Hello all! I just transferred as a kitchen manager for a restaurant that has been around for over 25 years. I've noticed that the build of the kitchen back then is not the greatest-- from the floor type, layout, etc. I wanted to ask if anyone here has any advice on the best approach to clean the floor and mats. Here is how the staff currently cleans the kitchen floor (prior to my hire): - move mats, sweep food/debris, mops with degreaser, does not drain water/wetness, and leaves it overnight. Then the people in the morning come in and finish the floor utilizing the mop and squeegee. Here is how I would like to approach it: - move mats, sweet food/debris, use hot water/degrease and scrub with deck brush, squeegee to drain hole, initial mop with mop/hot water with a splash of bleach. THE PROBLEM: While the kitchen is tiny, there is ONE drain hole, something I have never seen before in a kitchen. What makes it worse is that the floor drain hole is in the very back of the kitchen where the prep area is. There isn't even one under the dish pit. This makes it insane to squeegee all the water/wetness towards the back floor drain. What's even worse is that since this kitchen was built years ago, the floor is tile and grout. THE OTHER PROBLEM: The restaurant does not have the luxury of dragging the heavily soiled/greased up mats to an area outside to be sprayed down, therefore I noticed the guys will leave the dirty mats on the kitchen floor overnight and the morning guys will hand wash then run the heavily greased mats through the dish pit. Won't this lead to clogged pipes due to the grease draining daily through the dish pit? Again, this kitchen is extremely tiny and I am only familiar with working in much larger kitchens. If I could have my way, I would have the floor completely remodeled. Space is a huge issue in this restaurant. The entire restaurant is about 1,200 sq. ft. so the kitchen alone is only about 1/3 of that. Seating is around 50, however the turnover is extremely fast so the size of the kitchen is becoming difficult to deal with for the amount of food that comes out all day. ANY ADVICE WOULD BE GREATLY APPRECIATED!! THANK YOU.