Page 116 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

9.6.4 When using a fire extinguisher, always remember the PASS

P - Pull (pull the pin that locks the handle)

A - Aim (aim the nozzle at the base of the fire)

S - Squeeze (Squeeze the handle to discharge the extinguishing agent)

S - Sweep (Sweep the nozzle from side to side, to cover the fire)

P A

S

S

9.6.5 Safety rules in the Restaurant

• Do not stack crockery or service dishes too high, or overload shelves in case they
collapse and cause injury to anyone in the vicinity.
• Pull cutlery drawers out slowly and carefully so that the drawer does not pull out
completely and shower the area (and yourself ) with sharp or heavy cutlery.
• Do not stack chairs and tables above chest height. Check that the stack is secure
before leaving it. Never stack furniture behind doors, in corridors or fire escape routes.
• Take special care with flammable or potentially explosive materials like spirits and
gas cylinders. Keep them away from heat sources.

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