Photos for you all to consider. Following instructions is a significant part of your daily grade

You have all been asked to keep the coolers clean and orderly, to discard old food from past menus, and to NOT use stainless steel to store food overnight without chef's permission (fish may be stored in stainless steel, if properly iced)

If you have not read the grading rubric in the course guide, you should do it tonight so that you understand how your final grade will be calculated. Organization and the ability to follow instructions are significant parts of your grade.  

Fish uncovered and without ice, meat stored in stainless hotel pan

                         Food left from the Chinese and Japanese menus, broth stored in soup bain marie