Decalogue of a Gastronomy Professional

1. Treat every Client with due attention and respect – there is a reason this Client has chosen you place – you can make the Client visit your place again to show respect for you and your work.
2. Show good manners to every Client – you represent not only yourself, but also the whole sector.
3. Treat your employers and working partners as you would wish to be treated – they deserve to be accurately assessed and remunerated for their work.
4. Pay the salaries timely and as agreed in the respective contracts. Only legally paid remuneration will allow your employers and working partners to make savings or apply for a loan.
5. Use your stocks only in accordance with their intended purpose – unjustified shortages mean losses that need to be compensated and constitute a clear signal that a control is needed.
6. Register each sale transaction with a cash register – if you do not register sales, you cheat yourself, your clients, suppliers, banks, and – indirectly – the whole society.
7. Give every Client a receipt – it is the only evidence confirming that a tax from the sold product and service will be duly paid.
8. Provide reliable information on your offer – incorrect or incomplete information may infringe the consumer’s interests or the principles of fair competition.
9. Always respect the law and regulations applicable in your establishment – if you break the rules, in particular by failing to register sale transactions and to give receipts, you may be held criminally accountable and you have to take into the account the risk of a proceedings against you.
10. If you encounter any irregularities in your establishment or in your competitor’s establishment, notify them to the competent authorities and help solving them for the benefit of everyone.

• Dekalog_Gastronoma
• Regulamin-programu_Standard_etyczny_w_gastronomii