mortal train conductor

Chapter 144 Diligent, people-oriented, careless
The waiter Xiaozhang blushed and said: "Liu Che, thank you, I have caused you trouble. The director of the last train has already criticized me. My starting point for serving passengers is wrong. I did not think from the perspective of passengers. The problem is that I just stood in the perspective of the staff, mistakenly thinking that the curtains are beautiful when they are placed uniformly, but I didn't think about the needs of passengers, but simply and rudely put the needs of passengers in the second place, and put the train spare parts It is very wrong to put neat and beautiful in the first place.

And I folded the curtains without saying hello to the passengers in advance. Now that I think about it, it was really wrong. If I were that passenger, I would feel very uncomfortable in this situation. "

The director of the dining car said: "This is the legendary practice that the more you work, the more you will be scolded. Doing work does not mean that if you keep your hands and feet, passengers will say hello. The reason for your non-stop hands and feet is to serve Passenger service, passenger satisfaction is the top priority, and if non-stop hands and feet hurt passengers, then it is better to do nothing.”

Liu Qun said: "Our service equipment is for use, not for display. After the passengers have finished eating, we can organize them in a unified manner."

After a pause, Liu Qun continued: "When serving food to passengers, there is a rule in the dining car that the waiters should do the 'three misbehaviors'. This is one of the means for the waiter and the chef to control each other. Dishes are not hygienic, improper when they are cold, and insufficient in quantity. Improper does not mean to ignore it, but to report the situation to the chef quickly, and ask the chef to deal with it quickly before serving.

This is also at the level of the waiters to ensure good food hygiene, safety, and quality. Unclean and substandard food will never be served on the table of passengers. Items that are in direct contact with tableware should be changed for each customer, and the removed items should be cleaned and disinfected in time.

When passengers are dining, the dining area should avoid engaging in activities that cause dust, such as sweeping the floor, tidying curtains, etc. This is a prohibited behavior and must not be committed again in the future.

The fifth work is leg work.Leg work means frequent walking and frequent mobile carriages. Only frequent walking can strengthen the connection between the kitchen and dining table. Only frequent walking can see and hear the needs and calls of passengers. Leg work is closely related to the previous four work. To do a good job in the previous four tasks, it must also be based on leg work. "

The director of the dining car said: "Liu Che, you remember such details, 'Wu Qin' came as soon as he opened his mouth."

Liu Qun said: "The 'five services' are not only useful in the dining car service process, our train service is also the same, but the specific content of the 'five services' is different, this 'five services' must be used well , Then you can fully grasp the passenger service work, and you can ensure that there are no mistakes.

Of course, you have to be diligent about ideas. When there is a conflict between work standards and passenger needs, you must put the needs of passengers first. As long as it is not related to safe production, the needs of passengers should be the first priority. Our own work standards have harmed the rights and interests of passengers. This is an act of putting the cart before the horse. No matter how hard and tiring you are, passengers who are dissatisfied will be vetoed by one vote. It is tantamount to hard work in vain. "

The director of the dining car said: "Yes, what Liu Che said is very reasonable. Passengers are not satisfied. No matter how hard you work, it is useless. Passengers will deny most of your work with one word."

Liu Qun said: "The director will introduce the precautions for using tableware in the dining car. This is also very important."

The director of the dining car said: "When using tableware, you must handle it with care. When the train is running, you must pay attention to the shaking of the car body, stand firm and hold it firmly to reduce damage. It is not a big deal to break a glass, but it is easy because of it. It will cause personal injury to passengers, and if the glass slag is not cleaned up, it will easily injure passengers and our staff inadvertently, so put the glass tableware in a safe place as much as possible.

Teacups and wine glasses should be used and stored separately, and kept clean frequently.After the passengers have finished eating, when removing the dining tables, they must be removed gently in order.

Trays must be used, and cups, plates, and wine utensils must not be placed on the same tray, let alone placed too high to avoid collapse. After each meal, the toothpicks and napkins on the dining table must be replenished, soy sauce, vinegar, and four. The condiments in the flavor rack are ready for the next meal.Tableware such as chopsticks, knives and forks, and spoons must be rinsed and then soaked and disinfected after being used once or after a meal.

There are two main methods of disinfection used on dining cars, one is physical disinfection, and the other is chemical disinfection.

Physical disinfection methods include boiling, steam, dry heating, ultraviolet light, infrared light, flowing water washing and so on.

Chemical disinfection is drug disinfection.Bleach powder, sodium hypochlorite, peracetic acid, etc. are mostly used on trains.

Xiao Zhang said: "Oh, I know this. After mixing in the vegetable sink, put the bowls and plates in and soak for a while."

Liu Qun said: "It's not as simple as soaking for a while, there are proportions and time limits.

It is recommended to implement "one pool of water, one bag of medicine" for the disinfection of dining cars.The concentration of chlorine-containing disinfectant is 250ml and 150 liter of water. The number of disinfectants in each pool of water is about 4 pieces. The prepared disinfectant should be replaced every [-] hours to avoid oil stains affecting the disinfection effect. The sterilized tableware should use clean flow Rinse with water to remove residual disinfectant and clean again. "

The director of the dining car added: "There are four specific operational requirements.

The first is to brush, to brush away the large pieces of residual food in the tableware.

The second is to wash. When washing, add detergent or alkali to the water. The water temperature is suitable at 40 to 50 degrees.Change the washing water every 200 pieces or so.

The third is soaking disinfection.After preparing the disinfectant water according to the prescribed ratio, put the tableware into the soaking pool and completely cover it with water for more than 5 minutes.

The fourth is to dry after rinsing again. The sterilized tableware is no longer wiped dry with a cloth, but is controlled dry with a sterilized cloth. After decontamination and cleaning, the tableware has a smooth surface, no oil stains, and no water. Standards of stains and no peculiar smell. "

Liu Qun went on to say: "You have just changed from a train conductor to a waiter, and you must remember that the garbage disposal of dining cars is different from that of trains. The garbage pollutants in dining cars should be stored in airtight storage and collected in bags to prevent food contamination.

Use a special kitchen garbage bag with the logo of our section on it. When putting it in, it must be sealed and positioned at the windshield of the train or at the door of the train.Garbage handed in must be placed at the marked location on the designated platform, which is much stricter than that of trains. "

Xiao Zhang nodded frequently listening to Liu Qun and the director of the dining car, but the frequency of nodding was too high, and the work cap on his head fell off.

Liu Qun said to the director of the dining car: "Go to the dining room on the next bus and give Xiao Zhang two headscarves. She is wearing a chef's hat now, which doesn't match well. It's a joke."

(End of this chapter)