The metal spits are equipped with thin, film-covered cardboard rolls in the butchery. The butchers then place the doner slices of spiced (minced) veal, lamb or beef on top of these cardboard rolls. The spits are next given a conical shape, wrapped in cling film, transferred to a refrigerated warehouse, and frozen. The scoop is used for collecting the pieces of meat that are cut off the doner spit. The three trays are used to store and present the ‘doner vegetables’, often onions, tomatoes and cucumber, lettuce or red cabbage. The flat bread is inserted in a paper bag before being filled with the meat, vegetables and sauce, and then placed in the rack while the customer pays. The latter then eats the doner immediately. But the doner can also be wrapped in aluminium foil for taking away, thus keeping it warm for later. The long, broad knife with a black handle is used to cut the meat off the doner spit. The blade is printed with a logo of the limited company Kaplan GmbH, one of the largest doner spit producers in Berlin.