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One of the things I can't stand when I go to any eating
establishment, is the way most of the hired help clean the
tables. They'll spray the amonia cleaner over the table or
at a distance so the spray mist from the spray bottle
quickly makes it's way over to neighboring tables and then
right up my nostrils.
I don't know of anyone who likes to smell amonia or
remnants of amonia or glass cleaner while they are eating,
drinking, or just waiting to be served. This is very
inconsiderate of restaurant management and can be avoided.
This doesn't only happen at the inexpensive places, but at
the more expensive ones as well. So I have done my best to
graphically depict how management and staff should clean off
the tables in their establishment. |
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Figure 1
illustrates what one should NOT do, which is spraying
the cleaner directly on a surface.
The spray, as you can see illustrated here, does not go
straight on the surface and much of it goes off into the air
in a cloud or mist.
Not only is it wasteful,
but it can highly disgust someone who's eating or about to,
and then has to deal with a disgusting smell while there.
This can actually drive your customers to leave quickly and
not order a substantial sized check, nor desire to return
anytime soon. |
Figure 1
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Figure 2
illustrates how any surface SHOULD be cleaned
where people are eating, drinking and/or congregating.
Get a lintless rag and spray the cleaner directly into
the rag. The spray bottle nozzle should be no more than two
(2) inches away from the rag. As soon as you have sprayed
into the rag, you can proceed to clean off the intended
surface.
This should always be the way you or your staff cleans
surfaces, even if there is only one customer in the entire
place. |
Figure 2 |
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