Tableware management is to increase the overall gross profit margin of hotel catering, so that everyone can develop a good awareness of tableware care and operational norms. The following is what I arranged for you for your reference.

as follows

1. Operating procedures and standards for the reception of Chinese food in the front hall;

l requirements for withdrawing from Taiwan?

1. The table can be removed only after the guests at this table have checked out and left the table, and the table can be removed only after seeing off the guests in the hall. The table can be removed only after all the guests have left or after the host has confirmed and agreed to remove the table. If the guests leave one after another, they can ask the guests at the same table for permission before taking away the small tableware.

2. Take and put away the tableware with care, and do not damage the tableware or make a collision sound. ?

3. When collecting and withdrawing, the remaining soup or vegetables should be poured into the withdrawal bucket to ensure that there is no food residue in the tableware;

4. Pay attention to the classification of dry and wet garbage when withdrawing from Taiwan;

5. When collecting and withdrawing tableware, it is necessary to create conditions for the next working procedure. When folding bowls, the big bowl is at the bottom and the small bowl is at the top;

l Remove the table

1. Check whether the tableware on the countertop is damaged and report it to the superior for treatment in time;

2. firstly, the expensive tableware on the table should be recycled to the designated place; During meal preparation or on the operating table

3. Use trays to collect glassware, and follow the order of first high and then low;

4. Collect and remove small tableware, including: small spoons, soup bowls, tea bowls, bone plates, smoking pots, etc., and put them in categories; If the tray is used to remove the tableware in the front hall of the table, the order of collection and removal is: small drinking cup-chopstick holder-spoon, knife and fork-small spoon, porcelain bowl, bone plate-ashtray, teacup and towel holder

5. After removal, the order of kitchen tableware is: expensive tableware-glass tableware-large tableware. ; ?

6. Special-shaped tableware should be removed at last, and it should be stored separately and go to the dishwashing room first;

7. Pull the chair back 21 cm when removing the table and compare it with the position of the chair when setting the table.

8. Chopsticks are not allowed to be inserted in cups.

9. When removing tableware from the dining car with teppanyaki, dump the stolen goods into a fixed basin and put the tableware together according to the variety. It is forbidden to put more than 8 plates each time, and be careful that the tableware will fall down during transportation.

l Tidy up the countertop

1. After the countertop tableware is removed, carefully clean up the countertop, and clean up sharp sundries such as fishbones, toothpicks and bones on the tablecloth into the tray to avoid damaging the tablecloth or stabbing the waiter;

2. After cleaning up the sundries on the countertop, the tablecloth should be folded up according to the specified standards and put in the designated position;

l Restore the countertop

1. Restore the countertop to its original state before the customer ate;

2. Put the chairs back in place.

2. Chinese tableware management system

l Registration, filing and use of utensils

1. Quantification of utensils: According to the number of seats and actual use, the maximum amount of utensils in each box is determined according to the name and specifications of the utensils, with the box attendant as the first custodian, the regional foreman as the second person in charge, the floor supervisor as the third person in charge and the department manager as the fourth person in charge.

2. Delivery of utensils: set the chief administrator of department tableware. Mainly responsible for the spot check, monthly inventory, supplement and summary of tableware damage in various regions of the department. Chinese tableware administrator: Zhao Jiayue, tableware management assistant: Li Zhili

l Loss reporting process for broken Chinese tableware

1. Set up a tableware damage register on each floor to register the reasons for broken tableware: work error, natural damage, compensated/uncompensated by guests, and natural loss

2. Every Saturday at 14: 11 pm is the tableware loss reporting day. The person in charge of each floor needs to summarize the broken tableware on the floor and use the broken tableware to replace the new tableware at the tableware administrator

3. The compensation for the broken tableware will be calculated according to the compensation ratio set by the hotel. If the amount exceeds the amount given by the hotel to the undertaking department, the respective departments will bear it per capita.

iii. Dishwashing room of the food and beverage department

l Tableware cleaning process

1. Dishwashing room should clean the residue in the tableware before putting it into the washing pool

2. When washing tableware, separate large and small tableware, separate fragile tableware, separate irregular tableware, separate glassware tableware, separate tableware with fruit bowls, and put them in order after drying the fruit bowls.

3. The tableware should be soaked, washed and disinfected once, and the tableware should also be placed when it is disinfected in the dishwasher.

4. In order to avoid the loss and confusion of small tableware in the front hall during washing in the dishwashing room, it is specially stipulated that all tableware in the box should not be sent to the washed parts for cleaning, and they should be washed in their own pantry. The team leader and above can transfer the dishwashing aunt to the box to clean the tableware.

l Relevant regulations on tableware breakage in the dishwashing room of the Food and Beverage Department

1. If Auntie Dishwasher finds tableware breakage during the cleaning process, she needs to register the broken tableware and submit it to the department where the tableware is located, so that the department can replace it with a new one when the tableware is replenished every week

2. If Auntie Dishwasher finds any breakage before cleaning the tableware, she needs to find the service personnel who deliver the tableware to register the tableware breakage as soon as possible.

3. The aunt who washes dishes on the second floor is also included in the staffing of the Chinese food lobby. For example, if the overall tableware damage rate in the Chinese food lobby exceeds that of the hotel undertaking department, she must also bear corresponding responsibilities.

l The chefs of Chinese kitchen, Teppanyaki kitchen and buffet kitchen make an inventory on the last day of each month, and they are personally responsible for personal damage. If the parties cannot be found, the employees of each department will share the compensation equally.

4. Regulations on the Management of Tableware Compensation for Employees and Guests of the Food and Beverage Department

l If a guest breaks tableware, it can be compensated by 1.2 times the price of tableware, and the compensation item can be entered.

l if an employee breaks tableware, record it clearly in the tableware record book. if the employee leaves his job before the tableware compensation period, he/she needs to pay compensation for the original price of tableware. (if the employee leaves his/her job, all departments at or above the supervisor level will follow up on whether there are tableware compensation matters, and after confirmation, the details will be noted and signed.) If the tableware damage rate in this restaurant exceeds the normal level, the employees will be compensated equally.

l the food and beverage department stipulates that the normal breakage rate is three thousandths (stainless steel and linen-five thousandths (porcelain and glass)).

l employees' personal injuries are not registered, and those found will be punished by one penalty.

l each department will submit the table of tableware and articles inventory in August to the director on September 6th.

l after that, on the 5th of each month, all departments shall submit the tableware inventory table, damage record table and penalty list to the director.

l The management of tableware items must be adhered to, all materials must be accurate, and the top leaders of each department personally sign for confirmation. If there is any discrepancy, 211 yuan will be punished and 5 points will be deducted for performance. 211 yuan will be awarded to the division with well-managed and well-controlled damage rate (within the normal loss rate or with a difference of no more than 1 point).

l the above provisions shall be implemented as of September 8, 2111. ?