Sunday Night Flow

Photo by Scott Umstattd on Unsplash

The open sign is down. The dining hall is still full of people and orders are coming in, but most of it is limited to me and desserts in back. The boys have started cleaning and Mixologist Man has started doing his form of a last call, though he’s still pouring beers and whatnot. Soon the scrubbing will begin.

In the kitchen, our dishwasher is tackling as much as he can get done before we are all piling everything into the pit. (I haven’t come up with a nom de plume for him yet…) I start taking back wood paddles and anything that I know I won’t need the rest of the night. If I’ve been lucky enough to have had a relatively quiet Sunday, I may have already flipped all of my mise en place and washed out my refrigerated station. Those are good days. But today, instead, I focused on the walk-in. Downsizing cambros and clearing out the old. Tossing weird things with no label or date. Definitely tossing that goat cheese sauce from a month ago with fuzzy little black blobs across the surface. Yeah, that ain’t penicillin.

The walk-in is a general source of aggravation for me these days. No one downsizes anything. And I do mean no one. Some people might think they are, but most of the time they are just moving containers around or redesigning what they think the walk-in should look like to them. Please don’t. It’s been set up with what works for a year now. I know how it works, people know how to find things that way. Do not, in your small mind, think that you are helping people by changing everything.

The walk-in has been my baby since day one when first Chef tasked me to put away the entire produce and dairy order. And this was before we were allowed to put things in bins. I might not have had it perfect, but I slowly learned to play Tetras with containers. Most cambros stack on each other quite well and there is a method to fitting them so they work. Coffeeman was pretty excellent in downsizing the walk-in too. The one time I downsized it right after he did made for an interesting next day when he couldn’t find anything…. Poor guy. Over-zealous does have it’s disadvantages.

A clean station, nearly filled mise en place. Practically perfect.

So this Sunday, walk-in was fixed. I’m sure I will have to do it again this week, but at least I feel like I got somewhere. So instead of flipping and cleaning my station, it waited till the end. Out comes the bucket of sani water, piping hot and ready to scald even the toughest hands, rags, and new 9th and 6th pans. Flip, bang, reverse. Empty container, new one off to the side with mise waiting in it. All 19 pans are flipped excluding the ones that got filled that day with new ingredients and new pans. Wash out the entire top station and bits of debris. The underneath refrigerator gets organized and wiped down. Pans are wrapped. Dated, labeled and set up for the new week.

The entire area gets swept down, like it does every night, but a few extra areas like under the wood where the dirt drops down. The wall is wiped down where the flour has sifted through the week. Tomatoes are taken off the ledge. Oil bottles wiped off. Everything gets straightened. Sometimes I might sip a glass of beer while I clean, provided all the guests are gone. Tonight, they are not, so I drink cold water. A lot of it. Because no matter how much I drink, it’s never enough to stay hydrated.

In the back, the dish pit is a pile of so much that there is another guy playing ‘catch’ when the dishes come out of the automated dishwasher, Betsy. Other stations have been wrapped and put away. Other stations have been washed down. The grates over the stove area are scrubbed, or have been throughout the day. Garbage bags are combined and taken out. It’s not really anything that we don’t do throughout the week. In fact, it’s pretty much the same thing with only some extra added scrubbing in certain areas.

The fish is iced, things are wiped down a tad better than the rest of the week. This is the night the floors get sprayed down with hot water. If they are really grimy, maybe some Orange Force or degreaser. Out in front Mixologist Man is offering up a jar of celery for anyone to munch on. Why? It’s tradition. It might not last through the weekend and it just is what we do. I usually have several pieces because I feel like I haven’t had my greens throughout the week. Besides, it keeps me from indulging in a soda. Okay, so the giant pancake with the side of syrup was just as bad, but work with me, I’m tired. I need sugar.

This week the music is subdued. Kind of 80s, but most of the time we put on Ke$ha or something super bouncy. Belting it out as the volume is turned up a tad more. The lights go on full blast out in the hall because most of the servers sweeping like to see. This week, I turn them up so I can see all the areas I might have missed in my station.

This week I am out by 9pm. That’s actually pretty good. I stayed a little longer to organize the cambros and dough bins that have gotten mixed up again. I could have been out by 8:30, but I need some organization. It’s only after I head upstairs to put away a pan that I find out I am out of dough for the week. Groan. Why didn’t anyone tell me they pulled the last bin?! Fortunately I have enough dough rolled to start off my week, provided Astro D can make dough at the start of the week.

