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me....pretty much always. I had 8 chefs on the market today for Heirloom Tomato of them will not be asked back, he was a slob and had the gall to wipe his knife on the tablecloth. The rest were great, they were not used to prepping on a tablecloth covered table but they didn't destroy them.

Large off site catering, usually rentals are involved...there is a dish station set-up and someone to check in and man the station during the event.
I usually end up cleaning my equipment or having the dishman's at the prep kitchen run it through the machine, if it's something that can go through the machine.
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