The loss rate of tableware is an integral part of restaurant cost. Although some restaurants think that a bowl and a plate are not worth much, what about ten or hundreds? Small money is afraid of long-term calculation, especially some specially customized tableware. If it is damaged, you have to buy it. It's all money!

then, in the course of restaurant operation, the utensils are damaged due to the operation of employees in all work links. How should we standardize the management? Inspection standard

Tea cup: A gap with a diameter of 2mm at the mouth of the cup should be reported immediately.

glass: there is a gap with a diameter of 2mm at the mouth of the glass. Report the damage immediately.

rice bowl: if there are three gaps in the bowl mouth, report the damage immediately, regardless of the size; There are two gaps with a diameter of 5 mm, which are immediately reported as damaged; As soon as there is a gap exceeding 6 mm, report the damage immediately.

Bone disc: There are three notches with a diameter of 5 mm on the edge of the disc, and the damage should be reported immediately; There are two gaps with a diameter of 6 mm-9 mm, which are immediately reported as damaged; There is a gap with a diameter of 1 cm, and the damage is reported immediately.

ashtray: there are three notches with a diameter of 5 mm at the side opening, and the damage should be reported immediately; There are two gaps with a diameter of 6 mm-9 mm, which are immediately reported as damaged; There is a gap with a diameter of 1 cm, and the damage is reported immediately.

oil dish: the bowl mouth has three notches with a diameter of 5 mm, and the damage is reported immediately; There are two gaps with a diameter of 6 mm-8 mm, which are immediately reported as damaged; There is a gap with a diameter of 1 cm, and the damage is reported immediately.

Dish: There are three notches with a diameter of 6 mm on the edge of the dish, and the loss is reported immediately; There are two gaps with a diameter of 8 mm, which are reported immediately; If there is a gap with a diameter of more than 1 cm, report the damage immediately.

vegetable basket: if there are three broken baskets with a diameter of 3cm, report the damage immediately; Two damages with a diameter of 4 cm are reported immediately; There is a damage with a diameter of 5 cm, which should be reported immediately.

porcelain spoon: report the damage immediately if there is a gap. (When using a plastic spoon, it needs to be replaced on the basis of discoloration, deformation and marks).

seasoning spoon: the handle of the spoon needs to be replaced if it is broken; Plastic spoon needs to be replaced if it is deformed.

teapot: the teapot mouth needs to be replaced immediately if it is broken; Cannot be used without a cover; If there is a crack in the pot body, report the damage immediately;

chopsticks: change color and deformation immediately.

? Tableware operation inspection process:

1. Dishwashers should clean the tableware according to the operation procedure to reduce unnecessary damage, and clean the unqualified tableware and put it in the designated position;

2. The dish delivery staff should handle the tableware carefully when transferring it, and clean up the damaged tableware when entering the cabinet and put it in the designated position;

3. When serving, waiters are forbidden to serve unqualified tableware;

4. When tidying up the tableware, it shall be sorted and placed in an orderly manner. If the tableware is damaged due to unreasonable placement, the regional personnel * * * shall bear the loss expenses;

5. All departments should keep records of unqualified tableware every day and put them in the designated area, and deal with them every ten days;

6. Check the broken tableware layer by layer, the foreman will check it every day, the supervisor and chef will check it, the floor manager will review it, and make records. The problems in each procedure will be handled in time, from the operator to the general manager, and the responsibility will be investigated if there are problems;

7. Make an inventory of tableware every month, and assign special personnel to take charge of it, check the monthly customer loss and internal loss quantity, and calculate the tableware loss cost.

8. The company's audit department conducts random sampling, and if unqualified tableware is found in the meal, the general manager will bear the deduction, and the broken tableware will be deducted by RMB 11/piece, and the broken tableware will be deducted by 5 yuan/piece at the operation desk or disinfection cabinet.

? Damage compensation system:

1. If the tableware is damaged due to work mistakes, take the initiative to record and compensate according to the tableware cost;

2. If the tableware is damaged due to failure to follow the operating procedures, the compensation shall be 2 times of the tableware cost;

3. If the damaged tableware is not recorded on its own initiative, it will be compensated 3 times as much as the tableware if it is complained, and the complainant will be awarded 51%;

4. If the tableware is intentionally damaged, the compensation shall be 11 times of the tableware cost;

5. The monthly tableware breakage rate is two thousandths of the turnover;

6. If the tableware is damaged within the damage rate, no compensation is required for all the damage;

7. If the breakage rate is less than one thousandth, the company will reward one thousandth of the turnover as a bonus for the basic employees of the department;

If the tableware is damaged beyond the approved standard of the company, collective compensation will be made, and the compensation standard is:

Floor attendant 15%; Floor delivery staff 11%; Dishwasher 15%;

floor minister 11%; Floor supervisor 11%; Floor manager 11%;

general manager 11%; Kitchen chef 11%; Chef 11%.

In addition, in order to reduce the loss of tableware, restaurants can take precautions from the following aspects:

First, a special person is responsible for the monthly inventory

The first thing to do in the management of tableware in the kitchen is to determine the principle of "a special person is responsible for the monthly inventory". At the end of the month or when you just took over the new kitchen, the person in charge of the department and the financial department will conduct a thorough inventory of all the tableware in the kitchen and register the quantity and completeness. After the inventory, it is necessary to make a table, sort out the data system, and convert it into price and make it public. After the inventory is completed, compare it with the previous records, find out the defects, and at the same time, the previous data will be invalid.

second, interlocking is very important and mutual supervision

"interlocking, sparse but not leaking"-in order to strictly prevent broken tableware from coming to the table, all positions should reach a * * * understanding: kitchen products don't need broken tableware → dish delivery personnel don't pass broken tableware → waiters don't find broken tableware on the table → stewards don't clean broken tableware, and after finding damage, they should report it to the foreman to trace the reason.

