A Clean Plate

In preparation for Easter and opening full time Steve, giving instructions to Ruth, and his white lab-coat crew from Ecolab are swarming over our Hobart flight dishwasher today. They have installed new computer dispensers for the presoak, detergent, rinse agent, and flash dry chemicals required to send our china and silver ware into the dining room with a sparkle. Few of us who only eat in restaurants know the degree of sophistication required to have consistently clean plates.

In our 600 seat restaurants it takes a stainless steel machine that costs the same as a mid-size Mercedes to get the job done. It is a long way from the immersion dishwasher I bought used the day after opening our first restaurant's doors where I washed the dishes from 150 ham dinners by hand at a three compartment sink. I was on the road at 7:00 a.m. and returned with that crude but "automatic" dishwasher. Now, if my memory is correct this is the fourth upgrade in nearly four decades. We're ready to go. May we serve you?