From the hand washing station. Entrance is to the left, table with cooktops and mixers, walk-in (our own, there are several!!), work table and then exit. Dry goods in the middle back, LOTS of staff come and go throughout the day. The dressing fridge (we make all our own from scratch, several options available per meal) and the washing/spinning station coming around to the right, and the sharps sink.
More often than not, there is barely room to move in the walk-in. During meals (rolling storage) racks are on the floor (out on the serving area at the deli and salad bar) there might be some room to move about. Delivery days are M, W & F so shelf space availability is rare.
It’s constant three dimensional Tetris! Staff are in out regularly when they need produce.
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