work overview, food quality and service, inventory and procurement, team work performance, hygiene and safety.

1. Work overview: First, describe the work overview of the day, including the operation of the restaurant, the number of diners and an overview of key events or problems, such as whether there are special activities and whether the passenger flow is consistent with expectations.

2. Food quality and service: describe the food quality and service of the day in detail, including the production process and taste of each dish, the evaluation of the food and service by the guests, and the service satisfaction of the employees. If there are complaints or praises from the guests, records and descriptions should also be made in this section.

3. Inventory and purchase: record the inventory and purchase of the day, including the consumption and loss of ingredients and materials, and whether further purchase is needed. At the same time, it should also explain the purchase price and the reputation of suppliers.

4. Team work performance: evaluate the work performance of each employee, including the employee's work attitude, execution and teamwork. If there are any attendance problems or situations that need to be rewarded or corrected, it should also be recorded in this section.

5. Hygiene and safety: describe the hygiene and safety situation of the day, including the cleanliness of the restaurant, the food safety operation of employees and the safety of using kitchen equipment, check or find any problems, record them in detail, and point out what measures have been taken to solve the problems.