1. Basic rules:

1. Abide by national laws, regulations and decrees.

2. Abide by all the rules and work rules of the restaurant, strictly observe discipline, be loyal to their duties, obey the leadership, do not act beyond their authority, and do not act in a perfunctory manner.

3. Departments and employees should respect each other, unite and cooperate, and build a harmonious atmosphere.

4. Take care of the overall situation, know the general situation, maintain the reputation of the restaurant, and do not do anything that will damage the reputation and rights of the restaurant.

5 don't engage in business related to restaurant business without permission or concurrently hold a job outside the restaurant.

2. Code of professional ethics:

1. Advocate professionalism, be conscientious, be proactive and make unremitting efforts.

2. Keep learning, broaden your knowledge, make progress and be a competent employee. For the business engaged in, we should take professional standards as the yardstick, be strict and complete our work with high quality.

3. Proceed from the interests of the restaurant, do your job well, and don't let personal reasons affect your work.

4. Honesty and integrity. For all aspects of the work of the restaurant, we should take the initiative to put forward opinions and suggestions in time through normal channels; We should stop the dissipation behavior that harms the image of restaurants.

5. Without the approval of the general manager, no employee may inspect, negotiate or sign a contract in the name of the restaurant; No guarantee certificate shall be provided in the name of the restaurant, and no public activities shall be attended on behalf of the restaurant.

6. You are not allowed to ask for tips or gifts from guests in your work contacts. Strict ethics, not accepting gifts, bribes or borrowing money from people or units related to restaurant business. ?

7. Employees of our restaurant should be brave enough to admit their mistakes, take responsibility, and don't put the blame on others.

8. Respect customers and peers; Pay attention to your own moral cultivation and give up bad habits. In dealing with customers, be polite and courteous, neither humble nor humble.

9. Be loyal to your duties, keep the business secrets and work secrets of the restaurant, and properly keep the documents, contracts and internal materials of the restaurant.

11. You should not inquire about or disclose the restaurant's financial situation, legal affairs, marketing strategy, customers' situation, business contracts, employees' salaries, bonus awards, etc. except those that have been publicly notified.

11. The resignee must apply to the personnel department of the company one month in advance, properly explain the work and handle the aftermath. Otherwise, the resignee himself will bear all the adverse consequences and economic losses.

12, the guest is the most important person in the restaurant's direct and indirect communication. Guests don't depend on us, but we depend on them. Don't mistake guests for a burden in work, they are the purpose of restaurant work. Our service to our guests is not charity, and it is our pleasure for our guests to be willing to accept service.

Third, the daily code of conduct:

1. Get on and off work on time, and I will clock in; Don't be late, don't leave early, and don't leave without leave. Strive for the timeliness of the work undertaken, without delay or backlog.

2. Be neat and tidy during working hours and have a serious attitude; Dress generously and appropriately.

3. During working hours, do not visit posts, chat or do anything unrelated to work. If you have to leave, you should ask the competent person for permission before you can leave.

4. Work in a civilized way. It is forbidden to talk loudly and fight during working hours, and consciously be civilized in language and behave appropriately.

5. Don't receive relatives and friends visiting for personal reasons during office hours, and don't bring people who have nothing to do with work into the restaurant.

6. Don't throw paper scraps, peels and spit everywhere. Every employee should keep the restaurant and dormitory clean.

7. Take good care of our restaurant's property, do not waste it, and do not harm the public and self-interest. Restaurant facilities are placed in a fixed position, and reset in time if they move. The desktop should be clean and tidy, and no irrelevant items should be placed.

8. After work, restaurant employees should check whether the power supply of windows, electric lights, fans, air conditioners and other electrical equipment is turned off, and they can leave only after there are no problems left over.

9. Fill in my file or personal information truthfully and carefully, and inform the company of the corresponding changes in time.

11 obey the superior's command. If you have different opinions, you should tell them diplomatically or make a written statement. Once the superior decides, you should immediately follow them.

11. Except for the staff on duty, the working hours of this restaurant are 11 hours per day, with 2 public holidays per month, and one public holiday is added in the month of Tomb-Sweeping Day Dragon Boat Festival and Mid-Autumn Festival every year.

12. The daily on-duty and off-duty hours of the management department can be determined in advance according to the change of seasons and implemented by announcement.

13. You should sign in or punch in when you get off work, and you are not allowed to entrust others to sign or play on your behalf. In case of signing or playing on your behalf, both parties will be punished as absenteeism. ?

14. According to the needs of the work, the restaurant has the right to adjust its staff positions internally. ?

15. Except the staff on duty, the daily working hours of this restaurant are set at 11 hours. If necessary, the working hours can be extended to 2 hours according to the relevant government regulations, and the extended hours are overtime. ?

16. In addition to the provisions in the preceding paragraph, due to natural disasters and seasonal relations, the working hours may be extended in accordance with the relevant provisions of the policy, but the total working hours per day shall not exceed 1.2 hours, and the total extended time shall not exceed 61 hours per month. The overtime pay shall be compensated according to the appropriate circumstances.

