There are two kinds of damage to tableware: one is natural damage and the other is accidental damage.

Natural damage refers to cracks and damage caused by excessive service life of tableware and the expiration of its quality life.

accidental damage must be compensated, and whoever breaks or damages will be compensated according to the price. The foreroom is supervised by the foreman and the kitchen is in the charge of the chef on duty. Prepare a record book of tableware damage, and register any damaged tableware, whether it is natural or accidental. Finally signed by the manager on duty. The expenses to be compensated shall be deducted from the employee's monthly salary.

Tableware management is usually a weak link in catering management, and it is also a difficult problem that puzzles restaurant catering managers. Many hotels have a headache for the high breakage rate of tableware. After tableware is broken, it is often impossible to find the responsible person. I don't know whether the chef broke it when loading the dish, or the waiter broke it when collecting the meal, or the steward broke it when cleaning it ... Every time a plate is used, it has to go through the steward, kitchen and withdrawal. The complicated links and the large number of handlers make the control of tableware breakage a "short board" in catering management, because tableware breakage not only reduces the quality of dishes, but also increases the cost of low-value consumables in the hotel, and more importantly affects the image of the hotel. How to minimize the breakage rate of tableware and even achieve zero breakage? The food and beverage department of Yongkang Pearl Hotel has made some achievements by actively exploring the measures and methods of tableware management and control. The relevant experience is summarized as follows:

1. Clear responsibilities are the most important, and perfect system is the premise

"Clear responsibilities, put an end to wrangling"-it is the key to do a good job in tableware management and control to clarify the responsibilities of each post within the department.

first of all, the hotel finance department refers to the average level of colleagues in tableware wear management, and determines that the natural loss rate of tableware is three thousandths, that is, three thousandths of the operating income of the catering department in that month. For example, if the operating income in that month is 1 million, the natural loss cost of tableware is 3,111 yuan. If the loss of tableware is controlled within this range, it shall be borne by the hotel; If there is any excess, it will be borne by the hall (including food delivery), kitchen and steward in the ratio of 5: 3: 2 (considering the number of people), thus preventing the occurrence of the phenomenon of wrangling.

The above-mentioned natural loss does not include the amount of compensation for customers and employees. In order to prevent the occurrence of hidden reports of damaged tableware, the principle of "whoever breaks it will be responsible, and no one will be responsible for sharing it again" will be adhered to. If a guest damages the tableware, it should be reported to the shift foreman at the first time. If the shift foreman is absent, it should be reported to the shift supervisor, who will handle whether the guest is responsible for the compensation, and take the initiative to register the loss report form with the supervisor in charge of the shift afterwards. If an employee accidentally damages the tableware at work, he should first clean up the damaged tableware and immediately notify the foreman on duty to have a look, and then take the initiative to register the loss report form. The responsible person will pay the money to the finance department at the cost price of the plate on the same day, and the record of this plate will be written off from the inventory, which will be eliminated by the finance department at the end of the month and will no longer be included in the natural loss.

"improving the level and putting the system first"-standardizing, perfecting and refining the tableware management system is the premise of doing a good job in tableware management and control.

To this end, we have formulated detailed rules for the management of tableware in various areas of the Food and Beverage Department:

◆ Stewardship Group:

1. During the cleaning process, tableware must be classified, placed according to specifications and cleaned in order; 2, clean tableware must be classified according to the size, neatly stacked;

3. When using tableware in baskets, it should not exceed two-thirds of the capacity;

4. The foreman of the steward group shall supervise the dishwashers to clean according to the regulations, and if any damage is found, a loss report sheet shall be issued immediately;

5. After the tableware is cleaned, the foreman is responsible for transporting it to the kitchen through the elevator and storing it in the cleaning cabinet. During the transportation, small tableware should not be piled too high to prevent collapse and damage;

◆ dish delivery group:

1. During business hours, the dish delivery group must assist the waiter to return the used tableware to the dishwashing room;

2. The food delivery department should be careful in the process of delivering tableware to prevent slipping and damaging tableware, and handle it with care during operation, which is specifically supervised by the food delivery foreman;

◆ Hall attendant:

When serving and tidying up the tableware, the waiter should handle it with care, put an end to reckless operation, and strictly put large and small tableware in different categories. The regional foreman is responsible for supervision, and if any damage is found, the responsibility will be investigated and a damage list will be issued;

◆ Make an inventory of tableware at the end of each month on 25th, and summarize the tableware damaged for one month and show it to all employees on the bulletin board;

◆ In the process of using tableware, employees of all departments should strengthen their sense of responsibility, and if unqualified meals are found, they should be replaced in time to avoid putting damaged tableware on the table and affecting the service quality of the hotel;

◆ The broken tableware found by each department shall be handed over to the dishwashing room by a special person after the business ends every day, and recorded by the steward group, so as to facilitate financial data collection;

◆ The tableware damaged by customers shall be compensated at twice the cost price, and the tableware damaged by employees shall be compensated at the cost price;

◆ All damaged tableware must be recorded, from the head waiter to the finance department, and then from the finance department to the warehouse, the head waiter will collect the supplement

Second, interlocking is very important, and it is necessary to supervise each other

"interlocking, sparse and not leaking"-in order to strictly prevent damaged tableware from coming to the table, all positions must reach a * * * understanding: kitchen products do not need broken tableware → food delivery. In which link the broken tableware is found, leaders at all levels shall investigate the responsibility to the end, find out the reason and responsible person, and the supervisor in charge shall be responsible for the implementation.

"mutual supervision and mutual restriction"-in order to ensure the implementation of the above measures, a mechanism of mutual supervision should be formed among all links: after the dishes are produced from the kitchen, they will first pass through the food delivery room. In the food delivery room, if the waiter who runs the dishes finds that the plates and bowls are damaged, the original dishes will be returned to the kitchen for tableware replacement, and the damaged tableware will be registered by a designated person (usually the head waiter of the kitchen room that day), and it will be returned to the kitchen. If the waiter who ran the food in the food delivery room was too busy to find it and spread it to the hall, and the waiter who served it found it before the food was served, the same treatment can be done. As long as the dishes are served, the responsibility for damage will be borne by the hall (the waiter who serves the table).

after the guests have finished eating, the waiter will send the dishes to the steward group. When the steward group finds the broken tableware in the cleaning process, they will first pick it out and put it aside, but only wash it completely. When the meal is over, the hall will send a supervisor to make a good registration, and clearly record the number of dishes left unwashed. This part of the damage will be returned to the hall. As long as the dishes that have entered the sink, even if they are half washed and found to be damaged, they should be returned to the cleaning group. The tableware cleaned by the steward group enters the disinfection room. After dinner every day, the safety inspection team in the kitchen is responsible for counting the washed tableware. If it is damaged, it should be returned to the steward group. This system of mutual restraint and close connection between head and tail has a very obvious effect.

Third, it is feasible to apply both software and hard work, and perseverance produces results

"Apply both software and hard work, and persevere"-while improving the software (institutional measures), hotels are also required to support it in hardware 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. For large banquets, tableware with the same specifications should be used as much as possible, such as uniform specifications for cold dishes and 3-4 specifications for hot dishes (soup pots, round pots, waist pots and fish pots), so that they can be stacked according to specifications when the table is closed.

finally, it needs to be emphasized that with the above institutional measures, the reduction of tableware breakage rate may not be achieved overnight, especially in the initial stage of trying to change tableware management, and even employees will have resistance because they have undertaken compensation. Therefore, managers need to strengthen the publicity of the necessity of tableware management, so that employees can realize the impact of tableware breakage on hotel quality and the importance of tableware management, so as to stick to this work-"Tableware management"