Transcript
JANITOR'S – JOB REGULATIONS WORK HOURS
Do not alter the days of work and hours of day. If a special need arises, changes can be made but only with advance authorization from the manager.
Do not ask customers to move for you. Do another area and return later.
Do not ask servers/cooks to do any of your work or do work for them.
MEAL & BEVERAGE–DISCOUNT CLOCKING IN AND OUT Do not clock in until your shift is scheduled to begin and clock out when your shift is scheduled to end. Clock in when you start work and clock out immediately when you stop work. If for any reason you need to work extra time, obtain permission from the manager in advance.
ABSENCE PROCEDURE If at any time you need to be absent, call the manager the day before the absence preferably, or at the very latest not later than two (2) hours before your regular start time on the day of the absence. Frequent absences will be cause for discharge.
UNIFORM George Webb “Work Shirt” with GW logo and your name embroidered (see the manager for a uniform order form); work pants such as Dickeys® style pants that you have or purchase on your own – no jeans of any color; slip resistant shoes that you have or purchase on your own. A uniform allowance of 5¢ per hour worked accrues weekly, which you may use to offset the cost of work shirt(s) you order. There may be paycheck deductions to the extent you make uniform shirt purchases in excess of what the allowance will cover.
CONDUCT Maintain a courteous, businesslike relationship with coworkers and customers.
Do not waste time chatting excessively with the customers. It’s fine to greet customers, but not visit with them.
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There is no free anything here for anyone. However, like other employees, janitors may have a free fountain beverage or coffee and a discounted meal as follows: Beverage Break: Janitors may take a 10 minute break about midway through the shift. This is not a meal break, it is a beverage break. Free Beverage: You may have a free fountain soda or coffee with refills during your shift. Free beverages does not include juice or lemonade, bottled beverages, milk or chocolate milk. NOTE: Use your own container or a washable cup, not a styro. Discount Meal: Because janitors get no meal-break during their shift, they may have a discounted (50%) meal during the 30minute period before work. This is not available after work and there are no carry outs at discount after work. To have the meal, sit at the customer counter. Ask the server to take your order, and pay for the meal at time time of ordering.
OTHER DUTIES / OTHER STORES On occasion due to an absence, job vacancy, or vacation of another janitor, you may be asked to clean two stores in one day. You also may be asked to do some extra cleaning at your store or another store; or to perform some light manual labor of various kinds. You will be expected to perform this extra work when asked and failure to cooperate will be cause for discharge.
JANITOR 'S – DAILY DUTIES DAILY CLEANING ROUTINE Follow this routine in this exact order! No exceptions! 1.
Sweep Sidewalks and/or Parking Lot: Walk the parking lot and sidewalk, and sweep up litter including trash, broken glass, cigarette butts, etc. Also sweep out litter from the gutters in front and around the restaurant.
2.
Snow: In the winter keep sidewalks and entrances clear of snow and ice. Shovel and spread ice control salt as needed.
3.
Empty the Rubbish and Wash Out the Rubbish Containers: Prepare 1/2 pail warm water. Take a towel and the spray degreaser with you. The pail of water is for rinsing the towel as necessary.
a) Empty the rubbish containers from the restrooms, serving, cooking, and dish washing areas. Spray and wipe the containers inside and outside, then reline the containers with a plastic liner. If the container is located inside a cabinet, wipe out the cabinet including the cabinet door.
4.
b)
Combine the rubbish from the containers into the larger containers in the back room.
c)
Empty the large rubbish containers from the back room into the rubbish dumpster outside. Wipe out the inside of the large rubbish containers and reline those with a plastic liner.
d)
Knock down and flatten all cardboard boxes and remove to the recycling dumpster outside.
e)
Empty the Blue Recyclable containers into the appropriate recycle dumpsters. Wipe the recyclable containers and reline with plastic liners.
Daily Surfaces Wiping: Using a towel, spray degreaser and pail of warm water, wipe the following surfaces each day: a) b) c) d) e) f) g) h) i)
Window ledges and other surfaces in entrance vestibules Window ledges in customer area Knee area of customer counter Coat racks High chairs Rear service door, both sides Restroom doors, both sides Stock room door, both sides Other surfaces that need wiping
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5.
Re-Supply the Restrooms: Take the janitor keys and dispenser items with you and refill the following items:
6.
Paper Towel Dispensers Toilet Paper Dispensers Hand Soap Dispensers
Clean the Restroom Fixtures: Take the following items with you to clean the restrooms:
Long handled nylon scrub brush Cleaning towel Keyston Bathroom Cleaner Disinfectant Start with either restroom.
a) b) c) d) e) f) g) h) i) 7.
Spray with disinfectant and wipe down the walls behind and to the left and right of the sink; removing dirt, smears, and marks. Wipe down around toilet paper holders and sanitary napkin receptacle. Spray and wipe the sink including faucet and the counter. Spray some disinfectant into the toilet and use the nylon brush to scrub the toilet. Wipe the outside of the toilet, the tank and the toilet base. Scrub with brush as necessary where the base of the toilet meets the floor. Repeat for the second restroom. When finished, rinse the towel and hang up to dry. Put away the cleaning supplies.
