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Properly storing dirty dishes
Properly storing dirty dishes
All dirty dishes that need to be run through the dishwasher will be put back into the Dish Pit. It is important that Dish Pit is always organized in an efficient manner, ensuring that the dishwashing team can access and work in the area safely.
We have an excellent team who comes in early and stays late to ensure that there are plenty of clean dishes for our kitchen and events. You taking one extra step to organize Dish Pit has a direct impact on making their job easier and more efficient.
The first event team back sets the standard for the rest of the events that night. They will start the stacks and spacing on the shelf, so the later teams can unload their dirties with ease. If the first event team sets the standard, then the event teams coming back late at night should have no issues unloading.
DISH RACKS AND RENTALS
All dirty dish racks and rentals will be stored in the warehouse, not in the Dish Pit
Dirty dish racks will be unloaded onto gray dollies, just high enough for team members to safely grab them
Dish racks on dollies should be rolled onto the right side of the warehouse, clearly separated from the clean racks. All rentals should also be stacked separately on the right side in neat stacks
SILVERWARE
All silverware should be kept in the Home Depot buckets used at the event.
Ensure each bucket has soapy water that covers the silverware in order for them to soak. Each bucket should have a lid.
Stack the Home Depot buckets of silverware against the designated wall in the Dish Pit
UTENSILS AND KNIVES
All serving and kitchen utensils need to be placed in designated buckets to soak. The Dish Pit team will have buckets full of soapy water set for the event team.
ALL KITCHEN KNIVES need to placed in a designated bucket to soak. The Dish Pit team will have buckets full of soapy water set for the event team. DO NOT leave knives anywhere else besides these buckets.
SHEET PANS AND HOTEL PANS
Sheet pans should be cleared of any food and parchment paper into the compost bin
Sheet pans will be stacked right side up on the designated dolly in Dish Pit or on open shelf space
Hotel pans should be cleared of any food into the compost bin.
Hotel pans will be in one stack, right side up, next to the main shelf. If the stack gets too high, they can be placed on open shelf space
SERVING PIECES
All serving pieces should be stacked on either shelves by their type and size
OTHER ITEMS
Mini dishes should be left in bus tubs
Quart containers, quart container lids, and squirt bottles should all be placed into one bus tub
All other items should be stacked on the open shelves by their type and size
ONLY IF THERE IS ABSOLUTELY NO OTHER SPACE ON BOTH SHELVES can items be placed on the floor by the shelves. If this occurs, make sure that the shelf is still accessible, the dishes are secure in bus tubs, and serving utensils and knives are still placed in their designated buckets.
NOTE:
Cres Cors should be fully emptied onto the shelves, then returned back into the outdoor freezers
Carts need to be fully emptied onto the shelves, then returned back to the loading docks
Gray and Green Totes need to be fully emptied onto the shelves, then returned to the OW shelf in neat stacks
One gray tote may be used in Dish Pit for pitchers. There only needs to be one gray tote, and it should only have pitchers inside it.
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