Instructions:

Lay the slicer out on the pizza deli. Put a towel underneath the output end.

Spray the slicer.

Place a tomato on the handle end stem-side up.

Push the tomato through the slicer.

Remove any tomato ends or tomato slices that are white in color.

Make 6-7 tall tubs of tomatoes and date containers.

Instructions:

Put a DEEP PAN underneath the dicer.

Spray the dicer.

Dice the sliced onions

Make 3-4 short tubs of onions and date containers.

Instructions:

Quarter green peppers. Remove the seeds.

Put a pan underneath the dicer.

Spray the dicer.

Dice the pepper quarters.

Take the tub back to the sink. Grab a strainer.

Spray the peppers.

Put the pan underneath the drained peppers.

Put in the walk-in cooler for a couple of hours.

At the end of the shift, grab and place in a clear container.

Instructions:

Take out thick-sliced ham.

Grab a prep knife.

Cut the ham into small cubes no bigger than a pinky nail.

Make 3-4 short tubs of ham and date containers.

Instructions:

Plug in the pot to 350.

Add one (1) large side cup of oil.

Add one (1) pepper and salt mix.

Add one (1) tube (one (1) tube = one (1) pound) of sausage.

Stir occasionally until brown (there must be NO pink visible).

Instructions:

Plug in one pot of pre-browned sausage.

Set to 350.

Once simmering, add four (4) to five (5) heaping scoops of flour.

NOTE: Heaping means heaping.

Mix, make sure to scrape the bottom of the pot.

Once mixed, add one (1) gallon of whole milk to the pot

NOTE: That just about the length of your thumb is left at the top of the pot.

Let sit for five (5) minutes.

NOTE: Make sure gravy is the correct consistency like pancake batter

NOTE: Use flour to thinken gravy

Stir every few minutes after the initial sit to help thicken the gravy and keep it from burning.

NOTE: Needs to pour nicely not stick to ladle.

Once thick, turn the pot down to warm.