What is the workflow of the water bar?

Work flow and service standard of service personnel in water bar;

I. Preparatory work

(1) After going to work, do a good job in water bar inventory, prepare the supplies needed for work, count the shortage in time and record it. Leave hot water in the kettle to make tea every day. Ensure the hot water demand of the case site staff. )

(2) Quickly check whether the countertops and floors of the bar are dirty, messy and lacking, and correct them in time. All the preparations should be finished in half an hour.

(3) There must be one person in the console of the water bar, and no one can leave without special circumstances. You must rotate or report to the manager before leaving your job.

Second, the service standards and procedures:

1, show the guests to their seats

(1) The waiter in the water bar should be smiling all the time. See the guests go to the water bar or sit down before serving, such as: "hello, sir/madam, what can I do for you?"

As long as the staff of the water bar wear work clothes, they should take the initiative to greet anyone at any time and any place, nodding and smiling three meters away. )

(2) Take the initiative to guide the guests to their seats, and keep a distance of 1 to 1.5 meters with the five fingers of the right hand pointing straight ahead to signal the guests.

(3) When arranging seats, try to arrange the elderly, ladies and guests in the seats facing the door.

(4) Help the guest lift the chair before taking a seat. When the guest stands in front of the chair, gently put the chair back in place and invite the guest to sit down with a smiling face and polite gestures.

2. Before ordering drinks:

(1) Serve drinks within 3 minutes after the guests are seated. Stand on the right side of the guest and recommend drinks for the guest according to the principle of ladies first, guests first and hosts second. (When recommending drinks, pay attention to the classification of drinks, such as: "We have hot drinks, cold drinks, coffee, soft drinks, hot drinks and cold drinks")

(2) After recommending and ordering food for guests, the names of drinks should be restated to avoid misunderstanding.

3, to provide drinks for guests:

(1) When serving drinks for guests, hold the tray in your left hand and the cup in your right hand. When holding a cup, don't touch your lips directly, try to hold the bottom of the cup. According to the principle of giving priority to the elderly, ladies and children, put the drinks on the top right of the guests. When serving drinks to guests, you must name the drinks.

Third, end the service.

1, before coming off work, do a good job of disinfection of the instruments used and clean up the reusable items.

2, check the health of the hall, card package and VIP room, do a good job of inventory, such as inventory items is not enough, the duty has the obligation to find (except in special circumstances).

3. Hand over on the same day. Before leaving, check whether the cabinets and doors are locked and whether there are any left-over items in each area.

4. Count the drinks before coming off work every night, put them in the freezer, and write down the handover records so that you can order them in time the next morning.