- 17
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- Joined Sep 18, 2010
just changed careers and started line cooking at my first job. The way the guys clean the floor at the end of the night is they fill up 5 gallon buckets with water and repeatedly dump them so the crap and garbage goes towards the few drains in the kitchen and then they use a broom and squeegee. It looks horribly inefficient because they have to clean the same spot over and over again...and still doesn't do a great job because the floor is tiled squares and has grooves where the crap gets stuck.
It would make a lot more sense to me if they had a wet mop and bucket like the kind custodians use...I was just wondering how other restaurants do clean up?
It would make a lot more sense to me if they had a wet mop and bucket like the kind custodians use...I was just wondering how other restaurants do clean up?