Seriously, I need a drink now. Okay, no, I really don’t NEED a drink. I just want one to relax with and wind down. It’s been a long pain in the behind week. People have been rude, on my nerves and I’m just really tired. Mixologist Man and I leave the two behind to finish out the kitchen, dishwasher and prep person. We make our way across a completely dead street in a nearly completely dead town. It’s Sunday night, just after nine and only the one brewery/pub is left open. One quick round and I’m off to head home. Wash away the grime, slip out of kitchen smelly clothes and call it a day.

See you next week…

It’s only two days away, but well, such are weekends.

Stains, Spots, And Smelly Clothes

Photo by Dmitry Arslanov on Unsplash

The cooking industry is murder on your laundry. I am sure that there are a lot of other industries that would be in that category as well, but what with spots, stains, sweat, and who knows what else, professional kitchens are a source of constant obnoxious laundry.

Take for instance this weekend when I accidentally had my gel pen leaking a bright blue spot through my apron onto my nice white chef’s jacket. I stared down at the spot remembering the ‘lovely’ accident of the sharpie mark on my sleeves one day when I didn’t click it closed. That spot is still there, albeit brown now instead of black due to several laundry tricks that never worked.  I was panicking a bit because a blue stain on white seemed impossible.

I have so far, found a trick by accident that works. So people who want to get stains out, get your pens ready and bookmark this post.

Lots of places said rubbing alcohol and vinegar rotated with table salt got the stains out. For me it was Simple Green worked into the stain and agitated out. I used diluted first to start rinsing it, but then full strength and scrubbed the fabric with itself until the stain was itty bitty. I will launder it as usual and expect it will come out.

For standard laundering of my regular whites, which are white, mind you, is Tide with Bleach. All of my jackets are from Happy Chef, so are that 30/60 cotton poly blend that you are not supposed to bleach. But Tide with Bleach is great because it doesn’t bleach but gets the grease and stains out. Odor too.  My aprons and jackets frequently smell of old flour and oil and fry oil smells. If you do a regular load of laundry with warm water (warm is a must, cold will not work) and if you can soak the load for a half hour in the soapy water then rinse twice, you will have sparkling clean shirts. I use it for my semi faded aprons as well since it breaks down the oils so well.

For spot treatment on every stain no matter what I use Dawn Dishwashing detergent. I like the ultra or concentrated ones as they work the best. Toothbrush, scrub it in, let it sit for a couple hours or days and bada boom, out comes the stain.

If the stain doesn’t work, consider trying hydrogen peroxide with the dawn. If it’s a colored item, rinse it out once the stain starts to fade otherwise you will have the color fade out because of the peroxide.  A trick for berry stains that has worked wonders, is to first treat the stain with the dawn. It will turn every berry stain into a blueish stain, then use the hydrogen peroxide to slowly erase the blue stain. Rinse.  Every single time it works.

Irish Spring original scent bar soap is excellent for getting out blood as well as sweat stains. Sweat smell too. I have always had a problem with body odor and washing with Irish Spring keeps it at bay, will break down the aluminum zirconium in most deodorant antiperspirants ,  and also helps break apart sweat smells. I have used Irish Spring for years, but I definitely have to use it now that I have switched from a natural deodorant to antiperspirant.

For oil stains, if it is fresh oil, sop it up with talcum powder. Not stuff with cornstarch in it, but actual talc. Raid your grandma’s powder tin, so long as you can handle the strong scent.  Use a small spoon or popsicle stick and apply a little mound over the oil spot. (I have never tried it on anything larger than a dime or quarter size)  Let it sit. For a while. Like an hour or two. Brush off with a toothbrush and repeat if the talc is oily and clumpy or the spot is still there. Repeat as many times as it takes to magically disappear the oil. Launder as usual, or use Dawn then launder. It’s seriously amazing. I have saved so many things from oil spots with this trick.

Definitely if you have a stain that you can’t seem to get out, do not throw it in the dryer or use heat. It always sets stains or oil marks. This is actually why my  chef’s jackets are never in the dryer these days. I never want to set a lot a stain, and sometimes I never know if I have gotten all of the stains. So best be safe instead of sorry and trying desperately to get stains out.

