Personal Grooming Tips for Hoteliers

 

It is essential that all hoteliers follow the standards for grooming and appearance of their hotel in order to maintain a professional looking and presentable appearance in front of the guests. Here are some must follow tips to ensure personal grooming.

Personal Grooming Tips

1. Check your uniform each day to see if it is damaged, crashed or stained.
2. Keep shoes polish and in good shape. There should not be any hole or runs in socks.
3. Fingernails must be filed short. No bitten and spotlessly clean at all times. Lady hoteliers may wear clean or pearl nail polish with no chips.
4. Female hoteliers should wear basic cosmetics in front of the house areas including lipstick and eyeliner.
5. Hair must be clean and neat at all times. Female associates with hair longer than collar length must tie up in a bun safely secured. Male hoteliers must keep their hair above collar length at all times.

6. Shave daily. This is compulsory. No excuse will be accepted.
7. All hoteliers may wear a watch and a wedding ring only. Ladies may also wear a small nose stud, simple stud earring.
8. Try to maintain personal hygiene all the time. Breath & body odor must be kept fresh at all times.
9. Wear proper uniform and make sure it fits you. Bend your tie properly.
10. Don’t uses jell deeply. Don’t use it unless you need and if you use, then use slightly.

Some more personal grooming tips for female servers:

• Never use heavy make-up. Use light make-up.
• No exclusive or eye appealing jewellry is allowed.
• Proper hair band should be used to cover head.
• Don’t use high hill. This could be dangerous. Use flat shoes.

Personal Hygiene Guideline for Food Worker

 

For each and every hotelier hygiene and sanitation is such an issue which has to be handled carefully. Especially if you work in food preparation department then you need to be more careful than anyone else. Because of your carelessness guest may be affected by different food borne diseases. So, to avoid such situation, first step you should take is to ensure your personal hygiene. Your physical fitness does not ensure that you are physically OK. Even if you are not sick, you may have bacteria in different parts of your body which has high chance to be grown in food and make guest sick.

Personal Hygiene Tips for Food Workers:

1. If you are sick do not work. First consult with your doctor. As your main job is to prepare food so your physical fitness ensures safe, hygienic food. If you are ill then there is a high chance that food born hazards can grow from you.
2. To ensure personal hygiene daily bath is must. You may have busy working schedule all the time but it is your duty to manage some free time to take a shower which will not only keep your body clean but also refresh your body and mind.
3. Maintain a habit of washing your hands as much as possible. Wash your hand after eating or drinking or touching anything or going to toilet or smoking or doing anything which can help to grow bacteria in your hands.
4. Generally food workers have 2 sets of uniform and aprons. So never wear same dress more than a single day.
5. Hair fall in food is a worse scene for any star hotel. So always cover your head. Keep your hair neat and clean. Always wear hat or hood or hairnet.
6. Shave daily. It is must for every hotelier.
7. Cover Coughs and sneezes properly and then wash your hands.
8. Some food workers have very bad habit of sitting on the worktables or using knife for cutting nails etc. Such bad habits should be avoided.
9. Never let your finger to grow. Always cut your fingernails clean and short. Female worker should avoid using nail polish.
10. Although in most of the hotels, smoking is prohibited while working, but even if you are allowed, never smoke on your working time. Also you should not chew gum or enjoy music on your working time.
11. If you work with knife and cutting blades then there is a high chance of cutting and blooding. Try to be safe as much as possible but if by accident you are blooding then use clean bandage on that parts of your body and take immediate treatment. Never overlook your minor injuries.

Personalized Service Training for Waiters

Today I will discuss another  Training on personalized service which is very should be helpful for F & B Service Staffs specially for Waiters in hotel & Restaurant. Personalized Service in Food & Beverage service focuses on the interactions between the customer and the food & beverage service staff.

Why Personalized Service is Required in Restaurants:

In Hotel or restaurants, Guest must be treated as KING/QUEEN. We are here to give comfort and happiness to the guest along with food. This helps the venue to get repeat business and this causes the revenue of the restaurant to increase. If guest will be satisfied by service, then he will advertise the venue to his/her friends or relatives without any costs to the venue.

How we can give Personalised service to guest:

• Always wish the guest in proper way.
• Talk with the guest.
• Suggest the guest the correct combination of food & beverage.
• Maintain proper languages and body action.
• Always have smiling face.
• Solve any problem of the guest on the spot.

