英文版的吧台員工服務手冊(PDF 41頁)

目錄
Table of Contents
INTRODUCTION 4
ALCOHOL AWARENESS 5
SANITATION 6
SAFETY 6
MAJOR CAUSE OF FOOD BORNE ILLNESS - 6
ALWAYS WASH YOUR HANDS AFTER YOU - 7
DISPOSE OF WASTE PROPERLY - 7
KEEP INSECTS AND ANIMALS OUT BY - 7
HANDLE ICE AND TABLEWARE PROPERLY - 7
AVOID CROSS CONTAMINATION FROM ONE FOOD ITEM TO ANOTHER - 7
STORE FOODS AND EQUIPMENT PROPERLY - 7
WHEN CLEANING STATIONARY EQUIPMENT - 8
PREVENTING FALLS - 8
PREVENTING ELECTRIC SHOCK - 8
LIFT PROPERLY - 8
MOVING A CART PROPERLY: 9
PREVENTING CUTS - 9
PREVENTING BURNS - 9
PREVENTING FIRES - 10
SAFE CHEMICAL HANDLING - 10
READING THE MSDS (MATERIAL SAFETY DATA SHEETS) - 10
THE GUEST 11
PERSONAL APPEARANCE 13
UNIFORM 13
SUGGESTIVE SELLING 14
THE GREETING 15
TAKING THE ORDER 15
REGISTER OPERATIONS 16
BAR STATION SETUP 17
THE WELL 17
BACK STATION SETUP 17
HOT DRINK STATION 17
ORDERING PROCEDURES 18
CATEGORY 18
ABBREVIATIONS 18
SERVING ORDER 18
SERVICE SYSTEM 18
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