WASH-UP

Organization

The wash-up is a most important service area and must be sited correctly so that the brigade can work speedily and efficiently when passing from the food service area to the kitchens. The waiter should stack trays of dirties correctly at the side-board with all the correct sized plates together, and table-ware stacked on one of the plates with the blades of the knives running under the arches of the forks. All glassware should be stacked on a separate tray and taken to a separate wash-up point.

The wash-up services area should be the first section the waiter enters from the food service area. Here he/she deposits all the dirty plates, stacking them correctly and placing all the tableware in a special wire basket or container in readiness for washing. The waiter must place any debris into the bin or bowl provided. All used paper serviettes, doilies or kitchen paper should be placed in a separate bin. The China itself may be washed by one of two main methods.

Dish washing methods

MANUAL (TANK)METHOD

The dirty china is placed into a tank of hot water containing a soap detergent. After washing the plates are place into wires racks and dipped into a second sterilizing tank containing clean hot water at a temperature of approximately 750⁰E (197⁰). The racks are left for two minutes and then lifted out and the China left to drain. It sterilized in water at this temperature the China will dry by itself without the use of drying up cloths. This is therefore more hygienic. After drying the China is stacked into piles of correct size and placed on shelves until required for further use.

MACHINE METHOD

Many of the larger establishments have washing up machines. These are necessary because of the high turnover rate of china. The instructions for use of washing up machine are generally supplied by the manufacture together with details of detergent to be used and in what quantity. These directions should be strictly adhere to. The China itself has any debris removed and is then placed into either wooden or wire racks. The racks are then passed through the machine the china being washed, rinsed, and then sterilized in turn. Having passed through the machine the China is left train for two to three minutes and is then stacked and place on shelves until required for further use As with the tank method the plates do not require drying with tea cloths.