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We use a team approach to cleaning. Wait staff clean and reset and restock the front. The dish crew and cooks clean the kitchen and when the front is finished they come in and help. I, the chef, put away my foods, clean my personal equipment and brick my grill. I then do order forms for the night/week and supervise anything else that needs doing. Everyone walks out the door at the same time and head for wherever the "Safety and Organization Meeting" is going to be at that night. With a 5 person team and everyone "working for honor" (no bosses) it is a great time for all of us. My favorite is to pack up a "Midnight Pickinic" and we all go moonlight swimming in the river.
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