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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
1. Wipe up spills promptly with a mop or paper towel.
2. Pry up sticky materials with a putty knife. For difficult jobs, use ice to freeze the substance, then remove.
3. Sweep under and around large pieces of equipment.
4. Prepare mop water using an all-purpose cleaner. Degreaser may be used for heavier jobs.
5. Wet and dry mop floors, getting under all equipment and in corners.
6. Change water as necessary.
B-V Consulting
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