Train staff to scrape plates, dry-wipe pans, and use sink strainers so fats, oils, and grease avoid of drains pipes
https://wiki-coast.win/index.php/From_Evaluations_to_Pump-Outs:_Grease_Trap_Service_Strategies_Dining_Establishments_Rely_On
Train personnel to scrape plates, dry-wipe pans, and use sink strainers so fats, oils, and grease stay out of drains pipes, decreasing trap load, cutting maintenance costs, and supporting smoother, compliant daily operations.