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Serious question, did anyone else learn their lesson after a grease trap backup at a hotel in Amarillo?
Was doing a service call at a 90 room hotel off I-40 in Amarillo back in March and their grease interceptor backed up into two guest rooms on the ground floor. Turns out the kitchen crew was pouring fryer oil down the floor drain for months because nobody trained them on the outdoor trap. Since then I walk every new kitchen client out to the interceptor and make them sign a one page sheet on what goes in it. It costs me 20 minutes per job but I haven't had a callback like that in 6 months. What do you guys do for training new kitchen staff at your sites?
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park.troy5d ago
Signing a sheet doesn't really teach anyone, it just covers you when stuff hits the fan. New hires nod and sign and then the first busy Friday the fryer oil goes down the floor drain anyway because the drain is right there and the grease barrel is out back behind a door. We stopped relying on paper and started putting a labeled lid on every floor drain in the kitchen plus a fryer oil bucket right next to the fryers, and the morning lead has to walk the new guy through the trap on his first shift, not just once at hire. The other thing is we check the trap monthly and log it so we catch a problem before it turns into two flooded rooms. Training is a habit you build with people, not a form.
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