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PERFORATED PASTRY UNIT REQUIREMENTS

PART 1     GENERAL

 

1.01              DESCRIPTION:

A.        Contractor shall provide perforated pastry units for each construction meeting.

B.         The words ‘perforated pastry unit,’ ‘perforated pastry product,’ ‘doughnut,’ and ‘donut’ are used interchangeably.

 

1.02              SUBMITTALS:

A.        The Architect/Engineer's approval shall be obtained for all perforated pastry units before delivery to the job site.

B.         Submittals shall include samples of each specified perforated pastry unit.

1.       Core samples (donut holes) are an acceptable submittal for non-filled pastry products, subject to all requirements of these specifications.

1.03              OWNERSHIP AND CONSUMPTION:

A.        Consumption of the perforated pastry units is initially restricted to the Architect/Engineer and Owner (“First Dibs”).

1.04              PROTECTION AND DISPOSAL:

A.        Perforated pastry units shall be protected during shipment against impact, deformation, dirt, sunlight, moisture, and mingling of glazing between adjacent pastry units.

B.         Unconsumed units shall be disposed of by the Contractor among his personnel. Hurried, closed-door consumption by the Contractor (“hogging”) is discouraged.

 

PART 2     PRODUCTS

2.01              FRESHNESS:

A.        All perforated pastry units shall have been made no earlier than 3 AM local time on the day of each construction meeting.

2.02              DETAILED UNIT SPECIFICATION:

A.        The hole/mass ratio shall be not less than 1/4 and not more than 1/3.

PART 3     EXECUTION

A.        Perforated pastry units, coffee, and specified accessories and cups shall be placed within arm’s reach of the Architect/Engineer.

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