|Only 7 gravy boats available. Have to use small ramekins depending upon dishes ordered. Not being cleaned properly.||Previously toast being sliced on the service plate or table top. Added this board and knife into the process path.||Bad cutting of fruit and veg. Example.|
|Addition of flavours to milk for bechamel unknown to chefs.||Breakfast tomatoes - plain cut. Why not van Dyke?||Breakfast Pink grapefruit. Bad technique.
Why not van Dyke?
|Rational Oven - Patient side||Stove r/h side. Patient side||Rational Oven - Patient side|
|Side table - Patient side||Little consideration of the KP. This shot after some items removed.||In common with other Elior units proper kitchen rubbers are unavailable. 10 finger-tip scorches in 10 days.|
|Typical storage of salad items||In that one box was crushed these items.||Sticky Toffee Pudding - Bad presentation.|
|Chocolate mouuse; better presentation but needs finesse.|
|Sorted and cleaned storage.||Beaten eggs portioned and ready for fast service.|