This handbook is intended to provide Shared Kitchen OK's (SKOK) policies and information to our clients. Clients are responsible for reading ALL content and are expected to adhere to the rules and policies within.



Requirements for Kitchen Use

Before reserving kitchen time with SKOK, as well as during any use of our facilities, clients must:

• Have a current signed contract with SKOK.
• Provide a copy of a valid Oklahoma health department license and post in kitchen
•  Provide proof of liability insurance with SKOK listed as additional insured and maintain such  policy for the duration of any kitchen use.

General Rules

Please be respectful and care for of our equipment and facility as you would your own.

All SKOK Clients must display their license in the facility.  It is your responsibility to post your license in the slots provided on the board in the mop sink hallway.

Monthly rent is due and payable upon receipt of your emailed invoice.  Rent is due before the start of each month.  You may not use the Kitchen if you have not paid up-to-date.

 All clients must reserve your time and station on the online calendar and swipe your card at each door EVERYTIME you use the kitchen. Kitchen time can only be booked up to one (1) month in advance.

Any Equipment marked 'PRIVATE' is NOT FOR USE!  If you want to use PRIVATE equipment, arrangements need to be made with the OWNER.

You may not remove any of our equipment, small wares, etc. from the kitchen at any time. This ensures every tenant has access to the shared equipment. 

Accidents do happen; if you damage any equipment please have the integrity to let us know immediately.

Reserving Kitchen Time

Clients must check availability and make reservations through the link on the SKOK website or by navigating to

The schedule on the website will contain the most current information and will ensure that only space that is available is booked. Reservations are accepted in the order that they are received.

If your reserved space is in use once you arrive, please kindly remind the client that you have scheduled time, and they need to vacate in a timely manner.

Register with Supersaas to create your login so you can schedule your kitchen time.  The Health department has access to the online calendar and monitors its use. It is mandatory that you schedule your time on the online calendar. 

Kitchen Time Usage

SKOK utilizes an on-site Access Control System. This system tracks and monitors your use of the kitchen. All reservations should match these logs. Any additional hour(s) used outside of you contracted time, must be added to your next month invoice. We will then update your invoice from the balance paid.  Hours are randomly audited and need to match what has been paid.

**If a client is caught during the audit using hours and not adding them to their next months payment, they will charged double for the unreported hours.**

Advanced Scheduling & Cancellation Policy

Please be aware of your time scheduled in advanced. The calendar should only be scheduled up to thirty (30) days out. By doing so we ensure all reserved time is utilized and not gone to waste.
Should you need to cancel reserved time, it should be removed from calendar 48 hours before scheduled time.  Once time has been reserved, it becomes unavailable to other clients. Because of this, SKOK maintains a strict cancellation policy to ensure kitchen time does not go unused. We encourage our clients to carefully consider how much time is needed, and to use any overbooked hours for preparation, organization, experimentation, etc.

Any reserved time not utilized will STILL be billed to the client respectively. There are no refunds on unused time. Please be aware of your time management. If a client repeatedly blocks the calendar and does not show up, there will be a $50 Fine for blocking other clients with your unused, scheduled time.  SCHEDULE your time accordingly and adjust the calendar if you are not going to use the reserved station.

Unused Hours & Unscheduled Kitchen Use

Unused contract hours for the kitchen cannot be carried forward.

If the client accesses the kitchen(s) (excluding storage), for any reason, without an approved reservation, the client will be fined $100.00.  If the client continues to access the building without reservations, SKOK reserves the right to terminate the client’s contract immediately and revoke all access control to the facility.

Should this issue arise, it is the clients responsibility to contact/schedule with SKOK to btain their property. Any property left after thirty (30) days of contract termination will be forfeited to SKOK.

Scheduling Pick-up/Drop-off

Your contract hours are for kitchen utilization. Storage is rented at a monthly rate. You can access rented storage area without utilizing kitchen time

While accessing your rented storage please be unobtrusive to other clients or staff at SKOK.

Using Unreserved Time

Clients are expected to finish and clean within their reserved time. Please respect other people using the space and plan appropriately. We understand that on occasion, extra time will be needed. Please speak with SKOK staff regarding such needs.

Extra time will be charged to the client’s account, based on your hourly rate.

 Overhead Door Access

The client has access to the overhead door for deliveries by appointment only. Unapproved deliveries will incur a $50 fine/occurrence.

Our clients are encouraged to establish their own accounts with vendors and place orders for delivery to SKOK directly. We can assist in completing any documentation related to opening new accounts. Independent orders must abide by the following policies:

All orders must be made through your own account. Do not call in an order under the SKOK name.


Dry Storage maybe rented for you to store your own refrigerator, locking cabinet and storage shelf.

Clients are expected to keep their storage areas clean and have all food in containers that are labeled with name and date.  Any moldy or rotten food will be discarded.

SKOK is not responsible for equipment, food, clothing, etc. left at the kitchen.

Do not store anything in the kitchen, or on the floor of the kitchen or walk-in cooler.

Each station has a clean rack and drying rack for dishes. Please utilize accordingly. All dishes should be stored in clients rented storage area or off site.

Store all meat on the bottom shelf of the coolers and freezers.

Any stored food that, in the opinion of SKOK staff, poses a health risk will be discarded. From time to time, SKOK staff may ask clients to remove any or all their items from the dry and/or cool storage. If these items are not removed with 7 days, SKOK may discard those items and will not be required to reimburse the client for those items.

