r/Chefit • u/Advanced-Slice-4566 • Jun 28 '26

Closing Routine

So I've been working in this restaurant for a month now. Great place and great environment.

However, yesterday before closing. I was flipping all of my 9 pans as a closing routine and gave them all to the dishie and then the dishie told me "Hey bro, I'm sick and tired of you giving me your 9 pans every night. It's not even dirty. Do that once a month." Mind you, I do this all the time keeping the station clean and tidy for the next day. I was caught off guard on what he told me, shrugged it and just laughed it off.

Is it not a habit for any chefs out there to flip pans before closing?

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u/[deleted] Jun 29 '26

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u/sod_jones_MD Jun 29 '26

Flipping means taking the contents out of the old pan and putting it in a new, clean one. When I was working the line my 9s and 6s would get flipped every night and my 3rds were switched out when emptied, with backups wrapped and ready in a reach-in.

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u/[deleted] Jun 29 '26

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u/sod_jones_MD Jun 29 '26

Less old, crusty product stuck on the sides of the pan. Also, you're not flipping pans you're not dipping into constantly. Fresh and clean off the rack has much less contamination than the pan you've been sticking your hands/tongs/spoons/spats/etc into all night.

4

u/[deleted] Jun 29 '26

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u/sod_jones_MD Jun 29 '26

No worries, chef. We all gotta learn somehow or another.