First, the working process and details of the restaurant's environmental hygiene preparation

1. Personal hygiene preparation

The waiter should first conduct a comprehensive examination of his gfd, and ask him to be cheerful, smiling, dignified and generous, with his hair combed neatly, without covering his eyebrows in front and not collar at the back.

male employees should do: no sideburns or beards, and insist on shaving every day, no long nails, no earrings and no strange hair.

female employees should do the following: curl their hair in a uniform style, do not wear strong hair oil, have a beautiful and elegant hairstyle, do not wear necklaces, bracelets, rings and earrings at work, do not leave long nails, do not apply nail polish and heavy makeup, and go to work with light makeup.

wear the required tooling, wash it clean, iron it flat, complete the buttons, fasten it properly, do not roll up the sleeves, do not expose the sweaters in winter, wear the work cards uniformly, and wear neat shoes (black), with dark color for men's socks and flesh color for women's socks.

2. Hygienic preparation in the work area

The key work in the regional hygiene inspection during pre-meal preparation (refer to the hygiene management system of restaurants). The contents of regional hygiene inspection include: floor hygiene, wall hygiene, workbench hygiene, linen room hygiene, various display cabinets, murals, screens, hall columns, handrails and other hygiene.

The waiter should check the hygiene of the work area he is responsible for when preparing before meals:

Whether there are water stains, garbage, scraps of paper and other sundries on the ground

Whether there are stains, cobwebs and loose wall skins

Whether the artistic pendants and vases are neat, undamaged, neat and clean

Ensure that the curtains are free of holes, hooks and dirty marks <

2. Preparation of dining equipment and facilities

1. Preparation of dining tableware

Set tables according to the specified requirements, that is, set bone plates, small bowls, chopsticks, teacups, ashtrays, toothpicks and hot pot restaurants with seasoning salt, vinegar pots and monosodium glutamate.

In principle, chopsticks with shop signs and shop emblems face upwards. Tableware with shop emblems should face the guests uniformly. Chopsticks should be placed one finger away from the bone plate, and condiments such as toothpicks and vinegar pots should be placed in the upper right corner of the dining table. Glasses can only be inverted on a clean tablecloth or cushion to maintain the hygiene of the cups. At the same time, when starting business, all cups should be put over, otherwise the restaurant will be given the impression that it is not ready, and the table will be set.

2. On the counter for preparing meals

A teapot, a thermos, a soy sauce and a vinegar bottle should be prepared on the counter for preparing meals. A proper amount of tea and water should be put in the teapot, and the color should be soaked. Ensure that there is boiling water above 91 degrees in the kettle, and the appearance of the kettle is clean and free of water drops. Soy sauce and vinegar bottles are sufficient without peculiar smell. Pallets shall be equipped with clean standard quantity, without water and oil stains.

3. Articles in the pantry

Whether the tableware in the pantry is sufficient and complete, such as bone plates, wing bowls, porcelain spoons, chopsticks, teacups, saucers, glassware, etc., and whether the service area under its jurisdiction has prepared sputum buckets and garbage cans (garbage cans are bagged). Whether the service items such as mouth cloth, dishcloth, watering can, oil pen, bottle opener, lighter and menu are complete, and check whether the facilities and equipment such as electrical appliances can work normally. Ensure that the number of towels is sufficient and the temperature is suitable. Towels are free of sundries, hair, etc. Check whether the table in the area is neat and whether the tableware specified in the table is in a straight line.

the adequacy of tableware preparation directly affects the overall service. Generally, the tableware in the work cabinet should be prepared to 3 to 4 times the area under its jurisdiction. The general storage rules are as follows:

Counter surface: tray, menu and small towel;

the first floor: chopsticks, chopsticks racks, napkins and napkin buckles;

the second floor: teacups, small bowls, spoon roots and ashtray cups;

the third floor: bone plates

and white wine glasses, beer glasses and red wine glasses can be placed in the designated positions in each area, and rice bowls can be placed directly at the rice cooking place.

4. Inspection and preparation for other equipment and facilities

Inspection and preparation for other equipment and facilities mainly ensure the normal operation of the dining room's public equipment and facilities, which mainly include:

air conditioning, exhaust, lighting, television and fire-fighting facilities

If the computer ordering system is used, it is necessary to test the power supply and printer of computers in each area

Whether the desktop turntable can operate normally

.

Third, other preparations

1. Preparation of materials in the linen room; (including all kinds of tablecloths and garbage bags placed in the straw house)

2. Preparation of the closing area;

3. Prepare adequate tableware frames as required.

4. Whether the tools used in various meals are fully prepared; (such as garbage clips, mops, towels, cleaning utensils, etc.)

5. Whether the background music of the restaurant is played or not is appropriate;

6. whether the temperature is appropriate;

7. Maintenance and placement of green plants;

8. Whether the items, equipment and tools in the dining room are laid out in a standard way; (For example, the tables and chairs are in a straight line)

9. Understand the food information of the current meal;

11. Understand the information and requirements of customers in the responsible area, and set the table according to the standard;

11. Preparation of documents and personal work meals;

4. Understand the basic operation of the restaurant on that day

Understand the sales clearance, urgent promotion, recommendation of special dishes, personal sales quota and sales volume of dishes, and grasp the personal regional reservation.

after the above-mentioned pre-meal preparation work is completed, the waiter will make a work report with the foreman and accept the pre-meal preparation work inspection by the foreman or the front office minister. After the relevant management personnel check and confirm that it is correct, the waiter will arrange his personal gfd again and stand in the standard position in the area he is responsible for, ready to welcome the guests. Finally, please pay attention to your smile!