From the restaurant industry, the image of a store from your store, the store personnel to show. Restaurant personnel's every move, whether you are a waiter, or cleaner, whether you are a lobby assistant, or dining place to lead the lady, restaurant personnel's every move, will look in the eyes of the customer, all people should always feel that their own is a role model in the restaurant, your mannerisms are completely able to sway the diner on the impression of the restaurant.

Restaurant cleanliness is to focus on, because for customers, restaurant cleanliness can be said to maintain the image of a restaurant, even if you are just a small can no longer be a small restaurant owner, should always urge the cleaning staff to the following "sensitive areas" to take care of, which can be said to be a food business The relationship is significant.

One, catering staff focus on personal image

Every day before coming to the restaurant: you must refer to the following terms, to do a serious check.

Take a shower every morning to keep having a good image and spirit.

Hair is neatly combed, do not make strange hairstyles.

Use deodorant products, but never use fragrant sprays such as perfume.

Dress appropriately and scrutinize clothing for stains and food residue.

Check the length of your nails and how clean your fingers are.

Clean your hands to a strict standard before every job, after you've been to the bathroom, and after you've finished smoking.

Please put your ordering pen in your pants pocket so that it doesn't slip into the customer's cup when you "bend over" to order.

If restaurant personnel have cuts and bandages on their bodies, please keep these special areas clean.

Two, under the table, restaurant corners and restaurant plant maintenance

Restaurant countertops and aisles in the floor at the clean may not be ignored, if for some "dead ends" you will pay special attention to some people say that the restaurant has entered the "details" of the era of competition.

Below the table: should always check the table can be seen at the bottom of the table is not cracked and dirt, the bottom of the table is very dirty or there is a need to paint the place will bring a negative effect on the diner. And sanitize it to avoid accumulation of dust and grease.

Restaurant corners: each daily cleaning process, easy to leave in the corners and other places of grease and dust, over time, will form a very stubborn stains, and become particularly difficult to clean up, so for the corners of the windowsill so that is not every time you can take care of the location of the cleaning, you can twice a day to arrange for a fixed number of cleaners to do a special cleaning and maintenance. Once at 3:00 pm once at about 11:00 pm.

Plant maintenance: the store's plants must be kept good, clean, in the restaurant are generally green foliage plants, for these flowers and plants can be purchased special solution for maintenance and maintenance, for the space is relatively large, the flow of people in general restaurant, 3 days once to meet the needs of the plants to maintain the degree of do not see the falling leaves and the quality of the end of the yellowing, and more can not see the insect pest and the spot, in order to avoid pests, and also in order to avoid the need to maintain the plants, and to maintain the plants. Spot, in order to avoid pests, you can also pick different plants to match and interspersed with pots, watering options morning and evening twice to pay attention to plant drainage and timely cleanup.

Three, from the kitchen to the restaurant channel cleaning and maintenance

Some people say: "back of the kitchen is not clean" in order to avoid leaving such an impression on customers, operators should pay special attention to from the kitchen to the restaurant between the channel cleaning, for the lack of channels only to pass the dishes of the window of the small restaurant, but also in the connecting part of the special clean and do Connected part of the special cleaning and organizing, so that dining guests feel the order and organization of the restaurant.

1, must not be in the channel and connected to deal with stacking too many things, try to avoid the peak of the meal in the transportation of raw materials and supplies for the restaurant, if it is very necessary to do the temporary stacking and storage of things should be set up outside the door of the restaurant special signage, indicating that is working on the project, so that you can remind the restaurant waiter can also draw the attention of the customer to avoid the unexpected things happen.

2, in the restaurant connection to maintain air circulation and lighting to a moderate degree, if you feel that you do not want guests to see the restaurant's back of the kitchen in the work of the state, you can use partitions or curtains to do the necessary blocking, this part of the best in the design of the restaurant to do a special collocation, do not do not do it too eye-catching and chic, so as not to cause the guests of the special attention to the back of the restaurant kitchen is inevitably greasy and smoke, for those who are not too good smoke extraction equipment, the restaurant is not a good place to work. Those smoke equipment is not too good for small restaurants, pay more attention to the cleanliness of the place. Can be sent after each meal cleaner to carry out simple cleaning, attention to the face of the restaurant one and special cleaning.

