Hygiene

All staff should have short, clean, unvarnished nails and must wash their
hands after a fag break, going to the loo, returning to duty after going to
the shops, handling stock from a van, etc.

All of the above applies too to kitchen staff. The cleanliness of their aprons,
chef's jackets and the wearing of head gear are of paramount importance,
not only to the overall standards of hygiene but also if seen by customers
who will judge the restaurant accordingly.