Design suits plated appetizers, cocktail program garnishes, and buffet displays common to restaurants, bars, schools, and hospitals. Operators get a single implement that supports varied service models and shifts quickly between setups.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe bamboo picks with a damp cloth and mild detergent; rinse and air dry. Sanitize high-touch storage containers and dispenser surfaces after each shift using EPA-registered sanitizer per label; allow contact time. Inspect for splinters; discard damaged picks. Clean surrounding booths, menu covers, and condiment stations daily to prevent germ transfer, deter pests, and support health-code compliance. Regular cleaning preserves appearance and service life.#@@#Additional Info#@#TableCraft Products BAMSP645 4.5" bamboo picks have a football-shaped end for themed presentations. Made in the USA from sustainable bamboo, they weigh 0.333 pounds per pack and suit catering and bar service.#@@#General Info#@#Description #@#
Design suits plated appetizers, cocktail program garnishes, and buffet displays common to restaurants, bars, schools, and hospitals. Operators get a single implement that supports varied service models and shifts quickly between setups.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the TableCraft Products BAMSP645 Football Sport Pick.#@@#Maintenance Guide#@#Inspect picks before use and discard any with splinters or cracks to prevent contamination. Clean storage areas daily and store bamboo picks in a dry, ventilated container to control humidity. Rotate stock by date to maintain quality. Avoid prolonged contact with acidic foods; rinse items immediately after exposure. Train staff on safe handling and single-use policy. Follow CSA and local food-safety guidelines to ensure compliance.
