傢俱表面：無灰塵、無指紋，用乾濕分離抹布擦拭（乾布除尘，微湿布提亮）
地板：無雜物、無污漬，掃地後吸塵，最後濕拖（木地板用專用清潔劑，避免積水）
雜物整理：沙發靠墊擺放整齊，茶幾無多餘雜物，遙控器、雜誌歸位
垃圾處理：分類丟棄，垃圾桶套好垃圾袋，每日清空，桶身擦拭乾淨
檯面：飯後即清，無油污、無食物殘渣，廚具歸位整齊
水槽：無食物殘渣、無異味，濾網每日清理，水槽周邊無水漬
油煙機：表面無油漬，濾油網每週深度清潔1次（無油垢堆積）
廚具：洗淨後擦乾歸位，鍋底無焦黑（定期用去焦劑清理），餐具無水漬、無油膩
地面：無油污、無积水，用除油清潔劑拖淨，角落無雜物堆積
馬桶：內壁無黃垢、無異味，馬桶蓋、馬桶圈擦拭乾淨，外側無污漬
洗手台：鏡面無水霧、無指紋，檯面無雜物、無水漬，洗臉用品擺放整齊
淋浴區：牆壁、地磚無霉斑、無皂垢，排水口無毛髮堵塞，浴簾掛整齊
地面：防滑墊鋪平整，地面無积水、無異味，每日消毒1次
毛巾：分類掛放（主人/客人/自身區分），每日晾曬，定期更換清洗
每日：床鋪整理平整，枕頭擺放整齊，地面無雜物，垃圾清空
每周：更換床品（被套、床單、枕套），衣櫃淺層整理（衣物掛放整齊，無雜物堆積），窗臺、床底除尘
分類清洗：深色/淺色/白色分開洗，內衣褲單獨洗，羊毛、真絲等精緻面料單獨手洗或用柔軟模式
預處理：頑固汙漬（油污、果汁、血漬）先塗清潔劑浸泡，再進行清洗
晾曬：衣物整平後晾曬（避免拉扯變形），深色翻面晾（防止褪色），內衣、襪子分開晾
摺疊/掛放：外套、襯衫掛放（衣架統一方向），T恤、褲子摺疊整齊入櫃，襪子成對摺疊，內衣按類歸位
熨燙：需要熨燙的衣物（襯衫、西褲）按面料調節溫度，無皺褶、無燙痕
食材處理：新鮮食材先清洗再切配，生熟分開（刀具、砧板區分），避免交叉污染
口味把控：按雇主偏好調味（少鹽/不辣/少油等），菜餚熟度適中（肉類無血絲，蔬菜保持脆嫩）
份量控制：按家庭人數準備，避免浪費，剩菜及時冷藏（2小時內），下次食用前加熱透徹
廚房清理：烹飪過程中保持檯面整潔，用完的廚具及時清洗，飯後徹底清理廚房（參照廚房清潔標準）
育兒：按時餵奶/吃飯，餐具消毒，換尿布及時（更換前後洗手），陪玩時不離開視線，玩具每日消毒
照護老人：按時提醒吃藥，餐食軟硬適中，協助洗漱、起身（動作輕緩），定期陪伴散步，記錄身體狀況
標準說明：第一次帶外傭逐項示範，比如「這樣擦馬桶才乾淨」「這件衣服要手洗」，避免口頭模糊表達
及時反饋：做得好的地方及時誇獎（比如「今天廚房擦得超乾淨！」），不達標的地方具體指出，不要責罵
靈活調整：每週花10分鐘溝通，根據家庭需求調整工作重點（比如周末客人多，提前準備清潔）
傢俱表面：無灰塵、無指紋，用乾濕分離抹布擦拭（乾布除尘，微湿布提亮）
地板：無雜物、無污漬，掃地後吸塵，最後濕拖（木地板用專用清潔劑，避免積水）
雜物整理：沙發靠墊擺放整齊，茶幾無多餘雜物，遙控器、雜誌歸位
垃圾處理：分類丟棄，垃圾桶套好垃圾袋，每日清空，桶身擦拭乾淨
Furniture Surfaces: Dust-free, fingerprint-free; wipe with separate dry and wet rags (dry rag for dust, slightly damp rag for polishing).
