The first option is staff and this is usually housekeeping staff/Room Attendants have – – discretionary powers to deal with any perishable food they find. This food may include leftover takeaway foods, a few biscuits in an open packet, or a couple of slices of cheese, a tomato and some slices of bread. Using their discretion, staff may elect if the room is a departing room to throw out such – – items. Naturally the food would be left there is the room was a 'stay' room. The second option is the Standard Operating Procedure requires all staff to take all found perishable food to the Executive Housekeeper's Office, and to allow them to make the decision. Liquor/Beverages Commonly, any unopened bottle of liquor spirits, wine, beer or soft else is logged in – the standard way, and the liquor then forwarded (perhaps) to the central liquor store: if the bottle is not claimed the venue may use/dispense/sell it.
The first option is staff – and this is usually housekeeping staff/Room Attendants – have discretionary powers to deal with any perishable food they find. This food may include leftover takeaway foods, a few biscuits in an open packet, or a couple of slices of cheese, a tomato and some slices of bread. Using their discretion, staff may elect – if the room is a departing room – to throw out such items. Naturally the food would be left there is the room was a 'stay' room. The second option is the Standard Operating Procedure requires all staff to take all found perishable food to the Executive Housekeeper's Office, and to allow them to make the decision. Liquor/Beverages Commonly, any unopened bottle of liquor – spirits, wine, beer or soft else is logged in the standard way, and the liquor then forwarded (perhaps) to the central liquor store: if the bottle is not claimed the venue may use/dispense/sell it.