Coffee drink production experience | how can one handle the bar order reasonably?

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One man has to deal with bar orders? Before the guests from afar could enter, his brain automatically activated its calculation device.

Is it one person, two people or a group of people? A regular or a stranger? Leisure or rush? Is it reading, work, business, afternoon tea or lovers?

Regular customers, because they are familiar with their preferences and drinking habits, so there is no need to worry; new customers, we should observe to see whether the other party is in a hurry or not, the number of people, the relationship between the host and guest, to be careful not to receive money from the guests.

Next, sit down and send water to order drinks. After ordering meals, the brain will start to classify the preparation time of each drink. The slow ones should be made first. For example, tea should be brewed first for a long time. Siphon pot can boil water and grind beans first. Other drinks can be made while waiting. Latte milk foam is instant (milk foam will disappear). When finished, it can be served together with other completed drinks. If there are four or five people at a table, try to let the people at the same table receive drinks at the same time. Even if you wait, don't wait more than 3 minutes apart, avoid embarrassing guests to watch others drink alone, and maintain an average speed for people at the same table.

If there is a meal, because the meal steps are more complex, to wash to fry bread, need some concentration, and the meal has instant slow cool off not delicious, usually arranged in all drinks finished on the table, with a full time to concentrate on it quickly, if it is lunch time or the day the guests look hungry, change to the meal first, then make drinks.

If there are multiple groups coming in at the same time, then it will have to be cross-multiplexed.

Basically, first come first, just order and come in a group, first take Menu and pour water to delay the time, when the guests order food quickly finish the drinks at the previous table, if they come in at the same time, and order food at about the same time, regard them as the same big table, allocate time together, and make the meal evenly.

Because there is only one person and one pair of hands, how to calculate accurately, adjust the speed and temperature of each table drink, timely observe the situation of each table guest, and turn it into an instinctive reaction.

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