#drip tray

[tidytray]

Oil Drip Tray Solutions: Protect Your Floors and Surfaces

Looking for a solution to keep your floors free from oil stains? Our selection of oil drip trays is just what you need! Lightweight, easy to clean, and incredibly effective, these trays are perfect for both home and professional use. Order now from our website. 

[scoopeblog]

Drip trays supplier in UAE | Al Bahar MCEM

Al Bahar MCEM is one of the leading Drip tray suppliers in the UAE. We offer generator drip trays in a variety of sizes, designs, and capacities to contain all kinds of spills. For more details simply visit our website or call us at +971 44597281.

[francysbelle]

Multiuse - Scandinavian Laundry Room Large Scandinavian single-wall utility room with a brown floor and light wood countertops, as well as white walls and a side-by-side washer and dryer.

[bird-inacage]

Only Friends Episode 1 | Messy Jealousy

Oof Boston's knowing little smirk. But look how the turn tables when the boy starts getting jealous himself. Their faces in the last scene had me rolling, not gonna lie. Do they even realise how they look? They're not even trying to pretend they don't hate him (for different reasons).

[play-my-game]

[askaceattorney]

Dear Ms. Mikotoba,

Of course!

If we had the luxury of owning a steam ice box. We can dip a rag into the drip tray under the ice box. It will make due.

- Herlock Sholmes

[thisisapaige]

It's gonna be that kind of day, huh?

[barobjects-blog]

What are the essential tools used in mixology, and how does each one contribute to the precision and artistry of crafting the perfect cocktail?

Certainly! Here are the names of some essential tools used in mixology:

Shaker: Used for mixing and chilling ingredients. Types include Boston shaker and cobbler shaker.

Strainer: Ensures a smooth pour by separating ice and other ingredients from the liquid. Types include Hawthorne strainer and Julep strainer.

Muddler: Crushes or mashes fruits, herbs, and spices to release flavors. Typically used in drinks like mojitos.

Bar Spoon: A long-handled spoon used for stirring and layering drinks.

Jigger: A measuring tool with two cones or cups used for accurate pouring of spirits and other ingredients.

Citrus Juicer: Extracts juice from citrus fruits, essential for cocktails requiring fresh citrus flavors.

Mixing Glass: A glass vessel used for stirring cocktails. Commonly used in conjunction with a bar spoon.

Garnish Tools: Includes peelers, zesters, and knife for cutting and garnishing fruits and other drink decorations.

Ice Bucket and Tongs: Used for handling ice cubes or crushed ice in cocktails.

Mist Sprayer: Adds a fine mist of liquids (e.g., absinthe) to cocktails for flavor and aroma.

Mallet/Ice Crusher: Breaks down ice into smaller pieces for certain drinks.

Bar Mat: Absorbent mat placed on the bar to catch spills and prevent slipping.

Magnetic Knife Holder: Safely holds and organizes knives, essential for cutting garnishes.

Fine Strainer/Sieve: Removes fine particles from shaken or stirred cocktails.

Speed Pourers: Attachable spouts that control the flow of liquid from bottles.

These tools, when used skillfully, contribute to the precision, efficiency, and artistry of cocktail making. Each serves a specific purpose in the hands of a talented mixologist.

If you want more information or You want buy online visit www.barobjects.com

[mewgatori]

Varvara the butcher

[deus-ex-mona]

oh mona-chan, we’re really in it now </3

[sarcasmandships]

they should invent a me that isn’t the clumsiest person alive

[lizbethborden]

The indoor grill was fun but 1) I need a bigger table and 2) more people to cook with. Also, my kitchen is the size of a thumb and it’s hard to make a ton of components in it.

[tidytray]

Premium Oil Drain Pan With Anti-Splash Lip - Prevent Spills

Upgrade your oil change routine with our effective oil drain pan. Featuring a different capacity and a built-in spout, it ensures mess-free disposal and is perfect for both DIY enthusiasts and professional mechanics. Order yours by visiting our website!

[jay-catsby]

aw man while im complaining abt sensations the town where i work has such insanely hard water that THE DRINKING WATER FEELS DRY...... how messed up is that.

[sujooon]

A 10-inch plant saucer is a gardening accessory placed under pots to catch excess water. It helps prevent water damage to surfaces.

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.