Grooming Standards Allert!

Establish a "hair patrol". Heighten the awareness of hair control and recovery. Fly away hair has no place in the kitchen and hair should always be pulled back when serving food. In other environments, hairs should be detected and removed before guests have a hair raising experience.
Consider adding a "Grooming Station" to the work place environment. It could be near/in the break area and be introduced when an employee is hired as part of job requirements. The "Grooming Station" could feature manicure tools for cleanliness, sanitized combs ( as in many spas, the combs are located in a sanitized solution), hair nets, hair clasps/rubber bands, stain removers, toothbrushes and toothpaste, deodorant and a LARGE mirror. If uniforms become soiled, provide alternatives . Next to the "Grooming Station" would be a list of the Grooming Standards essential to service excellence and pleasant guest experiences.
Orient employees on how to ensure utensils and beverage holders are cleaned and how to inspect and clean them before guest delivery. If items fall to the floor or become dirty, provide clear instruction on how to replace that item or wash it immediately.
Introduce the newest form of hygiene behavior (using the shoulder or arm) for coughing and sneezing and reinforce the technique at all points of contact. Have Kleenex tissue readily available for those who may need it. Consider a diagram as well to ensure cross cultural understanding for all employees.
Make sure bathrooms are checked and cleaned on a regular basis. Add doorknob and door cleaning as part of the routine. They are one of the most touched areas where germs spread. Wipe off counters, faucets and consider having special wipes on hand for touch ups which any employee could quickly do. Add sanitizer gel dispensers as an added commitment to guests.
Keep bugs on a short leash. Alert management to any creepy crawler. While some may not be able to be helped, others may foreshadow a bigger problem. Consult the experts and bring them in sooner than later. Also, be wary of smelly insect sprays that do the job but turn guests off with the aroma. A bug's life should not be long in any hospitality environment. Bugs should not have the opportunity to do the backstroke in any one's soup!
Inspect what is expected. Train management to look for and inspect the cleaning side of service. Make sure grooming, hygiene and focused attention on the clean details that make the guest difference are top of mind for any employee.
Make cleanliness a recognized part of the service delivery model. Each person in any organization has responsibility for cleanliness, not only those who directly serve or clean.

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Posted by
Wouter Liekens
www.cherto.be
www.chertoproducts.be
www.bpsi.be