Standard Operating Procedures: Plates, Trays, and Glasses Ready To Be Distributed

STANDARD OPERATING PROCEDURES
Plates, trays, and glasses ready to be distributed.
PROCEDURE INFORMATION
Code: OPS-FOH-0012
Practiced by: Runner, steward
TASKS BREAKDOWN
TASKS DESCRIPTION PRACTICED BY

Materials Trolly, plates, glasses, trays
Timing
 After finalizing the polishing process stewards should fill the trolly with plates,
Procedure trays, cutleries, etc, … Runners, Steward
 The ready trolly should be parked in the entrance of the back house to be
distributed for the pods by the runner.
Don’ts  Overload the trolly

Serve delivery orders.
Code: OPS-FOH-0013
Practiced by: Runner
TASKS BREAKDOWN

Materials Tray, order slip
Timing
 Pods dispatchers to provide the delivery order slip.

 Runners are not allowed to proceed without dispatcher’s confirmation.
 Runners are not allowed to proceed without double checking the order. “Well
Procedure packed, appropriate temperature, …” Runners
 Runners can take the order using a tray if the order is big or by hand.
 Runners should give the orders to the delivery despatcher with the slip collected
from the pod’s dispatcher.
Don’ts
Side Tray Stacks room
Code: OPS-FOH-0015
Practiced by: Stewards
TASKS BREAKDOWN

Materials
Timing
 Waiters clean the tables and go directly to the tray Stacks room, to empty his
hand.
 The stewards empty all the plates and glasses from the left over and separate the
items to assist the dishwashing team as follow:
1. To Empty and gather the trays.
2. Cutleries inside a container filled with water and soap.
Procedure 3. Glasses inside a Glass rack. Stewards
4. To gather and empty each plate size together.
 Place all items inside the covered trolly and when its full send it directly to the
dishwasher area for washing and polishing.
 Seal and tie trash bags securely before moving them to the back area using a
covered trolly.
 And this cycle should be repeated every time the trolly is full.
Don’ts Overload the trolly

Dishwasher area
Code: OPS-FOH-0016
TASKS BREAKDOWN
Materials Detergent, racks, containers, sponge, gloves, soap, apron
Timing
 When receiving dirty dishes and utensils from the side area or the side debris
room, ensure they are properly sorted and separated based on the type of items
(plates, glasses, silverware, etc.).
 Remove any large food particles or foreign objects before placing them in the
dishwashing area.
 Prior to loading the dishes into the dishwasher, pre-rinse items under running
water to remove loose food particles.
 Use a brush to scrape off any stubborn food residues from plates, glasses, or
utensils.
 Ensure that dishes are arranged in a way that allows for effective cleaning and
maximum capacity utilization.
Procedure Stewards
 Load delicate or fragile items such as glassware and China with care, ensuring
they are securely placed and will not break during the wash cycle.
 Start the dishwasher after insert the racks and ensure it completes the full cycle,
including prewash, main wash, rinse, and drying phases.
 Once the dishwasher cycle is complete, wait for a few minutes to allow the dishes
to cool down.
 Carefully unload the cleaned items, placing them in designated racks or trays for
further inspection.
 Clean the dishwasher interior and racks regularly to prevent buildup and ensure
optimal performance.
 Empty and clean the dishwasher tank every 2 hours.
Don’ts Forget to change the water tank of the dishwasher machine
Glasses Polishing
Code: OPS-FOH-0017
TASKS BREAKDOWN
Materials Red towel, vinegar, racks, glasses
Timing
 Use a big red towel for polishing.
 Fill the sink with hot water and white vinegar.
 Place the end of the clean towel in your left hand, pick up the washed glass from
the rack with the clean towel, Dip the glass into the hot water several times to
give the glass a good rinse.
 With your right-hand start wiping the glass gently until it is clean, and no stains
Procedure Stewards
are visible.
 Lift the glass up towards the light and check for any fingerprints, lipstick stains
etc. then put the glass in the clean rack upside down.
 Once the rack is full the runners should distribute for the pods.
 Report the breakage.
 Always polish in the designated area (Back of the House)
Don’ts Send to the floor dirty cups

