Post Event Cleanup Workflow


Sorting Through It All

  1. Uncover Everything
    1. When items get unloaded after an event there will be items that will be hidden from plain sight. All items have to be uncovered, moved,  sorted, brought in plain view and looked through thoroughly. Don’t assume anything is cleaned; check it thoroughly even though the unloading team may state that “this crate of glasses are clean” or “these pans have been washed already”
    2. We cannot assume that a staff member washed something thoroughly previous to your interaction with it. Check It Again.
  1. Things Get Stuffed In Bins…So Check
    1. A lot of times in the “buzzy-ness” of trying to get things unloaded after an event, things get stuffed in bins, baskets, food cambros, and crates. There has been times dinner rolls have been found wrapped in linens two days after an event. This is not acceptable. Check Everything.
  1. Coolers . Cambros . Food Containers
    1. Open coolers, cambros, food storage bags (blue ones) after events and empty all food items out of them.
    2. Cambros need to be emptied out as well 
    3. Place only food inside fridge & freezer; sauces or anything that could compromise health and safety after being brought to an event needs to be dumped in the garbage, unless specified not to by management. Appetizers should not be left in refrigerators; they need to be covered properly and put back into the freezer.
  1. Rental Items
    1. There are some events that have rental items that were utilized. Rental items such as chargers, glassware, china, flatware, table linens, and napkins will always be documented on the Banquet Event Order (BEO) sheet of what belongs to Wishful Concepts Catering and what does not. Please remind management of their need to be returned to the rental company after the event has been completed.

Silverware

  1. When cutlery comes back from events, they are transported back to our facility dirty in clear bins with red covers on them; usually they are already soaking in water after the event is completed
  2. If the cutlery was not soaked prior to cleaning them, soak them in soapy water in one of the grey/or black bus bins laid by the grease trap; the dawn soap with hot water loosens the food from the cutlery and does a great job of getting them cleaned again.
  3. Thoroughly soap, clean, wash, and rinse all dirty cutlery
  4. Leave to air dry on a towel on the prep tables and then begin to hand dry
  5. Once dried all silverware is to be put in ziplock bags that already are in the crates labeled “forks” “knives” “spoons” etc in counts of (20 per zip lock bag)
  6. Return silverware to their designated inventory crates labeled “forks” “knives” “spoons” etc 
    1. These crates are in our storage container to the rear of the building
    2. They are kept in the storage area to the rear of the building, until they need to be put back with clean cutlery back into the storage container

Plates (Dinner & Salad Plates)

  1. Dirty plates will always be unloaded after an event and placed near 3-compartment sink (they are not to be left anywhere else in the kitchen)
  2. Thoroughly soap, clean, wash, and rinse all dirty dishes
  3. Leave dishes to air dry on towels on the prep tables in the kitchen; this helps to soak up majority of water that drains from the clean plates 
  4. Dry plates and use the plastic food wrap to wrap plates in stacks
    1. Dinner plates wrapped in (2) sets of (10) & packed per crate they came in
    2. Salad plates wrapped in (4) sets of (10) & packed per crate they came in
  5. Once plastic wrap is completed, get empty crates from the back to store plates in
  6. If crates are dirty please wash them out before putting plates back in them
  7. Once crates are filled please leave them stacked in a designated area in the kitchen, to be returned to storage unit to the rear of the building

Towels

  1. Dirty towels that are used at events as well as in the kitchen should be put on the side for laundry to be picked up. Please utilize the black bus bin by the grease trap to put them in for pick up.

