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Either with pen and paper or on a computer, create a weekly calendar. Each day should have daily chores such as cleaning dishes, counter tops, back splashes, stove tops and floors. For commercial kitchens there are 3 times per week chores of going through the refrigerator walk in and clearing out old food and wiping down shelving and cleaning around stove burner drip pans and tops of appliances. Then there are twice weekly chores of cleaning ovens and dish storage shelving and pantry storage items and shelves.

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