Sort & scrape: food waste → compost; metals/plastic → recycling; no cutlery in trash.
Rack smart: plates vertical; glassware on glass racks only; pans separate; silverware handles-up in baskets (pre-soak).
Wash cycle: don’t overload; verify temp/sanitizer on first cycle each hour.
Dry & put-away: air-dry only (no towel); hot wares on heat-safe shelves.
Par levels: keep minimums up (e.g., dinner plates 60+, rocks glasses 40+, forks 100+—adjust to your cover count).
Runner help: quick runs to line when plates/glass run low; swap full bus tubs at expo.
Clean as you go: change dirty water, empty scrap strainers, wipe splash zones, keep floors dry.
