Common sense for hotel bars

1. What should be paid attention to when designing a restaurant bar? Does anyone know?

Generally speaking, the smallest sink in the bar needs to be 60cm long and the work surface 60cm. The other measurements can be made according to your own needs. Can.

The depth of the countertop must depend on the function of the bar. The width of the countertop required for just drinking and dining is different. If there are seats prepared in front of the counter, the countertop must protrude from the bar itself, so the depth of the countertop must be at least 40-60cm, this width is also more convenient for storage under the bar. When buying a sink for a bar counter with a sink, you should pay attention to the fact that the sink should be a flat-bottomed trough so that cups will not tip over or be damaged when placed. The depth of the sink should be at least 20cm to prevent water from splashing around and getting wet everywhere.

The design of the wine cabinet should pay attention to the convenience of use. The height of each layer should be at least 30-40cm. The part where the wine bottles are placed is best designed to be placed diagonally so that the wine can submerge the bottle stopper. This allows the wine to be stored for a longer period of time; the depth of the cabinet should not be too deep, as it would be inconvenient to hold a cup over other objects. Of course, the location will also affect the circuit and water supply and drainage design. Especially when it is far away from the pipe room or the drain pipe, drainage becomes a big problem.

The drainage pipe must have a certain inclination angle. If the bar is located close to the outdoors, you can connect the drainage pipe to the outdoors and drain the water through a separate pipeline; if the pipeline needs to be connected between the pipes and the slope is not enough, and the pipe must be installed from the ceiling or wall, the construction will be more troublesome. Fees will also increase accordingly.

For a bar built using corners, the operating space needs to be at least 90cm. The height of the bar is available in two sizes. The single-layer bar is about 110cm, and the double-layer bar is 80cm and 105cm. The difference between them must be at least 100cm. 25cm, only items can be placed on the inner layer. It is best to use wear-resistant materials for the countertop, and veneer is not suitable. The bar counter with a sink is best to be water-resistant; if the bar uses electrical appliances, fire-resistant materials are the best, such as artificial stone, melamine board, stone, etc. All are ideal materials.

When setting up a bar counter indoors, the bar counter must be regarded as a part of the complete space. Good design can integrate the bar counter into the space. There are no specific rules to follow for the location of the bar. Designers usually recommend using some odd spaces. If the bar is integrated into the main body of the space, the direction of movement must be carefully considered.

Good design is guiding and virtually makes living and commuting more comfortable. .

2. What are the taboos for placing store cashiers?

The following are the taboos for placing store cashiers: 1. The height of the cashier is appropriate to show to some customers. In the process of Feng Shui, I have discovered a big and common problem, that is, the checkout counters in stores are very high.

I asked the reason, and they usually said it was for safety, and also for confidentiality. Some people also say that they have listened to the master, and the cashier counter must be high. If it is high, the money will not be exposed.

This approach is definitely wrong. That’s right, if the cashier is taller, others won’t be able to see your money.

But it’s difficult to see other people’s money. Because if the cash register is high, it will definitely block the prosperity and the "road to wealth". If the wealth path and prosperity are gone, what is the point of revealing wealth? With a little thought, these vulgar views are self-defeating.

2. Don’t put clutter on the checkout counter. The checkout counter is where money is collected, so the cashier must ensure that the checkout counter is clean and tidy. Don’t put clutter on it. Some people say that plants can flourish. Cai Qi, can I put two potted plants on it? The answer is no. The most taboo thing at the checkout counter is poor airflow. If you put money-making objects or green plants on it, it will undoubtedly block the airflow, which is superfluous and self-defeating. 3. Choose the location of the cashier. If Qi is gathered, wealth will be gathered, and if Qi is dispersed, wealth will be dispersed. The cashier in a store should be placed in the financial position, usually 45° diagonally from the entrance. The cashier can also be placed in the white tiger position. Because the white tiger is less mobile and easier to gather energy, in short, the most important point in choosing the location of the cashier is to choose a stable place that is not suitable for change.

