Pay careful attention daily to the cleaning of tables, chairs, floors, the kitchen and the restrooms. Start each shift with a thorough run-through to ensure that everything is in impeccable order. Pay attention to the important details, such as making sure the silverware, plates and glasses ...
Customer theft:Customers have been known to pocket items from the table, such as silverware, glasses, salt and pepper shakers — even sugar packets. In addition, some restaurant patrons may enjoy a meal and then walk out without paying the bill, while others may short the bill, paying cash ...
The health & safety of our guests and staff is our main priority and we have added additional measures to our cleaning and sanitization procedures to ensure the safest delivery from our kitchen to your table. We want to thank you for your support and we are grateful to be able to serve ...
Service 1. Receive and record table reservations. 2. Greet familiar customers by name. 3. Seat customers. 4. Talk with customers while they are dining. 5. Monitor service times and procedures in the dining area. 6. Observe customers being served in order to correct problems. 7. Ask ...
also be necessary. For instance, if customers complain about the noise level, you might need to implement a policy about keeping the noise down during certain hours. Or if customers are unhappy with the cleanliness of the restrooms, you might need to introduce more rigorous cleaning procedures....
This includes how food is handled, preventing cross-contamination, cleaning procedures, personal hygiene, allergen control, safe storage and using correct cooking temperatures. 2. Maintaining a clean kitchen Another key aspect of risk prevention is the maintenance of the restaurant. This includes general...
We found the highest levels of total microbial contamination and staphylococci on booth seats and table chairs with total microbial counts of 151 and 184 CFU/100 cm2, respectively. Other surfaces found to have over 100 CFU/100 cm2 were booster seats and cleaning dishcloths. The cleaning dish...
air purifiers, and new, more frequent disinfection routines can have a bigger impact on a space as a whole. UVC light cleaning technology, which was recently recommended by the CDC as an effective measure to reduce COVID-19 germs, is now being built into lockers, kiosks, HVAC systems an...
Increase cleaning between seatings. Tables, vinyl or laminated menus, and vinyl/leather/metal seats should be wiped when tables turn. Remove all items when turning a table, for example, unused cutlery, children’s coloring paper, and crayons. Clarify procedures for cleaning staff areas and train...
3. Train employees on cleaning, sanitizing, and disinfecting procedures Train employees on these procedures, and protective measures (per the Centers for Disease Control and Prevention and the Food and Drug Administration): Have and use cleaning products and supplies using Environmental Protection Agency...