We’re a fast service restaurant that’s been open for almost a year and most of our equipment is still shiny as can be. I’ve worked at some places where you wouldn’t be able to see stainless after a week of use let alone a year. Learning that there can always be a higher standard was a really sobering thought for me coming from a greasy little pub lol
by Kingfudge
16 Comments
Who does the clean up? Cooks or a cleaning crew?
I used to think that same thing. Fast forward 5 years and now I think I’m gonna start cleaning with lighter fluid and matches.
I’ve worked in a high end canteen kitchen like this for a fews days when a sister-location needed some extra hands. They prepped for the day, then doled out about a two thousand meals during lunch within 2-3 hours, towards the end of which everyone was already starting to clean.
The cleaning work itself, in parallel, took 1-2 hours and every single person pitches in and cleans gratings, corners, ovens, hobs+knobs, floors, walls, exhaust, oil-traps, filters, walkins, the fucking *ceiling* …if it wasn’t human it was getting scrubbed and wiped. Hell, things that were objectively *already clean* were wiped down with soap and hot water.
Open for 10 years, turning a stable profit and the equipment still looked brand new. I kept thinking to myself that this is how a kitchen should be run. They don’t need to be open for 18 hours a day and run everyone’s soul into the ground. You’re there for an 8 hour shift from early prep through 2PM, and you go home with a bit of your day left and walking back in in the morning to a spanking clean kitchen.
Shiny 😍
That’s a nice looking kitchen. Fun day?
I always feel envious of some of y’all’s kitchens. The last one I worked in had 0 maneuvering space and all of the floor was worked down to basically be river stone. The dish pit was almost literally a pit with no fully flat surfaces.
Honestly I’m surprised the owner bothered to keep the guest area floors flat and renewed.
Windows?!?!? So lucky
As an average customer, not that I’d ever see it but I would be proud to eat something out of that kitchen.
I opened a kitchen three years ago and got to take all the protective plastic off the installed stainless… walls, hoods, surfaces & whatnot.
It was a really good feeling!
That screen under the hoods must get greasy as hell!
This a chick fila
Beautiful kitchen
I know this kitchen, how is working at the beer kitchen?
how is working at the beer kitchen?
Fuck yeah chef. I worked as the pizza cook there for a couple months and I can vouch, it’s always been that spotless
Spacious