Things You Must Remember:

• Don’t talk to other staffs without first excusing themselves from the customer.
• Don’t interrupt interactions between customers and staff, but should wait until there is a suitable moment to catch the attention of the guest.
• Don’t serve the customer whilst carrying on a conversation between themselves.
• Don’t talk across rooms either to each other or to customers.

Always follow these simple rules, while giving personalized service:

• Showing customers to their table – Always walk with them at their pace.
• Seating customers- Ladies first descending in the age unless the host is a lady.
• Handling menus to customers- Offer the menu and wait for the customer to take it.
• Opening and placing napkins- Open carefully, do not shake it like duster, place it on the customer’s lap after saying excuse me to the guest.
• When offering water or any extra food items like bread rolls, always say “Excuse me Sir/ Madam, would you like another bread roll?”
• Talking to customers- only when standing next to them.
• Serving and clearing- always say “Excuse me” before serving or clearing and “Thank you” after you have finished with each customer.
• Explaining food and beverage items- use terms the customer understands (i.e. no technical terms); use terms, which make the sound attractive; do not use abbreviation.

Pre-Service Checklist of F & B Outlet

Pre-Service Checklist of F & B Outlet

     Before allowing guest to come and enjoy your service for your betterment you should check everything. This is called as pre-service checking. A good manager or experienced waiter gives much attention and value to check before starting servicing. This reduces possibilities of causing mistakes, rising complaints by guests and ensure smooth service standard with full professionalism. Here are some strategies you should focus:

1: Check the side station:

• Make sure you have all the necessary cutleries and silverwares in the side station.
• Replace any unnecessary items and bring required items if needed.
• Check silverwares with great attention. Check whether it is free of spots,  clean, glazing  and workable or not
• Make sure the drawers of the side station are ok.

2: Check the glassware on the table:

• Look at cracked, spotted and chipped glass. If found replace immediately.
• Make sure all the glasses are shining.
• Be sure you set correct glassware on the table for appropriate service.

3: Check napkins on the table:

• Make sure correct napkin folding has been done by the waiters.
• Don’t make such napkin folding which does not match with your theme of the restaurant and occasion. For example fancy folding styles should not be used in formal meetings but can be used in happy occasions like kid’s birthday.
• Refold napkins that are not folded properly.
• Replace torn, dirty napkins.

4: Check Salt Peeper shakers:

• Experience hoteliers always refill the salt shaker with some pieces of uncooked rice. This is because uncooked rice can quickly absorb moist on the shaker and thus it helps easy dropping of the salt from the shaker.
• One of the most frequent complaint arise by the guest is for improper shakers. So before service ensure it is clean and free of spots, cracks etc.
• Always wash shakers according to the cleaning schedule. Don’t use water if you use wooden shakers.

5: Check the table cloth:

• Make sure you use appropriate size, color and standard table cloth.
• Make sure it hangs consistently on all sides.
• Replace dirty cloths. Always maintain cleaning schedule.
• Check cloths for holes, stains, spots.

6: Check table & chair:

• Shaky chair and table are the cause of making gusts feels disturbed. Before placing any chair or table for guest sit on the chair and check the table to be ensured that all are ok. If anyone shakes immediately replace it or call the engineering department.
• Sometimes seats of the chairs become dirty for guest. Be sure it is clean.
• Be sure there is no dust on any table or chair. Must clean all of those properly and most importantly regularly.
• Place each chair in such a way that edge of the chair remain even with the edge of the table.
• Keep proper sitting arrangement for kids and disable guests.

7: Check the sitting arrangement:

• Make sure all tables are set on same style.
• Make sure all chair and table are on equal height, color and standard
• Make sure there is proper gap between each table and chair with another one so that guests and service stuffs can easily move.
• Try to Make best use of your allocated area.

8: Mis-en-place:

• Polish cutlery using silver polish.
• Make sure there are sufficient amount of plate and other items to handle emergency situation.
• Ensure there is enough bread and butter, coffee powder.

9: Mis-en-scene:

• Make sure there is good number of stocked plates and other items to be used in emergency.
• Check your AC. Often guest complaint about it.
• Switch on all lights to check for fused bulbs.
• Sort menu cards properly.
• Ensure all promotional materials are available.
• Remove all wilted flowers and replace them with fresh ones.

