Yes Mike it has it all.....Late night hours, a person on a roof spraying scalding pressurized water down the exhaust hood and you standing on a piece of kitchen equipment (grill, broiler etc.) with a bucket waiting to catch the water so it doesn't flood the floor.
With most restaurants 4 times a year the exhaust hoods need cleaning for fire prevention.
The crew comes in after the restaurant closes, covers the whole area in heavy plastic and that is where the fun begins.
One man is on the roof and others have to scrape 3 month's worth of grease, grime and smoke build up from the hood and duct system.
And if that is not enough fun, they have to clean the entire kitchen before the morning crew comes in.
The busier and greasier the restaurant is, the dirtier the job is.
It is a hot, nasty, dirty, job and I am thinking just the thing for you.
Keep up the great work and thank you for all the entertainment.

Oh yea! Mike has got to try this.

Waterfalls of nasty stuff. If you have ever seen a kitchen grease fire, you know this is important maintenance.

Mike,
My brother-in-law owns the best restaurant hood exhaust cleaning company in SoCal. One of the places they clean every 3 months is a Chinese restaurant with dead greasy pigs and ducks hanging from the ceiling. Definitely worth a look-see.