Cutleries Polishing
Code: OPS-FOH-0018
TASKS BREAKDOWN
Materials Green towel, racks, vinegar, forks, knifes, spoons
Timing
 Use a big green towel for polishing.
 Fill the sink with hot water and white vinegar.
 Place the cutlery into the hot water and vinegar solution, ensuring they are fully
underwater. Allow the cutlery to soak for about 2-3 minutes, take a punch of
cutleries rub the cloth over the cutlery in a back-and-forth motion, applying
Procedure Stewards
gentle pressure.
 Polished cutleries should be stored in a cutlery rack and placed in a visible area
for the runners and waiter to use them.
Don’ts  Send to the floor dirty cutleries.

Trays wiping
Code: OPS-FOH-0019
TASKS BREAKDOWN
Materials Yellow towel, trays
Timing
 Use a yellow towel for wiping.
 The trays should be wiped directly after removing from the washer machine to
Procedure avoid white marks. Stewards
 Always wipe in the designated area (Back of the House)
Don’ts  Send to the floor dirty trays.

Chinaware Polishing
Code: OPS-FOH-0020
TASKS BREAKDOWN
Materials Blue towel, vinegar, plates
Timing
 Once the plates are clean, use a blue towel to polish the plates.
 Apply a small amount of the vinegar and water solution to the top of a set of
dishes.
 Start taking the first plate and empty the solution on the plate under and start
Procedure Stewards
rubbing the plate in a circular motion, applying gentle pressure to bring out the
shine.
 Continue polishing until the you finish the set of dishes.
Don’ts  Send to the floor dirty plates.

Salt And Pepper Mills (refilling, cleaning, and set-up)
Code: OPS-FOH-0021
Practiced by: Waiter
TASKS BREAKDOWN

Materials Mills, Salt, Pepper, inter-fold.
Timing
 Ensure that the salt and pepper mills are clean and properly filled.
 Fill the salt mills with Rock salt and the pepper mill with Grain black pepper,
taking care not to overfill them.
 Check that the mills are in good condition without any cracks or leaks.
 Place the salt and pepper shakers on each table, within easy reach of the guests.
 Regularly check the salt and pepper mills throughout the service period to ensure
Procedure they are adequately filled “rock Salt, and Grain black pepper”. Waiter
 Routinely clean and sanitize the salt and pepper shakers to maintain hygiene
standards.
 If any shakers are damaged or not functioning properly, remove them from
service and replace them with new ones.
 Report any maintenance or replacement needs to the appropriate staff or
management.
Don’ts  Forget to refill daily.

Bid Farewell
Code: OPS-FOH-0022
Practiced by: Waiter, hostess Supervisor and manager
TASKS BREAKDOWN

Materials
Timing
Procedure  Pay attention to guest behaviors and signals that indicate they are preparing to Waiter, hostess, supervisor, and manager
leave, such as finishing their meal, or gathering personal belongings.
 Once you notice guests indicating their intention to depart, approach their table
promptly but respectfully.
 Approach the table with a friendly smile and greet the guests with a warm
farewell, such as "Thank you for dining with us!" or "We hope you enjoyed your
meal."
 Express gratitude for their visit by saying "We appreciate your visit" or "Thank
you for choosing Kingdom Social Dining."
 Politely ask guests if they have any feedback or suggestions regarding their
dining experience.
 Conclude the farewell by expressing the hope to see the guests again, such as
"We look forward to serving you again" or "We hope to welcome you back
soon."
Don’ts  Miss a customer .

Spotlight cleaning
Code: OPS-FOH-0023
Practiced by: housekeeping
TASKS BREAKDOWN

Materials cloth, mild detergent, Water, Ladder, bucket
Timing
 Ensure the spotlight is turned off and disconnected from power.

