Monday, March 25, 2024

Lakewood Property Tax Appeals must be filed by April 1st {Monday} MUST BE IN THE COUNTY TAX BOARD OFFICE BY 4:00 PM

The most important thing to do is TO FILE the appeal timely.
Lakewood's 2024 tax ratio is 60.3% of true value=
take your assessed value, divide by 60.3% x 100= your true assessed value.
Jumping through the roof? that's expected.
Make an OPRA request from Lkwd Twp Clerk for your "PROPERTY RECORD CARD".
Study it thoroughly, numerous times, there are usually numerous errors that is costing the taxpayer serious dollars.

After you file, you'll find an appraiser, etc-
If you don't file now, it's all gone.

Forms available from http://www.tax.co.ocean.nj.us/TaxAppeals.aspx

or State site http://www.state.nj.us/treasury/taxation/pdf/other_forms/lpt/petappl.pdf

It can be filed on letter size forms.

If you more that $25,000.00 in taxes to the municipality?, your appeal may be dismissed.

If you are a tax lien holder?, you may appeal the taxes.

Comps?  write "to be supplied".
Must be supplied at least 7 days prior to your hearing at the tax board.

Choco Shoppe has stores in NY & NJ under CRC Hisachdus, who has no kashrus control- the Non religious workers put on labels.

 






Our Facilities are under the strict Kosher supervision of the CRC Hisachdus.

Friday, March 15, 2024

Matzah Bakery in Lakewood, East Kennedy & Astor - the dough has a 16% moisture ratio, Matzahs right out of the oven moisture of 1%

  1. Measuring Dough Moisture: For all variations of dough, including whole wheat, it's important to accurately measure the moisture content. This ensures consistency in the baking process.
  2. RASHI Dough Measurements: Ensure the RASHI dough is also measured for moisture content, following the same guidelines.
  3. Water Adjustment: Depending on the dough's moisture level, you might need to add between 1/4 to 1/2 ounce of water to maintain a consistent velgering across all types of dough, including those fresh out of the oven, regular, thin, and non-chabura variations.
  4. Humidity and Temperature Monitoring: Be mindful that external humidity and temperature can influence moisture readings. Use a La Crosse-type device to monitor temperature, humidity, and pressure. Avoid mounting it on external walls to prevent inaccurate readings due to wall moisture. Make sure to take both indoor and outdoor readings.
  5. Dough Consistency Check: Pay attention to the consistency across different parts of the dough, especially comparing the center to the rim.
  6. Oven Temperature Record: Document the oven temperature for each type of dough on a chart to ensure consistency.
  7. Wood Moisture for Efficient Burning: To achieve minimal smoke and maximum heat from wood logs, ensure their moisture content is below 20%. Devices like the MT510 can measure wood moisture effectively.
  8. Optimizing Flue Design: The flue or smokestack should extend above the roof and be equipped with baffles to retain more heat in the oven while ensuring smoke is efficiently expelled. This involves having a flue thermometer in place and installing a manual damper to conserve heat within the oven.
  9. Barometric Pressure Considerations: Be aware that lower outdoor pressure can increase heat loss through the chimney. The La Crosse device can help monitor outdoor pressure to manage this effect.
  10. Chimney Cap Installation: To protect the chimney and improve its function, ensure it is fitted with a cap.
  11. Exhaust motor should be with an adjustable speed. 

Implementing these steps promptly, rather than delaying, will enhance the baking process's efficiency and consistency.

 


Thursday, March 07, 2024

DE JA VU- Kehilas Chareidim Lakewood aka KCL's new Rabbis rulings



 At a recent Shabbos event the caterer  realized on Shabbos that they were running short on Shnitzel and some other dishes.

The caterer's employee took his set of keys to the commissary, and fried fresh shnitzel on Shabbos, and what ever else was required.



The Shor Habor brand, which was Lubavitch Shechita, and other AgriStar beef and poultry will no longer be under the certification of CHK, rabbis of the Crown Heights Beis Din announced.

