A reception, a dish-room, a pot-sink and a forecast lesson.... all in one day

Hello All,

Today was a G-R-E-A-T day!!!!! Eric managed to have a reception for all the interns at Chuck & Augies, in the morning, this gave us another opportunity to meet other folks we might be working with this summer. I thought it was such a cute little get together, thanks Eric!!

My assignment today was dishes and pot-sink, I had the chance to work with Steve in the dish room, as well as student Mike. Steve was very helpful and giving me a better understanding of how to operate the dish machine. Student Mike, showed me how they clear/scrape the plates off into the trash and separate all the dishes into different racks. Steve then gave me a demo on how to load the dishwasher, and how to put away the clean dishes. After lunch was over, he showed me how to clean the work area and the machine for the next shift.

My next adventure lead me to the pot-sink, 3 compartment sink, and because of the agitator a 5-star clean machine. My trainer Jason, was very informative about the sink, and how to operate it. He demonstrated how to test the pH level of the sanitizer, which should be 200 ppm (parts per million), he then showed me how the machine detects if the temperature of the water decreases, the machine will flash a red light and this indicates that you need to drain the water and refresh. Once we got a few pans that had tough on junk, he showed me the agitator and warned me not to stick my hand or arm in the water, even though it looks like a jacuzzi and seems tempting. Once the pans were ready to put away Jason, was nice enough to show me where everything goes, instead of me playing marco polo by myself.

Overall, today was a wet, sloppy, fun day washing dishes. It was a great learning experience, but it was not the only thing I learned today. During down time Eric, taught us how to do an inventory analysis to see if our inventory report matches. If not it's our responsibility to see where there were mistakes. Next he taught us about forecasting for guests in the near future. What Eric does is look at last summer's numbers and compare.

EX: last summer they served 385 guests, this summer 125, so the difference would be approx. 3, which means he would need to divide his numbers from last year by 3 to project this year's forecast. his is helpful to know because it helps Eric have an idea of how much food to purchase for that day/meal/menu. It was awesome to learn so much in a short amount of time.

Brittany