Code of practice for catering staff

Code of Practice for Catering Industry Employees (Five Selected Articles)

Code of Practice for Catering Industry Practitioners (select 5 articles) 1 1. Abide by the attendance system. When going to work, you must dress in accordance with the regulations, be neat and clean, do not wear jewelry (except watches and wedding rings), do not leave long nails, and wear a unified faceplate. Don't put your eyebrows in front, your shoulders behind, your ears on your side, and make up lightly. Check personal gfd before taking up the post, and put yourself into work in high spirits.

2. Understand the contents of the regular meeting, as well as the work arrangement of the day, memorize the food and wine supply of the day, and push, sell and specialize. Fill in the bill correctly and repeat the bill when ordering.

3. Before eating, check whether the facilities, lighting system, dining table and dining chair in each area are damaged and whether the hardware facilities are working normally.

4. Before meals, check the sanitation of countertops and tableware in this area, and put items according to the standard.

5. According to the assigned post, greet the guests warmly with a smile and a standard standing posture. Always use polite language and always say "please" and "thank you". Whenever and wherever you meet guests, you should nod, smile and greet them kindly.

6. Turn on 2-3 box air conditioners at around 1 1: 30 and 17: 20 every day. (e.g. 20 1, 202, 2 10, 209) Take the balcony facing the street first when taking guests.

7. Turn your mobile phone to vibrate at work. Don't play with your mobile phone. Answer the phone at the designated place. Answer time should not be too long, which will affect the work.

8. When working, walk upright, don't lean on the bar, don't chat together, don't laugh and play, don't run, speak indecent language, do indecent actions, don't make noise and don't sing.

9. Don't chew gum or eat snacks at work. Always maintain your image and don't lose your temper.

10, memorize product prices and know how to prepare kitchen and bar products. Don't steal the food cooked in our store and the food after the guests leave.

1 1, you are not allowed to enter the bar at work and watch the bar production.

12, use promotional language to recommend guests to order tea and wine, and order according to the correct ordering procedure when ordering. After placing an order in the tea market, the orderer is responsible for taking the stage at the first time. Be sure to use the tray correctly when going on or off the stage.

13. At work, waiters are required to provide warm, thoughtful and flexible services to customers, and have a good sense of family communication with customers and teamwork among employees.

14. When customers make trouble with waiters unreasonably at work, try not to quarrel with customers, and deal with them flexibly to safeguard their own interests without affecting the image interests of the store.

15, before serving, it is required to clean the countertop and remove the plate, and the name of the dish must be announced before serving. Remind the guests when the dishes are ready.

16. During dinner service, guests should pay attention to whether it is necessary to add water, change bone plates and tidy the table when entering the box according to the service bell, so as to serve the guests in time.

17, with a good sense of wine promotion. Seize any opportunity and never give up the last promotion opportunity.

18, strengthen the awareness of eye service, observe the needs of guests and respond to the needs of guests. (Make necessary eye contact with the guests at any time, find the needs of the guests through their subtle movements or expressions, and immediately ask or provide timely service).

19, we should keep the good habit of serving the menu, and find the wrong dishes, missed dishes and dishes that need to be urged in time.

20. Cuisine reminders should be carried out in a timely manner according to the situation of dishes and guests, and you can't rush them at will. Remind guests when ordering: We make it on the spot, and your order needs 15 minutes to serve. )

2 1. The foreman must be informed of the needs of the guests in time, such as changing channels, changing dishes, returning dishes, ordering meals, etc. The foreman communicates with the cashier in time.

22. Be flexible in handling emergencies and guest complaints, and be proficient in using language and communication skills. If it can't be handled, report to the superior in time. (Complaints should be as few as possible. Try to deal with and solve them at the first time, the first place and the first recipient, so as to avoid personnel changes and time delays and worsen the nature and development of complaints. )

23. When checking out, sing the bill and sign your name when the guest has little change.

24. The staff at the front desk should not neglect the service of the guests who have finished their accounts, and must maintain quality service from beginning to end.

25. Before the guests leave, take the initiative to remind the guests not to forget the items. If you find forgotten or lost items, you should report them in time and do not hide them without permission.

