Sheraton Dongguan HotelStandard & Procedure东莞喜来登大酒店标准与程序Position: Attendant职位：服务员Department: Food & BeverageDept. Head: BOB XU部门：餐饮部部门经理： 徐忆冰GM Approval: Date: March 21, 2003总经理批准： 日期：2003年3月21日Task: Handing GlasswareCode: SP-FB-GEN-6016任务：处理玻璃器皿序号： SP-FB-GEN-6003Standard:All stations & service areas will be left clean at the end of every shift.标准：每个餐段结束后，所有工作台及服务区域必须保证干净整齐。Procedures:1. Check so all tables in your section are cleaned and re-set for the next service period.2. Check so waiter station is also spotless and in a hygienic condition.3. All rubbish are cleared away from the station before the start of the next shift.4. Ensure that any orders that come in towards the end of the shift are either complete or handed over fully to the staff member of the next shift. NB: -that the guest orders come before anything else.5. Pass on any outstanding issue and information to the next shift.6. Check all pockets and make sure no hotel properties are kept.7. Check with the shift leader/Manager if you are able to leave.8. Sign off your timesheet.9. Depart the premises.- End -程序：1. 检查负责区域的所有台面是否干净，摆台是否标准。2. 检查工作台，要做到无污渍，达到卫生标准。3. 在下一餐段开餐前，要清理所有垃圾。4. 当有客人的点单时要注意交接给下一班次的员工，给与服务。注意：保证客人的点单得到完整的服务。5. 作好交接工作。6. 检查口袋确保没有酒店物品。7. 在离开前通知领班检查。8. 在签到本签退。9. 离开。- 完 -Printed Date3/14/22PAGE1/1