Step two: Gather Equipment
Equipment to set up the salad station will be needed in order to store the ready-to-eat ingredients as well as to portion the salad.
Required equipment
| Equipment/Quantity | Photo | Description |
|---|---|---|
Olive Garden (OG) salad bowl and tongs 1 each |
 |
A OG salad bowl and tongs are used for the guest’s purpose of portioning salad.
The salad bowl can hold up to five portions of salad. |
Digital scale 1 each |
Large
Small |
Scales can come in assorted sizes and have different functionalities. For this exercise, a digital scale is used for restaurant’s purpose of portioning salad. A scale that weights ounces and can “tare” or “zero out” will be needed. |
1-oz Ladle 1 each |
 |
A ladle is used for portioning liquids and a variety are available. For the purpose of this exercise, a one ounce ladle will be used for portioning salad dressing. |
2-oz Spoodle 1 each |
 |
A spoodle can is used for portioning solids as well as to obtain ingredients in a liquid substance. Spoodles can be full, slotted, or with holes. A spoodle will be used to portion croutons for the salad. |
Brown tongs 4 each |
 |
A plastic brown tong is used for portioning salad vegetables and breadsticks. The required tong is about six inches in length. |
Metal salad tongs 1 each |
 |
Metal salad tongs are used to portion the salad greens into the salad bowl. As noted in your training materials and required by OG standards, we will use the green knobbed tongs. The required tongs are 16'' in length. |
Food handling gloves 1 pair |
 |
Food handling gloves are required to be worn by individuals who handle ready-to-eat food. Gloves come in several sizes and types. It is recommended to use a vinyl, non-powdered glove. This will prevent issues from individuals or guests who may have allergric reactions to powder or latex. In addition, loose-fitting gloves should be avoided as they can easily break or the individual can lose grip of the food or equipment they are handling. |
Third-size steam table pan 5 each |
 |
Third-size steam table pans are used for salad vegetable and dressing storage. |
Half-size steam table pan 2 each |
 |
Half-size steam table pans are used for lettuce and crouton storage. |
Equipment location
Equipment location map
| Equipment | Location | Color on Map |
|---|---|---|
| Olive Garden salad bowl and tongs | Salad station | Green |
| Digital scale | Salad station | Green |
| 1-oz. Ladle | Food prep equipment storage | Blue |
| 2-oz. Spoodle | Food prep equipment storage | Blue |
| Plastic brown tongs | Food prep equipment storage | Blue |
| Food handling gloves | Salad station | Green |
| Steam table pans | Dish tank/Utility | Yellow |
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