Before the guests leave, turn off the air conditioner, TV and computer. Then quickly clean the countertops and other sanitation. Check the hygiene, display and toilet hygiene by yourself.

27. Night shift attendants should do a good job in night shift hygiene. (a) Cleaning trays, ashtrays, rags, mops and carpets; B) Drag the guest out of the box. Aisles, stairs. C: Turn off the hot water power supply of the workbench, and close the doors, windows and power supply. Change garbage bags)

28, check whether there are any hidden dangers in the patrol area, after turning off all the power, can leave. When changing shifts, do a good job of handover 5 minutes in advance.

Code of Practice for Employees in Catering Industry (5 selected articles) 2 1. Waiters should arrange their own time according to the schedule stipulated by the company. They must not be late or leave early, and punch in as required. And change the tooling within the specified time, and the work card will arrive at the post in time.

2. After arriving at the post, according to the distribution of the manager, clean up the countertop and dining room floor, put the required exhibits inside and outside the store, and turn on the required lighting and other electrical appliances. The cashier should handle the preparations for the day as soon as possible after arriving at the post, including standing items such as change.

Prepare for the morning meeting according to the manager's instructions. Don't make any noise or whisper at the morning meeting. If you are not clear, ask questions in time.

4. After the morning meeting, ensure that pre-meal tableware, spices, ready-made drinks, beer and other consumer goods are fully equipped.

5. Make sure that your mood, basic etiquette and appearance meet the business standards when dining, and never take a bad mood to work.

6. Patrol Taiwan frequently in leisure time, keep the countertops and floors in the store clean and tidy, and pay attention to welcoming guests when busy. After welcoming the guests, they will withdraw from Taiwan alternately, and explain to the guests that the high intensity of work during busy hours leads to the decrease of the speed of withdrawal.

7. When guests need utensils such as tableware, they should be guided to take them by themselves.

8, pay attention to save the total package group number, don't lose, dirty. Pay attention to keeping consistent with the waiting list of guests when eating. If you eat the wrong meal, you must explain it to the guests and ask them to understand. And the wrong meal will be sold out in a certain period of time, otherwise the wrong meal will be paid by the management and accident personnel.

9. Count the number of daily necessities such as packing boxes, chopsticks and seasonings in time, and explain to the store manager in time if there is any shortage, and make preparations for supplement.

10, cooperate with the manager's arrangement to do a good job in energy-saving control of lighting and electrical appliances in the store.

1 1. Before coming off work, be responsible for the sanitation of your area, and close the doors and windows, electrical appliances and water, electricity and gas switches in the area according to regulations.

Code of Practice for Catering Industry Practitioners (5 selected articles) 3 1. Sign in for work strictly according to working hours, and don't leave early or be late. If you need to ask for leave (leave), you should inform the foreman (manager) in advance.

2. Dress according to hotel regulations during working hours (high heels and noisy shoes are not allowed) and wear work labels.

3. Personal bags and bags are not allowed to be brought to the guest room work area during work.

4. Don't be on duty during work and leave your post (no access to the front desk work area).

5. Use the walkie-talkie correctly (the sound should be moderate, neither too loud nor too small). When you hear the intercom call, you should reply in time. It is not advisable to talk for too long on the intercom. If necessary, you can call the front desk to communicate.

6. Work should be done: speak lightly, walk lightly and operate lightly.

7. The guest's belongings should be handed over to the foreman (front desk) in time. Don't keep it and take it away without permission.

8. When you see guests in the work area, you should greet them politely.

9. If the guest is noisy, sick or drunk in the hotel, inform the foreman and manager immediately.

10. Don't use the room phone to make personal calls.

1 1. Do not provide guests with information about hotel management or other guests or disclose irrelevant personnel.

12. If rats and mosquitoes are found in guest rooms or public areas, report them to the foreman and manager in time (if you can handle them yourself, get rid of them in time).

13. Attendants should have a strong sense of service in their work, strive to provide thoughtful and quick service to their guests, and never refuse their normal requirements.