Third, use anti-collision material tools

To reduce the damage rate of consumable tools and utensils, we can start with their materials. For example, tools and utensils made of metal or alloy materials are often used.

IV. Overallocation by the boss at the bottom

When the owner can't be found at the end of the month, the natural breakage rate should be determined first. The reason why a "natural breakage rate" is determined is because it is unrealistic to think that a plate will not be broken as long as a restaurant is opened.

suppose that the amount of damage set out by the financial department at the end of each month is 3,111 yuan, and the turnover this month is 1 million yuan, then the amount of natural damage borne by the restaurant owner is 2,111 yuan, and the remaining 1,111 yuan is borne by the front office, kitchen and logistics (cleaning group) respectively according to the registered ratio. Assuming that the amount of damage involved in the distribution this month is less than 2111 yuan (that is, less than two thousandths), it will all be borne by the restaurant owner.

v. lotus platform &; Passing vegetables is the key point of damage

After working on the platform every day, according to the number of tableware left in the previous day and the tableware used in the stove, fill in the tableware collection form for that day and collect tableware from the washing department. The tableware used is special for dishes, and after the business is over, the number of tableware used and the remaining number in the business on that day are counted in time. In this way, there will be no difference in the number of tableware collected by the lotus platform from collection to serving. If there is any damage in the work, it should be recorded and reported to the chef for handling. Hetai used the details of tableware use to control the damage of tableware. The vegetable delivery department will be responsible for the next step.

The principle of the dish delivery department is the same whether it is computer-based or hand-based, and it is necessary to make tables manually. The food delivery department should check the quality of the dishes and the matching of tableware as required, and check the damage of tableware one by one. Once the tableware is found to be damaged, or the dishes are not matched with the tableware, they should be returned immediately and recorded. If the tableware used is not found damaged in time due to carelessness, the dish delivery department will be responsible.

Six, high-end tableware is specially managed by special personnel

Some special-shaped tableware and high-end tableware, such as gold and silver utensils, painted pottery dishes, crystal utensils, etc., can be used in the use and management by special personnel. For example, maple leaf-shaped tableware is designated to be managed by Zhang. In the process of use, Zhang must track and manage all aspects of this tableware, such as cleaning, "flow", use and storage. Once this tableware is damaged, the parties can be found immediately.

7. Combine hard and soft, and make unremitting efforts to achieve results

While the software (institutional measures) are perfect, the restaurant also needs hardware support to reduce the damage of tableware.

among them, the normalization and rationalization of washing is the first step to reduce the damage of tableware in washing. For example, the dishwashing room should be reasonably arranged according to the requirements of washing steps, that is, one scraping, two washing, three cleaning and four disinfection. A series of equipment such as workbench, sorting equipment, washing and drying equipment to be washed are very important to keep the tableware intact.

In addition, in the selection of tableware, besides the collocation and beauty of tableware and dishes, we should also consider the convenience of washing, and try to avoid using special-shaped plates. If special-shaped plates or glass plates must be used, they must be washed separately to reduce the loss.

VIII. Different cleaning methods of tableware

The cleaning methods of tableware will also affect the damage and normal use of tableware, so we have formulated the standards for tableware cleaning.

gold and silver tableware: steel balls should never be used when cleaning, and water should not be used for gold and silver tableware. In order to keep its brightness and color, toothpaste should be squeezed and then wiped clean with a rag. Or use special cleaning solution for gold and silver tableware.

Tableware made of bamboo: wipe off the residue on the surface with a rag, put it in hot water with meal washing, and put it in a dryer to dry it fully after washing, otherwise it will be easy to grow hair.

Stone pot, slate, iron plate, etc.: Wipe off the residue on the surface with a rag, let it cool completely, then put it in hot water with meal washing, and rinse it off. After a period of use, it should be soaked in cold salad oil to prevent damage.

nine or six clauses: take care of the tableware

1. The broken tableware in each competent area, whether it is guests, employees or supervisors, should be reported to the supervisors within 31 minutes. If it exceeds 31 minutes, it will be regarded as hidden report, and the punishment will be doubled.

2. after the inventory at the end of the month, 21% of the hotel, 31% of the supervisor and 51% of the staff will bear the remaining damage, except for the recorded damage.

3. When making inventory at the end of the month, make a good count of all the broken tableware, with the washer taking 21%, the food delivery student taking 31%, the hotel taking 21% and the staff taking 31%.

4. All employees who find the broken tableware and report it to the supervisor in time will be rewarded with the full amount of tableware, and can repair the tableware they broke.

5. Anyone who breaks tableware without following the normal working procedures will be fined 31-51 yuan in addition to the normal compensation.

6. Give 311 yuan a monthly subsidy as the supervisor.

X. Loss deduction as a growth fund

Almost all restaurant loss reduction systems are related to deduction. Every employee who has been deducted will have grievances. If these grievances are brought to work, even if he is punished for damaging tableware, the interests of the hotel will be compensated a little, but the destructive power and adverse effects caused by his grievances at work will not be worth the loss.

therefore, this management method is not recommended. Because every hotel tableware (tools) has a normal loss rate. Hotels should set aside a certain amount of funds to bear this normal loss rate.