10: Check daily specials:

• Always consult with your chef first to know what is today’s special. Captain or head waiter should brief his subordinates properly.
• If you are not sure about ingredients or style of cooking of the special item then try to learn from the chef. Often guest ask questions about it.

Proper Uniform of a Waiter

 

Generally, uniform is such a garment product which indicates profession of a professional. For what there are almost universal uniform a doctor, or a police or a pilot wears. Like other profession in service industry, a waiter should wear perfect uniform suitable with his job.

If you are a waiter then you should have 2 sets of uniform. Generally in restaurant a waiter wear white shirt, black pant, black shoe, black shocks and a tie. It may differ from restaurant to restaurant. Whatever the uniform is it should be clean and fit well. An unfit uniform will looks very unprofessional. So, if you are recruited for the first time then must ensure that the uniform provided by the establishment must fit with your body. Shirt should not be so much attached with the body and pant should not so long. Make changes if it does not fit properly. For a female waiter, the skirt she wears should be in proper size. Neither very big nor very small size skirt is best suitable for restaurant. If the skirt is too small then often she will feel problem to bend.

In service industry, shoes play a significant role, often which is neglected. As you have to move frequently so it should be rubber soles with low heels. Every time you should police your shoes with shiner before start working and if possible between work. A policed shoe give good impression. As you have to stand for a longer period of time so your shoe need to be comfortable to feet on. So, it is advisable to try to wear as much comfortable shoe you can be, whatever the price is.

As a server you should not wear any ornaments or jewelry which does not match with the environment of the working area. A wedding ring, or simple jewelry and watch are generally acceptable in all restaurants and hotels.

Real Life Courtesy Training for Waiters

           

Dear Colleges, this is a Training. is about Courtesy. It is the hallmark of a good waiter to be courteous on all occasions not only towards guests but also towards his colleagues and other people working in the same unit .Courtesy should be inherent in his nature and a sign of his desire to please those with whom he comes into contact. His manner should not be just a part of the “technique” of the restaurant. The advantages and necessity of being courteous should be emphasized as it not only smoothens operations but also ensures better ties.

Courtesy Training for Waiters:

1. After a waiter has served breakfast and a guest is leaving, he should say “ Thank you, have a pleasant day” It should be said with utmost sincerity.
2. When approaching a guest use the word ‘assist’, e.g. “May I assist you “ or “ May I be of assistance”.
3. When guests are leaving after lunch or dinner or even if they have just stopped in for a cup of coffee or a drink, say “Thank you. I hope every thing was all right. Do come again, or “ It’s been a pleasure serving you. Please come again soon.”
4. Always present the check without delay. Keep it at the side station when the guests are nearing the end of their meal.
5. While taking an order the waiter should approach the guest from the left and place the menu in front of him and inquire, “ May I have your order, Sir/Madam ?” Wait patiently facing the guest until after any necessary advice asked has been given, and the order is complete. Give the guest enough time to decide what he wants and do not rush him.
6. Guests should never get the feeling that they are being hustled. It is really proper to let them finish their drink before asking for their food order. In the evening this holds true. At noon a lot of people are on a tight schedule so the lunch- time menu should be presented as soon as the guest is seated. Before taking the food order the waiter should ask whether they would like a should take the food order and serve it as soon as it is ready. If the answer is “yes”, the drink is placed on the table the waiter should ask, “Would you like to order now or shall I come back later?” If the answer is “later” the waiter the guest is finishing his drink. If the guest orders right away, the food should be brought as soon as it is ready to serve, even if the guest has not finished his drink. Drink “May we bring you a drink before lunch?” If the answer is “No” he should take the food order and serve it as soon as it is ready. If the answer is “yes”, the drink is placed on the table the waiter should ask, “Would you like to order now or shall I come back later?” If the answer is “later” the waiter the guest is finishing his drink. If the guest orders right away, the food should be brought as soon as it is ready to serve, even if the guest has not finished his drink.
7. If a guest says his food or drink isn’t right, the waiter should not tell him so, even if he is sure that the guest is wrong. The waiter should tell him “I am sorry. Please let me bring you another or may I bring you another or may I bring you something else?” The waiter should take the order back to the kitchen and tell the chief to replace it. If he has any trouble, he should tell the manager.
8. In case there are restaurants having bar counters or bars in the immediate neighborhood of the restaurant, guests who cannot be seated in the restaurant should be asked if they wish to wait in the bar until a table is available. If possible the supervisor should accompany the guest to the other facility to make sure that they will be taken care of properly.
9. In case a waiter is busy and cannot attend to a guest at once, he should inform him that he will attend to him immediately or in a moment.
10. If the waiter knows the guest’s name it is advisable to address him by his name as this shown that the guest is getting personalized service.
11. A guest may become impatient if he cannot catch the waiter’s eye. The waiter should never ignore guests or just pass them by, because they are not on his station. He should stop and acknowledge the call, by saying politely, “I will send your station waiter, sir “.
12. When two tables are occupied approximately at the same time, the waiter must take the order of the first party, first.
13. Each guest entering the restaurant must be received at the door by the hostess or the supervisor in a cordial and pleasant manner and be conducted to a seat. Chair should be held for the convenience of all lady guests, and gentlemen if possible.
14. Guests must be asked prior to seating whether the table, which they have been allotted, is agreeable to them.

