RULE AND REGULATION

 GREET EACH GUEST EVERY DAY.

 CONDUCT A DAILY BRIEFING AND PLAN FOR THE NEXT DAY.
 PUNCTUALITY IS ESSENTIAL DURING DUTY HOURS.
 GROOMING IS OF UTMOST IMPORTANCE.
 WEAR PROPER UNIFORM AND KEEP APRONS CLEAN.
 HEADS OF DEPARTMENTS (HOD) MUST ADHERE TO THEIR DAILY DUTY
SCHEDULES AND DISPLAY THEM TO MANAGEMENT ALONG WITH THE
NEXT DAY'S PLAN.
 DISCIPLINE IS CRUCIAL; ALL STAFF IN SPECIFIC AREAS MUST FOLLOW THE
SAME AND MAINTAIN CLEANLINESS.
 NO STAFF IS ALLOWED TO ENTER THE FRONT OFFICE AREA OR THE
OFFICE WITHOUT PERMISSION.
 MAINTAIN SILENCE IN THE HOTEL PREMISES, ESPECIALLY IN THE
RESTAURANT AREA.
 PUNCH KOT/BOT FOR ANY KIND OF SERVICE.
 IF SERVICE IS PROVIDED WITHOUT A KOT/BOT, THE RESPONSIBLE STAFF
AND PRODUCTION STAFF WILL BE HELD ACCOUNTABLE AND MAY BE
CHARGED.
 COLLECT FEEDBACK FORMS FROM GUESTS DAILY.
 CLOSE OPERATIONS PROPERLY EVERY DAY, CONDUCT AN INVENTORY OF
TOTAL STOCK IN SERVICE/KITCHEN, AND SUBMIT IT TO MANAGEMENT.
 HODS MUST REPORT TO THE GM THE NEXT DAY FOR A REVIEW OF THE
PREVIOUS DAY'S JOB REPORT.
 MANAGEMENT PROVIDES ACCOMMODATION FOR ALL STAFF, SO IT MUST
BE KEPT CLEAN DAILY, AND FOOD SHOULD NOT BE WASTED.
 IF ANY STAFF MEMBER CAUSES DAMAGE TO ANY ASSETS ON THE HOTEL
PREMISES, THEY WILL BE REQUIRED TO PAY THE SAME AMOUNT.
 INCREMENTS ARE BASED ON STAFF PERFORMANCE, SO STRIVE TO DO
YOUR BEST.
 ALL STAFF MUST ADHERE TO THE RULES AND REGULATIONS AND BE
PUNCTUAL DURING DUTY HOURS.
 LASTLY, PERFORM YOUR JOB WITH UTMOST HONESTY.