Does anyone know what hotel tableware care has? Some people say thirteen. Which thirteen? Ask experts to answer. Thank you.

Tableware management system In order to strengthen the management and control of tableware and control the damage of tableware within four thousandths, the following management system is formulated:

1. Dishwashing group: 1. In the process of cleaning, tableware must be packaged separately and cleaned in order; 2, the use of mounted tableware, not more than two-thirds of the capacity; 3. After cleaning, the tableware must be packaged in different specifications and neatly stacked; 4. The foreman of the dishwashing team shall supervise the dishwasher to clean according to the regulations, and issue a damage list immediately if any damage is found; 5. After the tableware is cleaned, the foreman is responsible for putting it down by elevator, and the food delivery department collects it and sends it to each floor. Small tableware should not be piled too high to prevent collapse and damage;

2. Food delivery department: 1. During business hours, the food delivery department must assist the waiter to send the used tableware back to the dishwashing room; 2. The food delivery department should be careful when delivering tableware to prevent slipping and damaging tableware, and handle it with care, supervised by the food delivery foreman;

Third, the tableware of each department of the logistics department is handed over to the dishwashing room by the members of the sect of this department, and after cleaning, someone is sent to the elevator to pick it up and put it in order;

4. Attendants on all floors: When serving and tidying up tableware, waiters should handle it carefully, put an end to reckless operation, and strictly put large and small tableware in different categories. The foreman on each floor is responsible for supervision. If damage is found, the responsibility shall be investigated and a list of damage shall be issued.

5. Make a tableware inventory at the end of each month, and summarize the damaged tableware for one month to all employees of the company on the fourth floor;

Six, in the process of using tableware, employees of all departments should strengthen their sense of responsibility. If unqualified meals are found, they should be replaced in time to avoid bringing damaged tableware to the stage and affecting the overall image of the company;

Seven, the broken tableware found by various departments, after the market closes every day, will be handed over to the dishwashing room on the fourth floor by a special person, and will be recorded by the dishwashing team to facilitate the collection of financial data;

8. The tableware damaged by customers shall be compensated at twice the cost price, the tableware damaged by employees shall be compensated at the cost price, and the tableware maliciously damaged by employees shall be compensated at the cost price;

Nine, all the damaged tableware must be recorded, handed over to the finance by the foreman, and then invoiced by the finance to the warehouse to be supplemented by the foreman;

Ten, strictly put an end to broken tableware on the dining table, the method is: products don't need broken tableware → the food delivery staff doesn't pass broken tableware → the waiter doesn't need broken tableware → the dishwashing team doesn't clean broken tableware, and it needs to report to the supervisor to trace the reason, then clean it and put it in the cabinet, and the broken tableware is not supplied to the production department.

1 1. The difference arising from the month-end inventory is shared by all members of the company, including 15%, kitchen 25%, dishwashing team 30% and front office 30%. Where tableware is found damaged, leaders at all levels should investigate the responsibility to the end, find out the reason and responsible person, and the front office and logistics supervisor are responsible for the implementation.

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