• All supplies must be removed from the cart and placed back in the designated area (demo kitchen or the demo consumable supplies area) after the event. • Ensure that all leftover product from the demo is properly disposed of, or dated and stored, if applicable for use in a demo reoccurring in the upcoming week. • The demo kitchen and refrigerator must be cleaned and sanitized at the end of each day. The demo kitchen should also be locked at the end of the day. • Once a month, the Tastes and Tips Club Supervisor should clean out all leftover or extra collateral. Any marketing materials that are not being saved for a demo scheduled in the next 30 days should be thrown out.