Staff Canteen Management Regulations Employee Canteen Management Regulations 1

1. Scope of people dining in the staff canteen

1. All employees of the company You can enjoy working meals in the staff canteen

2. No outsider is allowed to eat in the staff canteen. Dining in the staff canteen due to work needs must be approved by the logistics service center and the department business card must be used for consumption.

2. Meal time and requirements in the staff canteen

1. Meal time

Breakfast: 7:20-7:50 Lunch is divided into two batches: the first batch Warehousing department 11:40--12:30, other departments of the second batch of companies 12:00-13:00 Dinner: 17:30--18:30

The dining time for special circumstances is to be determined according to the actual situation.

2. Dining requirements

Without special circumstances, catering service will not be provided if the dining time is exceeded (including: personnel on duty and duty in each department; each department will adjust the schedule according to the dining time , shift change, shift replacement); in special circumstances, each department shall notify the logistics service center or the staff restaurant Luo Dawei two hours in advance to reserve meals; if each department adds or removes personnel, it shall notify the logistics service center or the staff restaurant Luo Dawei one day in advance. Each department will be responsible for overruns caused by failure to notify in advance.

3. Dining Convention

1. Organized dining: Dining must be done in the employee restaurant, and meals are not allowed to be cooked anywhere else; food and drinks not produced by the hall are not allowed into the restaurant Dining.

2. Disciplined dining: You must queue up for meals and dishes, and you are not allowed to jump in the queue to order more than one person; you are not allowed to bring any items, tableware, or facilities in and out of the restaurant, and you must accept the management of the kitchen staff.

3. Eat in a civilized manner and do not spit or throw away paper scraps or debris; do not throw away leftovers. After the meal, you must clean the table, pour it into the designated place, and put the tableware away. Enter the specified location.

4. Dining politely: Have good posture when dining, and do not wave chopsticks, spoons, and forks to make a crashing noise to hinder neighboring tables; do not make loud noises, joke, and smoke or drink alcohol .

5. Dining frugally: practice frugality and eliminate waste, eat as much as you can, turn off the lights and save water; saving is glorious, wasting is shameful.

6. Careful dining: Take good care of the public property of the restaurant, and avoid graffiti, graffiti, and carving on walls, floors, equipment, dining tables, dining chairs, and tableware; no littering or messing is allowed. If you throw or throw utensils around, handle them with care.

4. Punishment Convention

1. Those who are not organized, open stoves and fire without permission, or bring food and drinks into the restaurant without permission, will be given a written warning.

2. Those who are undisciplined, do not queue up and jump in line randomly, or take restaurant items, facilities, and tableware out of the restaurant without permission, will be given a written warning once if they disobey management.

3. Those who are uncivilized, litter, spit, fail to clean the tabletop, or fail to place tableware as required will be given a written warning.

4. Those who are impolite, intentionally make noise, shout, laugh, and interfere with others’ dining, smoking, and drinking will be given a written warning.

5. Those who are not economical, do not save electricity and water, eat more and occupy more food residues and waste more food will be fined 50 yuan to 100 yuan.

6. Those who are not caring and cause damage to walls, floors, equipment, dining tables, dining chairs, and tableware by scribbling, graffiti, or carvings will be fined twice as much as the price, in addition to compensation. .

Logistics Service Center

20xx.08.26 Employee Canteen Management Regulations 2

1. Resolutely obey the leadership division of labor, do your job well, and respond to those who fail to do your job well. Employees whose work affects the quality of food will be given corresponding financial penalties depending on the severity of the case. If the nature is serious, you will be dismissed resolutely.

2. Strictly implement the attendance system for commuting and work. If you are late for each meal or leave early, you will be deducted 3 yuan within 5 minutes, and 5 yuan will be deducted within 10 minutes (the master will be punished double). If you are late for each meal or leave early, you will be deducted 5 yuan. If you need to take leave under special circumstances, you must ask for leave from the canteen supervisor and team leader one day in advance. If you are absent from work without permission, your salary will be deducted double according to the absence time. If it exceeds one day, you will be deemed to have automatically left your post.

