Но где же салаты?

Посмотрите про salad station, не то. а то у меня открылось и зависло - ничего не видно.. =(

tortilla strips напоминает "брусочками" на некоторых картинках, но это не то.. Может стружкой??

FOs и Bells
Контекст:
FOs should 3/8 in. in size. Temped at 140˚F and have a 1 hour hold hot time. Bells should be seasoned and not over cooked.

Fried Oysters, Fish Omelet, Fried okra, Farce O ? :=) и так далее
голосую за fried onion =)

Temp – watch out for hot spots on the grill. Be sure that oil and oil towel are set up to oil grill. This will help to make sure that product does not stick to grill grates. Make sure to have enough skillets heating up for fajitas.
Grill Cooler - Correct tongs available for each type of raw item. Hierarchy standards still apply. Make sure that product temps out and pans are not over filled. Ice pans on top of all top box coolers to help keep temps. The station should have red and yellow tongs organized and ready to use.
Sauces – Be sure that all bottles are clearly labeled and stored for easy use. Sizzle Sauce, Garlic Spread, BBQ Sauces, Margarita Marinade
Steaks – Steaks should be out of cry-o-vac and have a drip insert in pan and be clearly labeled with a day dot. No brown spots
Ribs – Individually and tightly wrapped. Must be labeled with a day dot and be golden brown in color with visible seasoning.
FOs and Bells – FOs should 3/8 in. in size. Temped at 140˚F and have a 1 hour hold hot time. Bells should be seasoned and not over cooked.