My mother is expert at getting stains out, more so than I am. I am notorious for cooking at home without an apron on. I splatter so many things. I am queen of that. And my dad is notorious for spilling on white t-shirts and brand new clean things, whatever they might be. So yeah, lots of years of stains. She probably has more tricks that even I don’t know, but these work like charms for me. So, if you work in a funky stain inducing industry, these might help.

On a side note about cleaning things, I have found that the kitchen is murder on my skin, producing a lot of blackhead and blemishes. A lot, and I wear a concealer that has sunblock in it, so it clogs the pores a lot. After I wash my face with hot water and a washrag at night, I clean my skin with rubbing alcohol. I have found it keeps the bulk of the blackheads at bay. I still get plenty, but it cuts down the bulk. And if my skin gets too dry, then I use Neutrogena Alcohol-Free Toner in the morning and I am good to go.

It’s the little things in life that make it easier. So any laundering or beauty care ideas for the cooking industry? Send them my way.  And hopefully these help anyone else.

Kate

Deep Cleaning – Day 7

Sunday, yesterday, I wasn’t able to post. I was just too gosh darn tired after a full week and I wanted to sit down when I finally got home and just veg on a good movie. Reason I was so tired was Sunday is deep cleaning day.  The grime has built up for the week and it’s time to do unfun jobs such as boiling out a fryer, or taking down the grates over the stove and degreasing them.

Spotless kitchen, wet floors, the smell of cleaners, the silence at the end of night…

For me, I avoid most deep cleaning days. Haha, but it’s only because I’m not on the schedule. However, I have deep cleaned a lot especially because back in the late spring and early summer, it was required every night. Well, maybe not the fryer or hood, but definitely all the floors and drains and such. The floors get swept really well then degreaser gets poured on the floor and finally they get sprayed down with a hose and very hot water.

The grime gets powerwashed off the floors and the spots in the corners. The weekly grime is lifted off and the kitchen suddenly doesn’t smell like a kitchen, but a very humid clean environment.

more wet floors and clean stainless

All the stainless shelves are wiped clean, and spots that get left during the week are suddenly back to rights. Granted, after I finished yesterday and was showing off the perfect space to my GM Sassy Girl, I found spots that weren’t quite up to par…. oops. And of course she would see them. But the general grime was off the floor. The kitchen actually looks a heck of a lot better than I have seen it in weeks.

Back when Micha and I were closing together, it looked like it does now, every night. I sometimes miss the spraying down of the floors every time we close; the steam billowing up and feeling damp and like you are in the tropics. Just picture steam billowing out of a door with the lights back lit into the cold night air. The sharp but pleasant smell of cleaners and knowing that everything is spotless.

Ick, the floors before!

I can’t say as I miss the back breaking work. I am so exhausted today with only one day off before it all begins again. And I will say that the walkin did not get wiped down to its full potential, but since I will be in and out of it putting produce away tomorrow…. well then, I’ll make sure it’s more clean when I’m done.

Kate

Currently

Currently I’m not making bread.  I should be.

Currently I’m not folding clothes. I should be.

Currently I’m not sending books to people who’ve requested them on Bookmooch. I should be.

Currently I’m not posting a review for a book I read three weeks ago. I should be.

Currently I’m not sorting books that have gotten out of hand. I should be.

Currently I’m not writing blog posts even though it’s been almost a month since my last one. I should be.

Currently I’m not decluttering areas that need it. I should be.

Right now I’m thinking about an email I want to send to a friend, the Once Upon a Time fan fiction I’m currently interested in, the book I’m writing, the music I want to listen to, the boxes of books I want to go through, and the blog posts I should write before the holidays get going.

I’m so behind of what I want to do versus what I should be doing versus what I need to be doing.

Currently I am not…..  And I should be…..

Signing off

~Kate

 

Upgrading the Bookshelf

I’m slowly trying to clean up Kate’s Bookshelf, making it neater and much more streamlined.  I want to make a page specifically for the blogs I follow, along with my tools of the writing trade, and various other things.  So, if you happen upon a page that seems lacking, well that’s probably because it isn’t finished.  Hopefully I’ll be able to get it much neater soon, but until then, please be patient. It’s a work in progress.

Signing off

~Kate