I need a coffee shop management system

In order to strengthen the effective management of cafe hygiene and prevent the occurrence of sanitary accidents, it is necessary to formulate and implement corresponding management rules and regulations.

1. Commit to get off work on time, arrive at work 10 minutes early, wear work clothes, and do not be late or leave early.

2. Keep your appearance in order when you go to work, dress neatly, keep smiling, and do not let personal emotions affect your work.

3. When working, the phone should be set to silent mode and no personal calls should be made. Mobile phones should not be used to play games or surf the Internet.

4. Service staff and non-bar personnel are not allowed to enter or leave the bar at will, and cashiers are not allowed to use computers to access the Internet without permission.

5. Employees should stay in their work areas and not sit on bar stools or sofas.

6. Smoking, eating snacks, playing and making loud noises are not allowed in the work area.

7. It is strictly forbidden to visit guests or chat with colleagues during working hours, or do things unrelated to work.

8. You are not allowed to go out without permission. If there are special circumstances, you must ask the leader for permission.

9. Use polite language when receiving guests, and do not chat with guests for a long time to affect the work.

10. Employees must obey leadership arrangements and must not contradict leadership.

11. When ordering services, the menu must be written neatly, and the quantity and amount must be consistent without errors.

12. Treat guests with courtesy, enthusiasm, initiative, thoughtfulness and patience.

13. Do not quarrel with guests when serving guests. If special circumstances cannot be resolved, report to the leader for resolution.

14. After ordering, be sure to repeat the order to the guest for approval.

15. When serving guests, serve female guests before male guests, foreign guests before compatriots, elders before young ones, distinguished guests before ordinary guests.

16. When patrolling, promptly clean up the trash on guests’ desks, replace ashtrays, and respond immediately when guests need service.

17. Clean the countertop promptly after the guests leave, and do not leave it to someone on the next shift to clean up.

18. Garbage must be taken out after the evening shift is over, and workers on the morning shift the next day are not allowed.

19. Employees must inspect the equipment settings in the store at all times, conduct regular inspections and maintenance, and are not allowed to destroy them without permission.

20. Employees are not allowed to take advantage of their work to take items from the store privately.

21. The bar staff must prepare supplies during the day shift, and the drinks and raw materials must be sufficient.

22. Bar staff must understand the use and maintenance of utensils, be familiar with product production, and produce products quickly and neatly without wasting raw materials.

23. The cashier must have clear accounts, cash, UnionPay, membership, and detailed classification of gift orders. No private discounts or zeros are allowed to guests.

24. Bar staff must pay attention to the cleanliness of cups, clean all cups regularly, and maintain utensils in good condition.

25. Bar staff must do a good job in inventory and customer records, and there must be no shortage of raw materials.

26. Employees are not allowed to privately accept tips or gifts from guests or misappropriate items left by guests.

27. Employees’ meal time shall not exceed 30 minutes.

28. Night shift workers must clean up the garbage before leaving work, and are not allowed to leave garbage overnight for morning shift workers to handle.

29. The bar counter and service staff carefully take notes on the counter and shift handover.

30. Do not disclose the business conditions and other confidential documents in the store.