HANDLING INSTRUCTIONS

A little extra care can make a big difference for any size flower arrangement or fresh flower bouquet.

Roses

• Fill a sink with room temperature water.

• Fill a 5-gallon bucket with room temperature water for every 200 Roses.

• Remove roses from the box.

• Do not break bunches of 25.

• While keeping the heads of the roses wrapped, submerge the stems of each bunch of 25 roses into your sink filled with room temperature water. Cut the stems about 1/2 inch on an angle while they are submerged under water. This is done to prevent air from getting into the stems.

• Immediately after cutting a bunch under water insert that bunch into the bucket of water you have prepared before attending to the next bunch.

• Leave wrapped bunches in water for a minimum of 6 hours (maximum 24 hours) before unwrapping the rose heads to arrange into vases, give to customers or resell. The longer your roses stay in water the better they will perform.

• Remove any green from the part of the stem(s) that will be in water. Greens can contaminate the water.

• Re-cut and change your water every 24 hours. Cool water can be used when you change the water.

• If your establishment has a walk in cooler, store your bucket filled with roses in the cooler. If not, keep in a cool place. DO NOT FREEZE.

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Carnations, Daises, Sunflowers

• Fill a sink with room temperature water.

• Fill a 5-gallon bucket with room temperature water.

• Cut the stems about 1/2 inch on an angle while they are submerged under water. This is done to prevent air from getting into the stems. Once cut, put them into the bucket you have prepared with water.

• Remove any green from the part of the stem(s) that will be in water. Greens can contaminate the water.

• Re-cut and change your water every 24 hours. Cool water can be used when you change the water.

• If your establishment has a walk in cooler, store your bucket filled with roses in the cooler. If not, keep in a cool place. DO NOT FREEZE.

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Singapore Orchids

• Orchids come packed with individual water tubes and only need to be cut when the water tub is removed to put the orchid into a vase.

• Orchids, like all other flowers, should be kept in a cool place  or a walk in cooler if available.

• DO NOT FREEZE.

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Fundraiser Bouquets

1. Fill a sink 1/3 full with room temperature water.

2. Remove bouquets from box.

3. Submerge only the stems in your sink filled with room temperature water. Cut the stems about 1/2 inch on an angle. This is done to prevent air from getting into the stem.

4. After they are cut, place bouquets in a bucket filled with room temperature water.

5. Pack bouquets tightly to prevent heads from opening more than desired.

6. Store bucket filled with bouquets in a cool place.

7. Re-cut stems and change the water every 2 days. Cool water can be used when you change the water. DO NOT FREEZE.

Bouquets should last 7-12 days.

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Table Bouquets

1. Fill a sink 1/3 full with warm water.

2. Remove bouquets from box.

3. Submerge only the stems in your sink filled with warm water. Cut the stems about ¼ inch on an angle. This is done to prevent air from getting into the stem.

4. After they are cut, place bouquets in a bucket filled with warm water.

5. Pack bouquets tightly to prevent heads from opening more than desired.

6. Store bucket filled with bouquets in walk-in cooler. This process usually takes no more than 10 minutes.

7. Re-cut stems and change the water every 3 days. Bouquets should last 8-12 days. (NOTE: We usually deliver bouquets to our restaurants on Wednesdays or Thursdays so they are as fresh as possible for the weekend.) DO NOT FREEZE.

How to Serve: Take bouquet from the bucket in your walk in cooler, remove wrapping and put into a vase with cool water and serve. When check is dropped the server should remove bouquets and wrap them in one of the attractive "to-go" sleeves that we provide. You should retain the vase for future use.