Problems and solution

Standard responses to the actions for SOP

Shelving in office to arrange and make accessible + sever computer away from possible accidents

Emergency numbers list

 Where is it
o Plumbing
o Electricity
o Security
o Ambulance

Engineering

 Blocked sinks
 Electric
 Machinery
 Lighting
 Bathroom faults
 Etc.

Workers’ rights and requirements that need to be adhered to

 Staff hour recording, where and how can I see it

 Breaks, where, when, how long
 Ceremonies, how are they dealt with
 Sick days, allowances
 Staff food and drinks
 Transport allowances, is this just extra cash allowance
 Any other allowances?
 Wages, salaries and incentives for the different levels

Staff and understanding cultural hierarchy

 After I get to know the names to see who has more previous experience
 Learn cultural hierarchy other than just age

Power

 Learn where all the lights, on / off switches

 Learn all equipment power sources and gauges
 Safety measures of more dangerous hazards

Stock levels and placement

 To understand the flow and the needs of which stock we have on hand during each service
for the bar mainly. I will need to go in the bar and check this and understand where all back
up comes from to possibly ensure the fastest recovery from lack of immediate stock
Floor

Spillages,

 Where is the mop and bucket stored?

 Who can we get to clean…kitchen hand, waiters themselves?
 Dow we have a wet cloth at all stations?

Broken glass

 Where is the dustpan on a stick and broom located?

Drinks on patrons

 Soda given free with a cloth?

Injuries

 See the gm or head supervisor for medical treatment

 Customers fighting
o What protocol can we implement
o Get the security straight away sure
 But, a plan so it can be controlled in the fastest possible timing
 10 seconds could mean a lot dealing with drunks

Customer complaints

 Does not like the dish/has not touched it much

o What to say or do if they have eaten most of the dish?
 Their cocktail does not taste right?
o Ask them to order something else?
 Contaminated food or drink
 Food is not what they expected and wish to return it
o Ask reasons and accept it full refund….

Back area

Bar

 How are the staff currently measuring the levels?

 Where are the par levels for the storage and bar kept?

Uniforms

 They wash their own?

 How many pieces do they get
 What to do if any lose, run out, ruin etc.
 They must have their own black pants and black shoes?

Cleaning

 Storage areas
 Staff rooms
 Bar area
Garbage

 Where, who, when

Cleaning schedules

 Monthly
o Anime wall and booths
o Clear light bulbs
o Glass behind sailor jerry boxes