(1) First, turn off the lighting and air conditioning in the area in time, and then check whether there are any articles left by guests and whether there are any unlit cigarette butts on the stage.

(2) The dish delivery staff must actively assist the waiter to close the table, and the cleaning staff and other employees should actively assist when turning over the table.

(3) First, take back the mouth cloth, and then put the bottom of the pot into the back hall for treatment. Be careful that the oil dish cannot be poured into the pot.

(4) Use a tray or plastic basket to take the wine glasses back to the operation room for cleaning.

(5) Pour the oil dish oil into a special bucket, and use a plastic frame or tray to receive the remaining tableware in the back hall.

(6) Clean the dining table and take away empty wine bottles and beverage cans.

(7) After wiping off the sundries on the desktop, clean the stains on the desktop with a towel with detergent, then wipe them with clear water, and finally wipe them with a dry towel or roll paper to keep the desktop fresh and clean.

(8) set the table again according to the standard, restore the original state before the meal, and make preparations for turning over the table.

(9) add pot water to clean the dregs and water marks on the dining chair.

(11) Handle with care when closing the table, so as to avoid making noise and affecting the surrounding guests' dining.

(11) Clean the ground in the area.