Grease Removal a) b) c)
Exhaust Filters: Everyday, one-by-one, remove the exhaust filters from the exhaust hood and run through the dishwasher or hand wash as necessary. Drain well before re-installing. Grease Cups: Empty the grease cup(s) into the “grease pot”. Wash out the grease cup(s) and return to use. Discard Contents of Grease Pot: The cooks empty grease from the grill into a pot. Discard the grease from the pot into the grease tank or barrel outside.
WARNING – NEVER POUR GREASE INTO SINK WARNING – FIRE HAZARD: Never heat the grease pot on the stove! Simply scrape out the grease pot as best you can and clean out the remainder by running through the dishwasher or hand washing it. d) e)
Empty the Grease Shuttle: Fryer oil is drained into the “Grease Shuttle” (a long tank unit on wheels). Roll the unit out and empty it into the tank or barrel outside. Spray and clean the Grease Shuttle: Spray with degreaser and wipe clean the exterior of the grease shuttle.
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8.
Sweep the Mats: Keep these looking clean and neat by sweeping each day. Take the mats outside and shake out if necessary.
9.
PREPARE TO SWEEP AND MOP: NOTICE (1): Sweeping and mopping involves more than a middle of the floor cleaning. You must scrub and mop the corners, around booth legs, around stools and along baseboards. Do not let dirt and grime build up. It is also important to sweep out and mop out under all equipment, tables, shelves, etc. Move equipment and items that are in the way and sweep beneath. NOTICE (2): Do not add bleach to the mop water! NOTICE (3): When mopping, ring the mop out thoroughly so the floors are just damp, not wet, as wet will be a slip hazard. Also put out the “Caution Wet Floor” sign during mopping. SWEEP AND MOP: There are no shortcuts to sweeping and mopping. Do it correctly as you were trained and according to the following procedures:
a) Fill the mop bucket with hot water and add 1/2 cup Tide powdered soap.
b) Take broom, mop bucket, mop, scraper, white brush and towel to c) d) e) f)
customer area and set aside. Sweep first, then mop; starting with the customer door vestibule, then the customer areas, then the bathrooms and bathroom hallway. Change the water, then mop the kitchen, dish room, stock room, and manager office. Rinse out the mop, empty the pail and put away in the janitor room. Hang up all tools.
NOTE: Sweeping and Mopping includes rolling out refrigerators and moving other items off the floor to sweep and mop under and behind these items.
10. Daily Glass Cleaning: Use window spray and paper towel to clean the Restroom mirrors and the glass in customer doors, both sides of each door. 11.
Continue with Variable Weekly Duties – Next page
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14. VARIABLE WEEKLY DUTIES– DAYS OF WEEK DEPENDS ON LOCATION #
Item
Day Assigned
Details
1.
Linen Delivery
Fold, organize and put away neatly the linen delivery. The day of delivery will depend on the location you work in.
2.
Put away Nonperishable Stock
Unpack and put away all non-perishable food and supply items onto shelves in the stock room. Keep items in their proper places. Cut off all tops of boxes and/or remove items from boxes before placing on the shelf. Continue to remove items from boxes and re-shuffle and reorganize during the week.
3.
Exhaust Hood Exterior
Clean and shine the front surface of the exhaust hood. Spray with degreaser and wipe with a damp cloth. Shine with a Stainless Steel spray or liquid.
4.
Booth and Table Legs
Wipe down frames and legs of all booth and tables.
5.
Grease Trap (Bluemound Only)
Remove cover and skim the sludge. Dump the sludge it in grease barrel out back. Remove the remaining water and pour down the garbage disposal. Replace the cover and tighten down the wing nuts. Do not over tighten. Run water from one of the dish sink compartments and check for any leaks from the cover.
6.
Ceiling Air Vents and Ceiling Dust
Clean the ceiling air vents as necessary. Use broom to lightly brush any lint or dust on ceiling.
7.
Restroom Walls
Use half pail of warm water, spray degreaser and a towel to wipe down the entire walls in both restrooms.
8.
Employee Meal Counter - Knee Area
Spray and wipe the knee wall area of the employee break counter.
9.
Chair Rails and Door Frames
Wipe: 1) Tops of chair rails; 2) customer door frames.
10.
Wall Marks and Smears
Spot wipe marks, smears on walls in entrances and around doors.
11.
Chewing Gum removal
Scrape off chewing gum stuck to the bottom of the counters, tables, chairs, and booths.
12.
Floor/Wall Corners
Use white brush and mop to deep clean into corners and along edges where the floor meets the baseboard.
13.
Stool Bases and Booth Legs
Use white brush to deep clean around stool bases and booth legs.
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Acknowledgment of Janitor's Regulations and Daily Duties Please sign below acknowledging the issuance of these Job Regulations and Daily Duties. Date:
Signature:
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