Code of Practice for Employees in Catering Industry (selected 5 articles) 1

1. Observe the attendance system, dress neatly when going to work, do not wear jewelry (except for the wedding ring of watches), do not leave long nails, and wear uniform flowers, with hair not over the eyebrows in front, not over the shoulders in the back, not over the ears, and light makeup. Check personal gfd before taking up the post, and put into work with full spirit.

2. Understand the contents of the regular meeting and the work arrangement of the day, memorize the food and drink supply situation of the day, and rush to push, sell and special dishes. Fill in the bill in the correct way, 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. Check the sanitation of countertops and tableware in this area before meals, and put things in order according to the standard.

5. According to the assigned work post, greet 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 must nod, smile and greet them cordially.

6. Turn on 2~3 air-conditioners in boxes around 11: 31 and 17: 21 every day. (e.g. 211, 212, 211, 219) Take the balcony facing the street first when taking guests.

7. When the mobile phone is set to vibrate at work, don't play with it. Answer it at the designated place, and the answering time should not be too long, which will affect the work.

8. At work, stand upright, don't lean against the bar, don't chat together, don't laugh and fight, don't argue, don't run, speak indecent language, do indecent actions, make loud noises and sing.

9. Don't chew gum or eat snacks at work. Maintain your image at all times and don't lose your temper.

11, memorize the product price, understand the preparation method of kitchen and bar products. Don't steal the food made in our shop and the food after the guests leave.

11. You are not allowed to enter the bar when commuting, and you are not allowed to watch the bar making.

12. Introduce and advise the guests to order tea and wine in a targeted way. When ordering, order according to the correct ordering procedure. After ordering in the tea market, the order teller is responsible for coming to the stage at the first time. You must use the tray correctly when you go on stage or when you leave stage.

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

14. When the customer is unreasonable to the waiter at work, try not to quarrel with the customer, and be flexible in handling and safeguarding their own interests without affecting the interests of the store's image.

15. Before serving, it is required to clear the dishes on the countertop first, and the names of the dishes must be announced before serving. Remind the guests when the dishes are ready.

16. During the dinner service, the guests should pay attention to whether water is needed, bone plates need to be changed and the countertops need to be tidied when they enter the box by ringing the service bell, so as to serve the guests in a timely manner.

17. Have a good awareness 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 out the needs of the guests through their subtle movements or expressions, and immediately come forward to ask or provide timely service).

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

21. Cuisine urging should be carried out in a timely manner according to the situation of dishes and guests, and the menu should not be urged at will. Remind the guest when ordering: We make it on the spot, and your order will take 15 minutes to serve. )

21. The head waiter must be informed in time of the guests' needs such as changing channels, changing dishes, returning dishes and making reservations during meals. The foreman communicates with the cashier in time.

22. Be flexible in dealing with emergencies and guest complaints, skillfully use language and communication skills, and report to your superiors in time if you can't handle them. (Complaints should be kept to a minimum and kept to a minimum. Try to solve them at the first time, place and receiver, so as to avoid the change of personnel and the delay of time, which will worsen the nature and development of complaints.)

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

24. For the service of the guests who have finished paying the bill, the desk staff should not neglect the neglect, and must maintain high-quality service from beginning to end.

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

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

27. The night shift attendants should do a good job in night shift hygiene. (a) Wash the trays, ashtrays, rags, mops and carpets; b) Drag the guests away from 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, and turn off all power before leaving the post. When changing shifts, do a good job of handover 5 minutes in advance. Staff code of catering industry (selected 5 articles) 2

1. Waiters should arrange their own time according to the schedule and rest schedule stipulated by the company, and should not be late or leave early, and punch in according to the regulations. 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 store manager, clean the countertops, the dining room floor, and put the required exhibits inside and outside the store, and turn on the required lighting and other electrical appliances. The cashier should deal with the preparations for the day as soon as possible after arriving at the post, including standing items such as change.

3. Prepare for the morning meeting according to the instructions of the manager. Don't make any noise or whisper at will during the morning meeting. Ask questions in time if you are not clear.

4. after the morning meeting, make sure that the tableware, seasonings, freshly mixed drinks, beer and other consumer goods are fully equipped before meals.

5. Make sure that your mood, basic etiquette and appearance conditions meet the business standards during meals, and never take part in work with a bad mood.

6. Patrol the platform frequently when you are free, keep the countertops and floors in the store clean and tidy, and pay attention to welcoming guests when you are busy. After welcoming guests, you will alternately withdraw the platform and explain to the guests that the speed of withdrawing the platform is reduced due to the heavy work during busy hours.

