How to write the management instructions for tableware in staff canteen?

Staff canteen tableware management notice

In order to ensure the hygiene and safety of colleagues' dining, all employees who dine in the company canteen are required to bring their own tableware to eat from xx morning. Tableware includes: rice basin, soup basin, chopsticks or soup spoon.

Please tell each other.

Staff canteen management notice

Inform all employees of the company: In view of the problems existing in dining in the canteen at present, many colleagues are unfamiliar with the management methods of the canteen or neglect to implement them. This notice is hereby issued, and comrades are requested to implement it according to regulations:

1. If you need to eat in the canteen, you must inform the canteen one day in advance.

The way to inform the canteen is to tick the menu to inform the canteen to prepare your meals for the next day.

In order to ensure your smooth dining, facilitate canteen management and realize the principle of no waste, please implement it carefully.

4. If you don't inform the canteen and check the meal list, it means that the canteen didn't receive your notice, and the canteen will only cook the food with the notified quantity based on the principle of saving.

5. For other matters, please refer to the Management Measures for Canteen. If you have any questions, please ask at the canteen management office. Thank you for your cooperation.

Tableware management system in staff canteen

I. Staff:

1. Employees who accidentally damage tableware at work should immediately report to the foreman for filing and apply for tableware. At this time, it is not necessary to compensate immediately, but to record it first, and make a one-time compensation according to the loss rate of tableware at the end of the month.

2. If the employee intentionally damages the tableware, the foreman has the right to issue a compensation form on the spot, and the compensation amount is twice the payment.

3. For the damage and loss caused by unknown reasons, all departments and teams should make equal compensation. If it is controlled within the loss rate, you can avoid compensation.

4. All compensation shall be reported to the restaurant and finance in the form of fines, and records shall be made.

5. If the compensation amount is less than 10 yuan, it shall be signed by the supervisor for approval; The following restaurant managers in 50 yuan sign and approve; Signed and approved by the department manager above 50 yuan.

The following circumstances shall be rewarded:

1. If the loss rate of tableware is controlled, the daily fine income of tableware will be used to reward employees who take good care of tableware.

2. The restaurant rewards each team with 50% of the tableware loss rate.

Second, the guest:

1. If the guest damages the tableware during the meal, he should compensate.

The waiter should put on new tableware for the guests in time and clean up the scene quickly.

Tell the guest politely that he needs compensation. If so, the guest or host should take care of the guest's face and tell the guest politely at an appropriate time.

4. When the guest has no objection, inform the bar of the number, name, compensation price, room number or guest name of the damaged tableware in time.

Note: The compensation amount shall be implemented according to the financial regulations, and generally, it shall be 120% of the purchase price. After the meal, report to the foreman for registration and apply for new tableware.

Compensation may be exempted in the following circumstances:

1. The guest is an old customer and is unwilling to pay compensation, so it can be exempted from compensation.

2. When the guest refuses to pay compensation, he can be exempted from compensation.

3. When the damaged tableware is below 5 yuan, the foreman has the right to avoid compensation; Below 10 yuan, the supervisor has the right to give up compensation; When 30 yuan is below, the manager has the right to avoid compensation; 50 yuan and above should report to the general manager.

4. The principle of free compensation is to adhere to the interests of the restaurant, take care of the guests' face, make better compensation, and finally achieve mutual satisfaction. Register immediately, fill in the claim-free form, appear on the bill in the form of deduction, take effect after being signed by both parties and management personnel, write it on the duty record, and report it to the superior at the regular meeting.

Third, the tableware inventory:

1. Check the tableware once every half a month, analyze the reasons for the loss of tableware, and reduce the loss of tableware.

2. The finance department shall supervise the inventory once a month.

3. Each team and department shall establish a detailed list of tableware recipients and an inventory table.

Expand the disinfection system of tableware in school canteens

In order to promote the standardization of primary school canteen management and better implement the responsibility of canteen hygiene and safety, according to the actual situation of our school and after discussion by the school Committee, the tableware disinfection management system of this canteen is formulated, as follows:

1, all tableware (including bowls, chopsticks, pots, spoons, knives, etc. ) Wash it in time after use every day to avoid mosquito and fly pollution.

2, tableware cleaning and disinfection specialist is responsible for, according to the scraping, washing, flushing, disinfection, five cleaning order operation.

3. When cleaning tableware, be sure to soak it in high-quality detergent mixed with boiling water (or warm water) for 10 minutes or more, then clean it, and rinse it repeatedly with running water for at least three times.

4. After washing, the tableware must be inverted in the steamer to make it dry, and prevent contact with other items to avoid pollution.

5. All tableware (including bowls, chopsticks, pots, spoons, knives, etc. It must be disinfected with steam every day (20 minutes) and then put into a clean cabinet to prevent re-pollution.

6. Primary schools will randomly check the sanitary conditions of tableware, and the results will be linked to the wages and employment of workers.

7. If the tableware disinfection fails to meet the requirements during the inspection by the superior department (due to employee reasons), it shall be ordered to correct once and dismissed twice.

8, every spot check must make inspection records, timely filing.