Restaurant Cleaning

• Dining room floors, including the greasy stretch by the kitchen door
• Table bases, booth seams, chair legs and high chairs
• Kitchen floors and drains, and the walls behind the line
• Under and behind the cook line equipment, where grease collects
• Rubber floor mats pulled up, degreased and put back
• Restrooms, done after the last table leaves rather than during service

• The exhaust hood, the ducts and the rooftop fan. That is a certified job on its own schedule.
• The grease trap, which a licensed hauler pumps out.
• Dishes, the dish machine, and anything with food in it.

• How late the kitchen comes free, and how many nights
• Whether the cook line and floor drains are in, or dining room only
• Quarry tile with grout, which is scrubbed rather than mopped
• How much grease has built up before the first visit

This usually runs nightly, and it can only start once the closing crew is out of the kitchen, so the clock begins late. A kitchen that has been running a while takes considerably longer on the first pass, sometimes across more than one night.

Book this for a restaurant, a bar or a cafe, normally after closing. The deep kitchen work and the hood are often quoted separately, so ask what is included.

• What time can you start, and does my closing crew need to be out first?
• Are the cook line and the floor drains included, or just the dining room?
• What degreaser do you use, and is it fine around food surfaces?