Rules and regulations of restaurant staff \ x0d \ x0d \ 1. Code of conduct \ x0d \ x0d \ 1. Gfd should be dignified, generous, hospitable and polite, and wear uniform tooling and work number plate when working. Don't wear too gorgeous jewelry, don't wear too thick makeup, and don't wear too long and embellished nails. \x0d\2。 Lu Yu guests should take the initiative to greet warmly and make way. Treat guests with a natural, generous, steady, warm and polite attitude, greet guests with a smile and use honorifics well. Don't judge people by their skin color, race, beliefs, clothes and hats. \x0d\3。 When talking with guests, stand upright, be polite, don't glance left and right, bow your head or put your hands on your hips, pay attention to the guests' conversation, don't grab words with them, don't interrupt them halfway, don't argue with them, don't argue irrationally, speak in a measured way, with a gentle tone and elegant language. \x0d\4。 Obey the arrangement of leaders and do a good job with due diligence. Don't talk or laugh loudly at work, which won't affect others' work. \x0d\5。 Strictly abide by post discipline and work discipline. Pay attention to work efficiency and finish things day by day. \x0d\6。 When answering the phone, be refreshed and use civilized language. Be timely and accurate when transferring calls or messages. \x0d\7。 Use the telephone carefully and cherish it. Don't miss answering the phone, and apologize to the other party for not answering the phone for a long time. \x0d\8。 Respond to things arranged by the leader or handled for others in time. \x0d\9。 Do not abuse the public interest for personal gain, use the company's tools and facilities without permission, or occupy working hours for personal affairs. \ x0d \ x0d \ II。 Work discipline \ x0d \ x0d \ 1. Those who arrive at their posts according to working hours and leave their posts without the approval of the leaders during working hours shall be treated as absenteeism. \x0d\2。 Go to work on time every day. It is normal to be late within 10 minutes, and it is considered to leave early if you are late for more than 10 minutes. If you are more than 30 minutes late, you will be treated as absenteeism for half a day. Those who are absent for more than two hours shall be treated as absenteeism. Employees who don't take time off from work in the future will be treated as absenteeism, and their wages will be deducted for two days every day. \x0d\3。 If you are late for more than 15 minutes due to an accident, you may be allowed to reissue a fake note after verification by the office. \x0d\4。 The office visits various departments from time to time. Those who are on duty but not on duty shall be treated as minors. \x0d\5。 Employees can have four public holidays every month. If there are public holidays, they should inform the office in advance, and the public holidays should be arranged by the department head. For other holidays, please fill in the employee leave slip and submit it to the office after being signed by the manager. \x0d\6。 No more than two days of personal leave per month, and the salary of the day will be deducted on the day of personal leave. \x0d\7。 Statutory holidays are arranged by the company and subject to unified arrangements. \x0d\\x0d\ III。 Floor job responsibilities \ x0d \ x0d \ 1. Keep abreast of the day's table reservation and restaurant service task list to ensure that the table is arranged. \x0d\2。 Accept guests' temporary reservations. \x0d\3。 Responsible for arranging seats and welcoming guests to the restaurant. \x0d\4。 Be neat and tidy, and don't leave without leave. \x0d\5。 Arrange your favorite table reasonably according to different guests. \x0d\6。 Answer guests' questions about food and hotel facilities, collect relevant opinions and report to restaurant supervisor in time. \x0d\7。 Politely refuse non-dining guests to visit the restaurant and guests with untidy clothes to eat in the restaurant. \x0d\8。 Make sure the site is clean and make all preparations. \x0d\9。 When the restaurant is full, politely explain to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner. \x0d\\x0d\ IV。 Duty of the waiter: \ x0d \ x0d \ 1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before meals. \x0d\2。 Ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains. \x0d\3。 Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them. \x0d\4。 Be neat and tidy, and don't leave your post without permission. \x0d\5。 Patrol the table frequently, provide various services according to the procedures, take away the tableware in time, and change the handleless cups frequently. Good at selling drinks. \x0d\6. Do a good job of cleaning the restaurant after meals. \x0d\7。 Be familiar with the contents of menus and wine labels, such as how to make food. \x0d\8, do a good job of finishing after dinner. \x0d\\x0d\ V. Responsibilities of vegetable runners: \ x0d \ x0d \ 1. Do a good job of cleaning tableware and utensils before business, and ensure that they are easy to use when eating. \x0d\2。 Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals. \x0d\3。 Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk. \x0d\4。 Understand the checkout method and keep the order properly for review. \x0d\5。 Assist the front desk clerk to do the pre-meal preparation, after-meal service and after-meal finishing. \x0d\6。 Assist the chef to control the quality, such as the shape of the dishes, the degree of hot and cold of the dishes, etc. \x0d\7。 Assist the front desk clerk to communicate the front and back information. \ x0d \ x0d \ VI。 Responsibilities in the kitchen \ x0d \ x0d \ Cooking staff should establish the idea of serving employees wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, courtesy, love their jobs, serious and responsible, actively cooperate with the supervision Committee, and accept the supervision of employees with an open mind. \ x0d \ x0d \ personal hygiene of cooks \ x0d \ x0d \ 1. Do a good job in personal hygiene, and get a haircut once a month on 1 10 and 5. \x0d\2。 Trim your nails every day and change your white coat and work cap every two days. \x0d\3。 Wear work clothes and work hats during working hours. \x0d\4。 Take a bath every two days and dress neatly. \x0d\5。 Have a health check-up every six months. People without health certificates are not allowed to work in restaurants. \ x0d \ x0d \ Safe work in restaurants \ x0d \ x0d \ 1. It is forbidden to buy rotten food to prevent food poisoning. \x0d\2。 It is forbidden to bring irrelevant personnel into the kitchen and storage room. \x0d\3。 Before leaving work, the restaurant staff should close the doors and windows and check all kinds of water and electricity switches and equipment. \ x0d \ x0d \ food requirements \ x0d \ x0d \ 1. Food should be cleaned before processing, separated from meat and vegetables, raw and cooked. \x0d\2。 The processed food should be cooked and fragrant, and the food should be fully weighed. \x0d\3。 All kinds of meals. \x0d\4, breakfast staple food must ensure that there are fried dough sticks, steamed bread, not less than 2 vegetarian dishes. \x0d\5。 There should be two staple foods for lunch: rice and noodles, and both meat and one vegetable must be guaranteed. \x0d\6。 The main food for dinner must be steamed bread or steamed buns, and the dishes should be no less than one meat and one vegetable. \ x0d \ x0d \ Equipment placement requirements \ x0d \ x0d \ 1. Tableware and confidential items should be placed neatly, cleaned and disinfected in time after use. \x0d\2。 Wash dishes at any time after use, and no roots, leaves or sediment are allowed. \x0d\3。 Meals before and after processing are not allowed to be placed on the ground. \x0d\4。 Heat preservation barrels, rice spoons, fishing tools, shovels and chopsticks should be placed neatly, and they are not allowed to move at will. \ x0d \ x0d \ hygiene requirements \ x0d \ x0d \ 1. Dining area and processing area should be kept clean and tidy. \x0d\2。 Make floors, walls and desktops clean and hygienic. \x0d\3。 No mosquitoes, flies, rats, garbage and leftovers. \x0d\4。 Do not leak water, air or steam. \x0d\5。 Keep the stove and rice cooker clean, leaving no dirty water, leftovers and dirt.