In order for the workplace to flow safely, many factors need to be considered when it comes to how the restaurant operates: 

● Place all hot sheet pans at the bottom of the sheet pan rack as soon as possible once they’re taken out of the oven. 

● When handling sharp objects such as knives, walk with the utensils pointed down to the floor to prevent any injury. If using knives to cut/prepare any food, handle them with caution. If you’re unsure how to properly cut certain foods, then consult the manager on duty to assist. 

● When finished mopping, make sure to place the yellow “Caution It’s Wet” cone around the area you mopped to prevent any injury to the other employees or customers.

● When using the equipment, please be extra careful to ensure safety and the equipment does not break.