Hotel cleaners are service personnel who are responsible for cleaning tableware and hygiene in hotels. Responsibilities:

1. They should go to and from work on time according to the work requirements and strictly implement the "May 4th System" of food hygiene. Tableware cleaning must be "one cleaning, two washing, three brushing and four disinfection", and tableware cleaning should be done well.

2. Before using the dishwasher, start the machine to debug the water pressure and water temperature, and check whether all parts of the machine are operating normally. If any abnormal situation is found, it is necessary to report for repair in time.

3. Before cleaning the dishes, clean the food residue, put it into the dishwasher by classification (appropriate detergent should be added for tableware cleaning), and operate in strict accordance with the operating procedures.

4. When washing tableware, you must ensure the hygiene and quality. After washing tableware, check whether the tableware is clean one by one. If there is oil stain, wash it again.

5. After the tableware is washed, it should be sorted and put into the steamer, disinfected and sent to the food preparation room for later use. Before eating, the tableware should be tidied up and placed in each window respectively.

6. During tableware cleaning, it is forbidden to touch the electrical switch with wet hands, and it is forbidden to flush the motor with water pipes to avoid accidents.

7. After work, the dishwasher, steamer and floor should be cleaned in time.