DINING ROOM & SCULLERY DUTY

It is the duty of the visiting group to keep the dining room and scullery clean and tidy. A teacher or adult from the group will supervise each dining room & scullery duty.

Before each meal ...... people on duty are to set up the dining room at least 10 minutes before meal times.

Ask caterer what needs to go onto tables. Set the tables.

Put away the clean, dry dishes and cutlery from previous meal.

Fill up water containers with cool water from the cold room then refill the blue containers and return to cold room.

Shredded paper to go into bottom of yellow bucket.

Meat scrap bucket to be put out (from coldroom).

Half fill right sink with hot soapy water. Half fill left sink with hot water. Half fill black tray with hot soapy water for cutlery to soak.

WASHING UP

This job is of the utmost importance to you and your classmates. If things are not cleaned thoroughly someone can become very sick...it could be you

Everyone ....when you have finish your meal...... scrape your plate as clean as possible. All meat scraps go into the white meat bucket. Vegetable & other scraps go in the yellow bucket.

Stack the plates on the bench beside the sink with the hot soapy water. Cutlery will be placed in the black tray with soapy water.

People on duty.... one member to wash dishes thoroughly top and bottom (scraps can be on bottom of plates due to stacking). One member to rinse plates and stack into trays. If the wash up water becomes too dirty....change it.

Demo of how to stack plates and bowls in traysJ

Slide the full trays into the sanitiser and pull down the door.

The sanitiser will take a couple of minutes to wash and steam dishes. It is important not to remove the tray until the green light goes on.

One member of team can then open the door and remove the tray to the trolley to drip.

The next full tray can then be slid into the sanitiser and close the lid. If the machine does not start immediately it is only reheating and will start by itself.

Trays can then be placed on the stainless steel trolleys to dry thoroughly ...... NO WIPING UP NECESSARY!!

When dishes have been washed, empty the soapy water sink and tip in the black tray containing the cutlery. Refill with hot soapy water and wash the cutlery and rinse the cutlery. Cutlery is then spread out in a flat tray to be put through the sanitiser.

All cups need to be washed and rinsed and put into the flat trays to put through the sanitiser.

Once washing up is completed empty and wipe out the sinks. Wipe down the bench tops. Spread out the cloths to dry. Mop the floor in scullery.

After each meal in dining room

Meat scrap bucket to be put back in cold room

Contents of yellow bucket (vege scraps) to be put down the toilet as shown on the cabin plan.

Tables to be wiped down.

Sweep the floor. Mop the floor if necessary.

Chairs should be stacked against the back wall on last day of camp.

Thankyou JOB WELL DONE!!