What are the requirements for bar cleaning?

1 and 19: 00, and don't be late or leave early (roll call at 20: 30 in the evening shift). 2. Change the tooling, hang the work card, and attend the pre-shift meeting at the designated place on time. 3. Check the drinks, check the ice making situation of the ice maker and whether other equipment is running normally. 4. Replenish the drinks and articles needed for one day. 5. Clean everything in the bar. 6. Post bar staff prepare 65,438+00 fruits before 9: 00 in advance, and add spare fruits according to business conditions during business. 7. Shipment in time and quantity according to the order. 8. After receiving the order, be sure to read the bill carefully and check whether there are any mistakes (including date, time of writing the bill, product name, accumulated amount, amount received now and balance found). 9. It should not take more than 3-5 minutes from the time when the bill is written to the time when the product reaches the desk and room. 10. The time from the preparation of drinks, beverages and fruits to the arrival of products at the stage and room shall not exceed 5~ 10 minutes. 1 1. Clean wine bottles, wine glasses and other utensils at any time to make them neat and orderly. Empty bottles and cans should be disposed of in time to keep the countertops and floors clean. Among them, on Monday, clean up the dead corner and other bars. Clean the refrigerator and water tank on Tuesday, clean the ice maker and beer draft machine on Wednesday, and repeat the above procedures on Thursday, Friday and Saturday. Clean and tidy on Sunday. 12. Clean the bar after business; And the remaining drinks are counted and recorded, and all the wine cabinets in the bar are locked. 13. Working procedures of bar production: waiter calls to deliver bills-bar review production-production, deposit slip-waiter.