Remember while Referring Problems to Superior

 

 

 

Dear Team, today, in this Training I want to draw your attention to a very important topic. Today we will learn some key points which we must remember while referring any problem to our superior. As a hotelier you should ensure these basic points while taking any problem to your boss:

1. Make sure that you inform him all facts and information that the guest has confirmed.
2. You should Know exactly what the guest expect from you.
3. Give your superior an account of your conversation with the guest.  Do not exaggerate to make yourself look efficient.  Stick to the facts. Do not hide anything.
4. Tell your superior about any promises you have made to the guest. This is very important. Even do remember this point when another colleague comes to take your place in his own shift.
5. Know at this point if your superior is going to handle the situation or if you will keep on working on the problem itself.

Dear Hoteliers, Do remember, it is not always in your best interest nor the guest’s to “pass the buck” to a person of higher authority.  You should try to solve the problem on your own.  If your guest insists or dissatisfied, then seek further assistance.

Restaurant Health Management

Restaurant Health Management

            Restaurants The main objective of Health Management offers wholesome, safe to human meals. Such as negligence and health management, the impact may spread to many people, their severity can not be ignored. So health is to ensure that catering meals to the primary health conditions, are also important factors affecting food. Food service staff should learn and abide by the promulgation of the Food Sanitation Law, and strict attention to food, personal, utensils, and environmental health.

A: Food and Health Management:

1. Food should be thoroughly cleaned, conditioning, storage areas and containers should be kept clean utensils.
2. Food as soon as possible, and then cooking for the food. Good food should be consumed as soon as possible. Should pay attention to heating and refrigeration, bacteria in more than 60 ℃ or above in order to be kill, 10 ℃ the following bacterial growth can slow down, -18 ℃ Following the bacteria can not breed.
3. Selection of fresh material as possible, because the bacteria do not contain more fresh ingredients, conditioning the future there may be residual bacteria, and very easy to breed bacteria. Fish menu, refined products, fried egg salad, sausages easily become the cause of poisoning food, so do not have the best summer.
4. If the non-use can not, we should pay special attention to selecting and cold storage and conditioning.
5. Salt, sugar, vinegar, hinder the role of bacteria, may wish to use more. Conditioning should pay attention to heat thoroughly to kill harmful bacteria.
6. Food should be cooled to room temperature or lower temperature, then put in boxes and then place in hot food, it will speed up the bacteria.
7. We should pay attention to preservation and reproduction of bacterial contamination, and stored at 10 ℃ under cold storage. If the ventilation is good, it can prevent bacterial growth and corruption; therefore not too early into lunch. Hot lunch stacked, or direct sunlight, or placed in warm place, will have adverse effects, should be avoided.
8. By rat feces if food, flies, cockroaches and other pollution can also cause poisoning, so food should be stored in cupboards and covered containers to avoid contamination; packaging containers in storage are vulnerable to dust, insects, rodents and other contamination Therefore, attention must be preserved. Best when used with chlorine prior to 50ppm or more after the use of relatively safe water disinfection. In addition, the packaging not too thick, so that the heat caused by bad bacteria multiply.
9. Staff should be in good health, clean clothes, clean hair, fingers, and good hygiene practices. Are not to finger any time direct contact with food, and to clip, chopsticks ideal food to take place.
10. Lunch from production to supply, the shorter the better, lower the temperature the better, if possible, preferably after a thorough thermal eat, but also help prevent food poisoning. Hot summer days, it is best not to take lunch to go mountain climbing or hiking trips, because temperatures above 30 ℃, not for hours, it will produce enough to cause staphylococcal antitoxin poisoning.
11. Food preparation industry is a large number of dishes available to the consumer sectors, operating as the first priority should be to health, such as a slight mistake in the food unclean, do not meet health standards, it will detract from nutritional value, its impact not only be punished, even more serious is the loss of safe and reliable reputation. Therefore, the restaurant business should be the most important health conditions.