14. Keep rooms and public areas clean in strict accordance with hotel standards. The staff on duty shall be responsible for the hotel losses caused by guest complaints caused by substandard hygiene.

15. Attendants are not allowed to use linen as a rag, and offenders will pay full compensation for linen expenses.

16. Register the items lent by the guests. If the goods are lost or damaged due to non-registration, the personnel on duty shall be responsible for full compensation.

17. The personnel on duty shall not throw sundries into the toilet and sewer of the workshop.

18. Be familiar with the hotel room facilities, the use function of equipment, the location of articles, and the specific locations of supermarkets, hospitals, restaurants and scenic spots around the hotel, so as to better answer and serve the guests in time.

19. Take good care of hotel property and don't damage it. Save all kinds of materials and articles, reduce costs and control costs while ensuring the quality of work.

20. The foreman should be conscientious, on-site supervision, and gfd, a good employee, should not abuse power for personal gain or violate the rules with emotions.

2 1. Any difficulties and suggestions in the work should be reported to the foreman and manager in time.

22. Garbage and sundries found anywhere in the hotel during working hours should be cleaned up in time.

23. The waiter should turn off the lights, facilities and equipment in time when he leaves the workplace.

24. If you find any damage, loss or other abnormal situation in the hotel, you should report it to the foreman and manager immediately.

25. Before and after work, clean up the work area and put it in order.

26. The guest room or foreman should report to the manager when receiving the extraordinary request from the front desk, and it can be implemented only after the manager agrees.

Code of Practice for Employees in Catering Industry (5 selected articles) 4 Article 1 Food employees must carry out health examination and health knowledge training every year according to regulations, and can only take up their posts after obtaining health examination certificates and training certificates.

Anyone suffering from: ① typhoid fever; ② Dysentery; ③ Viral hepatitis; ④ Active pulmonary tuberculosis; ⑤ Purulent or exudative dermatosis; ⑥ Other diseases that hinder food hygiene must be immediately removed from food jobs, and they shall not engage in food production and business activities before they are completely cured.

Article 2 Employees must seriously study relevant laws and regulations and food hygiene knowledge, master the hygiene technical requirements of their posts, develop good hygiene habits and strictly abide by hygiene operation procedures.

Third, adhere to the scientific habit of hand washing: before operation, after defecation and after engaging in other activities unrelated to food, first disinfect with disinfectant, and then rinse with running water.

Article 4 Employees are not allowed to keep long nails, apply nail polish or wear rings. Do not smoke, eat, spit or wear work clothes to go to the toilet in food processing places or sales places.

Article 5 Employees are not allowed to sneeze, cough or do other behaviors that affect food hygiene. They are not allowed to grab food directly or taste food directly with a spoon. Do not leave the operating equipment anywhere after use.

Article 6 employees should pay attention to personal hygiene and image, form good hygiene habits, wear neat work clothes and work hats, and put their hair neatly in the hats.

Article 7 Employees must conscientiously implement various health management systems.

Article 8 Employees suffering from diseases that hinder food hygiene, such as fever, diarrhea, skin trauma or infection, pharyngeal inflammation, etc., should leave their posts immediately, and can only resume their jobs after finding out the reasons, eliminating the diseases that hinder food hygiene or curing them.

Ninth equipped with food hygiene full-time (part-time) health management personnel, responsible for the daily health inspection work, the implementation of the responsibility system, the health task decomposition, the specific responsibility to the people. Carry out regular and irregular health checks, record the links and individuals who find problems, and deal with them accordingly.

Tenth establish and improve the health records of employees.

Code for staff in catering industry (5 selected articles) 5 1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

2. Set an example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.

4, reasonable command and arrangement of manpower, manage the shift of class personnel.

5, check the attendance of the class staff, the preparatory work is qualified and ready, and the waiter's work, discipline and other aspects of inspection and registration, and timely report to the supervisor.

6. Handle service problems and guest complaints, and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.

8, do a good job in the custody of items on duty and restaurant hygiene.

9. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite.

10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

1 1. Complete the task temporarily assigned by the restaurant supervisor.

12, responsible for keeping a work diary and completing the handover procedures.