SOP - How to handle dusting and general tidiness

 How to handle dusting and general tidiness

1. PROCEDURE

1.    Dust chairs and tables   

3.1.1 For the hygiene purpose use a soft napkin to clear the bread crumbs

3.1.2 Do not use the cleaning cloth from the side station because the cloth is mainly for cleaning tables 

3.1.3 The fixed cleaning schedule is two times per week

3.1.4 Handle restaurant cleanliness 

3.1.5 Housekeeping will go to the restaurant to clean the area according to the fixed cleaning schedule 

3.1.6 Ensure that the cleanliness of all setting are up to standard

3.1.7 Check side station before opening ensure that there is enough linen and opening equipment for our daily consumption 

3.1.8 Ensure that the table and chairs are cleaned free of dust and good condition

3.1.9 Pantry area arranges all the equipment and keeps them nicely 

3.1.10 Check the wall, ceiling must clean free of dust and spider web 

3.1.11 Table cloth and napkins make sure well pressed clean and free of hole, torn or stain 

3.1.12 Floor or carpet when look not shiny inform housekeeping to scrub or shampoo after closed the restaurant 

3.1.13 Cub board and side station open and clean every cabinet

3.1.14 Side station set up near the corner always clean and not shaking