2. All kinds of food hygiene requirements:

1. Fresh meat: Good meat should be shiny, red uniform, white fat, looks slightly dry or slightly moist, touch sticky, elastic, that pressure recovery immediately after the depression, no smell, cooking in the broth of transparency, to clarify, fat reunion in noodles, fragrant.
2. Visceral: Intestinal milky white, slightly soft, slightly tough, no pus points, bleeding, no smell. Stomach was white, mucous membrane integrity and firm, and no smell. Kidney was purple, glossy, flexible, no vesicles or deformity, smell normal. Heart light red, the Department of white fat, strong and flexible, no smell. Lungs pink, flexible, edge-free lung malayi, no smell. Liver was brown, smooth coated, flexible, firm texture.
3. Meat: Ham, bright color and dark red meat, fat and transparent white, flesh dried fruit, fragrant. Bacon red, fat, white color, flesh compact, no smell. Cooked sausage casing integrity, casing and tight over the meat filling, no mucus, red meat, fat and transparent jade, no foul taste and rancidity. Butter braised pork no smell, the pieces have been cooked center, look no foreign body contamination. Dried pork floss were golden or pale flocculent, loose fibers clean, no smell.
4. Fish: Surface shiny, with clean and transparent mucus, scales complete, easy to fall off, no smell, eyes bulging full, transparent cornea; gill color red no mucus; abdominal solid no flatulence, flexible, white anal hole depression; meat firm, has flexibility, blood does not.
5. Frozen fish: After thawing the fish hard texture, bright color, clean and pollution-free surface. Fresh meat section is not corrupt, and similar fish.
6. Crab: The agility and can crawl, cut open the discoloration after the bowels of the sticky smell.
7. Swimming Crab: Dorsal shell blue brown, clear and shiny texture, crab foot white walls, white or with gill micro-brown, rich roe and sperm freezing fixed, Buzu closely connected with the body, brought crab bodies, the Buzu no sagging phenomenon.

8. Birds: Health comb color red, straight, soft meat bearded, big round eyes of God, shut the mouth dry, crop odorless, water and product water, Liang Chi close to the chest wall, closely feathers shiny, clean hair around the anus clean, anal wet pink, breast fullness and flexible, robust and powerful legs, freedom of movement. After the mass slaughter of poultry meat with the other. Dead birds with green skin, dark red purple dead spots, fat, dark red, purple blood vessels in storage, poultry meat section is not dry, dull red color inelastic, a small amount of blood drip out. Before thawing frozen poultry, poultry and poultry mother milk yellow skin color, public and poultry, You Qin, lean poultry skin color reddish. After thawing section dry, reddish muscles.
9. Eggs: There are good fresh egg white frost, clean sound, X-ray transparent chamber is small, a little egg yolk shadow, no spots. Egg ice melting, the liquid yellow uniform, no odor and impurities. Salted exterior shell integrity, no visible mold, water rippling wave of mild influenza, according to a transparent light protein, Hongliang clear, yolk narrow, close to the shell, opened the thin transparent colorless protein, egg yolk concentrated red, cooked After the yolk has fat and a sandy feeling, a scent. Preserved egg outer package material integrity, not musty, no turbulence rocking sound, X-ray showed a tortoiseshell color, freezing fixed, open, protein coagulation, be flexible. Profile in the yolk pale brown, yellow, central part slightly softer, not spicy aromatic flavor. Egg yellow powder was loose powder or easy to block, yellow uniform, no odor and impurities. Egg white film was the chip-shaped or clastic, pale yellow, no smell and impurities.
10. Food and beans: Food particle integrity, hard and tough, no moldy insects and debris, color white, the water content of 15% or less. Full grain legumes, no insects, hanging wire, and mildew. No beans ground rice and tofu plaster feet, fine texture, with a knife, the cut surface clean rings off the entire plate tofu, do not collapse after exposing cloth. Oil tofu soft, not wet heart, there are bright orange. Dried bean curd, hand arrangements will surface not hairy, no water, squeeze incision. Tofu can be opened broken clothes, shiny, soft and not become moldy. Vegetarian chicken cut light cracks, no taste non intact and heavy base.
11. Vegetables: No yellow leaves should be fresh, no wounds and rotten spots.