3. It is not allowed to wash clothes or get hot water in the canteen. Each meal must be eaten after the student has finished eating. Violators will be deducted 10 yuan at a time.

4. Insist on going to get off work empty-handed and are not allowed to carry any items. We will resolutely put an end to mistakes and omissions in swiping the card at each meal. Once discovered, we will be fined 20 yuan for the first time, double the penalty for the second time, and dismissed for more than two times.

5. Do a good job in canteen hygiene and personal hygiene, keep the canteen clean and hygienic, and keep items neatly arranged. A general cleaning is conducted every Saturday, with all employees participating, and tableware is disinfected centrally. When going to work, you must wear work clothes and hats, avoid long fingernails, bathe frequently, and keep work clothes clean. Smoking and spitting are not allowed in the operation room.

6. Protect public property, save water and electricity, and compensate for man-made damage to property at the price.

The water, electricity, gas, etc. must be turned off after get off work every day, and the doors and windows must be closed.

7. Promote loving service and smiling service. Do not quarrel with teachers or students, or insult students. Colleagues should help each other and coordinate with each other, and no quarrels should occur. Once it happens, both parties will be fined 20 yuan each, and if the circumstances are serious, they will be dismissed.

8. An evaluation will be conducted every two months, and certain financial rewards will be given to the winners with good performance.

All canteen employees must strictly abide by and implement the above system. The team leader will record the work every day, settle accounts on January 1st, and fines will be cashed in the salary of that month.

9. Canteen employees are recruited once every school year. Those who do not meet the school’s employee recruitment requirements cannot be recruited to work in the school. Employee Canteen Management Regulations 3

1. xx is responsible for the supervision of the kitchen.

2. xx is responsible for counting the number of daily diners and distributing them to the group. The specific statistical distribution time is:

Morning: 9:00-9:30 Afternoon: 16:00-16:30

3. Canteen opening time:

Breakfast: 7:00-8:00 Lunch: 12:00-13:00 Dinner: 18:00-18:30

4. When there is insufficient cooking materials in the kitchen, the chef will verbally inform the headquarters administration The supervisor, after purchasing from the headquarters, passes the documents to the old factory's finance department.

5. Cook lunch according to the number of diners provided by the statistics specialist. (Note: The portion size or number of servings is based on the principle of economy and reasonableness). Lunch should not be over-prepared for any reason to be used as a backup dinner. Dinner should be on time and cooked separately, and leftovers from lunch should not be eaten frequently.

6. Clean the kitchen after meals to ensure that the kitchen is clean and hygienic. The tableware, kitchen utensils and sanitary ware should be washed and arranged neatly. The floor should be mopped clean. Turn off the power of all electrical appliances and wash and hang the rags. Starting from the beginning, the garbage will be dumped, ensuring that the pool and sewer pipes are unobstructed. If there are any abnormalities, report them in a timely manner.

7. Public items (chopsticks, bowls) should be disposed of in a disinfection cabinet. Since meal times are not synchronized, chopsticks should be placed in two boxes, one box has been disinfected, and the other box has just been It can also be easily distinguished whether the bowl has been cleaned or has been sterilized or just washed. Avoid using unsterilized dishes and chopsticks.

8. Supervisors weigh the remaining food in the canteen at noon every day, and supervise the following items at the same time:

1. Food waste (20 yuan/time/person)

2. The area is clean and sanitary (evaluated from the 3rd time)

3. Things are neat and orderly (evaluated from the 3rd time)

4. Foreign objects and garbage are dumped in a timely manner (evaluated from the 2nd time) )

5. Personal hygiene (assessed from 2nd time) (assessment details are attached)

9. Catering standards and varieties:

Breakfast: steamed buns, steamed buns . Porridge lunch: one meat, one vegetable and one soup. Dinner: egg fried rice or steamed noodles, a small amount of lunch leftovers

10. If you have any opinions or suggestions about the kitchen meals, you can report them to the administrative specialist, and you are not allowed to discuss each other. Or blame the chef.

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