Docking station/Pizza Maker-- This was a refrigerated table to keep all pizza ingredients cold during assembly.   Facing the docking station, to your left was where piles of refrigerated crusts were kept; the top of each had a number written in colored marker signifying which day it was rolled and in which order it had been wrapped; going with oldest stack first, you'd peel off one crust (hoping the surface of the next crust down didn't peel off on the bottom of the foil (old or sticky dough again).  Using the docker (a diabolical white cylinder studded with blunt pegs and attached to a handle so that the cylinder could rotate) you'd run it across the surface of the crust making the spacing of docked wholes as even as possible, otherwise parts of the dough rose in the oven faster than others and you'd get a bubble in the crust (bad form).  Later these original dockers wore out and were replaced by dockers with all-plastic heads.  Next, you'd tear off the four corners ! of foil, leaving enough for the pizza maker to grab to check doneness, rotate the pizza by hand, etc.  Next, you'd get a ladle of sauce and empty some in the center of the crust; using the rounded bottom of the ladle, you'd spread the sauce from center to within about 1/2" of the edge of the crust, then you'd go back and even out the sauce ridges with the ladle.  Next, you'd put the appropriate number of slices of provolone cheese on the crust, the edge of the cheese matching the edge of the sauce: 8" two full slices and two halves to fill in the edges, 10" three full slices and 3 halves, 12" five full slices on outside, one in center and five quarters for the edges, 14" (pattern totally escapes me).  You'd put the completed crust on the shelves in front of you, top shelf 8"s, middle, 10"s, bottom 12 and 14"s. 

I think that we kept a tall rectangular trash can by the wall near the crust stacks (under the phone) and one by sauce container in the walkway.  I believe there was another in the walkway by the pizza maker and maybe one by the substation.  When dockers were talking too much, I'd say, "Less talk, more dock"...what a dick.

On the pizza maker side were two stations for placing ingredients on the completed crusts.  The station closest to the wall was rarely used later and usually just covered with a couple pieces of white laminated non-corrugated fiberboard to hold in the refrigerated cold, but during the Jost years when GJ was the only pizza joint around, things were hopping so much during the rush, their were often two guys making and slinging pizzas (sharing the paddle, if I remember right), made for tight quarters!  Typically, the guy farthest from the wall used the upper oven and the other guy the lower.  The pizza maker took the order from the wheel above the crust shelves and placed it on a long order holder attached to the top shelf (it had ball bearings to hold the order I think). There were two rows of ingredients, going from left to right, bottom to top (correct me if I'm off): pepperoni (PEP), canadian bacon (CB), mushroom (MUSH), hamburger (BURG), sausage (SAUS), italian sausage (IT! .SAUS.) [that's EYE-TALIAN Sausage, Terry] added by Willingham, green olive (GO), black olive (BO), green pepper (GP), onion (ON), jalapeno (JAL) and a bin for extra cheese (minced with chef knife from butts of cheese sticks after slicing on slicer) and double cheese (more slices).  There was also a smaller white-handled paring knife for halving or quartering pepperonies and canadian bacon for combos and for deflating crust bubbles in the oven (you guys gotta dock better).  In the Jost years, the canadian bacon was about 4 or 5 inches in diameter and required halving and quartering before placing on a crust, later, pepperoni-sized CB was used.

The pizza maker had other duties besides making pizzas, he had to look ahead at other orders down the line to see if extra crusts of a given size were needed, ones with extra sauce (or light sauce) or extra chees and give the appropriate orders to the dockers so they'd be ready by the time he got to the order.  He also had to bunch deliveries together by area and have those timed right to be ready by the time the delivery guy was back (in the days before cell phones, *shudder!*); The delivery area map was a copy of 4 or 5 Mapsco pages with our delivery area outlined, covered in plastic for the pizza maker to refer to.  The boundaries were Spring Valley in the south, Preston Rd. in the West, Central Expressway in the East, and McCallum in the north, but exceptions were often made for Spring Valley and Preston because so many apartment complexes bordered them on the wrong side.  And there was always the Trap Room.  Sometimes a patron wanted an order to be ready at a certain ti! me, this was written on the order and again the pizza maker had to fit it in.

Once a pizza was assembled, the pizza paddle (steel paddle with wooden handle to keep it cool after being placed in/on the oven and to increase grip when the grease from ingredients got on it) was used to lay it (or fling it in some cases) in the 650 degree oven.  The longer you made pizzas, the less arm hair you had, it regularly got singed away, especially when you had to reach into the very back of the oven and lift those pizzas over others in the front.  Larger pizzas took longer to bake and generally were started in the back where it was hotter and latter moved to the front for visual reference to tell when they were done.  Half way through, you had use the paddle to rotate the pizza in the oven to insure equal doneness, it took a little practice.  Smaller pizzas could be placed in the middle or front of the oven.  Obviously, it was harder to do all of this in the bottom oven, since you had to squat down and didn't have benefit of as much light from the overhead fluores! cents.

Once the pizza was in the oven, its ticket was placed on the oven's order holder on the side with the newest ticket towards the right, oldest to the left closest to the pizza cutter and substation.  On top of the oven there was also a stiff metal-bristled oven brush with a long handle to brush off burnt food residue from inside the ovens during closing (this residue increased when a flipped pizza didn't quite make a soft landing); you'd flip it over and use the metal straight edged side to scrape the ashes towards the front and out onto the floor before sweeping.