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Start Here

Dish is flow. Clean, sorted, and ready ware keeps tickets moving.

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Purpose

Provide clean, hot, and organized ware to keep the pass moving and stations stocked.

Core Principles

• Sort, scrape, and rack by type
• Maintain machine temps and sanitizer levels
• Stage hot plates and clean trays at the pass
• Communicate shortages early

Step-by-Step: Service Flow

1. Sort and pre-rinse. Rack to machine or sink process
2. Inspect and rewash misses immediately
3. Stage clean ware to line and pass. Call shortages to Expo

Station Allergy Controls

• Run allergy plates solo through a clean rack
• Do not share soak with allergen-contaminated tools
• Change water and sanitizer immediately if contaminated

Setup

• Verify wash and rinse temps. Check chemical levels
• Three-compartment sink set with test strips
• Racks organized by glass, plate, flatware, pans