Numero Uno
Member
In the shift technique.
All open areas are presprayed first...
Then tables shifted to the front of the restaurant...
One table width...
Those spots get presprayed...
Then we clean all table shift areas,shift back to where they belong...
Then we clean open area.
AS we progress backwards,the dirty table areas are done...
In perimeter style...
All areas are presprayed...
Then each table is brought to center in a way that they form a line behind each other...
Perimeters are cleaned,tables moved back...
Then open areas are done...More effective for dwell in dirty restaurants...
But each restaurant has its own custom setup per situation requirements...
For instance we have a place shaped like a u...
Just Booths...no tables...
all under booth areas are sprayed,to include the first main area also...
We start at the beginning clean all booths,then it is main area.
The secondary areas are being sprayed at that point .
Then straight backwards out the door...
All open areas are presprayed first...
Then tables shifted to the front of the restaurant...
One table width...
Those spots get presprayed...
Then we clean all table shift areas,shift back to where they belong...
Then we clean open area.
AS we progress backwards,the dirty table areas are done...
In perimeter style...
All areas are presprayed...
Then each table is brought to center in a way that they form a line behind each other...
Perimeters are cleaned,tables moved back...
Then open areas are done...More effective for dwell in dirty restaurants...
But each restaurant has its own custom setup per situation requirements...
For instance we have a place shaped like a u...
Just Booths...no tables...
all under booth areas are sprayed,to include the first main area also...
We start at the beginning clean all booths,then it is main area.
The secondary areas are being sprayed at that point .
Then straight backwards out the door...