cleaning work, do a good job in cleaning the dining room, and always keep the dining room environment and utensils clean and tidy, so as to make them meet the hygiene standards.

1. Wipe the dining table and dining chair first according to the procedure, and keep the table top clean and free from greasy and sundries; The dining chair is free of dust and oil; Keep the tables and chairs clean at any time when eating, clean up the dishes on the table at any time, and clean up the leftovers and sundries on the table.

2. Clean up the ground garbage, sprinkle water and mop the floor according to the procedures of the cleaning company, so as to make the floor bright without sundries and stains; Clean up the debris left on the ground at any time when eating, and clean up the accumulated water.

3. The walls, stairs and handrails of the dining hall are clean and free from stains, graffiti and graffiti. 4, daily cleaning health corner, doors and windows, door curtain, etc. 5. The swill must be cleaned on the same day, and the swill bucket should be kept clean and closed.

6. After the sanitary cleaning of the dining room is completed, tidy up the sanitary tools (mop, broom and rag are all cleaned once) so that they are placed in an orderly manner and placed in the designated position.

7. Have a deep understanding of the food and drinks in the restaurant, follow the restaurant's business policy and plan, handle affairs for customers according to the prescribed standards, and do a good job.

8. Treat new and old customers warmly, meet their reasonable needs and requirements, take the initiative to order food for customers, and deliver the food and drinks they need to the customers' table accurately.

9. After customers leave, they should try their best to clean up their used tableware and set the table from the beginning. 11, when meeting guests have opinions or complaints, such as can't solve, should immediately report to the restaurant management.

11, caring for colleagues, helpful, cooperative, team spirit, to achieve the goal of * * *, to maximize their role.

12. Establish outstanding relationships with managers, colleagues and guests, and strive to keep things safe, effective and successful, so as to better keep the restaurant running. Pre-meal preparation:

1. Arrive at the post on time, attend the precedent meeting of the on-site class, and receive the work arrangement and arrangement of the on-duty manager for the meal

2. After the employees arrive at the post, do the sanitary positioning and set the table. If they book in advance, they should set the table as required.

3. Clean up the ground sanitation and the surfaces and dead corners of indoor articles. Make the ground free of garbage, grease, water, cigarette butts and mop hairs. Clean every meal.

4. Check the countertop and tableware for damage, water, oil and stains, and keep the countertop clean and tidy. 5, disposable goods in the dining room, after distribution, pay attention to safekeeping, filing and orderly placed neatly. 6, according to the point of the post positioning to prepare for the welcome.