Attendants of a hall. The step schedule. Safety precautions

you are: Attendants of a hall

The step schedule of work is convenient in case of service of a considerable quantity of visitors (for example, participants of various conferences, meetings etc.), and also taking into account hours ' peak '. Waiters come to work at various times so that at o'clock of the greatest loading of the enterprise it was possible to concentrate a maximum quantity of workers in a hall.

At restaurants on river and sea courts, in cars-restaurants apply the schedule of the summarised account of working hours. The quantity fulfilled by the waiter for a month of hours should not exceed the established norm. In case of processing of time days of a compensatory holiday are given to waiters.

At the summarised account of working hours of the usual days off do not provide, days of rest establish under the work schedule. The work schedule make for a month and bring to the notice of workers, as a rule, for two weeks before their introduction in, action, and in the subsequent (at preservation of a former operating mode of the enterprise) - for three days prior to the beginning of a month.

In the schedule of day of each worker time of the beginning and the work termination, and also break time necessarily is underlined.

Safety precautions in work of the waiter. In the course of service of visitors of restaurant waiters should observe certain requirements of a labour safety and safety precautions:

To check up a technical condition of a floor in a hall and about distribution; at detection skolzkosti or roughnesses the waiter should demand immediate elimination of these lacks;

Immediately to clean from a floor the spilt fat, a liquid, subjects or products;

To be cautious and attentive at doors of passes;

To open banks with canning production a key or the special device;

To put ware with hot dishes on a tray which area is more the than area of the ware put on it;

To be careful at food carrying over on a ladder;

Not to pass with a tray on a hall during dances;

Not to use ware with cracks and shcherbinami, to demand its withdrawal from the use - replacements;

To put dishes on a tray only in one number;

Not to carry tablewares (knifes, plugs) in hands an edge forward and to use for this purpose a plate or a tray;

To open bottles only a corkscrew or a key;

Not to pin up clothes pins, not to hold in pockets fighting and sharp subjects.