Dinner Put Away

0.5 hours credit

This shift is done Sunday through Thursday.

Important: this shift must be done within one hour of the start of dinner, ie by 8pm

• • Put late plates away in walk-in.

  • Place leftovers in containers with secure lids. Do not cover containers with plastic wrap or aluminum foil. This is against the Health Code.

  • Label the leftovers with the date, dish and allergens (vegan? vegetarian?). Be specific. Indicate if the dishes contain meat (what kind?), nuts, or dairy.

  • Put away all oils, spices, etc. that the cooks have used.

  • Take all serving bowls and utensils, pots, pans, spatulas, etc. to the dishroom. Rinse off all food particles before placing in the sink!

  • If the ovens, etc. are on, please turn them off.

Kitchen spruce-up (for 1 hour total): Spend the rest of your hour doing the following: (1) tidy up and throw out the old (>4 days?) leftover items in the glass fridge and walk-in, and move things to smaller containers when necessary; (2) make sure the dish room is not completely disastrous (no dish jenga, etc.): run a few loads through if necessary; and (3) help to clear out the kitchen of random stuff lying around (makes the Kitchen Clean job easier).