Floor. Sunday , January 21st , 2018 - 04:04:17 AM
Keep Your Tools Ready. The first thing to do is to make sure that the tools you will use are ready at hand. These tools should include basic carpentry tools like an accurate measuring tape, a carpenter’s square and a bubble level. You should also be prepared with the tiles and all you need to space them and put them together: tile spaces, a tile cutter, a trowel, and a putty knife. Then you must get your adhesives ready: tile bonding material, thin set mortar or tile adhesive, the sealant, the grout and a rubber grout float. Also you must make sure that you are wearing work clothes or overalls, glasses and heavy-duty gloves for safety.
Once the floor is prepared and dried, you can start laying your ceramic tile flooring. It is best to lay the tile in pre-separated sections. Divide the floor into four sections. You can use grout as a line separator. Then, for each section, use a notched trowel to spread the mortar. Hold the trowel at a 45 degree angle so that it creates notches in the spread. This enables better holding when you set in the tile. Do not spread too much mortar at once. If the mortar dries before you can set the tile, you’ll have the additional problem of removing it. When you set the tile, only a light pressure is required. Depending on the thickness of your tile, you’ll have to press it into the mortar a short distance. Make sure that each tile is even with the next. Mortar will come up over the sides of the tile, but this can easily be wiped away. Avoid resting hands or arms on the tile you’ve set. It’s going to take a couple of hours before the mortar is completely dry. Grout the ceramic tile flooring, and wipe off any grout that gets on the tile.
When considering the floor plan the first thing to do is consider the menu. The menu and the type of food that is being created actually decides the lay out of the kitchen. The first thing to do is consider the flow of traffic for food preparation. Then the flow in and out of the kitchen needs to be considered. This is even more important than the actual table layout of the restaurant itself. A mistake here could end up costing money to repair as well as lowering the available profit margin. A poorly laid out floor plan can create serious issues with financing if extra money has to be borrowed or things have to be corrected later. The next step is to consider the floor plan of the service centers, if there are any. These should be set near to where the customers are going to be while still being out of the way. You may also want to consider the fact that they may need to be near the kitchen.
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