英文版的吧台员工服务手册(PDF 41页)

目录
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
..............................