What is the night show?

Night shows refer to entertainment places for entertainment, leisure and relaxation at night, including bars, KTV, dance halls, nightclubs, clubs and so on. Such places provide drinks, food, space, facilities and equipment to meet the needs of guests for eating, drinking, playing, having fun and relaxing. Most of them exist in towns.

The components of the party are divided into:

One: KTV

Two: Bar

Three: Nightclubs

Four: Ballroom

V: Performing Arts Hall

Six: Entertainment Club

The difference between some grades:

It can be distinguished from the aspects of venue decoration, equipment and facilities (sound, lighting, dance floor, private room), whether there is a program performance (singer singing, group program), service items, consumption and so on.

High-end business sub-venues generally use imported equipment and are luxuriously decorated, often including discos, cigar rooms, wine rooms, restaurants, guest rooms, swimming pools, fitness centers and saunas.

The difference between night venues:

Ordinary night shows generally have only dance floor, singer singing and wine service, with a large number of people; High-end night shows are generally equipped with luxury private rooms and fitness facilities, with high service quality, high consumption and few people.

The design of the night show:

1. Design direction

Management orientation, development direction and competitive strategy based on night show owners. Clear development direction, specific planning and core competitive advantages are very important for site design.

2. Night performance planning and preparation

The design and planning of the night show is the most important and determines the lifeline of the night show.

Management of night performances:

1. Formulate personnel organization structure and salary standard.

Second, recruitment, human resources and team building.

Third, military training and training.

Fourth, buy office and training supplies.

5. Formulate and improve (employee handbook) rules and regulations, reward and punishment regulations, and labor system benefits.

Six, formulate and improve the training plan of job responsibilities (operation manual) and service process standards at all levels.

Seven, the formulation of production and consumption prices, business methods.

Eight, formulate the room type, naming, house price and wine price and operation mode of KTV.

9. Prepare recruitment measures, advertising and marketing planning.

Design of acrylic articles on the countertop of X.KTV private rooms (tissue box, wireless wheat rack, coaster, insert box, bullet cup holder).

XI。 Design and production of business forms and printed materials of various ministries.

Twelve, each employee clothing (advertising shirt) work clothes planning sample selection, custom-made.

Thirteen. Negotiate the admission and sponsorship of various wine suppliers.

14. Design and production of wine brands.

Fifteen, small food sample selection and purchase list. (After purchasing)

16. Purchase, installation and follow-up of articles and equipment of bar production department.

Seventeen. Follow up the sample selection and procurement of KTV floor project.

Eighteen, floor cups, fruit plates, snack plates, sample procurement should be followed up.

Nineteen, improve the service process, procedure standards, gold service standards training standards.

Twenty, KTV songs, tuning professional training. (Actual operation on site)

Twenty-one, the princess, waiter ordering and cashier professional training. (Theory and Practice)

Twenty-three, each project before, during and after the tracking and acceptance.

24. Sample selection, installation, debugging and project acceptance of audio and song-ordering systems in the early, middle and late stages.

25. Comprehensive acceptance of all system engineering in the later stage.

Twenty-six, establish and improve the fire safety management system manual. (key)

Twenty-seven, all employees' fire knowledge training and drills. (later theory and practice)

Twenty-eight, drug professional knowledge training, design drug control responsibility book. (All employees sign insurance)

Twenty-nine, formulate all kinds of emergency plans and programs.

Twenty-five, commissioning, opening ceremony planning scheme.

Twenty-six, the probation period of marketing planning activities.

Twenty-seven, formulate gifts, discounts and permissions for managers at all levels.

Terminology for night performances:

Business ktv is divided into: vegetable market, meat market, flower market and town market.

Young Master-a name from Taiwan Province Province, refers to a senior male waiter who takes tips in KTV rooms during evening performances.

Customer service specialist-also called Miss DJ-refers to a senior waitress who orders songs for guests in KTV rooms at night according to their needs.

Princess-refers to a senior waitress who serves in KTV private rooms and takes tips at night shows.

Jiali-is to accompany customers to sing, drink and chat in business and enliven the atmosphere in the box.

Team leader-lead girls to and from work in the venue, and issue work cards and work clothes.

Mom-take the girl to the balcony to try the room.

Business-maintaining customers and receiving customers

A dozen-usually a dozen beers, 12. (Six out of half a dozen)

IP= 1 oz (about 30 ml).

Eye-catching-Eye-catching is a kind of spoken language that describes whether the waiter is smart, flexible and resourceful enough.

Flying orders-refers to the behavior of waiters secretly selling all drinks, food and beverages of the company. Take cash without going through the cashier.

Breaking into a room-refers to the act of a waiter looking at his own area (KTV private room) while serving in another private room and collecting tips without the consent of the management.

High room-refers to a private room that plays disco music for dancers at night.

Gaoke-refers to the guests who often come to dance at night.

Guest service manager-refers to the manager who is responsible for booking and managing DJs and waiters in the evening program.

Yellow bill-refers to the fine bill issued by the competent department or personnel to the disciplinary service personnel in the entertainment place.

Order menu-also called wine list or handwritten list, refers to the documents used by waiters when ordering drinks or food for guests.

Whiteboard-refers to the phenomenon that the waiter serves the guests without tipping after they leave.

Internal security and external security-collectively referred to as security. The former refers to the security personnel employed in the place to protect the property and personal safety of the place and guests; The latter refers to the security personnel arranged by the local security company (police station) for the place.

Ice cup-refers to a cup filled with ice particles.

Mixed drinking-refers to the method of mixing drinks with other drinks or ice particles.

Pure drink-refers to the drinking method of drinking pure drinks without adding any drinks.

Inventory-also called raid-refers to the actions taken by the police against entertainment places in order to cooperate with the government's investigation into the phenomenon of "pornography, drugs and gambling".

Inspector-that is, supervision and inspection, refers to the special management personnel who are responsible for supervising and inspecting all the operation affairs of the venue at night.

Lamp holder-also known as marketing. Specially refers to the address of the people who solicit reservations in discos and high courts.

Gao Shen-refers to a special guest who is used to dancing wildly in disco night. They usually invite a professional DJ to play discs or bring their own disc players, towels and casual shorts, and they can play with their guests for a day or two.