4. Work attitude:

1. Complete all the work accurately and timely according to the operating rules of the restaurant.

2, employees have different opinions on the arrangement of the boss, but can't convince the boss, in general, should obey the implementation first.

3. When employees are not satisfied with the reply from their immediate superiors, they can go above the next level and report to their superiors.

4. Work hard, be enthusiastic, speak kindly, be modest and prudent, and behave steadily.

5. When dealing with customers' complaints and criticisms, you should listen calmly and explain patiently. Under no circumstances should you argue with the guests. If you can't solve the problem, you should report it to your immediate supervisor in time.

6. Employees should arrive at their posts in advance to make preparations on the basis of the prescribed working hours. Do not leave without leave or leave early during working hours. Employees on duty are not allowed to leave their posts before the next shift has taken over. Employees should leave the restaurant within 31 minutes after work.

7. Employees are not allowed to receive visits from relatives and friends in any place in the restaurant. Employees are not allowed to use the restaurant telephone without the consent of the department head. Private calls from outside lines will not be connected, and emergency calls can be made to various departments' offices.

8. It is forbidden to hang around, chat or eat snacks at work. Smoking is prohibited in restaurants, kitchens, and other public places, and you are not allowed to do anything unrelated to your job.

9. Be hospitable, stand up and serve, and use polite language.

11. During working hours, do not cut your nails, pick your nose, pick your teeth, yawn or sneeze with your hands.

11, keep quiet during working hours, no loud noise. Speak softly, walk lightly and operate lightly.

12. When employees enter and leave the restaurant, the security personnel reserve the right to check their belongings at any time.

13. The articles in the restaurant (including those issued to employees for use) are the property of the restaurant. Regardless of negligence or intentional damage, the parties concerned must make compensation as appropriate. If an employee commits theft, the restaurant will immediately dismiss him and hand him over to the public security department according to the seriousness of the case.

V. gfd:

1. Dress neatly and without damage, wear uniform work clothes of restaurants, wash and change frequently, and keep shoes and socks consistent.

2. Male employees: they don't wear eyebrows at the front, ears at the side and collar at the back, and their hair style is generous and they don't leave beards.

3. Female employees: no hair, no colored nail polish, no other accessories except wedding rings.

4. All employees should keep their mouths clean, free of peculiar smell and their nails neatly trimmed.

VI. Picking up:

1. Money or left-over items found in any place in the restaurant should be immediately turned over to the relevant departments for detailed records.

2. If the goods are unclaimed after being kept for three months, the restaurant management will decide the handling method.

3. Failure to report it will be regarded as theft.

VII. Fire safety:

The restaurant is equipped with standard fire-fighting facilities. Every employee must be familiar with and understand the correct use of fire extinguishers and fire fighting equipment, and memorize the fire stairs and evacuation passages in the restaurant.

1. Fire prevention:

* Observe the "No Smoking" regulations in relevant places.

* It is forbidden to throw away cigarette butts or other combustibles at will.

* stacked waste paper, dirty blankets, dirty cotton fabrics or other flammable items are not allowed anywhere in the hotel to prevent flammable sources.

* It is forbidden to place inflammable and explosive articles near the stove or high wattage electric lamp.

* containers containing inflammable and explosive substances shall not be placed at will and left unattended.

* Any employee who finds a cigarette butt still smoking should put it out immediately.

* If wires are found to be loose, worn or broken, and power sockets and electrical appliances are damaged, you should immediately report to the maintenance department for timely repair.

* Chefs must check the safety status of fuel pipes, burners, switches and other facilities before going to work. If leakage is found, the valve should be closed and reported to the maintenance department.

* The chef must check all kitchen equipment and turn off all valves before leaving work.

2. Voluntary Fire Committee:

It includes the following personnel:

General Manager, Deputy General Manager, Executive General Manager, Manager, Chef, Security Guard, Volunteer Firefighters and Volunteer Firefighters.

the fire protection Committee should hold regular meetings to inspect fire-fighting equipment specially to ensure the implementation of fire-fighting work.

3. Fire extinguishing procedure:

After a fire breaks out, the general manager will direct the fire extinguishing while immediately notifying "119".

The employees involved in the fire fighting in the restaurant shall follow the following procedures:

The hydraulic workers shall report to the maintenance center and pay close attention to the fire water supply system.

the electrician should report to the lobby and cut off the power supply as instructed.

Security personnel report to the lobby and accept the instructions of the general manager to assist in fire fighting and personnel evacuation.

when the fire brigade arrives, they will take over the command to put out the fire until it goes out.

4. Evacuation:

The general manager of the restaurant issued a decision to evacuate, and the management of the restaurant organized the implementation.

The waiter should knock on the door to inform all the guests to check and inform them to leave the room immediately.

the waiter leads the guests to evacuate from the stairs and the building, and gather at the designated place.

The floor supervisor/employee should quickly check and close all doors, windows, corridor doors and side doors, and then leave the site.

