Answer to Question 1
A
Answer to Question 2
To properly bus a table, the following procedures should be followed:
Pick up all flatware by the handles first, and place in a separate container.
Put all paper and waste in a separate section.
Put all like items together (e.g., glasses with glasses).
Do not touch parts of dishes or flatware that may have come in contact with the guest's mouth. Avoid exposure to possible germs by picking up cups by the handles, glasses at the bottom or by stems, and flatware by the handles.
Soiled napkins and place mats are rolled up and placed on the cart.
Place condiments such as Dijon, Worcestershire, or steak sauce on the bottom shelf of the cart.
Wipe off table, chairs or booth, table condiments (ketchup and mustard), etc. Remove crumbs or food particles by sweeping them onto a plate or into a napkin, not into the other hand. Do not allow crumbs or food particles to fall on the floor.
Before leaving the table, check to see that the table has sparkling clean and filled salt and pepper shakers and sugar containers. Bus attendant should clean table, chairs, or booth if needed. The floor around the table should be cleaned and vacuumed if needed. Check to see that the table has been set with flatware, place mats, and/or clean tablecloths, napkins, glasses, coffee cups, etc., in the proper places according to the restaurant's policy. Also, the bus attendant should make sure the chairs are straight and in order.
A diagrammatic section through a typical adult tooth.
Typical fireproof flammable storage cabinet.
A typical temperature sensor circuit.
The anatomy of a typical synapse.
Typical container for the disposal of broken glass or other sharps.
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