first thing in the morning, open the doors and windows to ventilate the room.

attend the point-to-point meeting at p>1.9 o'clock on time, put on your overalls, put on light makeup and check your gfd 15 minutes in advance (employees who eat breakfast must report their meals the night before and arrive at the store before 9 o'clock).

2. The personnel on duty will be on duty at 8: 31.

3. Open the doors and windows first thing in the morning to ventilate the room.

4. Clean up the sanitation and preparation work in their respective areas: wall decorations, chairs, footrests, footrests of doors and windows, wine carts, operation cabinets, floors, etc.

5. Wipe tableware and cups; (1) Put the cleaned tableware and cups on the table with a clean cloth. Put the extra tableware in the side cabinet or disinfection cabinet; (2) Set the countertop according to the standard table setting method.

6. check whether the facilities, equipment and lighting of the box are working normally.

7. check the pre-meal preparation of the box; (1) First, check whether the spare tableware is prepared and placed according to the standard classification (porcelain and glassware are separated); (2) Check whether all the articles and appliances to be used in the dining process of the guests have been fully prepared; (3) Understand the reservation of the meal; (4) Check again whether the table-top tableware is placed in a standardized way and whether the table-top hygiene is qualified.

8. Inform the foreman for spot check after health inspection.

9. Attend the pre-dinner meeting at 11: 11 a.m. and 5: 31 p.m. on time to find out about the estimation of the dishes.

11. Stand guard and greet guests at the designated place on time according to the specified standards.

11. welcome the guests, show them to their seats, serve snacks and tea, place an order, serve one pair of dishes and serve one dinner, pay the bill, send the guests off and restore the table.