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We too are a smaller venue--at the most a shift will have a chef or line cook with one helper, and one dishwasher. We usually are responsable for our own areas, with the dishwasher getting the 'bathroom mishaps' and any spills on the line while we're busy serving. There is a special cleaning crew that comes in after closing for the 'deep cleaning', and as Chef, I often go in several hours before opening to do the major prep (soups/sauces/etc)--then, being alone will do clean up before the others arrive. Its a tough job, but that's why I wear the big floppy hat! :chef:
 
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