4. The color of the cashier generally does not have much requirements for the color of the cashier. It needs to be suitable for the overall color of the store. Colors that conflict with the store owner cannot be used. Generally speaking, white is used for comparison. It is appropriate to use red, because red is fire, and we use water to represent wealth. Water and fire are not compatible. A red cashier may affect the overall business of the store.

In short, the most important thing about choosing the location of the cashier in store Feng Shui is to see whether it can gather wealth and energy. This should be judged from its location and size. The formation of wealth is the result of the flow of air, so you need to pay attention to the cashier. Is the airflow nearby smooth?

I believe that by grasping these points, you can construct a reasonable store Feng Shui.

3. Hotel wine bar work plan

1. Establish complete wine distribution, storage, and accounting posts, and always maintain posts, personnel, services, and users during working hours Standards and procedures are perfect.

2. The staff on duty should dress according to the regulations, be neat and tidy, and comply with the requirements of the employee code.

3. Serve the front desk enthusiastically and proactively, understand and master the business conditions of various restaurants, bars, banquet halls and major events in a timely manner, prepare and prepare all types of drinks required to ensure that the supply is not out of order .

4. Communicate frequently with the main warehouse, propose purchase plans in a timely manner, and control the intake and storage volume of wine in accordance with the principles of the economic batch method to ensure that there is no excessive backlog.

5. Every time you receive or order drinks, you need to fill in the registration form to ensure the quantity. The varieties should be accurate, and regular inventory and verification should be carried out to ensure that the accounts are consistent.

6. All types of wine and beverages are neatly stacked. Wines with fast turnover and large quantities should be placed in a location that is easy to access, easy to pick up and store; for expensive wines with small consumption, they should be properly stored in cabinets or on stacks to ensure safety and no loss.

7. All kinds of storage must comply with the shelf life requirements, be used within the shelf life, and no damaged bottles or severely deflated bottles should flow into the business premises.

8. Do a good job in recycling all kinds of empty waste bottles, cans and wine turnover boxes to reduce waste.

9. Keep the business environment and warehouse clean and orderly, with no dust, no garbage, no four hazards, and no spider webs. The wine warehouse should be kept ventilated, at an appropriate temperature, and free of moisture and musty smell.

10. Establish a three-level property account and conduct regular inspections and inventory of various equipment and facilities. Records should be kept of the scrapping of property and the addition of party and government assets.

11. Fire-fighting facilities are complete and effective, and the staff have certain fire-fighting knowledge and are familiar with the location and use of fire-fighting devices.

12. Handle the opinions reported by the front desk department in a timely manner and keep records.

13. All employees must abide by the employee code of conduct and various rules and regulations, and do not take advantage of their position to take private meals or give drinks to others.

14. Do a good job in shift handover, make the handover clear and keep records. Share it with your friends: I don’t know if these are to your liking.

4. How to best match the colors of the hotel floor and bar counter

Hello^^

: Common sense and principles for using decoration colors

The color matching of the bedroom should be based on the main color of the furniture, and the walls, floors, curtains, bedspreads, sofa covers, tablecloths, etc. should be coordinated around the main color. For example, for light-colored furniture, the walls should be matched with light gray, light green or milky white; for dark-colored furniture, in order to set off the furniture and improve the brightness of the room, light rather than bright colors should be used for the walls. What color to choose should also be considered in connection with the owner's hobbies and personality when designing. Below are some colors and the various atmosphere characteristics they create for your reference in soft decoration design.

1: Red - easy to attract people's attention, excitement, excitement, loyalty, enthusiasm and boldness, full of vitality, symbolizing enthusiasm, auspiciousness, joy and glory. Negative, prone to fatigue, danger, nervousness, and restlessness.

2: Orange - Highly noticeable, with a greater sense of temperature than red, easy to fatigue, and a harvest color.

3; Yellow - the most common color in nature, giving people a sense of brightness and harvest. It was the color reserved for ancient emperors and symbolized nobility.

4: Green - the most suitable for the human eye, making people think of spring, health, tranquility, peace and wisdom.

