The details that need to be paid attention to in the cleaning and sanitation of the front hall of restaurants mainly include the ceiling and crystal lights, under the dining table, the corner of the front hall, the maintenance of green plants, and the cleaning and sanitation of the passage.

first, the ceiling and crystal lights?

The corners of the ceiling and crystal lamps are the places where spiders can easily web, so the cleaning work in these places must be carried out regularly. The crystal lamp should be cleaned with special ladders and rags to ensure safety without damaging the lamp body. ?

second, under the dining table?

Under the dining table and at the corner of the table, it is not easy to be found by guests, but it has a great noise on the environment of the front hall. If the dust and oil stains in these places are not cleaned for a long time, the front hall will emit an unpleasant smell. When cleaning these places, they should be thoroughly disinfected. ?

third, the corner of the front hall?

The difficulty in cleaning the front hall lies in the corner, which is easy to be missed or inconvenient to clean, whether in the process of cleaning, mopping the floor or vacuuming. Over time, it will form stubborn pollution, which is more difficult to clean up. Therefore, when cleaning these places, cleaning personnel should use special ditch cleaning tools to focus on cleaning. ?

fourth, green plant maintenance?

green plants can not only purify the air in the front hall, but also make guests feel happy. However, if the green plants are not well maintained, it will cause negative feelings. Therefore, there must be a special person to maintain the green plants in the front hall, and the work of watering, fertilizing and cleaning the branches and leaves should be done frequently. If there are stunted green plants, they should be replaced or removed in time. ?

5. the cleanliness of the passage?

1. The corridor in the front hall is connected with the kitchen. The cleanliness of the corridor is directly related to the guests' feelings about the kitchen, so it is necessary to ensure the good sanitation of the corridor. The supply of raw materials should avoid the peak of guests' dining, and try to purchase goods after closing the store in the morning or evening. Conditional restaurants should try to set back doors or side doors for raw materials to avoid using the front door with guests. ?

2. Maintain proper air circulation and lighting at the joint between the front hall and the kitchen. If you don't want guests to see the work of the kitchen directly, you can use doors or curtains to block it. At the same time, when decorating, this part should be as low-key and simple as possible to avoid attracting guests' attention. ?

3. As the hub connecting the back kitchen and the front hall, there will be dishes delivered constantly, which is easy to cause the juice to spill. Special cleaning personnel should be required to clean the hygiene of the passage. The cleaning method suitable for the passage is quick-drying method, otherwise the excessively wet ground will easily cause accidents such as the waiter slipping.