 Gather the necessary cleaning supplies, such as a microfiber cloth, mild detergent
or glass cleaner, water, and a bucket.
 Start by removing any loose dust or debris from the spotlight using a soft brush Housekeeping
Procedure
or a microfiber cloth.
 Gently wipe the outer surface of the spotlight to remove any accumulated dust.
 Gently wipe the lens surface in a circular motion, taking care not to apply
excessive pressure. Remove any smudges, fingerprints, or dirt.
Don’ts  Forget to turn it off.

Lamp Bonbon cleaning
Code: OPS-FOH-0024
Practiced by: Housekeeping
TASKS BREAKDOWN

Materials cloth, Dust removal, Water, Ladder
Timing
 Ensure the lamp is turned off and disconnected from power.

 Use a stable and secure ladder or step stool to access the ceiling lamp safely.
 Begin by removing loose dust from the ceiling lamp using a soft-bristled brush, a
Housekeeping
Procedure microfiber duster, or a clean, dry cloth.
 Use a wet cloth to remove loose dust from the wires.
 Gently wipe along the wires, taking care not to put too much pressure or bend
them.

Spring wall lamp cleaning
Code: OPS-FOH-0025
TASKS BREAKDOWN

Materials cloth, Water, Ladder
Timing

 Use a stable and secure ladder or step stool to access the ceiling lamp safely. Housekeeping
Procedure
 Begin by removing any dust or loose debris from the lamp. You can use a soft
brush or a microfiber cloth to gently wipe away the dust from the surface of the
lamp.

Hanging Lamp cleaning
Code: OPS-FOH-0026
TASKS BREAKDOWN

Materials cloth, Water, Ladder
Timing

 Use a stable and secure ladder or step stool to access the ceiling lamp safely. Housekeeping
Procedure
 Begin by removing any dust or loose debris from the lamp. You can use a soft
brush or a microfiber cloth to gently wipe away the dust from the surface and
inside the lamp.

Vertical pendant light cleaning
Code: OPS-FOH-0027
TASKS BREAKDOWN

Materials cloth, Water, Mild detergent, Glass Cleaner, Bucket, Ladder
Timing
 Ensure the vertical pendant lamp is turned off and disconnected from power.
 Use a stable and secure ladder or step stool to access the ceiling lamp safely.
 Gather the necessary cleaning supplies, such as a step ladder or stool, microfiber
cloth, mild detergent or glass cleaner, water, and a bucket. Housekeeping
Procedure
 Use a clean, dry microfiber cloth or a feather duster to remove any loose dust or
debris from the pendant light.
 Start from the top and work your way down, gently wiping the surface of the
light fixture.


Wall sconce light cleaning
Code: OPS-FOH-0028
TASKS BREAKDOWN
Materials cloth, Water, Mild detergent, Glass Cleaner, Bucket, Ladder
Timing
 Ensure the wall sconce light is turned off and disconnected from power.
or glass cleaner, water, and a bucket.
housekeeping
Procedure  Start by removing any loose dust or debris from the wall sconce light using a soft
brush or a microfiber cloth.
 Gently wipe the outer surface of the light fixture to remove any accumulated
dust.

Table Lamp cleaning
Code: OPS-FOH-0029
TASKS BREAKDOWN

Materials cloth, Water, Mild detergent, Glass Cleaner, bucket
Timing
 Ensure the table lamp is turned off and unplugged from the power source for
safety.
or glass cleaner, water, and a bucket. Housekeeping
Procedure
 Begin by removing any loose dust or debris from the lamp using a soft brush,
feather duster, or a microfiber cloth.
 Gently wipe the lamp base, stand, and any other accessible areas to eliminate
surface dust.

Wicker cleaning
Code: OPS-FOH-0030
TASKS BREAKDOWN

Materials Soft-bristle brush, Mild detergent, water, bucket, soft cloths
Timing
 Begin by gently brushing the wicker with a soft-bristle brush or using a vacuum
Housekeeping
Procedure cleaner with a brush attachment to remove loose dust, dirt, and debris.
 Avoid applying excessive force or pressure, as it may damage the wicker
material.
Don’ts  Do not apply excessive pressure or force while cleaning.

