Mike, I found this link in an Internet search. I think it covers all the bases.
B
http://www.contractortalk.com/f10/regrouting-restaurant-kitchen-floor-47594/#/topics/47594?page=1&_k=dx5vqs

________________________________________
From the desk of
Baird Standish
Managing Partner
Facility Specialists, LLC
15 West Highland Ave. Suite E
Philadelphia, PA 19118
Phone: 215-732-7505
Fax: 215-546-9160
www.facspecs.com

> On Feb 13, 2017, at 1:31 PM, Mike Alston <realmikealston@gmail.com> wrote:
>
> That's what I was thinking as well which is why I turned the job down. I didn't see anyway that it could be done successfully. Explained to the manager that working this in sections would not be advisable.
>
> Sent from my iPhone
>
>> On Feb 13, 2017, at 1:26 PM, Bstandish <bstandish@facspecs.com> wrote:
>>
>> I have to say that we have tried to do a few of these jobs with some uncooperative restaurant owners and based on those experiences I would probably not get involved with these things going forward. For any one section you need to thoroughly degrease, let dry, grout and let dry again. Usually a restaurant cannot close a kitchen down for that long. Sorry to say I don't have many answers, just a caveat.
>> B
>>
>>
>> ________________________________________
>> From the desk of
>> Baird Standish
>> Managing Partner
>> Facility Specialists, LLC
>> 15 West Highland Ave. Suite E
>> Philadelphia, PA 19118
>> Phone: 215-732-7505
>> Fax: 215-546-9160
>> www.facspecs.com
>>
>>> On Feb 13, 2017, at 12:05 PM, Mike Alston <realmikealston@gmail.com> wrote:
>>>
>>> Good afternoon partners, has anyone had experience with greasy kitchen floors at a restaurant. Customer need grout but wants it done in sections at a time. Any advice would be appreciated?
>>>
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