7. When guests need tableware and other utensils, they should be guided to help themselves.

8, pay attention to keep the single number of the contractor group, and don't lose it or get dirty. Pay attention to be consistent with the guest's waiting list when eating. If you have a wrong meal, you must explain it to the guests and ask them to understand. And the wrong meal will be sold out within a certain period of time, otherwise the wrong meal will be paid by the manager and the accident personnel.

9. Check the quantity of daily necessities such as packing boxes, chopsticks, seasonings, etc. If there are any missing items, explain them to the store manager in time and make supplementary preparations.

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

11, before coming off work, you should be responsible for the sanitation in your area, and the doors and windows, electrical appliances and water, electricity and gas switches in the area should be closed in accordance with the regulations. Staff code of catering industry (selected 5 articles) 3

1. Go to work and sign in strictly according to the working hours, and don't leave early or be late. If you need to ask for leave (leave), you need to tell the foreman (manager) in advance.

2. Dress according to the hotel regulations during working hours (high-heeled shoes and noisy shoes are not allowed) and wear work tags.

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

4. Don't make shifts during work, and leave your post (you are not allowed to enter or leave the work area at the front desk).

5. Use the walkie-talkie correctly (the sound is moderate, not too loud or too small). When you hear a call from the walkie-talkie, you should reply in time. It is not advisable to talk too long in the walkie-talkie. 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 in to the foreman (front desk) in time. Do not keep it privately and take it away.

8. greet guests politely when you see them in the work area.

9. Inform the foreman and manager immediately if you find that the guest is noisy, sick or drunk in the hotel.

11. Do not make personal calls from the room phone.

11. Don't provide information about hotel management or other guests to guests or those who disclose irrelevant information.

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, dispose of them in time).

13. Attendants should have a strong sense of service in their work, strive to provide thoughtful and fast service to the guests, and can't refuse the normal requirements of the guests.

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

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

16. The borrowed items of the guests should be registered. If the items are lost or damaged due to unregistered, the person on duty shall be responsible for full compensation.

17. Attendants are not allowed to throw sundries into toilets and sewers when making a room.

18. Be familiar with the hotel room facilities, the use function of equipment and the location of items, and the specific locations of supermarkets, hospitals, restaurants and scenic spots around the hotel, so as to better provide timely answers and services for guests.

19. Take good care of hotel property, and do not damage it. Under the condition of ensuring the quality of work, save all kinds of materials and articles, reduce costs and control costs.

21. The foreman should be conscientious in his work, supervise on the spot, and be good at the employees' appearance. He should not abuse power for personal gain or violate the rules with emotion.

21. 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. Attendants should turn off the lights, facilities and equipment in time when leaving the workplace.

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

25. Clean the work area and arrange it neatly before and after work.

26. When the guest room or head waiter receives the extraordinary request from the front desk, he should report to the manager and get the approval of the manager before implementing it. Code for employees in catering industry (selected 5 articles) 4

Article 1 Food employees must pass health examination and health knowledge training every year according to regulations, and obtain health examination certificates and training certificates before taking up their posts.

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 rules.

article 3 adhere to the scientific habit of hand washing: wash your hands before operation, after defecation and after engaging in other activities unrelated to food, disinfect them with disinfectant first, and then rinse them 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 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, and are not allowed to grab food directly for eating or taste it directly with a spoon. Operating equipment shall not be left anywhere after use.

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

article 7 employees must conscientiously implement various health management systems.

article 8 employees who have symptoms that hinder food hygiene, such as fever, diarrhea, skin wound or infection, pharyngeal inflammation, etc., should leave their posts immediately, and can only resume their posts after finding out the reasons, eliminating the symptoms that hinder food hygiene or curing them.

article 9 is equipped with full-time (part-time) health management personnel for food hygiene, who are responsible for daily health inspection, implement the responsibility system, decompose health tasks, and assign specific responsibilities to people. Carry out regular and irregular health checks, record the links and individuals who find problems and deal with them accordingly.

article 11 establish and improve the health records of employees. Code of 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. command and arrange manpower reasonably, and manage the work shifts of the staff of this class.

5. Check the attendance of the staff of the class, whether the preparations are qualified or not, check and register the waiter's work and discipline on that day, and report to the supervisor in time.

6. Deal with the problems in service 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 keeping the articles of the team and the hygiene of the restaurant.

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

11, ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

11. Complete the temporary tasks assigned by the restaurant supervisor.

12. Be responsible for writing a work diary and completing the handover procedures.