For this week we were being trained how to close the boiler, food lines, and taking out the trash/wasted. There’s many steps that you have to follow but one thing for sure there’s NO short cuts when doing something . If you try it the learners are quickly going to say something to you. The leaders don’t want mistake to happen and hold up the line.

If things are not possibly clean or sanitary the last closers are in trouble. But the leaders are going to make sure that this time every corner is clean, making sure that it good for the next day. Having everything clean and sanitize is a most essential part in the kitchen. Making sure that everything clean it make you confident when using and clean utensil in the kitchen.