Restaurants with enough space may have a salad station Kitchens thirsk. Or these might be incorporated into the wait station. A well stocked salad station includes a cooler for lettuce, vegetables, salad dressing and plates. A dessert station needs to have cooler for deserts and space for plates, desert forks and an area to assemble desserts.Last, buy certainly not lease is the kitchen line. The line is the area where the servers pick up their food. Sometimes “the line” refers to the line of stations in a kitchen. The line is often manned by the expeditor- the person who sends the dishes to the dining room looking great. The line should have garnish, plates, a spindle for order tickets and heating lamps, to keep waiting food hot.
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