Update: my new dishie keeps stacking sheet pans so they never dry

I've been working the line for 12 years and there's one thing folks get wrong every single time: sheet pans go on edge in the rack, not flat, or the bottoms stay wet and rust. Last Tuesday I pulled a stack from the dish pit during the dinner rush and every single one was still damp in the middle, which is how you get water dripping into the pass. How do you all train new dish staff on racking without sounding like a nag?

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