3, for the channel at the non-stop delivery of food and shuttle, it is likely to be spilled dish juice and dishes, here should be very timely cleaner to clean up, for the restaurant, this dish should be re-produced and match, so as to avoid the guests to produce the dish quality is not enough to the idea of cleaning, but for the cleanliness of the place, it should be used with the speed of quality is not enough to the idea of cleaning, but for the cleanliness of the place, it should be used with the speed of drying method to deal with, but for the cleanliness of the place, it should be used with the speed of drying method to deal with. It should be treated with quick-drying methods, if the floor is too slippery, it may produce new conditions.

Four, bathroom and sink surroundings

The design of the bathroom should make special treatment and differentiation, if the original structure can not be changed, you can also refer to the following ways to carry out the daily cleaning and maintenance,

1, with the "cooling method" to exclude the smell of urine in the toilet another cooling device. The toilet is equipped with another cooling device, cooling, and then the smell of urine directly to the outdoors, to the average of two men's urinals in general restaurant calculations, each time you have to use 3 kilograms of ice, 10 times a day to calculate the dosage,

2, In addition, the toilet is equipped with a device that exhausts the equipment, directly to the outdoors, the initiative is equally important, but also in the discharge of the outdoors before the first deodorant deodorization,

3, to the toilet, the toilet is equipped with a cooling system, which is a good idea, and the toilet is not only a good place for the people to go to. p>

3, leave the bathroom space relatively large, do not pile up too much clutter in the bathroom, if the flow of people to a certain extent, please keep every half hour to clean, in the appropriate corner of the bathroom can be set up relatively refreshing device, but do not choose too strong aroma and too stimulating smell, so that may reduce people's sense of comfort.

All people should always feel that they are the role model in the restaurant, your speech and demeanor can completely sway the diner's impression of this restaurant.

2 management experience, good restaurant training experience from McDonald's, Kexin restaurant training school for you to share.

Get in the habit of cleaning up at any time:

In the restaurant industry, there are certain times of the day when there are very few customers in the restaurant, and there is almost nothing for the staff to do, and most of the restaurant staff will sit down or rest against the wall.

But McDonald's stipulates that instead of resting against the wall, it is better to get up and clean, requiring each server to take advantage of this time with nothing to do to quickly clean up the interior hygiene and maintain a clean, elegant environment so that customers can see that there are usually six or seven servers they are responsible for sweeping and mopping, packing up trays and wiping tables and chairs, and so on, and not a moment to spare, unlike in some restaurants where the servers have nothing to do, the tables, chairs and floors are always kept very clean. The tables, chairs, and floors are always kept very clean, and the glass doors and windows are cleaned every day on time, making people feel happy.

Arranging for thorough cleaning at night:

The staff in charge of night sweeping starts to be busy from the moment the restaurant closes, and 15 minutes before closing every day, several staff members enter the restaurant from the back door and start to change their uniforms, and they are the night sweeping work, and after the exterior is cleaned up, they pull the iron door shut, and then, in the order of the halls, the storefronts, and the restrooms, move all kinds of

After cleaning the customer area, it is the turn of the kitchen to be cleaned, and every utensil in the kitchen must be cleaned one by one, and nothing must be left out.

After an hour's rest, the cleaning work extends to the area near the warehouse, in accordance with the designation of the management team, to do the work of the special needs of the maintenance, and then they go out of the restaurant, from the parking lot, flower beds, imports and exports, all the way to the street, in accordance with McDonald's regulations, the cleaning scope of each restaurant should be located in the area of a street, and finally, inside and outside of the restaurant and then double-checked again! Finally, they double-check inside and outside the restaurant to see if there are any missing places, when all the cleaning work is completed, just the morning shift manager to take over, the manager to review all the places after the night cleaning work is completed.