Page 30 - Waiter-Learner Manual (ENGLISH).indd
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FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL
6. Use crevice tool to clean difficult corners.
7. At the end of each day, empty vacuum cleaner if necessary and wipe
down with damp cloth.
8. Check for maintenance and report any faults observed. Do a final check to
ensure that all furniture is correctly arranged.
2.3.4 Routine and Non-routine Cleaning
Routine cleaning should take place every day. However, the non-routine cleaning
which takes place every now and then, such as washing curtains, shampooing carpets,
cleaning backs of furniture, etc. should be planned and scheduled into the staff roster.
It is important to carry out both the routine and non-routine cleaning duties, to maintain
a high standard of cleanliness in the restaurant.
The correct procedure
Item to be Procedure
cleaned
Doors and walls 1. Use damp cloth in a systematic movement.
Glass shades 1. Spray some glass-cleaning agent on surface
2. Wipe with soft dry cloth
Back of furniture 1. Use damp cloth or use vacuum cleaner depending
on what type of furniture the restaurant has
Cane and 1. Brush or vacuum every day and clean with damp duster.
wicker items 2. Once a week, wipe with solution of warm water and
washing soda
3. Avoid over-wetting, as this damages the cane fibres
4. Rinse with cold salty water. Salt will stiffen the cane. Avoid
over wetting
5. Polish with oil or wax for unvarnished surfaces. Use spray
wax for varnished or painted surfaces
Brass: 1. Clean daily with damp duster
2. To remove tarnish, rub gently with metal polish on soft cloth
and allow drying. Don't use metal polish on lacquered brass
3. Polish and buff with a soft cloth. Metal polish left on surface
will damage brass.
Lamp shades 1. Use damp duster
Fans 1. Use damp duster
Carpet May be done in-house, if appropriate vacuum cleaner
shampooing available, otherwise
use an industry cleaning company
Floor scrubbing 1. Use detergent with warm water. Do not use too much
abolishing water and use a 'hazard' sign to avoid slipping accidents.
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