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Bad practice comes from only two things. Lack of knowledge or carelessness. Both can be managed and changed.
Lack of knowledge is a trainng issue. Tasks may not be completed as they should be. sometimes this is because the way in which we work has changed. Other causes are changes in the cleaning products we use, a change of role or a new job. but once the 'trainng gap' has been discovered making theings right is not difficult.
Carelessness is a bit more problamatic in it's solution and can be a real challenge for you, the chef / manager. It can be tempting to do the job correctly yourself. Bad move. If the incorrect task presents a direct threat to hygiene or safety then perhaps sorting it yourself has to be done. but doing the task properly yourself is not a long-term solution. Do you really want to be the KP and the Chef and the Manager and go home on time?
I use this pathway to help me understand and decide what best to do. you will probably find your own questions to ask yourself to help you manage the problem.
What is the task.
What is the problem?
What is the reason this is happening?
List them. It might be one or more.
Lack of cleaning materials.
You may well find more for your list.
Are the answers easily fixable e.g new mop heads.
Then check the trainng record for the member of staff. Have they ever in fact been trained in the task? It's unfair and unwise to be on a persons' case unless you are sure of your ground.
There are ways and ways of doing things.
Here are a few phrases that might help.
Nugget Training sessions are pretty informal and usually, but not always one-to-one.
Speech note: "will / might". Which word is the better one to use? One is passive, one stronger