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    FB-SOP-D&D-060 (Set Up & Maintain Side Station)

    Uploaded by

    aungthuranaing17
    The document provides the standard operating procedure for setting up and maintaining side stations at St. Regis Hotels & Resorts. It states that all side stations must be fully stocked and cleaned at least 15 minutes before each service period. The side stations must be kept clean and presentable during service and cleaned after service. The procedure outlines that side stations should be cleaned with a wet cloth as needed, fully stocked with the proper supplies, and have condiments cleaned and filled before guest service. Personal items are not to be stored in side stations and they should be periodically cleaned.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    FB-SOP-D&D-060 (Set Up & Maintain Side Station)

    Uploaded by

    aungthuranaing17
    23 views2 pages
    The document provides the standard operating procedure for setting up and maintaining side stations at St. Regis Hotels & Resorts. It states that all side stations must be fully stocked and cleaned at least 15 minutes before each service period. The side stations must be kept clean and presentable during service and cleaned after service. The procedure outlines that side stations should be cleaned with a wet cloth as needed, fully stocked with the proper supplies, and have condiments cleaned and filled before guest service. Personal items are not to be stored in side stations and they should be periodically cleaned.

    Original Title

    FB-SOP-D&D-060(Set Up & Maintain Side Station)

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    The document provides the standard operating procedure for setting up and maintaining side stations at St. Regis Hotels & Resorts. It states that all side stations must be fully stocked and cleaned at least 15 minutes before each service period. The side stations must be kept clean and presentable during service and cleaned after service. The procedure outlines that side stations should be cleaned with a wet cloth as needed, fully stocked with the proper supplies, and have condiments cleaned and filled before guest service. Personal items are not to be stored in side stations and they should be periodically cleaned.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views2 pages

    FB-SOP-D&D-060 (Set Up & Maintain Side Station)

    Uploaded by

    aungthuranaing17
    The document provides the standard operating procedure for setting up and maintaining side stations at St. Regis Hotels & Resorts. It states that all side stations must be fully stocked and cleaned at least 15 minutes before each service period. The side stations must be kept clean and presentable during service and cleaned after service. The procedure outlines that side stations should be cleaned with a wet cloth as needed, fully stocked with the proper supplies, and have condiments cleaned and filled before guest service. Personal items are not to be stored in side stations and they should be periodically cleaned.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Standard & Procedure

    标准和程序

    Task： set up &maintain side station Date Updated:2013/10/10


    REF 编号: FB-SOP-D&D-060
    任务: 工作柜的摆台和清洁保持 更新日期：2013/10/10

    Department: Food and Beverage Initiated by: Director – Food & Beverage Signature: Stephane Tremblay
    部门： 餐饮部 拟稿：餐饮部总监 签名：

    Section: Decanter&DrawingRoom Approved by: General Manager Signature: Richard Deutl


    分组：闲逸廊品酒阁 批准：总经理 签名：

    Standard 标准:
    It is the standard of St. Regis Hotels & Resorts that all side stations should be fully set up at least 15 minutes prior to the service
    period. All side stations should be kept presentable during service and cleaned after service.
    瑞吉酒店与度假村集团标准为所有工作柜必须在开餐前十五分钟准备完毕，并确保开餐期间要保持工作柜干净整齐，
    营业结束时应把工作柜打扫干净.

    Procedure 程序：

    (1) All side stations should be cleaned with a warm wet cloth and a respective chemical spray when necessary.
    员工需用温度适中的布或清洁剂擦干工作柜

    (2) All side stations should be stocked up as per appointed level of operating supplies, operating equipment, and categories.
    工作柜需按指定的数量和要求分类整齐摆放，所备餐具要足够运作所需
     Cutlery 餐具
     Cutlery plate 餐盘
     Crumbing plate & napkin 备用餐盘
     Spare napkins 备用口布
     Spare salt & pepper cruets 盐＆胡椒
     Order form 点单纸
     Menus 菜单
     Wine lists 葡萄酒单
     Spare matches 备用火柴
     Toothpick 牙签
     Spare wine glasses 备用葡萄酒杯
     Water jugs & glasses 水扎和水杯
     Sugars 各种糖包
     Ashtrays 烟缸
     Share plates 分餐盘
     Condiments 配料

    (3) Condiments should be cleaned and filled up before guest services.


    调味品在服务给客人前要确保是装满并擦拭干净的

    Notes 注意:
    1. Never place any soiled operating equipment inside service station.

    Last Update 10/12/2013 PAGE: 1/2


    PAGE: 1/2
    Standard & Procedure
    标准和程序

    Task： set up &maintain side station Date Updated:2013/10/10


    REF 编号: FB-SOP-D&D-060
    任务: 工作柜的摆台和清洁保持 更新日期：2013/10/10

    Department: Food and Beverage Initiated by: Director – Food & Beverage Signature: Stephane Tremblay
    部门： 餐饮部 拟稿：餐饮部总监 签名：

    Section: Decanter&DrawingRoom Approved by: General Manager Signature: Richard Deutl


    分组：闲逸廊品酒阁 批准：总经理 签名：

    切忌将脏的餐具放在工作柜内
    2. Personal items can not be stored in the side stations.
    工作柜内不可存放私人物品

    3. The side stations should be cleaned periodically


    工作柜要定期清洁

    - End -
    -完

    Last Update 10/12/2013 PAGE: 1/2


    PAGE: 1/2

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