Occupational safety instructions for a waiter

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OCCUPATIONAL SAFETY AND HEALTH
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Occupational safety instructions for a waiter

Occupational Safety and Health

Occupational Safety and Health / Standard instructions for labor protection

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Safe Operation

1. General safety requirements

1.1. On the basis of this standard instruction, an instruction on labor protection is developed for the waiter, taking into account the conditions of his work in a particular organization.

1.2. The waiter can be affected by dangerous and harmful production factors:

increased noise level in the workplace;
increased voltage of the electrical network;
insufficient illumination of the working area;
sharp edges, burrs and uneven surfaces of tools, inventory, utensils, appliances;
physical overload;
neuropsychic overload.

1.3. The waiter notifies his immediate supervisor of any situation that threatens the life and health of people, of each accident that occurred at work, of the deterioration of his health, including the manifestation of signs of an acute illness.

1.4. The waiter should:

leave outerwear, shoes, headgear, personal items in the dressing room;
before starting work, wash hands with soap and water, put on clean uniforms;
work in clean uniforms, change them as they get dirty;
wash hands with soap after using the toilet;
do not eat at the workplace.

2. Safety requirements before starting work

2.1. Check the equipment of the workplace with the necessary equipment, inventory, fixtures and tools for work.

2.2. Prepare the workplace for safe work:

inspect the work area and ensure that there are free passages in the dining room and near the distribution;
check the stability of the cash register;
check the serviceability of the trolley for waiters, trays;
it is convenient and stable to place stocks of utensils, tools, accessories on the desktop, stand, mobile cart in accordance with the frequency of use and consumption.

2.3. Check by external inspection:

sufficient illumination of the working area;
lack of blinding effect of light near the cash register;
serviceability of the socket, cable (cord) of power supply, plug, reliability of closing of all current-carrying and starting devices of the equipment;
no external damage to the ice maker;
the condition of the floor surface along the entire working route (no potholes, unevenness, slipperiness). If the floor is slippery, require its cleaning;
the integrity of porcelain and faience and glassware;
availability and reliability of grounding connections (absence of breaks, strength of contact between the case of the cash register and the ground wire). Do not start work in the absence or unreliability of grounding;
no foreign objects around the equipment.

2.4. Report all detected malfunctions of equipment, inventory, electrical wiring and other malfunctions to your immediate supervisor and start work only after they have been eliminated.

2.5. When operating a cash register, observe the safety requirements set forth in the standard labor protection instructions for the cashier of the hall.

3. Safety requirements during work

3.1. Perform only the work for which he has been trained, instructed in labor protection and for which the employee responsible for the safe performance of work has been admitted.

3.2. Do not entrust your work to untrained and unauthorized persons.

3.3. Use serviceable equipment, tools, devices necessary for safe work; use them only for the work for which they are intended.

3.4. Observe the rules for moving indoors, use only the established passages.

3.5. Require timely cleaning of the floor along the entire working route.

3.6. Do not clutter up the aisles between tables, evacuation routes and other aisles with inventory, excessive stocks of ready meals, culinary products.

3.7. When opening bottles, use a specially designed tool (corkscrew, corkscrew, can opener, etc.). Do not carry out these works with random objects or tools with burrs. When opening bottles of carbonated wines, cover the neck of the bottle with a napkin,

3.8. Arrange dishes on a tray or in a trolley in one row. Serve dessert, small (piece) orders, etc. on lightweight trays.

3.9. Do not carry knives and forks in your hands.

3.10. Be careful when receiving and serving dishes, moving with them in doors and aisles.

3.11. Keep your workplace clean, do not clutter it with dishes and ready-made dishes, and immediately remove them from use if you find tableware and glassware with chips and cracks.

3.12. Move the trolley for waiters in the direction "away from you".

3.13. When operating cash register equipment, observe the safety requirements set forth in the operating documentation of the manufacturer.

4. Safety requirements in emergency situations

4.1. In the event of a breakdown of equipment: stop its operation, as well as the supply of electricity to it; report on the measures taken to the immediate supervisor (the employee responsible for the safe operation of the equipment) and act in accordance with the instructions received.

4.2. If in the course of work the floor on the working route is contaminated with fats or spilled powdery substances, work should be stopped until the pollutants are removed.

4.3. In case of injury, poisoning and sudden illness, the victim should be provided with first (pre-medical) assistance and, if necessary, his delivery to a healthcare facility should be organized.

5. Safety requirements at the end of work

5.1. Switch off and safely de-energize the equipment in use.

5.2. Clean up the workplace.

5.3. Do not clean up garbage, waste directly with your hands, use brushes, scoops and other devices for this purpose.

5.4. Sort broken dishes and put them in inventory.

5.5. Set the cart for the waiter (tray) in a specially designated place.

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