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Depth names on foil pans aren't standard. One maker's deep is another's medium, so buy by the inches and fluid ounces on the listing. Guide: gofoodservice.com/guides/alu…

Measure a glass at its widest point before buying racks. Too tight and the rim chips. Too loose and it rattles in the spray. Guide: gofoodservice.com/guides/dis…

Gloves don't replace handwashing. Dirty hands put the contamination right on the outside of a fresh glove as it goes on. Guide: gofoodservice.com/guides/dis…

Measure the can, not the box. A trash liner fits by its flat width, and the gallon label is only a tiebreaker. Guide: gofoodservice.com/guides/tra…

Bakery ovens are sized in sheet pans, not cubic feet. Start with your biggest single bake and count the loads. Guide: gofoodservice.com/guides/com…

Freezing doesn't reset the date on prepped food. It pauses the clock, and the count picks back up once it thaws. Guide: gofoodservice.com/guides/foo…

When the grease trap math lands between two sizes, take the bigger one. A trap that's too small lets water rush through before the grease can separate. Guide: gofoodservice.com/guides/gre…

A rocks glass and an old fashioned glass are the same glass. Short, wide, heavy base, built for a spirit over ice. Guide: gofoodservice.com/guides/res…

An infrared thermometer reads only the surface. It can't confirm a cooking or holding temperature. A probe can. Guide: gofoodservice.com/guides/foo…

A pizza box stacker sits in the middle of the pie and holds the lid up, so the cheese arrives on the pizza instead of the lid. Guide: gofoodservice.com/guides/piz…

The POS goes down on a busy night. The restaurants that keep moving are the ones with guest check pads in the drawer. Guide: gofoodservice.com/guides/gue…

Buy the restroom dispenser first, then the refills that fit it. A case of towels on price alone can arrive and refuse to load. Guide: gofoodservice.com/guides/com…

A refrigerator keeps cold food cold. A blast chiller makes hot food cold, fast enough to meet the food code. They are not the same job. Guide: gofoodservice.com/guides/com…

A blade grinder chops beans unevenly, so the fine bits turn bitter while the big ones stay sour. That is why commercial grinders use burrs. Guide: gofoodservice.com/guides/com…

A walk-in's walls are about four inches thick. The inside is always smaller than the size you ordered, so measure your shelving against the interior. Guide: gofoodservice.com/guides/wal…

A combi oven is a convection oven and a steamer in one cabinet. The catch: it needs a water line and a drain, and hard water will shorten its life. Guide: gofoodservice.com/guides/com…

Hand sink, prep sink, three-compartment sink, mop sink. A commercial kitchen needs all of them, and the inspector checks that none is doing another's job. Guide: gofoodservice.com/guides/com…

Red for raw meat, yellow for poultry, green for produce. The colors are not law. The separation they stand for is. Guide: gofoodservice.com/guides/cut…

Two prep tables the same width can hold very different numbers of pans. Count the pans your menu needs before you pick the size. Guide: gofoodservice.com/guides/ref…

A soda fountain is really five things: water, CO2, syrup, cooling and valves. Only one of them sits on the counter. What to plan before you buy. Guide: gofoodservice.com/guides/sod…