Why do we avoid putting potatoes in the fourth bay of the potato sink?

The decision to avoid putting potatoes in the fourth bay of the potato sink is primarily related to ensuring proper fry preparation. This is crucial because the efficiency and quality of the fry output depend significantly on how the potatoes are washed and prepared before frying.

By keeping the potatoes in designated bays, staff can follow a consistent procedure. This procedure ensures that the potatoes are properly sorted, washed, and prepared for cooking. Placing them in separate areas allows employees to maintain a streamlined process, reducing the risk of contamination and preserving the quality of the fries when they are cooked. The fourth bay, if used differently, could disrupt this process and lead to less than optimal results in flavor, texture, and overall quality of the fries served to customers.

Other options do touch upon practical aspects of the washing process, drainage, and organization, but they do not directly relate to the core goal of fry preparation, which is fundamental in maintaining Five Guys' high standards for food quality.