12. Fruit: Quality fruit skin color, bright, crisp and fresh in quality, there is the smell. Some fruit rot than fruit body l / 3 can not eat, l / 3 the following should be cleaned and disinfected, are cut, are dug, now on sale.Fruit, carrot, cucumber Often eaten raw, washed with fresh water before consumption to remove parasite eggs and bacteria contamination and pesticide residue on the skin. Then soaked in water for 30 seconds, also using 5% lactic acid solution or other disinfectant after disinfection of raw.
13. Cakes: Pastry production process must meet food hygiene requirements, the storage time to prevent the pastry vermin, mildew, and fatty acids failure. Stored at should be clean, dry, ventilated, and have rodent control, fly-proof equipment. High-quality soft bread texture, leaving it evenly golden roof or dark yellow, not coke, not students, full shape, flexible, non-sticky chewing teeth when feeling. Biscuits with light, clear pattern, crunchy and crisp flavor.
14. Canned Food: Raw materials, production processes must comply with food hygiene requirements. High-quality canned smooth shell, no rust, no damage cracks and leakage of expansion, the full uniform solder joints. Vacuum tank must meet criteria, hit with metal rods lid light, crisp and solid sound. Opened the jar wall should not have corrosion, black or paint layer stripping. Be thoroughly fried food fried, crispy and no burning smell rancidity flavor, canned fruit, the flesh can not cook too familiar, block-shaped integrity, flesh not perfect, the color of natural, artificial coloring are not allowed. Transparent and clear broth, without impurities, usually 30% sugar, no smell. Canned fruit jam with the original color should be consistent, jam high viscosity, easy to pour out when dumping cans, standing without isolated juice, add tartaric acid or citric acid may be appropriate, no odor or flavor taste. Save the place can be ventilated, cool, dry, normal relative humidity should be 70% ~ 75%, the temperature below 20 ℃ to l ℃ ~ 4 ℃ for the best. Canned food shelf life is usually 2 years tin cans, glass and cans for 1 year. (15) Cold food: Cold food materials contain more sugar, eggs, milk and starch, for bacteria, such as production, sales links are occurring bacteria contamination have led people to intestinal infectious diseases.Beverage use of raw materials to produce fresh water should be good, flavor, color, should control the use of saccharin. Production site in full bloom containers, pipes should be thoroughly cleaned with steam or 0.1% to 0.2% liquid bleach disinfection, boil the material to be rapidly cooled after. Packaging should be clean and non-toxic, wrapping paper should be used in food-grade paraffin wax. Cold products to be stored on the refrigerator or the refrigerator to prevent melting of pollution, to ensure the hygienic quality of cold food. Cold food cold products should have the color and taste, same smell, odor, and foreign body. Soft drinks should be clear and transparent, not cloudy or precipitate is not leak tight cap.
15. Alcohol: General health indicators for the pure white, transparent, wine, mellow taste, no strong irritation, no smell. Yellow rice wine, to clarify the non-hybrid loss, no sediment, with refreshing fragrance of the aroma, taste mellow and slightly sweet, not sour taste. Wine should be clear, and a natural color, red violet, or pale yellow, no precipitation, a grape aroma, a strong ester aroma, same smell, taste with fruit juice flavor, sour flavor when poor quality. Should be transparent and to clarify beer, no turbidity or sedimentation, golden color, floral wine with a normal, into the cup fine when dense white foam, to maintain a certain time does not disappear (small foam that bad fermentation and storage time is too long), taste crisp slightly bitter taste, no odor and sour coke.Liquor store at below 25 ℃, wine, fruit wine and wine to about 20 ℃, cooked beer 4 ℃ ~ 20 ℃, beer 0 ℃ ~ 10 ℃, the summer should pay attention to cooling. General wine storage period of 6 months, mature beer is 3 months, bottled draft beer 0 ℃ ~ 5 ℃ for 7 to 10 days, bottled beer for 5 days. But the closed bottle, mounted the altar wine, liquor, timeless, the longer, more concentrated flavor, the better the quality.