arseegee,

In my experiences working in restaurants I've always found it difficult to work above a commercial Kitchen and it always seemed like I was more concerned about working over the food and preparation surfaces than they were. There's often a lot of work done by the employees that's not quite right that has to be straightened out too and many times there seems to be grease everywhere.

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Bill

[This message has been edited by Bill Addiss (edited 08-25-2002).]

Bill