•Saganaki Lemons - maintain 8 cut lemons at all times
•Coleslaw - Transfer from large container to 1/6 plastic pans
•Applesauce - Always have opened backup in 1/6 pans. Do not combine with previously opened applesauce
•Butter - 4 boxes on weekdays, 5-6 on weekends/holidays
•Milk - 1 gallon on weekdays, 2 on weekends/holidays
•Boxed Apple Juice - 2 at all times
•Whipped Cream - 5-6 at all times
•Rice Pudding - 8-10 at all times (write current date with sharpie)
Sauce Trays (Wed night, Saturday night, Sunday night): •1 full tray of sour cream
•1 tray of 1/2 cocktail sauce and 1/2 tartar sauce
Sauce Trays (Thursday night, Friday night): •1 full tray of sour cream
•1 tray of 1/2 cocktail sauce and 1/2 tartar sauce
•1 tray of 1/3 cocktail sauce, 1/3 tartar sauce, 1/3 sour cream
•Cover all sauce cups with lids and date. Organize and rotate older dates to front and new dates to back of tray
•Remove any empty dessert trays from the rack and take to dish pit
•Wipe down floor/bottom of interior of refrigerator, interior doors and entire exterior/front
•Organize all items in refrigerator to appear orderly
Always date and rotate all opened items
FIFO: 'First In, First Out'
Newer stock goes in the back
•Fill parmesan cheese shakers (backup located in walk-in refrigerator at rear of kitchen)
•Fill mayonnaise squeeze bottle (backup located in walk-in refrigerator at rear of kitchen)
•Fill dessert sauces: Chocolate, Raspberry, Caramel
•Fill powdered sugar and regular sugar containers
•Wipe/clean scissors hanging on hook
•Wipe down countertop and shelf below.
•Organize all items to appear orderly
Every Sunday night: •Clean out red coffee cooler container and refill with new coffee (regular only, no decaf)
-Coordinate coffee availability w/ closer. He/she may want to wait until their tables do not need any more coffee before transferring it to coffee cooler container