn't block the guest's view. 5. Pay attention to changing the handlebars in time and help the guests to add drinks at any time. After obtaining the consent of the guests, take away the empty fruit bowls, unused wine glasses and bottles and clean up the sundries on the table in time to keep the table clean. 6. Whether serving food for guests or cleaning the countertop, trays must be used. 7. If the product needs ingredients and sauces, it should be provided with food. 8. When you complete the order, you must repeat the order to prevent and reduce errors. 9. When employees leave their jobs because of something, they must inform their colleagues or superiors and ask for assistance to avoid a "vacuum" phenomenon. 10, when serving food, you should be diligent in your eyes, hands, legs and mouth, as well as mouth, paper towels, cigarettes and lighters. Thank you for coming. 1 1. When preparing foreign wine, whether it is strong or weak, you should ask the guests for advice. 12. If guests change their seats, they should provide cup service in time. 13. When serving beer, after pouring a round of wine, 5-6 bottles should be served in the big room, 2-3 bottles in the middle room and 1-2 bottles in the small room. Find the corresponding position and put it away for the next round of pouring. 14. When the guest has 2-3 drinks left, ask the guest if he needs to add drinks in time. 15, trays are not allowed to go on stage at any time. 16, the product should be delivered from the right side of the guest. If there are many people in the room, we should be flexible according to the actual situation. When distributing products, we should follow the principle of low cup before high cup, hot cup before freezing. People with coasters should put down the coasters first, then hold the lower end of the cup with their right hand and gently put it on the stage to avoid collision. At the same time, report the name of the product to avoid mistakes. 17. After standing up from the product, you should say to the guests according to the regulations, "Please enjoy your meal." And then walk backwards. 18. When making payment, the supervisor should pay attention to counterfeit and residual coins. If in doubt, he can politely ask the guest, "Sir/Miss, can you change it?" Fourth, the skills of KTV service preparation before business and finishing after business: (1)KTV service preparation skills ① Punch the card on time or swipe the card by computer (fingerprint) ② Wear the work uniform, tidy up your gfd ③ Prepare the work tools (pen, lighter, bottle opener, wine list) ④ Arrive at the designated place on time. Supplement to the regular meeting before construction 2009-06- 17 16:26 A. Before taking up the post, ① the manager and supervisor arrange the work of the day ② state the mistakes in the work and guide the correct methods. Praise good people and deeds, etc. (3) Recite polite expressions, call for company spirit slogans, and encourage calling for love. B. ① Prepare all articles in the lobby (cups, cigarette cups, colored cups, bar towels, candles, etc.) after taking up the post. (2) do all the sanitary work in the hall (carpets, sofas, countertops, electrical appliances, toilets, walls, fire-fighting equipment, plants, etc.). ), especially in dead corners and under sofas. ③ Table placement (according to the table placement standard stipulated by the company). (4) Check whether the speaker equipment in the hall is normal (if not, notify the chief administrator for maintenance). ⑤ Check whether the computer song ordering system and Internet access system are normal. (If there is any abnormality, notify the computer room personnel for maintenance) ⑥ Check whether the fixed property in the hall is intact or missing or damaged. ⑦ Keep the indoor air fresh and odorless, and light the aromatherapy lamp to carry out indoor aromatherapy 10-20 minutes. ⑧ Adjust the lighting to the best brightness, and adjust the air conditioning temperature to an appropriate level. General (18℃-22℃). Pet-name ruby standard standing posture, waiting for the arrival of the guests. (2) Closing skills after opening 2)KTV service: ① After the guests leave, first turn off the speakers and electrical equipment in the hall; (2) Check whether there are burning cigarette butts on the ground and carpet and eliminate them in time. (3) Check whether there are any items left by guests in the room, and if there are, hand them over to the manager. (4) Check whether the appliances, equipment, facilities and other items are damaged. ⑤ Put out the burning oil lamp or candle on the table in time to increase revenue and reduce expenditure. ⑥ If the guest drinks the rest of the drinks, leave the order immediately and ask the supervisor to sign for confirmation, and report it to the cashier and the bar for confiscation. ⑦ Clean all cups, handlebars and other sundries on the countertop. Put it in a cup basket and send it to the washing room. 8 Clean wine stains, oil stains, candle oil, etc. Put it on the table with clean water. Pet-name ruby clean ground paper towels, sundry, etc. If there is chewing gum or the guest vomits, inform the personal assistant to clean and wash it. After cleaning the bathroom in the lobby, the attending physician wipes towels and rags and hangs them on the edge of the table. Convenient for use the next day. ⑾ Turn off the lights, air conditioner and all power supplies. Put the microphone and remote control back in main control room.