• Purpose 目 的

    That side stations are organized, clean and tidy, presenting a pleasant sight.

    从客人的角度看边柜干净整齐

    Why is this task important for you and our guests?

    为什么这项任务对你和客人都十分重要？

    Answers:

    回答：

    1. To maximize guest’s satisfaction

    最大化提升客人满意度

    2. To ensure that the stations are well equipped with mise-en-place

    确保边柜有充足的物品

    3. To ensure that the stations are clean

    确保边柜清洁

    4. To ensure that the stations are well organized

    确保边柜合理安排

    5. To ensure that the equipments are clean and spotless

    确保餐具餐具干净、无污渍

    • Procedure 程 序
    WHAT/ STEPS 什么/步骤 HOW/ STANDARDS 怎样/标准 TRAINING QUESTIONS 培训问题
    Check Station on Cleanliness 检查边柜卫生 *View the station from all angles and clean the stains and other dirt (if any). 从每个角度检查边柜，清洁污渍和灰尘。*Check behind the station to ensure there is no dirt or equipment dropped behind. 检查边柜的后边，防治物品掉落。 1. Why should you check the service station? 为什么要检查边柜？ 2. Why should check behind the service station? 为什么要检查边柜后边？ 3. Why should you check the station for damages? 为什么要检查边柜破损？
    Check the Different Operating Equipment items: 检查不同的餐具 a) Chopsticks & Cutleries 筷子/餐具 *Replenish chopsticks and cutleries in the side station according to the par stock. 根据库存标准重新补充。 *Check cleanliness: free from tarnish, finger prints and stains. 检查餐具清洁，是否失去光泽？有手印或 污渍。 1. Why should the cutlery be clean? 为什么餐具必需干净
    b) Chinaware 瓷器 *Replenish chinaware according to the par stock in the side station. 根据边柜库存标准重新补充。 *Check cleanliness: free from food and water stains, chips and cracks. 检查瓷器清洁，没有食品或水渍，没有缺口、 破损。 *All plates are to be stacked not more than 20 plates in each stack. 每一摞不能超过 20 个盘子。*Cups and ashtrays should stack not more than 4 pieces in each stack 杯子/烟缸的叠放不能超过 4 个。 1. Why should you follow the par stock? 为什么要遵循库存标准？ 2. Why should the chinaware be free of food stains and chips? 为什么瓷器要没有污点和缺口？ 3. Why should the plates not be stacked more than 20 plates high and cups/ashtrays not more than 4? 为什么不能超过 20 个盘子，4 个烟 缸/杯子叠放？
    c) Linen 布草 *Replenish folded napkins according to the par stock in the side station. 根据边柜库存标准重新补充。 1. Why should you follow the par stock? 为什么要遵循库存？
    d) Glasses 杯子 *Replenish glasses according to the par stock in the side station. 根据边柜库存标准重新补充。 *Check cleanliness: polished, free from water stains, chips and cracks. 检查杯子清洁，没有水渍、破损、缺口。 1. Why should you follow the par stock? 为什么要遵循库存？ 2. Why should the glassware be free of stains and chips? 为什么杯子不能有污渍并完好无损？
    e) Others 其它 *Have the serving and bussing trays cleaned and are ready for service. 服务托盘及传菜托盘需清理干净，做好服 务的准备工作。 *All condiments and sauces to be refilled and containers cleaned. 所有调味品及汁酱需填充满且保持洁净。 *Matches to be dry and stocked according to par level. 火柴干燥并符合库存要求。*Order pads, pens and printer rolls to be stocked according to par level. 点单夹，笔，打印纸全部符合库存要求。 1. Why should the matches be dry? 火柴为什么要干燥？ 2. Why should you check the date of the condiments? 为什么要检查调味品的日期？
    *The waiter’s copy clipboard should be cleaned. 服务员点单记录垫夹需保持干净。*Side condiments to be sufficient in quantity according to the par stock and not expired (soy sauce/vinegar/pepper/salt, etc). Sauce bottles and shakers are cleaned and in good working condition. 调味品充足且没有过期(酱油/醋壶/胡椒/盐 瓶等) 。酱料瓶要清洁，胡椒粉，盐盅要能 使用。
    Ensure all toothpicks in holder are new, and there are no opened packets. 所有在牙签盅内的牙签包要全部完整，无曾 被开囗。*Prepare sufficient paper napkins. 准备充足的餐巾纸。

    Now ask the trainee to practice the task from start to end to test his/her competence.

    现在要求实习生练习从开始到结束的过程，测试技能.

    Summary questions:

    问题简要

    1. Why should you check the service station?

    为什么要检查边柜？

    2. Why should check behind the service station?

    为什么要检查边柜后边？

    3. Why should you check the station for damages?

    为什么要检查边柜破损？

    4. Why should the chopsticks be clean?

    为什么筷子必需干净

    5. Why should you follow the par stock?

    为什么要遵循库存标准？

    6. Why should the chinaware be free of food stains and chips?

    为什么瓷器要没有污点和缺口？

    7. Why should the plate stack be no more then 20 and cups/ashtrays 4?

    为什么不能超过 20 个盘子，4 个烟缸/杯子叠放？

    8. Why should you follow the par stock?

    为什么要遵循库存？

    9. Why should the chinaware be free of food stains and chips?

    为什么瓷器不能有污渍并完好无损？

    10. Why should the glassware be free of stains and chips?

    为什么杯子不能有污渍并要完好无损？

    11. Why should the matches be dry?

    火柴为什么要干燥？

    12. Why should you check the date of the condiments?

    为什么要检查调味品的日期？