国际酒店餐饮部西餐厅操作手册—15 Clearing table after guest leaving

1、,STANDARD OF OPERATION PROCEDURE,DEPARTMENT: FOOD & BEVERAGE,SECTION: Western Restaurant,JOB TITLE: Waiter / Waitress,TASK NO: HS. 15,TASK: Clearing table after guest leaving,PAGE 1 OF 1,EQUIPMENT REQUIRED: ,WHAT TO DO,HOW TO DO,WHY TO DO1.Place a ablong tray on ,Make room on the table to put the ob

2、long tray on.,Convenient gor staff.table.,2. Collect napkins.,Collect all the napkins with holding each one of ,Standard procedure.,one corner. Bundle them together.,3. Remove Chinaware ,Put all these things neatly on the tray, dont stack ,Food good apperance glassware and cutlery.,too many cups tog

3、ether.,and safty.,4.Remove all rubbish on ,Pick up all the rubbish like paper napkin, used too-,Standard procedure.table.,topics etc.,5. Return table decor ,Return the decor, such as budvase salt&pepper,and wipe the table.,shaker, standing menu.,Wipe the table carefully use a cloth.,Ensure the table

4、 is clean ,Reture unused sugar and cream to service station,for reset-up.,for later use.,Standard procedure.,6. Carry the tray away.,Carry the tray away from the table to pantry.,7. Carry napkin away.,Carry the bundle of napkin with your right hand.,To provide a better envi-,orment for guests to enj- 8. Bring all soiled equip-,Dont put the dirty cutlery in the service station, ,oy their time.ment to steward.,bring them to the washing area quickly.,Be careful dont make any breakage when put to ,washing area.,9. Dirty napkins.,Put them into linen trolly.,For linen excha