To make salads in a hurry:
Official: Take cart into walk-in, remove all items nec to makes salads (several trips required) to back room. Make salads using proper measuring tools, put all items away, clean up back table.
Unofficial:Load cart w/empty containers for # of salads nec, take into walk-in, put salads together.
To defrost frozen pre-cooked chicken (in bag):
Official: The day before, lay out on pans to be stacked in walk-in. If out of thawed chicken, put frozen chicken straight into the salads.
Unofficial: Microwave 30 secs, shake and repeat untill thawed enough to be edible, then add to salads.
To make sandwiches:
Official: One at a time, one order at a time.
Unofficial: Well, there isn't room to make more than 10 at once at the station...
To add mustard to a sandwich:
Official: Using mustard draw a W on top of burger or cheese.
Unofficial: Claim illiteracy if caught doing otherwise....
To add ice to cup:
Official: Use scoop to fill 1/2 way for soda's, full for iced tea.
Unofficial: Use cup as scoop to fill, as much as gets in cup for soda (usually about half, actually) and about 3/4 full for ice tea (people complain that there is too much ice if we actually fill the cup, then we have to get them a new cup of iced tea, which I think costs more than getting it right the first time.)
All unofficial methods taught to me by members of management, unofficially of course.
The one place there is no Official/Unofficial split? Handwashing and glove standards, all the times we are supposed to wash hands and put on new gloves, we do. Keep all surfaces sanitized, yep that too. Five steps to dishwashing, no corners there either.
I don't know about the cardboard though, never had to do a trash run. :P