5: Blue - the most layered, reminds people of vastness, depth, purity, reason and eternity. The negative side is cold, gloomy, and poor.

6: White - pure, innocent and simple. The negative side is sadness and coldness.

7: Gray - plain and ordinary. Negatives are emptiness, dullness, melancholy, and despair.

8: Black - solid, reserved and solemn. The negative side is darkness and sin.

9: Lemon yellow - looks gentle, bright, full of vitality and makes people feel relaxed.

10: Pink - beautiful, romantic, soft, cute and innocent.

11: Light blue - simple, refreshing, giving people a sense of clarity and comfort.

12: Dark olive green - looks stable, calm and elegant.

13: Light green - elegant, simple, fresh and natural.

14: Rose color - elegance, beauty, wealth, sincerity and love

5. Hotel bar beverage management system

1. Bar staff must abide by the hotel's rules Rules and regulations, fully obey the work arrangements and supervision of the bar manager, all interests are based on the interests of the store, and create first-class products and high-quality services.

2. All employees at the bar must abide by the working time system, do not be late, do not leave early, arrive at work 10 minutes early, and make preparations before work.

3. Personnel leaving the bar and other personnel not related to work are not allowed to enter the bar during business hours, and bar personnel must be neatly dressed before entering.

4. All bar staff must maintain a clean and dignified appearance and a dignified posture when on duty. They are required to be energetic and smiling, and must put an end to all indecent behaviors and bad habits. Smoking and smoking in the bar are strictly prohibited. Eating, chatting and playing with other departments during business hours are strictly prohibited, as this will affect work. Violators will have their full attendance and all benefits for the month withheld, and serious cases will be dismissed immediately.

5. Always pay attention to the hygiene of the bar and keep the inside of the bar clean. The cleaning of food and utensils at the bar must comply with the Ministry of Health's food requirements. If you do not follow the requirements, guests will complain if the cups are not clean. The penalty is one day of overtime.

6. The bar manager and foreman are responsible for the quality of the products on duty and strictly supervise the products produced by the bar staff according to the work procedures on the island. The bar staff must obey the leadership's instructions. If there is quality problem, the customers will always ask to return the products. The cause must be investigated and the product producer or foreman held accountable and punished accordingly.

7. Strictly control the cost of the bar, eliminate all inaction waste, rationally allocate materials, and insist on replacing old and new fruit materials. Everyone must use the old ones first, and the stale ones, so that the fruits are kept at their best. Old materials are used to make products. In addition, the quality of fruit materials must be strictly controlled when receiving fruit materials, and poor quality fruits and materials must not be used to make products.

8. Handle the bar utensils with care. During the cleaning and placement process, anyone who accidentally damages the equipment must be reported to the foreman or bar manager in time. Anyone who conceals the truth will be fired immediately if found out. The salary and deposit for that month will also be withheld. If anyone covers up for each other, in addition to joint and several compensation, a heavy fine will be imposed.

9. Bar staff

They must unite as one, actively cooperate, constantly improve their technical level, improve work efficiency, and produce the best products as quickly as possible. We will do our best to make every guest happy and satisfied.

10. All employees at the bar must perform their duties, take responsibility, and clarify their respective tasks. The work assigned by the bar manager and foreman must be carried out seriously and quickly, and the foreman must take the lead. function and implement the handover system. Problems that arise in the class and requests and opinions raised by the guests must be registered in a timely manner and reported to the bar manager. Anyone who fails to truthfully report problems in the class or does not follow work arrangements will be fired immediately in serious cases.

1. You must smile when you go to work and greet guests when you meet them.

2. Colleagues should not talk too loudly.

3. When making products, the movements should be elegant and should not be overly exaggerated. When picking up items, handle them with care.