Panel metal Frame cleaning
Code: OPS-FOH-0031
TASKS BREAKDOWN

Materials Microfiber cloth, mild detergent, water, spray bottle
Timing
 If working at heights or on a ladder, ensure you follow proper safety procedures.
 Start by removing loose dust and debris from the metal frame and the bamboo
using a soft dust brush removal.
 Gently wipe the surface of the frame to remove any accumulated dust.
Housekeeping
Procedure  Fill a spray bottle with a mixture of mild detergent and water,
 spray the solution directly onto the cloth or frame.
 Gently scrub the metal frame, paying attention to any areas with stains or dirt.
 If there are stubborn stains or grime, apply a bit more pressure, but avoid
scratching the surface.
Don’ts  Do not apply excessive pressure or force while cleaning.

Leather Chairs cleaning
Code: OPS-FOH-0032
TASKS BREAKDOWN

Materials Microfiber cloths, leather cleaner, water,
Timing
 Begin by gently dusting the leather chair with a soft microfiber cloth to remove
loose dirt, dust, or debris.
 Moisten a soft microfiber cloth with water or the diluted leather cleaner (if
specified by the product instructions).
Housekeeping
 Gently wipe the leather surfaces using a circular motion.
Procedure
 Avoid saturating the leather with water or cleaner to prevent damage.
 Pay extra attention to areas with stains or spills, using gentle pressure to lift the
dirt.
 Rinse the cloth frequently to avoid spreading dirt.
 Avoid using harsh cleaning agents, such as ammonia-based or abrasive cleaners,

Don’ts
as they can damage the leather.

Chairs cleaning
Code: OPS-FOH-0033
TASKS BREAKDOWN

Materials Water, fabric special cleaner, sponge, cloth
Timing
 Identify any stains or soiled areas on the fabric.
 Prepare a cleaning solution by mixing a small amount off fabric-specific cleaner.
 Test the cleaning solution on a small, inconspicuous area of the fabric to ensure it
Housekeeping
doesn't cause any discoloration or damage.
Procedure
 Apply the cleaning solution to a clean cloth or sponge and gently blot the stained
area. Avoid rubbing vigorously, as it can push the stain deeper into the fabric.
 Wipe the wood legs of the chair with a dry, soft cloth to remove any dust or loose
dirt.
Don’ts  Avoid using wrong chemicals.

Couches cleaning
Code: OPS-FOH-0034
TASKS BREAKDOWN

Materials
Timing
 Using a mix of special detergent with water
 Wet a clean cloth or sponge with the cleaning solution and gently clean the entire
surface of the couch, including the backrest, armrests, and sides.
Procedure Housekeeping
 Take care not to soak the fabric excessively to avoid water damage. Use a
minimal amount of cleaning solution and blot any excess moisture with a dry
cloth.

Baby highchair cleaning
Code: OPS-FOH-0035
TASKS BREAKDOWN

Materials Sponge, soap solution, clothe
Timing
 Dampen a clean sponge or cloth in the soap solution, making sure it's not
dripping wet.
 Starting from the top, wipe down the highchair’s surfaces, including the seat,
Housekeeping
Procedure backrest, armrests, and tray.
 Pay extra attention to areas with visible dirt or stains, gently scrubbing them with
the sponge or cloth.
 Make sure to clean all sides.
Don’ts  Use chemicals that can damage the chair.

Marble Table cleaning
Code: OPS-FOH-0036
TASKS BREAKDOWN

Materials Microfiber cloths, Special formula, water, spray bottle,
Timing
 Remove any items, decorations, or debris from the marble table.
 Begin by using a dry microfiber cloth to gently remove any loose dust, dirt, or
crumbs from the surface of the table.
 Use the marble cleaner according to the instructions. Housekeeping
Procedure
 spray the solution directly onto the surface and wipe using a microfiber cloth.
 Gently wipe the entire surface of the marble table, ensuring you cover all areas.
 Dry dusting the marble table legs with a soft microfiber cloth to remove any
loose dirt or debris.

