How to place a tea break?

At this moment, everyone gets together, drinks tea, chats and relaxes. Basic principles of tea break arrangement: 1. Employees must arrange tea breaks at the specified time every day; 2. Prepare a tea break one day in advance, and the customer service staff can receive the daily required amount according to the standard, and coffee and tea can be received in advance according to the standard; Customer service staff are not allowed to have a tea break, nor are they allowed to eat with students. Hotel employees are supervised and prohibited from eating. Basic flow of tea break placement: 1. Time for tea break: preparation begins half an hour before recess in the morning and afternoon, and all tea breaks are set five minutes before recess; 2. Tea breaks and utensils should be clean and hygienic: dishes should be washed clean, and fruits should be washed more than three times to make the surface free of dirt. If there are roots, remove them (for example, tomatoes should be removed), and a large number of fruits should not be washed together, but one by one (for example, grapes should be washed one by one), and the bad ones should be removed; 3. Ensure the number of tea breaks: choose different tea breaks, fruits and teas according to the standards of different classes, and the customer service staff will implement them according to the standards and collect them in the general affairs department (see the material distribution standards). When receiving tea breaks and all kinds of tea, you need to fill in the application form in the General Affairs Department. On-site customer service is not allowed to pile up tea breaks at will, and it needs to be placed neatly. You can put the dishes into a certain shape according to the size of the table and the number of dishes, which looks full and beautiful; 4. Recycling: take a five-minute tea break every morning and afternoon and recycle. The recycled tea leaves should not be piled together, but should be put back in their original places according to the varieties. If there are bad fruits, you can dispose of them yourself. 5. Observe the consumption of refreshments: according to the remaining refreshments, adjust the variety and quantity of refreshments next time, and change refreshments according to customers' preferences within the cost range.