If you store food in any area that is not rented by you or your company, the client of the space or SKOK staff, reserves the right to remove or dispose of said food.

Trash and Recyclables

The client is responsible for removal and proper disposal of all waste materials.
All boxes must be broken down and placed in the pallet bin next to the dumpster.
All garbage must be bagged and placed in the outside dumpsters.
All recyclables must be rinsed and placed in the recyclable dumpster.

Please let us know immediately if there is a problem with any aspect of the facility so we can rectify the problem as soon as possible. 

Cart Procedures

SKOK has provided each station with one rolling cart and one speed rack.  Use  these racks to unload and transport to your station . At the end of your allotted time, use the cart to transport your goods back to your car or storage and return the carts to their storage area.

Extra speed racks are available in the kitchen for walk-in use.

Using shared equipment

SKOK provides sheet pans and large pots ONLY.

We also provide the following cleaning supplies:
Soap, sanitizer, broom, mop, floor cleaner, trash bags, paper towels, toilet paper and sponges.

Each Client must adhere to the following cleaning polices:

1.    Clean and sanitize their station at the end of EACH use

2.    Sweep and mop the ENTIRE station area

3.    Ensure trash and recyclables are disposed of accordingly

If SKOK is made aware of any cleaning policy violations, it will be investigated accordingly, billed at $60/Hour in fifteen (15) increments.


Each station has 2 shelves on the “Dirty Rack” (Right side of sink) and on the Clean rack (Left side of the sink).

Store your dirty dishes on your stations respective shelf until ready to wash. After washing, place your clean dishes on your stations respective clean rack.

Once dry, return your dishes to your storage area or off premises. Return SKOK sheet pans and post to their respective shelve.   Dishes left on the shelf will be discarded.

We encourage all clients to label or mark their dishes accordingly, to ensure no issues arise.

NEVER PUT GREASE DOWN THE SINK!  Wipe grease from your trays or pots and dispose in trash can.


Once you have booked kitchen time, you are responsible for paying for those hours.  Any time booked that needs to be changed, rescheduled, or canceled must be done 48 hours before the reserved time.  While we understand that things come up, we have committed those kitchen hours to you and expect you to follow through with your financial commitment to Shared Kitchen OK. 


Repeated (2) Violations of Health Department Codes will result in revocation of your kitchen usage privileges, and cancellation of your contract.

Sweeping and mopping floors

Clients are expected to sweep their station and mop with provided cleaning supplies. All brooms and mops are to be returned to the mop sink and cleaned accordingly. If SKOK is made aware of a violation, we will investigate, and a $25 cleaning fee will be charged for each occurrence.


All water, gas, trash, electric usage is included in your rental fee.  Be responsible in your usage of these utilities. If SKOK is made aware of excessive usage, then an energy surcharge will be billed to clients at the discretion of SKOK (with a 30-day written notice).

If you are the last person to leave the kitchen, it is your responsibility to turn off the lights. If lights are left on, SKOK will launch an investigation and offenders will be charged a $25 surcharge per occurrence.

This is an environmentally responsible facility: Use water wisely, keep refrigerator and freezer doors closed, enter and exit quickly.  Reuse boxes whenever possible.  Break down and recycle un-reusable boxes. Rinse and recycle glass and plastic containers. 

Glass, cardboard, paper, plastic recycle bins and compost bins are available SE corner of the parking lot.  Place all items in appropriate containers.

Any Cannabis waste must go into the Cannabis Waste container.

Remember this is a community environment; we are all sharing this space.  It is mandatory for all clients to be respectful to each other, staff and the property. We are all here to make a living doing something we love.  Inappropriate behavior will result in termination of your contract. If you have a concern or incident, please report it to SKOK staff immediately.

SKOK is under constant video monitoring, along with door access control systems; your actions are being recorded and can be reviewed if necessary.

Minors and Animals

Under no circumstances should minor be allowed to enter the Kitchen.

Under no circumstances should an animal be allowed on the premises, ANYWHERE.

Fee Schedule

Investigation Fee = $25/Hour

Failure to clean = $60/hour billed in 15-minute increments

Failure to Secure the building = $50 per occurrence

Theft or Excessive use of supplies = $25 per occurrence

Storage Violation = $20 per occurrence

Health Dept Violation first occurrence = $100

Health Dept Violation second occurrence = $200

Health Dept Violation third occurrence = $400

 Violation Cards

Use a violation card to report a problem (located on Client Access Page).  If there is a violation card turned in on you, you will pay a $20 fine for first offense, $50 for the 2nd Offense and placed on probation, $100 for 3rd offense and the possibility of termination of kitchen use.

Communications Policies and Expectations 

1. Office Hours: Office hours are set in place Tuesday-Friday, 10am-4pm. Lessee understands and agrees that contact with the office will take place within the given office hours UNLESS emergent. 

*NEW Office Number: (405) 684-4410 

2. Communication: If a problem should arise, please utilize our online work order or violation forms that can be accessed in the Client Access Page of our website. IF you should need to further contact Emily or April for your concern, please do so at the designated email: 

Text messages received outside of office hours will not receive a response until the next business day. Texts sent after 8pm are completely unacceptable and will be disregarded until an email is received on the issue.

*In order to become an SKOK Client, you must submit that you have read the following rules and policies.
"I have read and agree to follow the rules and policies in place at the Shared Kitchen OK"

Rules and Policies

Use this Application when the health department lets you know you are ready

for your contract

Use this Application FIRST