Glassware (Water Goblets + Wine Glasses + Champagne Flutes)

  1. Dirty plates will always be unloaded after an event and placed near 3-compartment sink (they are not to be left anywhere else in the kitchen)
  2. Thoroughly soap, clean, wash, and rinse all dirty glassware
    1. Stem, Base, Rim and Inside of glassware items need to be thoroughly cleaned for food smells or lip stick marks. Check them thoroughly for cracks or breakage that may have happened post event. Toss all cracked glassware once discovered and make proper documentation of the damaged glassware items and let management know upon completion.
  3. Leave glassware to air dry inside the crates they were brought in
    1. Most crates fit 25 (water goblets & wine glasses) or 36 (champagne flutes) classes per crate (observe and take note of this when loading them back in the crate to air dry)
  4. If crates are really dirty wash them out before putting glasses back in them
  5. Once crates are filled please leave them stacked in a designated area in the kitchen, to be returned to storage unit to the rear of the building

Serving Utensils

  1. When dirty serving utensils come back from events, they are transported back to our facility dirty in clear bins with red covers on them; usually they are already soaking in water after the event is completed
  2. If the cutlery was not soaked prior to cleaning them, soak them in soapy water in one of the grey/or black bus bins laid by the grease trap; the dawn soap with hot water loosens the food from the cutlery and does a great job of getting them cleaned again.
  3. Thoroughly soap, clean, wash, and rinse all dirty serving utensils
  4. Once dried, put back in their proper containers located against the wall in the middle shelf in the kitchen area that has a plastic cover over it. Each bin, to the best of what space allows, will be clearly labeled of what goes back inside what.

Equipment Cleaning

  1. Ovens
    1. Any dirty ovens in the kitchen need to be cleaned and wiped down
    2. Racks need to be removed and cleaned as well
    3. Use pan scrubbers to remove any grease or rust on racks, as well as inside the ovens
    4. Once scrubbing is completed, wipe down inside & each rack as well
    5. Place racks back in oven once dried
    6. Clean outside of doors & handles
  1. Food Preparation Tools
    1. Anything used to prepare food items or cook food needs to be wiped down thoroughly. This includes items such as:
      1. Microwaves
      2. Waffle Makers
      3. Suvee’s
      4. Cutting Boards
      5. Mixing Station Items
      6. 6 Burner Stove
      7. 3 Compartment Sink
      8. Handwash Sink
      9. Prep Tables
      10. Wheel Card
      11. Stool Seats
      12. Mini Convection Ovens (used during events)
      13. Food Mixers
      14. Food Processors
      15. Salad Spinning Machines
      16. Vitamix
  1. Refrigerators (exterior & interior)
    1. Please wipe down all freezers and refrigerators in the kitchen facility
    2. Anything that may have spilled inside of the refrigerator or freezer needs to also be cleaned and wiped up.

Linens & Napkins

  1. Dirty linens/and napkins need to be bagged up after all catering events. Linens need to be picked up for laundry service the morning after the event. Management will always appoint one person to handle laundry service for linens.
  2. (pending protocol for cleaning linens)

Drink Dispensers

  1. Cleaning Drink Dispensers
    1. Clean & Rinse all drink dispensers
    2. Leave to dry on prep tables
    3. Once dried please utilize the bubble wrap that came inside the crate during transportation and leave the beverage dispensers to the side

Sanitation Bin (purple)

  1. Upon completion of an event the purple bin that houses the necessary items such as gloves, paper towels, and lighters need to be cleaned out thoroughly
  2. This bin tends to get really messy and cluttered after an event is completed, so it’s essential it gets looked at as quickly as possible

Disposables Utensils/Serving Items + Disposable Cup Bin (red bin)

  1. This specific bin is used to transport disposable items such as cups, shooters, etc to produce the food and beverage experience at our events.
  2. Please review the contents of this bin and sort and organize. Once completed, the bin goes back into storage for the next event. Any excess disposable cups can stay in this bin for next use

Electrical Bin (clear / w red cover)

  1. This specific bin is used to transport any electrical cables or equipment used to produce our events. Usually we do not take entire bin on events and only pull out the specific cables or equipment we need, so just please make sure all items are neatly wrapped and stored in this bin. This bin is housed in storage until further need for it.

Pitcher Bin (grey)

  1. This specific bin is used to transport pitchers needed for our events. Usually the pitchers come back dirty. 
  2. Thoroughly soap, clean, wash, and rinse all dirty pitchers
  3. Leave to air dry on a towel on the prep tables and then begin to hand dry and put them back into the pitcher bin.
  4. The pitcher bin must be cleaned thoroughly and dried out before putting pitchers back inside of them.

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