We have an article saying that "the management of catering environment is very important to the quality of restaurants". Today, we will talk about how to make the dining environment more comfortable: how to keep the restaurant fabric clean and tidy. Restaurant cloths include many kinds: napkins, tablecloths, tablecloth mats, tablecloth covers, etc. Of course, the types of cloth in ordinary public canteens are not so complete, but all canteens contracted by Shangjia Factory have different dining environments such as public dining areas, private rooms and pedestals, and the cloth is different, so how to keep the cloth clean and washed is very important. The function of restaurant cloth: the cloth has the function of beautifying the table top and rendering the banquet atmosphere, which has both practical value and appreciation value. Washing and ironing method of canteen cloth: firstly, wash and rinse the napkins in the canteen with clear water, and then put them into the slurry for sizing. The concentration of the slurry should be appropriate, too thick, which will make the napkins in the canteen hard and powdery; It's too thin, and the napkins in the canteen are not conspicuous when they are burned. Usually one tablespoon (about 259) of rice flour or other starch is mixed with about 7509 cold water to form milky white slurry, which can be used to paste about 30 napkins. The napkins in the canteen of the pulp washing factory are mostly dry before ironing. You can also dry it first and spray a small amount of water when ironing. When ironing, the four corners of the napkin should be stretched straight, and the iron should be pressed evenly and not skewed, otherwise it will affect the folding symmetry of the napkin flowers. Storage method of canteen cloth: ① used factory canteen napkins should be cleaned in time. Wet factory canteen napkins, if it is too late to wash that day, should be spread out in the vent and not piled together to prevent odor, insect bites or rot. (2) The washed napkins must be dried and stored after the hot air is exhausted to prevent deterioration. ③ The registered address should be specified. Different standard varieties of napkins should be classified to facilitate access. There should be a special person in charge and be diligent in counting. (4) The napkins in the factory canteen should be used in rotation to prevent them from being brittle after long-term use. Regarding the cleaning and cleaning of the dishcloth in the canteen, Bian Xiao, who is contracted by the canteen of Shangjia Factory, is here. If you want to know more about the management of factory canteens and restaurants or the design of recipes and dishes, please continue to pay attention to the contracting of Shangjia factory canteens, and we will continue to provide you with the latest and most accurate dining information.