Artificial plants cleaning
Code: OPS-FOH-0037
TASKS BREAKDOWN

Materials Duster removal, microfiber clot, water, ladder
Timing
Housekeeping
 Start by gently dusting the artificial plant leaves and branches using a soft duster
Procedure
removal.
 Make sure to reach all the visible parts to remove as much dust as possible.
 avoid soaking the entire plant in water, as this can cause the colors to fade or the
Don’ts
leaves to lose their shape.

Pods Façade cleaning
Code: OPS-FOH-0038
TASKS BREAKDOWN

Materials Microfiber cloth, glass cleaner, wood detergent, water, bucket, rubber blade, ladder
Timing
 Use a dry microfiber cloth to gently remove loose dust and debris from the pod
facade and glass surfaces.
 Fill a bucket with water and use a glass cleaner.
 Starting from the top, wipe the facade using vertical or horizontal strokes,
covering manageable sections at a time.
Housekeeping
 For glass panels, use the same cleaning solution and wipe the surface in a circular
Procedure
or S-shaped motion.
 Wet a separate microfiber cloth with the cleaning solution.
 Gently clean the glass panels, ensuring complete coverage and paying attention
to any smudges, fingerprints, or stains.
 For larger glass areas, consider using a rubber blade to remove excess water.
 Dry the glass surfaces with a clean, microfiber cloth to prevent water spots.
Don’ts Do not use pressure while cleaning as it may lead to breakage or other structural issues.

Outdoor area glass and windows cleaning
Code: OPS-FOH-0039
TASKS BREAKDOWN

Materials Microfiber cloth, glass cleaner, bucket, water, soap, rubber edge, extension pole, ladder
Timing
 Dip the sponge in the detergent bucket and wipe all the glass area then use the
rubber edge to remove the water using s-shape motion. Housekeeping
Procedure  Spray the glass with glass cleaner and wipe using a microfiber cloth.
 Pay extra attention to any fingerprints, or stubborn spots. You can use a bit more
pressure or switch to a clean section of the cloth or paper towel for better results.
Don’ts  Do not clean windows or glass surfaces in direct sunlight

Red Fire pipes, detectors, and speakers cleaning.
Code: OPS-FOH-0040
TASKS BREAKDOWN

Materials Microfiber cloth, bucket, water, ladder
Timing
 Use a stable and secure ladder or step stool to access the fire pipes safely. Housekeeping
Procedure  Use a clean, dry microfiber cloth or a feather duster to remove any loose dust or
debris from them.
Don’ts  Use silk.

Ac Ducts cleaning
Code: OPS-FOH-0041
TASKS BREAKDOWN

Materials Microfiber cloth, dust removal, detergent, water, bucket, ladder
Timing
 Ensure the AC system is turned off to prevent airflow during the cleaning
process.
 Start by using a dust brush to remove dust from the visible AC ducts. Be gentle to
avoid damaging the ducts.
Procedure  Prepare a solution of detergent and water in a bucket. Housekeeping
 Wet a clean microfiber cloth with the diluted cleaning solution. Make sure the
cloth is not overly wet.
 Gently wipe the surface and grill the AC ducts with a wet cloth to remove any
remaining dust or grime.
Don’ts  Don't use excessive force when wiping.

Fly killer changing glue Sheet.
Code: OPS-FOH-0042
TASKS BREAKDOWN

Materials Glue sheet
Timing
 Turn off and unplug the fly killer to ensure your safety.
 Carefully detach the old glue sheet from the right side
 Before installing the new glue paper, clean any debris or insect remnants from Housekeeping
Procedure
the area surrounding the glue paper.
 Unroll the new glue, Sheet.
 Attach the new glue paper.
Don’ts  Forget to turn it on.

