Competing for the speeches of the food delivery supervisor and the welcome supervisor, asking to explain how to drive the employees and how to do it for three or four minutes.

1. check-in: fill in the "check-in book" and change into work clothes, and check in according to the restaurant clock.

2. Hygiene: clean the sideboard and workbench without stains, oil stains and water stains. Clean the walls and floors. Clean the designated area (lobby carpet, lobby floor, air conditioning, walls, open exterior walls, carpets, etc.). ) no precipitation, smooth water flow.

3. Prepare sauces: prepare sauces such as soy sauce, vinegar, salt, oil drums and condensed milk. If there is an order, prepare the hand washing method in advance according to the menu, send the sauce to the designated area, clean the seasoning bottle and collect it in time. For banquets with more than six tables, the sauce can be delivered to the counter area in advance, without hanging marks or stains.

4. Prepare utensils: clean trays, lids, spoons-clean lunch boxes-and replenish them in time-put them in the order of station number-without stains or oil stains-put them on your fingers-and set their positions.

5. Open a working meal: sterilize the bowl of the working meal and send the working meal prepared by the kitchen to the designated dining table. The personnel on duty should take part in cleaning the working meal, finish cooking and do a good job of sorting out the food delivery department-send the rice to the workbench in the food preparation room, stand in the designated position in the lobby and put it neatly.

6. Attend the regular meeting: accept the guidance and work arrangement of the foreman and accept the inspection of the foreman. After the regular meeting, the dessert will be prepared by the porridge truck and sent to the designated place in the restaurant.