You should place any dry goods at your assigned workstation for use during your kitchen session. You may pull up an unused speed rack or utility cart if you need more space than is available on the work table as long as the cart is not blocking traffic flow. If an adjacent workstation is not in use and you do not see an upcoming reservation during your scheduled time, you may place items there. However, any areas used during your session must be cleaned and sanitized by you at the end of your kitchen use session.
Dry goods must never be left on the floor anywhere in the kitchen, even if in bags or boxes. All food items must be kept on an appropriate speedrack, cart, table, or approved storage container at all times. Do not place any raw, prepared, or packaged food on cooking appliances, equipment shelves or the shelves in the storage area at any time.
Dry storage lockers are available for rental for food storage between sessions.