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Cleaning station. A reef manta ray at a cleaning station, maintaining a near stationary position atop a coral patch for several minutes while being cleaned. A rockmover wrasse being cleaned by Hawaiian cleaner wrasses on a reef in Hawaii. Some manini and a filefish wait their turn. A cleaning station is a location where aquatic life congregate ...
Scullery. A scullery is a room in a house, traditionally used for washing up dishes and laundering clothes, or as an overflow kitchen. Tasks performed in the scullery include cleaning dishes and cooking utensils (or storing them), occasional kitchen work, ironing, boiling water for cooking or bathing, and soaking and washing clothes.
A raceway, also known as a flow-through system, is an artificial channel used in aquaculture to culture aquatic organisms. Raceway systems are among the earliest methods used for inland aquaculture. A raceway usually consists of rectangular basins or canals constructed of concrete and equipped with an inlet and outlet.
Cleaning symbiosis is a mutually beneficial association between individuals of two species, where one (the cleaner) removes and eats parasites and other materials from the surface of the other (the client). Cleaning symbiosis is well-known among marine fish, where some small species of cleaner fish, notably wrasses but also species in other ...
With 1,100 linear feet of space, the pier also provides covered platforms for protection from the elements, a fish-cleaning table, and some of the best angling in the state. Unlike many other ...
The Mirage was the first Las Vegas casino to use security cameras full-time on all table games. In 1997, Mirage Resorts spent $150 million on artwork which was displayed in the resort's high-stakes gaming area. The casino added a new high-limit gaming area in 2004, featuring design work by artist Dale Chihuly.
Brigade de cuisine ( French: [bʁiɡad də kɥizin], " kitchen brigade ") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). [1] [2] This structured team system delegates ...
Design Slaughterhouse waste. In the latter part of the 20th century, the layout and design of most U.S. slaughterhouses was influenced by the work of Temple Grandin. [non-primary source needed] She suggested that reducing the stress of animals being led to slaughter may help slaughterhouse operators improve efficiency and profit.
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