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[at-l] restaurant supply repost

Apparently my settings spontaneously changed somehow(?)..Thank you Mr. Kell
for the heads-up, and apologies to all else....repost follows -


In the vein of all the talk re: free condiments, in working in the
restaurant hospitality industry, I've come across a number of cheap
substitutes for otherwise expensive gear.
1 - Box wines have a strong mylar bag which holds the wine contained
therein, and when taken from the box and cleansed with a bleach solution,
make dandy collapsible water bags. I also have one inflated with air I put
in the bottom of my pack to simulate the bulk of a sleeping bag, while
saving the loft of said bag. By carrying another winebag filled with water
on top of that one, you can simulate the weight and center of gravity of a
loaded pack, without all that loading and unloading. Good for keeping in
shape.
2 - Restaurant supply houses like Sysco are now putting pepper into a
plastic construct almost indentical to a Platypus or Hydrocell-like bag,
except that they have a screw on/off lid in one corner. The diameter of the
opening is approx .5 inch in diameter, and is excellent for carrying
powdered supplies (pancake mix, flour) in a supple, strong container that
you can cram into a tight corner of your pack without fear of "burstage".
3 - Many ice scoops are made of a Lexan-like material, and cut a mean
cathole. Check out a used restaurant equipment store for this goody, cheap.
4 - Most restaurants have extra large, extra strong trash bags, much more
durable than what is available for household use, and second only to duct
tape in the uses you can put them to. I line the hold of my sea kayak as
well as my pack with them, and only rarely have punctures.

If you have a friend working in a restaurant, most of this stuff winds up in
the trash, and it is easy to get it contributed (or liberated) to you simply
by asking.

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