“Important things to remember”

1. Before rush hour arrives ( 4:00pm - 4:30pm)

All sauce container are full, with extra back-up
ready for Refill.
2. Weekdays and Saturdays at least 250 extra
servings of noodles prepared before rush hour
And Sundays and off days 150-170 extra
serving of noodles according to experience.

3. Gulaman container fully-loaded and refill to

the maximum every free time.

4. Siomai steamer fully loaded with siomai .

5. Load the griddle with noodles even while

still waiting for customer to come.

6. Put extra back up siomai outside for

defrosting for faster cooking and beef teriyaki.

7. Make ice packets before closing .

 SOP Sa Foodcart

1. Pag may dumadaan na tao alukin or sumigaw ng

fried noodles.

2. Pag may tumingin na customer sabihin na

‘Maam/Sir.anu po sa inyo “ tapos tanung kaagad
kung anung order nila.

3.Ask lahat ng customer na bumili ng noodle alukin

ng gulaman or water.

4. Pag mag serve ng gulaman huwag isama ang ice

para hindi agad maubusan tayo ng ice.

5. Bawal mag sabi ng word na “WALA” at “Hindi”

laging sabihin naubusan kasi malakas bawal ang
negative word.

6. Pag naubusan ng togue dagdagan ng noodles

gawing 110-120g huwag ng sabihin sa customer na
naubusan ng togue. I serve nalang !

7. Pag naubusan ng pork siomai for example alukin

ng ibang siomai or beef teriyaki.

8. Pag naubusan ng Gulaman alukin ng Bottled

Water.