Rag1
Executive Chef
It looks like I'm going ahead with backyard catering. I'm trying to meet requirements of the state for a license. What are you guys doing to meet the "hand wash station"? Hot water source? Gray water catch? What actual wash basin used?
I'm trying to keep this to a minimal thing for storage, weight, cost, and hassle.
I'm trying to keep this to a minimal thing for storage, weight, cost, and hassle.