POLICY STATEMENT
It is the F&B department policy that, all staff must have the knowledge of
checking the table before operation
PURPOSE
To make sure that all tables are set up according to the standard and in good condition
3. PROCEDURE
3.1 Check the silverware
3.1.1 Ensure that there are no finger marks on the cutleries
3.1.2 Ensure that the silverware is polished and looks shiny
3.1.3 Place the silverware in the right position on the table top
3.2 Check the chinaware
3.2.1 Ensure that the chinaware is not damaged
3.2.2 Ensure that the chinaware is clean no finger mark
3.2.3 Place the chinaware in the right position on the table top
3.3 Check the napkin
3.3.1 Place it in the middle of the place mat or table cloth
between the cutleries
3.3.2 Ensure that the napkin is well pressed and clean no torn and no stain
3.4 Check the table top
3.4.1 Ensure that the table cloth is well pressed and not dirty or
torn and no stain
3.4.2 Check salt and peeper shakers ensure that holes is not stacked
3.4.3 Check center pies on the table top make sure that always fresh
3.4.4 Make sure all chairs are clean and arranged in order and good condition
3.4.5 Glasses must be clean and no chipped or cracked and looks shiny
3.4.6 On top of table no bread crumb and dirty or oil
3.4.7 Cutleries must be clean and free of finger mark
3.4.8 Double check everything before service
No comments:
Post a Comment