Train personnel to scrape plates, dry-wipe pans, and utilize sink strainers so fats, oils, and grease avoid of drains

https://web-wiki.win/index.php/From_Assessments_to_Pump-Outs:_Grease_Trap_Service_Techniques_Restaurants_Count_On

Train staff to scrape plates, dry-wipe pans, and use sink strainers so fats, oils, and grease avoid of drains pipes, decreasing trap load, cutting maintenance costs, and supporting smoother, certified everyday operations.