Strictly abide by all the rules and regulations of the company. Go to and from work on time, adhere to the workstation, obey the organizational arrangements, in case of trouble to ask (cancel) leave, without consent shall not leave the workstation. Set up the idea of wholeheartedly serving the staff, and pay attention to professional ethics. Civilized service, amiable attitude, active and enthusiastic, courteous to others, love of duty, conscientious and responsible. Do the cooked food, flavorful and delicious, meals rationing, food weighing, treating people as equals. Observe the financial discipline. Employee meals are collected (paid) meal tickets, prohibit the collection of cash. Cooking staff shall pay the monthly meal fee according to the regulations, and the registration procedure shall be strict. Anyone who eats in the cafeteria shall be charged in accordance with the prescribed standards. No unauthorized sale of goods that have been warehoused. Adhere to the physical acceptance system, good cost accounting. To do day-to-day, month-to-month, the account is consistent with the goods. Monthly inventory once a month, the first half of each month regularly announced accounts, accept the supervision of employees.

Care for public property. Cafeteria all the equipment, tableware registration, accounts, not greedy for small advantages, placed in the public **** any object in the premises (public or personal), shall not be moved or taken for other purposes. To damage all kinds of equipment and tableware without any reason, we should compensate for the price. Do a good job of personal hygiene of cooking staff. Do wash hands and cut nails, change and wash work clothes, and wear work clothes and hats when working. Cooking staff to carry out an annual health check, no health certificate, not allowed to work in the cafeteria. Plan purchasing and strictly prohibit purchasing rotten and spoiled food to prevent food poisoning. Arrange the queuing problem of staff dining, shorten the queuing time, and start the meal on time. Every day to develop a recipe, breakfast, lunch, dinner varieties should be more styles, improve cooking skills, improve staff food.