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).