Wipe the table top and the chairs:
o
Use a damp rag to wipe the surface of the tables one by one.
o
Sweep the Bread crumbs out from under the chairs and tables.
o
Never user linen napkins for cleaning.
Silverware polishing:
o
Pick up the washed silver from the dish-washing area and deliver
it to the polishing area.
o
Prepare hot water in stainless steel pot, put the silverware into
the hot water before polishing.
o
polish by using an adequate silverware cleaning cloth.
o
Check the silverware for any damage.
o
Make sure all the silverware is stocked in good order.
Glassware polishing:
o
Pick up the washed glassware from the shelves located at the dish
washing area.
o
Deliver them to the polishing area by using glass racks.
o
Prepare hot water in a stainless steel pot, steam the glasses
in/over hot water and polish them using glass towels.
o
Check the glasses for chips, marks, etc.
o
Hold the glass by the stem or base with a clean towel when
handling after polishing.
o
Deliver the polished glasses to the service station using the
appropriate trays.
Condiments and sauces cleaning:
o
Collect all the Sauce bottles, line them up on the table and top
up bottles where necessary until full but do not mix brands.
o
Wipe the top with a wet cloth and the entire bottle if dirty.
o
Prepare hot water in a stainless steel pot, put all the sauce
bottle caps into hot water for about 10 minutes.
o
Take out the caps and wipe them with a clean wet cloth and polish
them with a dry towel.
o
Deliver the bottles to the service station after cleaning.
Salt and pepper set weekly checking:
o
Collect all the salt and pepper sets in a large container
(stainless steel tray or bowl).
o
Dry any damp salt by placing the container near heat in the
kitchen (ask permission from the cooks).
o
Prepare hot water in a stainless steel pot, put all emptied
shakers into the hot water.
o
Take them out after 10 minutes, wipe and polish them with a clean
towel.
o
Refill the bottles with salt and pepper, and deliver them to the
preparation service station after cleaning.
Salt and pepper set daily checking:
o
Collect all salt and pepper containers in one place, remove the
caps and clean the exterior of the containers.
o
Refill with new salt or pepper until 90 % full. No salt or pepper
containers shall have less than half of its capacity.
o
Wipe and polish the tops and caps (check that holes are clear on
the caps), and deliver them to the service station after cleaning.
Peanut bowls:
o
Collect all the peanuts bowls in one place. Remove the peanuts and
clean the bowls.
o
Place the clean bowls to the appropriate place after refilling
with peanuts.
Candle holders:
o
Collect all candle holders in one place. Remove the remaining
candles and wax.
o
Clean the candle holder as appropriate to their constituent
material(s) as trained.
o
Return them to the appropriate place after cleaning.
Menu cover and insert:
o
Check and clean the menus daily before the outlet opens.
o
Destroy menus that are worn, crimpled or stained upon the Outlet
manager’s approval.
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