Floors: Debris-free, stain-free; sweep first, then vacuum, and finally wet mop (use special cleaner for wooden floors, avoid standing water).
Clutter Organization: Arrange sofa cushions neatly; no extra clutter on the coffee table; put remote controls and magazines back in place.
Garbage Disposal: Sort and discard; line trash cans with bags; empty daily and wipe the can body clean.
Countertops: Clean immediately after meals; oil-free, food residue-free; put kitchen utensils back in place neatly.
Sink: Food residue-free, odor-free; clean the filter daily; no water stains around the sink.
Range Hood: Surface oil-free; deep clean the oil filter once a week (no oil buildup).
Kitchen Utensils: Clean, dry, and put away; no black scorch marks on pot bottoms (use descaling agent regularly); tableware water-free, grease-free.
Floors: Oil-free, standing water-free; mop clean with degreasing cleaner; no clutter buildup in corners.
Toilet: Inner wall free of yellow stains and odors; toilet seat and lid wiped clean; no stains on the outside.
Washbasin: Mirror fog-free, fingerprint-free; countertop clutter-free, water stain-free; arrange facial products neatly.
Shower Area: Walls and floor tiles mold-free, soap scum-free; drain hair-free; hang shower curtain neatly.
Floors: Non-slip mat laid flat; floor water-free, odor-free; disinfect once daily.
Towels: Hang separately (distinguish between employer/guest/helper's); air dry daily; replace and wash regularly.
Daily: Make the bed neatly; arrange pillows properly; floor debris-free; empty garbage.
Weekly: Change bedding (duvet cover, bed sheet, pillowcase); shallow organize the wardrobe (hang clothes neatly, no clutter buildup); dust windowsills and under the bed.
Sorting for Washing: Separate dark/light/white clothes; wash undergarments separately; hand wash or use gentle mode for delicate fabrics like wool and silk.
Pretreatment: Apply detergent and soak stubborn stains (oil, fruit juice, blood stains) before washing.
Drying: Smooth clothes before hanging to dry (avoid stretching and deformation); turn dark clothes inside out to dry (prevent fading); hang undergarments and socks separately.
Folding/Hanging: Hang coats and shirts (hangers in the same direction); fold T-shirts and pants neatly into the wardrobe; fold socks in pairs; sort and put undergarments in place.
Ironing: Adjust temperature according to fabric for clothes that need ironing (shirts, trousers); wrinkle-free, scorch mark-free.
Ingredient Handling: Wash fresh ingredients first, then chop; separate raw and cooked foods (distinguish knives and cutting boards) to avoid cross-contamination.
Taste Control: Season according to employer's preferences (low salt/no spicy/less oil, etc.); appropriate doneness (no blood in meat, crisp and tender vegetables).
Portion Control: Prepare according to the number of family members to avoid waste; refrigerate leftovers in time (within 2 hours); reheat thoroughly before next consumption.
Kitchen Cleaning: Keep countertops clean during cooking; wash utensils immediately after use; thoroughly clean the kitchen after meals (refer to kitchen cleaning standards).
Childcare: Feed milk/meals on time; disinfect tableware; change diapers promptly (wash hands before and after changing); never leave the child out of sight while playing; disinfect toys daily.
Elderly Care: Remind to take medicine on time; prepare soft and appropriate food; assist with washing and getting up (gentle movements); accompany for walks regularly; record physical conditions.
Explain Standards: Demonstrate each item to the helper for the first time, e.g., "This is how to clean the toilet thoroughly" "This piece of clothing needs hand washing"; avoid vague verbal expressions.
Timely Feedback: Praise promptly when she does well (e.g., "The kitchen is super clean today!"), point out specific issues when standards are not met, and do not scold.
Flexible Adjustment: Spend 10 minutes communicating weekly; adjust work priorities according to family needs (e.g., prepare cleaning in advance if there are many guests on weekends).
