Lunch Dishes
Three men, two times per week each plus a Sunday swing shift
1. Shift must be completed between 1:15 p.m. and 5:00 p.m.
2. Make sure Hobart is empty and closed before starting. Turn on Hobart so it is heated in time to start sanitizing dishes. Wash temperature must reach at least 160 degrees before use. This may take some time, please plan accordingly. Notify Proctor if Hobart does not reach proper temp
3. Pick up newspapers and put them in recycling bin
4. Pick up dirty dishes from Rec Room and Dining Room. Inform Proctor if dishes being left about is a consistent issue.
5. Wipe down all dining room tables and kitchen countertops with All-In-One
6. Empty Dining Room trashcans if half full or more and replace liners
7. Use hot water to scrub the dishes, cups and utensils. No food should be left on dishes before being put into Hobart.
8. Place the dishes, cups and utensils in the racks and then in the Hobart
9. Press "Wash." The Hobart will dispense soap automatically. Wait until the steam is siphoned out of the Hobart before removing dishes. The light on top will turn green when done.
10. Drip dry all dishes, cups and utensils (wet dishes are considered dirty dishes) and return to dish shelves. Mugs/mixed dishes on top, cups and silverware below them, plates and bowls below those. Bottom shelf reserved for juice storage.
11. Place racks underneath Hobart on the right side after use
12. Wash out the silverware tub.
13. Fill silverware tub with cold water and Allegro
14. Clean the counters and sides of the Hobart with All-In-One, mop up any mess on the floor you make. Sweep and mop in the dining room, as well.
a. Use Simple Green Lime Scale Remover AND Breakdown, pour equal parts (about 2 cups) into bucket, mix with cold water
15. Fill the paper towel dispenser, if needed.
16. Make sure there is hand soap in the dispenser in the kitchen. Replace if needed
17. Wipe down hand washing sink with All-in-One.
If you are out of any supply, let the Proctor or SHD know as soon as possible.