Work schedule
Before meals:
8:31
When you enter the hot pot restaurant, you should first check the application form to see if the vegetables you ordered have arrived (replenish them in time if they are out of stock). After the arrival of the goods, the dishes are classified and the job responsibilities of each employee are assigned. (help out)
11:11: 11, check whether the soup ingredients are cut and matched, and whether they are placed neatly. At 11:15, check whether all the dishes in the exhibition are available. (
seafood, meatballs, drinks, snacks, instant noodles, dishes, bowls, fruits and meat. ) whether to sail (sailing at ten o'clock), whether the dishes are fresh, whether the dishes are full, whether the lettuce is served, and whether to start sailing.
the meeting will last for 5 minutes at 11: 31.
11:35
check whether the self-made beverage is prepared, whether the hygiene is clean, whether the seasoning area is filled with seasoning, whether the tableware filled with seasoning is clean, whether the sausage is baked, whether the fried products are fried completely, and whether the wine rack is short of drinks. Check whether the dining table
is clean, whether the floor is clean, whether the napkins are properly added, and check the vegetables on board in the kitchen. (Quality is good or bad, is it clean and tidy?) At noon meal
11:11
Check the position of the service personnel, whether the kitchen preparation is completed, and whether the fruit placement area is neat and clean. Whether the inside and outside of the refrigerator are clean and whether there are deteriorated raw materials.
12:11
Receive customers and arrange meals, effectively and reasonably combine tables. Check whether the variety of the booth in the meal is complete, whether the platform is removed in time, whether the meat is planed by one guest, no backlog of meat planing, and keep the ground of the meat planing area clean and tidy.
at 13: 31, clean up after eating.
at 14: 11, arrange shift meals. (Employees shall maintain the service and quality of guests' meals during meals.
at 14: 31, arrange personnel to take turns to rest. (Arrange uncle to wash the floor) Check and clean up the bad vegetables on board at 16: 11 in the evening market meal and replace them in time. At 16:21, check whether all the dishes in the exhibition are available. (
seafood, meatballs, drinks, snacks, instant noodles, dishes, bowls, fruits and meat. ) whether to sail, whether the dishes are fresh, whether the dishes are full, and whether the lettuce saucer is still fresh. Check whether the homemade beverage is prepared, the hygiene is clean, the seasoning area is filled with seasoning, the tableware filled with seasoning is clean, the sausage is baked, the fried products are fried, and the wine rack is short of drinks. Check whether the dining table is clean, whether the floor is clean and whether the napkins are added.
at 16: 31, arrange the service personnel to stand.
at 17: 11, enter the restaurant in the evening market, receive customers, effectively and reasonably combine tables, and check the service attitude and quality of service personnel. Arrange and review the menu opening. 18:11
check whether the variety of the booth in the meal is complete, whether the platform is removed in time, whether the meat is planed by one guest, and no backlog of meat planing is allowed, so as to keep the ground in the meat planing area clean and tidy. 18:21
Check the cleaning of the kitchen. (whether the soup pot is heated, whether the ground stove is cleaned, whether the two lotus platforms are cleaned, whether the sanitation around the ship path is cleaned, and whether the garbage can is cleaned. )
at 19: 11, prompt customers who enter the store to close the store at 8:31, and check the remaining raw materials in the kitchen. (Water is delivered for water, dry goods rise, vegetables get on board in time, and seafood gets off the freezer in time. )
before 19: 31, the backstage was simply cleaned, and the waiter cleaned the seasoning box. The meat planer can stop the meat planing, and the meat planer cleans up.
at 21: 11, the kitchen can stop the boat, clean the boat and recycle the raw materials. 21:11
booth cleaning. (Bagging meatballs and putting them in the refrigerator, removing seafood from the refrigerator, cleaning seafood, removing fruits from the refrigerator, cutting the unused fruits and taking them to the water bar for juicing, releasing homemade drinks, cleaning the beverage devices and appliances, turning off the power of the sausage machine, and collecting the unheated sausage into the refrigerator, cleaning the tray and shelf of the booth, and collecting it under the booth. Ground cleaning. (When cleaning the floor, first sweep away all the rubbish under the dining table. The floor that can be washed by the floor washer should be washed by the floor washer, and the floor that can't be washed should be cleaned by mop. ) table cleaning. (When cleaning the dining table, first remove the dining garbage, spray the cleaning liquid with a watering can, wipe the desktop with a wet rag, then wipe it with a dry rag, and finally wipe it again with a dry cloth. ) seasoning area cleaning. (Wipe the seasoning bowl clean, put the seasoning to be put into the refrigerator, wipe the table under the seasoning bowl clean, and finally put the seasoning that can't be put into the refrigerator neatly on the table. Kitchen cleaning. (Requirements: The chopping block should be cleaned and erected, the chopping block table must be cleaned, and the vegetable baskets under the chopping block table should be cleaned and placed neatly. Wipe the vegetable shelf clean, whether the soup pot is heated, whether the ground stove is cleaned, whether the two lotus platforms are cleaned, whether the sanitation around the ship path is cleaned, whether the garbage can is cleaned, and all dishes should be placed in the refrigerator, and the water, electricity and gas should be turned off. ) Check whether the inside and outside of the refrigerator are cleaned.
the store closes at 21: 21. (Turn off the main power supply)