1. Description of bowls, plates and other tableware in each stall in the food city

1. The business owners of each stall have clearly marked the tableware themselves, and it is not allowed to be the same as that of other stalls, and it is not allowed to imitate the labels of other stalls. Violators will be fined 51 yuan.

2. If a stall is found to have lost tableware before closing the store, they can supervise and inspect each other on the same floor. Those who find that the stall has improperly taken tableware will be fined 51 yuan and returned to their original owners.

3. The stall owners are not allowed to add the tableware to the stall label for any reason. If any alteration is found, the owner will be fined RMB 111 and the goods will be returned to the original owner.

4. If tableware is delivered or taken by mistake, please ask the business owner to return the tableware to its original owner consciously, otherwise, 51 yuan will be fined for each set of tableware.

ii. provisions on transferring items, adding items and subletting in the food city

all business households in the food city must operate according to the business items signed in the agreement, and are not allowed to transfer items or add items without permission. For example, the commercial building has the right to order its business households to stop the operation of the project, and the main items operated by each stall are not allowed to be added as sub-items of their own booths. After the approval of the commercial building, the business owner can sign a supplementary agreement with the commercial building. If the business owner needs to sublet the stall for other reasons due to poor management, it is not allowed to close down and sublet (it is not allowed to post the sign of redemption or subletting in this stall). If it is necessary to go out of business for further study and study, it must explain the situation to the competent manager and be approved by the leaders of the commercial building.

III. Provisions on the Safe Use of Water, Electricity and Gas in Food City

The business owners of each stall must use the equipment, facilities and electricity in each stall in a correct way, strictly follow the daily usage norms, and must not connect the power supply and wires without permission. Before closing the store, carefully check whether the tap water, electricity, gas and windows of this stall are closed. In case of any loss caused by improper use or operation, all the expenses arising therefrom shall be borne by the business owners. The operators of each stall shall undertake the daily maintenance and maintenance of equipment and facilities. Hygienic system of food city

1. The equipment, facilities and walls in the stalls should be clean, the ground should be clean, and the glass should be bright without flies and peculiar smell.

2, do not sell spoiled, expired, moldy, insects and other foods.

3. Wash, disinfect and clean tableware after use.

4. The staff in the stall should dress for their posts, wear work badges, use polite expressions, and wash their hands and disinfect before and after work.

5. Food must be sold in dust-proof and fly-proof glass cabinets, and clean sales tools must be used.

6. Service personnel are not allowed to paint bright nails or make up.

7. Tableware should be clean, intact and bright without gaps, cracks, damage and stains.

8. After separation, the waste garbage should be dumped at the designated place. It is not allowed to litter anywhere, and it is not allowed to dump the garbage in the stall into the hall. It is not allowed to pour hot water at the launching place in the stall. If the facilities are damaged, they will be responsible for it and pay compensation according to the price.

9. The front desk waiter should keep smiling and stand for service when eating. All business households are not allowed to bring their children to work. They should treat customers with standardized language, civilized service, courtesy and initiative.

11. We should abide by the rules and regulations of the commercial building and cooperate with the commercial building to carry out emergencies.

11. When cleaning up, the staff members are not allowed to touch and take the customer's things or public goods, and are not allowed to ask for the goods from the customers. Please hand in the lost goods.

12. Do a good job in safety prevention, especially in fire prevention and theft prevention. Check water, electricity and gas in time, and report and handle problems in time.

13. Cleaning supplies such as rags, brooms and buckets should be kept in a safe place, without leakage, and should not be left in the passage or hall.