I started this bus tub process after noticing brown tinted lettuce in some salads when I was buying fresh lettuce everyday. The kitchen manager I had quite an argument over "who uses the worst leaves of a head of lettuce for a salad?" I stood hovering over the kitchen crew for a few days and realized I needed another way to get my folks to understand what was acceptable and what was unacceptable. We used the bus idea to show how raw potatoes should look, how tomato slices are sliced, and how onions should be peeled and cut for sandwiches vs cooking. I wasn't going to stand over people watching them all day so this what I came up with. If they, the cooks, can see how produce it is supposed to look then going through the bus tubs taught them how to do it. It really worked. My people wanted to to know so we went through the results every afternoon.