Working in a busy restaurant requires staff to be on their toes with cleanliness of tables and food preparation surfaces. Using durable and thirsty cleaning towels helps keep the restaurant tables and countertops clean and up to code. Workers should use hot soap and water to rinse out the rags in between chores. These are just a few of the uses for cotton towels in a restaurant setting.
Table Cleaning
As customers finish up and leave the establishment, the tables are cleared of all dishes and extra items, such as catsup bottles and leftover coffee creamers. The tables must be wiped down with a damp rag to eliminate crumbs and sticky residue. Stubborn spots from dried sauces or jelly require a little elbow grease. Using a terrycloth cotton rag is especially helpful in removing these stubborn spots so that they are completely gone when new customers arrive at the same table.
Spills
In a bustling environment, wait staff tend to move as quickly as possible to get everyone served quickly and efficiently. Sometimes this includes the complementary glass of water for every patron at every table. Filling up glasses should be done quickly, but this often results in spills across the table. A speedy recovery with a terrycloth rag tucked into an apron pocket makes the water spill a memory in moments. This prevents placemats from getting wet and sticking to plates, sauce containers and other glasses. For sticky spills, such as sodas and adult beverages, the damp cotton towel will quickly sop up a spill, but can be rinsed out in a warm stream of running water to avoid stains and stickiness.
Food Preparation
A sparkling clean surface is important for every restaurant kitchen. Using a dry cotton rag at the toast station prevents crumbs from sticking to the surface. The chopping area for salad bar items can be kept clean and debris-free with a damp towel after salad prep is complete. For maximum efficiency, the cook staff can grab a large trash can and drag it to the area, sweeping in extra leaves, stems and skins of vegetables and fruits for quick clean-up. Using a rag to do so prevents hands from getting dirty. When canned goods must be drained and even chopped for use on a salad bar or buffet table, they are likely to drip or leave a wet trail of juice behind on the prepping surface. A damp rag will clean this up quickly and can even prevent injuries on sharp can lids.
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