4. When you have nothing to do, you must stand at the bar according to the posture required in the employee handbook, and you are not allowed to chat with colleagues

6. What tasks do bartenders in business hotels need to do every day?

1. Responsible for the hygiene and cleaning of the service area and the layout of the rooms.

2. Be proficient in etiquette, common sense and various business skills and apply them flexibly in daily service work.

3. Coordinate with the receptionist's work, clean the room and follow up with the room in a timely manner according to the receptionist's arrangements, and keep records.

4. Obey leadership and follow instructions. Make daily work plans, sanitation work and safety inspections.

5. Do a good job in the daily use and maintenance of equipment and facilities, report problems promptly for timely repairs, and ensure the normal operation of all equipment and facilities.

6. While completing your own work, do other tasks assigned by the leader.

7. The work plan of the hotel bar or waiter for the new year

1. Gradually train to improve the comprehensive quality and specific performance of all employees and managers in the department

(1) Employees’ service attitude, business skills, service efficiency and courtesy towards customers.

(2) In view of some bad habits that existed in previous management, standardize the management awareness of each manager.

(3) Focus on ideological education to increase each employee's professionalism and enhance their sense of responsibility.

2. Develop a departmental service quality inspection system, as well as a reward and punishment system, discover more problems during inspections, and rectify the problems to make the work more perfect.

(1) Promote personalized services and improve service standards.

(2) Foremen in each region conduct mutual inspections every week.

〈 Inspection contents: employee appearance, courtesy, service quality, sanitation quality and fire safety awareness〉

(3) Weekly inspections by supervisors and managers.

(4) Statistical inspection scoring.

(5) Appropriate penalties will be given for the last two consecutive worst areas.

3. Increase revenue and reduce expenditure, and increase sales of drinks in guest room minibars.

In view of the average monthly sales volume of mini bar drinks in 2008, which was less than 15,000 yuan, the department will adjust some customer consumables that are not selling well and increase the variety of drinks and snacks to guide customers consumption and increase sales. At the same time, some unreasonable phenomena in the past (such as not distributing alcoholic beverages to the room) will be rectified, and the average monthly minibar sales in 2009 will be more than 18,000 yuan.

On the other hand, the department will strictly control consumption and formulate corresponding tables based on the table numbers. Specifically formulated:

(1) Monthly consumables consumption quantity and amount table;

(2) Laundered linen and guest clothes quantity statistics table;

(3) Liquor sales quantity and amount statistics table;

(4) Free mineral water consumption statistics table;

(5) Customer compensation and loss report quantity statistics table; and other tables. Discover problems at any time, formulate measures at any time, plug loopholes, and control item consumption within a reasonable range.

4. Strengthen the maintenance and upkeep of guest room facilities and equipment.

Although the hotel has only been open for more than two years, due to the lack of attention paid to the maintenance of guest room facilities and equipment in the past, the original unreasonable decoration in some aspects, and the poor quality of the materials initially used, The guest room facilities and equipment have been seriously damaged, and there are hidden dangers. Safety accidents may occur at any time, such as wardrobe doors falling off, wallpaper degumming and not being maintained, glass cracking, etc. According to this phenomenon:

(1) The department strengthens the inspection of all links and repairs problems in a timely manner when problems are found.

(2) During operation, pay attention to moderation to reduce collisions and extend its service life.

(3) Train employees in follow-up and reporting awareness.

(4) If the consequences are caused by personal negligence, you will be held responsible.

5. Provide training and supervision for employees with weak safety awareness.

(1) Formulate and improve various safety management systems.

(2) Simulation training of employees’ safety response capabilities.

5. Hygienic quality:

(1) Establish a departmental quality inspection team, divide the foreman's responsibility area, conduct regional inspections every Wednesday, and immediately punish those who fail to meet the standards. Improvements have been made Provide rewards to improve health quality. The foreman will be assessed at the end of the month and an elimination system will be implemented to improve the foreman's sense of responsibility.

(2) Conduct a quarterly assessment of all waiters every quarter, and increase the level of high-level service (waiters exempt from ward rounds) at a rate of 10% to motivate employees and increase their enthusiasm.

Remarks:

Specific control data of various indicators:

Complaint rate:

Staff turnover rate