2. Employee leftovers are too common, especially the waste of fast food is too serious. .
3, unified use of tableware, plastic bags, disposable chopsticks are strictly prohibited. The unified use of tableware can not only recycle tableware faster and better, but also facilitate the cleaning and disinfection of tableware.
4. It is suggested to add some spicy dishes such as hot sauce, chili scrambled eggs, chili mixed with small fish.
5. I hope that the owner of the canteen operation room will make great efforts in service management to ensure the quality and reasonable price of meals, and the logistics company will establish a unified price to achieve price equivalence.
6, it is best to drink more egg soup, seaweed soup and the like.
7. It is suggested to keep the food fresh, change the dishes frequently and improve the nutritional mix. Food should be sufficient and business hours should be extended.
8, breakfast should be diversified, porridge should be made of raw rice.
9, cooking ingredients should be complete, leftovers should not be mixed in the newly fried dishes.
10, keep the meat fresh.
1 1, vegetables are often accompanied by vegetarian dishes.
12, peanuts and red dates can be added to breakfast porridge.