06摆放餐厅小酒吧-喜来登酒店中餐SOP.doc

Four points By SheratonBeijing,Haidian Hotel Service Apartment Standard Procedure 北京海淀福朋喜来登酒店及服务公寓 标准与程序 Position: Attendant 职位：服务员 Department: F B –Chinese Restaurant Dept. Head: Mr. J 部门：餐饮部 – 中餐厅 部门经理：陈日江 GM Approval: Ms. Zhang Lei Date: 总经理批准：张磊女士 日期： Task: Set Up Beverage Bar In A Private Room Code: SP-FB-CCR-6006 任务：摆放厅房小酒吧 序号：SP-FB-CCR-6006 Printed Date TIME \@ MM/dd/yyyy 04/03/2023 PAGE: PAGE 1/ NUMPAGES 1 Standard: Whenever there is a function in private room, a full bar must be set up 30 minutes before the function starts. 标准： 不管包房有没有预定，包房内酒吧也要在开餐前30分钟准备好。 Procedures: Person who is assigned to serve private room should check the reservation book to find out number of guest of the private room. Prepare sufficient and different types of glasses and place them on the beverage counter. Take spirits and beverage from the service bar according to the defined par level. Set all spirits and beverage next to glasses on the bar counter. Ensure all condiments are in place such as salt, lemon. Ensure all service utensils are in place such as corkscrew, bottle opener, wine basket. Get sufficient ice from service bar and place in a plastic cooler. Issue captain order to cashier with indication of all consumed items. Check the guest bill against the captain order and make sure it is correct. Return and account for all left over spirits and beverages to service bar after guests have left the private room. - End - 程序： 在每餐段开餐前(例会后)，服务员根据预定情况查看就餐人数。 准备必须的、不同类型的酒杯摆放在到吧台。 根据备酒水的标准从酒吧内取酒水。 把酒水摆放在酒吧上的酒杯旁边。 准备所需调料，如：盐、柠檬 确保所有服务酒水的用具齐全。如：酒转，开瓶器，冰桶及冰桶架等。 用塑料冰盒存放一些冰块。 将客人使用酒水的数量和种类记录到点菜单上转交收银员。 对照点单检查酒水保证数量正确。 客人走后要把所有盛余的酒水退还给酒吧。 - 完 -