Side Station
Code: OPS-FOH-0043
TASKS BREAKDOWN

Cutleries condiment, toothpick holder, wet wipes, salt & Pepper Mills, sharing plates,
Materials Waiter
napkins.
Timing
 Before service begins, make sure cutleries condiments, sharing plates, wet wipes,
toothpicks, napkin holder and salt and pepper mills are moved and refill in the
stations.
 Restock any items that are running low to ensure an uninterrupted service.
 Check the wet wipes container and replace if necessary.
 Maintain the side station's cleanliness and organization throughout the service.
Procedure Waiter
 Keep sharing plates readily available for guests upon request.
 Offer wet wipes or a wet towel to guests upon request.
 Monitor the salt and pepper mills, ensuring they are filled and in proper working
condition.
 At the end of the shift, clean and sanitize the side station thoroughly.
Don’ts  forget to keep it organized.

Waste Management
Code: OPS-FOH-0044
TASKS BREAKDOWN

Materials Stewards
Timing
 All garbage bags will be collected in the waste covered trolly all the way to the
Procedure compactor room located on the basement level using the dedicated elevator. Stewards
Don’ts  Forget to use the dedicated elevator.

Head of cashier
Code: OPS-FOH-0045
Practiced by: Accountant
TASKS BREAKDOWN

Materials
Timing
 Review the credit card receipts and ensure they match the corresponding sales
recorded in the system.
 Verify that all credit card transactions have been processed correctly.
 In case of unapproved CCM slip email should be sent to inform the pod cashier
about the mistake.
Procedure  Prepare accurate and detailed reports for management. Accountant
 Generate end-of-day summary reports highlighting sales figures, voids/refunds,
discount, percentage, etc…
 Ensure the reports are complete, clear, and consistent with the restaurant's
reporting standards.
Don’ts  forget to make sure that the payment have been approved.

Crumb the table
Code: OPS-FOH-0046
TASKS BREAKDOWN

Materials Stewards
Timing
 As you approach the table, make sure to be polite and unintrusive. Wait for the
customers to finish their meal before attempting to crumb the table.
 It is always courteous to ask the customers if it is alright for you to crumb the
table. Use a polite and friendly tone, such as:
"May I crumb the table for you?"
Procedure  If the customers grant permission, begin crumbing the table. Hold the crumber Waiter
with one hand, and using gentle sweeping motions, start from one end of the
table and work your way to the other. Use the crumber to collect any crumbs or
debris onto the tray.
 After you have successfully crumbed the table, carefully lift the tray or plate with
the collected crumbs and dispose of them appropriately.
Don’ts  Use you bare hands

Handling customer complaints
Code: OPS-FOH-0047
Practiced by: manager, supervisor, waiter, hostess and runner
TASKS BREAKDOWN

Materials
Timing
Procedure  When a customer approaches with a complaint, listen attentively, and show manager, supervisor, waiter, hostess and
understanding. Allow them to express their concerns fully without interruption. runner
 Maintain a calm and be professional, respectful, and avoid taking complaints
personally.
 Ask relevant questions to gather all the necessary details about the complaint. Get
information such as the customer's name, contact details, product or service
details, and the specifics of the issue they are facing.
 Show understanding and acknowledge the customer's concerns. Let them know
that their complaint is important and that you are committed to finding a solution.
 Offer a genuine apology for any inconvenience or dissatisfaction caused by the
issue. Express your regret and assure the customer that you will work towards a
solution.

Don’ts  Frustrate or take a defensive action when you are receiving a complaint.