VIII. Reward and punishment regulations:

1. Excellent employees:

The restaurant conducts monthly assessment and rating according to the job responsibilities of each employee, and conducts appraisal at the end of the year. Those who are rated as excellent employees will be honored and rewarded by the restaurant.

2. Award and promotion:

Restaurants have made outstanding contributions to improving management, improving service quality and economic benefits, or those who have created outstanding achievements in their daily work will be awarded or promoted.

3. Types of disciplinary actions/dereliction of duty:

Disciplinary actions include verbal warning, corrective interview, written warning, dismissal warning, dismissal or dismissal.

Dereliction of duty can be divided into three categories: A, B and C. Whoever commits any one of them will be deducted from the attendance award.

in case of class a dereliction of duty, a fine of 11 yuan will be imposed, and those who have been punished for more than three times will be dismissed.

21 yuan will be fined in case of Class B dereliction of duty, and will be dismissed if he is punished for more than three times.

Anyone who commits Class C dereliction of duty will be fined, warned or dismissed according to the seriousness of the case.

Class A dereliction of duty:

Being late for work and leaving early;

the instrument is untidy;

A has long hair;

B fingernails and dirty hands;

C standing posture is not correct;

D put your hand in your pocket;

E sleeves and trouser legs are rolled up;

F does not meet the requirements of appearance;

AWOL from work or loiter in other departments;

don't abide by the rules of making phone calls;

damage to work clothes;

truancy in training class;

violation of employee dining regulations;

enter important units of restaurants or other guest places;

listen to the radio, tape recorder or watch TV at work;

Doing personal things at work, reading newspapers and magazines;

bring your wife, husband, boyfriend and girlfriend into the restaurant without permission;

use guest facilities and tableware;

use restaurant tools for personal matters;

make a loud noise in public places or make indecent moves where guests can see and hear;

gather people in public places and other places in restaurants to discuss personal affairs;

Class B dereliction of duty:

Failing to punch in or instigating others to punch in for themselves and others;

impolite to guests and colleagues;

damage to restaurant property due to carelessness;

concealing the accident;

refusing to check the package, handbag or employee ID card;

refuse to follow the instructions of the administrator/department head;

doze off at work;

altering the work card;

violation of safety operation regulations;

say abusive and rude words;

changing shifts, rest days or rest time without permission;

getting too close to guests beyond the scope of work;

smoking in places other than designated places;

do not report property shortage;

littering in restaurants;

failure to comply with fire regulations;

damage to public property;

poor work performance or poor work efficiency;

disobeying the reasonable and lawful orders of the supervisor or superior;

configure any keys within the restaurant without authorization;

publishing false or defamatory remarks will affect the reputation of restaurants, guests or other employees.

Class C dereliction of duty:

endangering anyone in the restaurant;

beating others or fighting with each other;

ask customers for tips or other rewards;

conduct unethical transactions;

divulging confidential information of the restaurant;

molesting or bullying others;

bribery;

stealing the property of restaurants, guests or other people or taking food and drinks from restaurants and guests;

violation of store rules, resulting in significant impact or loss;

gambling in restaurants;

intentionally damaging fire fighting equipment;

committing any criminal offence of the state;

intentionally damaging the bulletin board or public property or other people's articles;

absenteeism.

IX. Employee suggestions:

If there is anything that employees can do to improve service and strengthen safety; Opinions or suggestions on increasing income, reducing costs and improving the relationship between employees and the company should be submitted to the management department in writing. The management welcomes your suggestion and will study it carefully. Once adopted, the employees concerned will be rewarded by the hotel.

X. Employees' leave shall be handled in accordance with the following provisions:?

1. Sick leave —— Those who need to be treated or recuperated due to illness must take sick leave with a sick leave note issued by a county-level hospital, which shall not exceed 5 days per month.

2. Personal leave-employees are not allowed to take personal leave without sufficient reasons. If you need to deal with personal matters, you can ask for personal leave, which shall not exceed 3 days per month. Deduct the monthly attendance award.

3. Marriage leave-I can take 5 days off if I get married. ?

4. bereavement leave-if a grandparent, parent or spouse dies, it can be taken for 4 days, and if a grandparent or spouse dies, it can be taken for 2 days. ?

5. Maternity leave —— Women who give birth can take maternity leave for 3 months (public holidays are included in the calculation). Those who are pregnant for three to five months and have an abortion are given 2 weeks' leave, and those who have an abortion before three months are given 1 weeks' leave. ?

6. Public holidays —— Those who take part in the qualification examination organized by the government (without taking employment as a prerequisite), enlist and participate in elections may take public holidays, and the holidays are determined according to actual needs. ?

7. leave for work-related injuries-you can take leave for work-related injuries, and the leave is determined according to the actual needs. ?

8. If the leave is overdue, except for sick leave, it shall be handled in accordance with the first paragraph of the preceding article, and the rest shall be punished as absenteeism. But due to serious illness