Shangri-La Care Assurance Standard (Heart of House) Dining Rooms, Buffet #40, 41, 42, 43
Condiments including salt and pepper, sugar and other sauces served in individual packages. Di sel, di poivre ek lezot asaisonment bisin servi individuellement 15-minute gaps for full sanitisation of dining room, buffet and kitchen areas between groups. Nou bisin laiss 15 mins gap pu desinfekter la cantine, buffet ek place preparation kan 1 group fek fini manger
Tables cleaned and sanitised after each use. Tou ban latab bisin desinfekter apre sak service
All shared equipment/surfaces including utensils, crockery, serving trays and table tops sanitised before and after each use. Tou ban equipment ki nou servi dan la cantine, comme ban utensil, plateau entre autres, bizin desinfekter avan ek apre service
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