Customer feedback
Code: OPS-FOH-0048
Practiced by: manager, supervisor and waiter
TASKS BREAKDOWN

Materials
Timing
Procedure  All guest feedback whether received through online platforms, email, comment manager, supervisor, and waiter
cards, or in person should be recorded in a central database or log.
 it is important to acknowledge all feedback, regardless of whether it is positive or
negative.
 Categorizing feedback into different themes or areas, such as service, facilities,
cleanliness, etc
 This helps to identify common patterns of areas requiring improvement.
 Evaluation and analysis by gathering feedback from the respective departments
for further analysis and evaluation to fix and solve the problem.
 Depending on the nature of the feedback, a response may be required. As
negative feedback may require further investigation to a follow-up with the guest.
 Based on the analysis, appropriate actions are taken, such as addressing specific
issue, providing additional training, or making necessary improvements.
Don’ts  forget to follow up in case of negative feedback

Table number
Code: OPS-FOH-0049
Practiced by:
TASKS BREAKDOWN

Materials
Timing
Procedure 
Don’ts 

Solid Food Spill
Code: OPS-FOH-0050
TASKS BREAKDOWN

Materials
Timing
 set up a caution sign to mark the area as off-limits and prevent people from
entering the spill zone.
 Collect the following cleaning supplies - a dustpan, broom, mop, bucket,
cleaning solution, and a scrub brush.
 Use a dustpan and broom to carefully sweep up any solid food particles
from the floor. Be thorough to ensure all visible debris is removed.
 In a bucket, mix water with chemicals according to the product's
instructions. Alternatively, you can use a mixture of warm water and mild
dish soap.
 If there are any stubborn stains, you can use a scrub brush or a scrub pad
to gently work the cleaning solution into the floor.
Procedure  Dip a mop into the cleaning solution and wring out any excess liquid. Start Housekeeping
mopping the area where the spill occurred, working in small sections. Pay
extra attention to any remaining stains or sticky residue.
 Once you have finished cleaning, rinse the mop thoroughly and mop the
area again with clean water to remove any residue. Ensure the floor dries
completely to avoid slips or falls. 10. Evaluate the area: After the cleaning
process, inspect the area to make sure that the spill is completely cleaned
up and that the floor is dry and safe for use.
 Once the area is clean and dry, remove the caution signs and
reopen the cleaned section of the restaurant.
Don’ts  Forget to set up the caution sign

Liquid Spill
Code: OPS-FOH-0051
TASKS BREAKDOWN

Materials
Timing
 set up a caution sign to mark the area as off-limits and prevent people from
entering the spill zone.
 Collect the necessary cleaning equipment, such as a dustpan, broom,
mop, bucket, clean towels or absorbent pads, and the chemicals needed.
 If the liquid portion of the spill is significant, use clean towels or absorbent
pads to soak up as much of the liquid as possible. Press down firmly to
allow absorption.
 Prepare the cleaning solution according to the instructions. Ensure that it
is suitable for the type of flooring in the restaurant.
 Using a mop or a clean cloth soaked in the prepared solution, scrub the
affected area gently. Pay extra attention to any residue or stickiness left
Procedure behind by the spill. Housekeeping
 Once the area has been cleaned, rinse the mop or cloth and
then allow the floor to air dry or use clean towels to dry it
thoroughly.
 If the spill was caused by a potentially harmful substance or left
an unpleasant odor, sanitize the area with an appropriate
disinfectant. Additionally, use deodorizers to eliminate any
lingering smells.
 Once the area is clean and dry, remove the caution signs and
reopen the cleaned section of the restaurant.
Don’ts  Forget to set up the caution sign

Payment
Code: OPS-FOH-0052
Practiced by:
TASKS BREAKDOWN

Materials
Timing
 Always inform the guests that the in social dining al mamlaka offers two
payment methods for their convenience.
1- The first option is using our CCM machine located at the cashier only.
Procedure 2- The second option that we have implemented a QR code payment system at
each table and the guests can use their smartphone camera to scan the QR
code provided and this will directed them to a digital payment interface when
he can complete the transaction
Don’ts  Forget to inform the guests that al mamlaka social dining is cashless

Standard Operating Procedures: Plates, Trays, and Glasses Ready To Be Distributed

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Standard Operating Procedures: Plates, Trays, and Glasses Ready To Be Distributed

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STANDARD OPERATING PROCEDURES

Plates, trays, and glasses ready to be distributed.

TASKS DESCRIPTION PRACTICED BY

Don’ts  Overload the trolly