The loss of tableware in the restaurant, usually through the development of monthly tableware loss statement to describe the loss of tableware and the number of tableware. Detailed work process, according to last month's inventory of the remaining number of tableware and the number of replenishment of tableware in the month, the total amount of tableware actually put into use in the month, and then through the end of the month inventory of the remaining number of the month, the estimated number of loss of the month. The status of tableware loss is generally expressed in terms of the tableware loss rate, i.e. the ratio between the actual number of tableware lost and the actual number of tableware put into use. The significance of the tableware loss statement is to find the actual work of the number of damaged tableware, timely replenishment to ensure the normal operation of the restaurant work.
Tableware use process is basically as follows:
①cleaning - ② distribution - ③ use - ④ recycling - ① cleaning
In the use of tableware in the process of ④ recycling this link is the highest frequency of damage to tableware, which is also the key to reduce damage to the tableware. This is also the key link to reduce the damage of tableware. The reasons for the damage of tableware in this link are as follows:
1. carelessness of the staff, resulting in the omission of tableware.
2. In the recycling process, the tableware is placed in a mess, and the transportation process is too fast.
3. The staff is not skillful enough in palletizing.
To reduce the number of damaged tableware in the recycling process, we can start from the following three points:
1, to strengthen the training of staff responsibility.
2, strengthen the training of staff work skills.
3, through the development of appropriate rules and regulations and codes of practice.
Now a number of catering enterprises in order to reduce the loss of tableware, often take the form of fines. I personally believe that this is a kind of treatment and have a reasonable approach. This practice is actually the tableware damage caused by the loss passed on to the staff, which is unreasonable. This approach is very likely to lead to employee dissatisfaction and induce employee resistance, affecting the work of the staff's extreme enthusiasm, the disadvantages outweigh the benefits. Here I recommend a more humane management methods, that is that the operation of the prohibited dangerous operation of the operating norms extended to the tableware recycling operation process, to guide the staff from their own safety and collective awareness of the point of view, to correct the operation process of non-standard behavior.
The cleaning process is also a high frequency of tableware damage to a link. The cause of damage to tableware in this link is mainly from the lack of responsibility of the staff. Because of the workload of this department is large, and its wages are the lowest, so the staff of this department will generally recommend a sense of dissatisfaction. This link is very easy to appear a few small tableware omission. Therefore, to reduce the number of tableware loss in this link, through appropriate methods to improve the work of this sector of the staff's treatment, such as the appropriate allocation of tips to this sector of the proportion (some restaurants on the distribution of tips to take the distribution of collective distribution of distribution methods), to increase the work of the extreme cumulative nature of their work. Managers should give a little more care and encouragement in the work, do not put the tableware damage to the responsibility of the head of this department employees, to blame.