Regulation 13—Grading of category “A” formal food and beverage enterprise(1) For the purpose of these Regulations, a category “A” formal food and beverage enterprise, in addition to satisfying the requirements in the First Schedule, shall be graded as follows:(a) Grade One, if(i) it has excellent quality furnishing, fixtures and fittings;(ii) there is a wide variety of cuisine;(iii) there is a wide selection of alcoholic and  non­-alcoholic beverages;(iv) patrons are escorted to the table and seating courtesies accorded;(v) linen and napkins are replaced after use;(vi) staff have the knowledge  to explain menu  items to guests;(vii) staff make  menu  recommendations on request;(viii)  the menu and drink or  wine list is detailed and professionally presented;(ix)  high quality glassware and  tableware are  provided;(x)  paper, plastic and styrofoam plates are not used;(xi)   there is soothing  music playing  in  the  background;(xii)  there is an atmosphere of elegance and grandeur in terms  of decoration and furnishing;(xiii) there is a professionally  trained  chef;(xiv) there is a well laid out and equipped  kitchen; (xv) kitchen hygiene is strictly observed.(xvi)  cleanliness is impeccable  throughout the establishment;(xvii) extractor hoods are cleaned twice a year;(xviii) the kitchens, walls and floors are of washable and impermeable material;(xix) kitchen equipment  and machines are maintained and kept dean and in good working  order;(xx)  the kitchen has different  stations  depending  on the cuisine offered;(xxi) there is a kitchen line  equipped with  garnish, plates and rack for order tickets;(xxii) customer service is attentive but not invasive;(xxiii)  staff are trained to be courteous and professional in service delivery;(xxiv) a high level of professional  service is provided; and(xxv)  various styles of service are provided;(b) Grade Two, if(i) it has good quality furnishing, fixtures and fittings;(ii)  there is a good selection of cuisine, alcoholic and non-alcoholic beverages;(iii) the menu and drink or wine list is professionally presented;(iv)  professional service is provided;(v)  there is a comfortable ambience conducive to dining;(vi)  there is a kitchen line equipped with garnish, plates and holder  for order  tickets;(vii) there is an adequately  equipped  kitchen; (viii)  kitchen hygiene is strictly observed;(ix) cleanliness is maintained throughout  the  establishment;(x)  kitchen equipment  and machines are maintained and kept clean and in good working  condition;(xi)  there  is a trained  cook or supervisor;  and(xii)  staff are courteous,  skilled and offer a high level of service; or(c)  Grade Three, if(i)  there is a limited  selection  of cuisine,  alcoholic and non-alcoholic beverages; (ii)  the menu  is well presented; (iii) the atmosphere  is modest;(iv) the kitchen  is well fitted;(v)  kitchen hygiene is strictly observed;(vi)  kitchen equipment is maintained in a good working condition;(vii)  there is a trained  cook;(viii)  staff are courteous  and  offer a satisfactory  level of service; and(ix)  there is a servery.(2)  For purposes of this regulation, “styles of service” include a silver service, a family service and a plated service.(3) The additional requirements for a tea or coffee shop are as follows:(a)  there shall be offered only non-alcoholic beverages, snacks and light meals;(b) there shall be adequate natural and artificial lighting throughout the premises;(c) there shall be adequate natural or artificial ventilation or both;(d) grounds and floors shall be maintained  clean and tidy;(e)  fire fighting facilities and guidelines shall be clearly indicated;(f)  provision of a safe alternative power  source;(g) there shall be a well fitted kitchen  kept in a good hygienic condition;(h) there shall be facilities for cold and hot preservation of food and  food items;(i) there shall be an efficient running  water  and  water storage facility;(j) sanitary installations shall be kept in a good hygienic condition; (k)  there shall be a washroom  for the exclusive use of males and another  for the exclusive use of females maintained in good hygenic condition;(l)  kitchen staff shall wear uniforms  and protective  gear;(m) crockery, pots and utensils used in preparation and production of food for service shall be cleaned  and stored in a tidy manner  in designated  areas;(n) staff shall undergo  half-yearly  medical examination;(o) a first aid kit shall be provided;(p) a menu  card shall be provided;(q)  there shall be a car park to accommodate at least fifty per cent of total seating capacity;(r)  provision of dry and wet storage  facilities;(s)  food safety practices and guidelines shall be clearly displayed; and(t)  provision of staff facilities.(4) The additional requirements for a rest stop are as follows:(a) there shall be an adequate  parking area;(b) grounds and floors shall be maintained  clean and tidy;(c)  there shall be a pay washroom  for the exclusive use of males and another  for the exclusive use of females maintained   in a good  hygienic  condition;(d) sanitary installations  shall be kept in a good hygienic condition;(e)  there shall be multi-purpose  private  areas;(f)  there shall be an efficient running water  and water  storage facility;(g) there shall be a convenience  store;(h)  directional signage shall be displayed conspicuously;(i)  provision of a first aid kit;(j)    a regular cleaning  schedule of the rest rooms shall be kept; and(k)  provision of staff facilities.(5) The additional requirements for an airline, offshore or contract catering are as follows:(a) there shall be a well-fitted and equipped kitchen;(b) an area shall be designated  for packaging;(c)  there shall be a facility for cold and hot preservation  of food and  food items;(d) there shall be a washroom  for the exclusive use of male staff and another for the exclusive use of female staff maintained in a good hygienic condition;(e)  kitchen staff shall wear uniforms and appropriate  protective gears;(f)  crockery, pots and utensils used in the  preparation and production of food shall be cleaned and stored in a tidy manner in designated  areas;(g) all departments  shall be clean and tidy;(h) staff shall undergo  half-yearly  medical  examination;(i)  record books shall be maintained and updated  regularly; (j) provision of a first aid kit;(k)  there shall be an office for administrative  purposes;  and(l) a suitable vehicle shall be provided  for operations.