General catering workers finish the task of the day, otherwise they will not rest.

General catering workers' arrangement for a day, dressed neatly into the dishwashing room. Check whether the shelves are ready and stacked, whether the trash can is placed in the designated position, whether the workplace is clean and whether the mechanical equipment is normal. Check whether the sink, nozzle, slag baffle and hose are clean and normal. Turn on the steam switch, turn on the main tap water switch and faucet, put water into the sink, and turn off the faucet when the water is full. Follow the procedures of "one scraping, two washing, three passing, four disinfection and five cleaning" to ensure the washing and cleaning of tableware. Tableware and cookware after cleaning and disinfection are stored in a timely manner for easy access. After washing dishes, turn off the main switch, steam switch and faucet. Open the door, let go of the drain pipe, clean the slag net and clean the inside and outside of the dishwasher. Clean sideboards, floors, sewers and walls.