 Hebrew National has rejected the AGRI brand for a long long time

"As it does not meet the Hebrew National brand's kashrus standards".


KCL of Lakewood gets paid to accept the AGRI brand.

Do utensils have to be koshered?

KCL, Rabbis Fund & Thumim say as long as the bakshish is current... כסף מטהר ממזרים




Wednesday, March 06, 2024

Friday, February 23, 2024

LAKEWOOD IN THE CROSS HAIRS (An email we received to be publicized)

 The situation in Lakewood, New Jersey, presents a notable deviation from traditional Jewish communal structures, primarily due to the absence of a centralized religious authority, which is commonplace in many Jewish communities. This absence encompasses a lack of an official leading Rabbi, centralized Kashrus (kosher certification), Mikva (ritual bath), or Beis Din (rabbinical court), leading to considerable confusion and challenges for the devout Jewish residents seeking appropriate religious guidance and support.

At the heart of Lakewood's religious life is Beth Medrash Govoha (BMG), a prestigious Talmudic academy established in 1943 by Rabbi Aaron Kotler. Today, the institution is under the stewardship of his descendants, notably Rabbi Aryeh Malkiel Kotler. In response to the vacuum of rabbinic leadership, BMG has introduced the concept of "Poiskim", halachic adjudicators who, despite their expertise, lack formal authoritative status. This arrangement is indicative of an adaptive, albeit unconventional, approach to religious leadership within the community.

A case in point involves Rabbi Yaakov Forchheimer, a senior Poiskim at BMG, who was recently consulted on a sensitive matter concerning a Kohen— a member of the Jewish priestly caste— from a distinguished family, who had expressed a desire to marry a convert despite halachic prohibitions against such unions. To address this complex issue, Rabbi Forchheimer convened a Beis Din from the controversial Bais HaVaad of Lakewood, composed of Sholom Kamenetsky, Yosef Fund, and Yaakov Yehoshua Siemiatycki.

The selection of Bais HaVaad for this significant halachic deliberation has been a subject of contention, particularly given the public criticisms directed at the institution's procedural and halachic integrity by esteemed rabbinical figures. Moreover, the inclusion of Sholom Kamenetsky on the tribunal, especially in light of past controversies surrounding his halachic judgments, has further fueled the debate. Notwithstanding these concerns, Rabbi Forchheimer's decision to involve Kamenetsky, ostensibly as a gesture of redemption, underscores the nuanced and complex dynamics at play within Lakewood's religious adjudication processes.

The tribunal's subsequent ruling, permitting the marriage of the Kohen to the convert, has sparked considerable controversy, both within the family involved and the broader community, due to its perceived alignment with Conservative Judaism's more interpretive approach to Jewish law. This perspective, as noted in academic sources, emphasizes a balance between traditional methods and contemporary historical-critical research, alongside a significant consideration of communal consensus in halachic decision-making.

This incident, and the broader context within which it occurred, underscores a critical challenge facing the Lakewood community: the urgent need for a more structured and universally recognized Orthodox Jewish governance framework. Such a framework would not only provide clear guidance and support to the community's members but also uphold the integrity and continuity of halachic tradition in the face of evolving contemporary challenges.

There should be free elections in Lakewood, AKA ז' טובי העיר

Wednesday, February 21, 2024

Some of the differences of the American Hashgochas V Israeli Hashgochas-Monsey Rabbonim upgraded monsey Kashrus with BAND-AIDS. R"L

https://torahanytime.com/lectures/281604 

Monsey Rabbonim had a financial sponsor to have an independent individual inspect all of the food-service establishments i.e.restaurants, take-out, caterers, etc.

The realized that there is many common issues, i.e. Bishul-Akum, No system for Chalah, etc.

By the OU, Kof-K you would never find these issues, as there are "systems-in-place".

The Kashrus reps on the podium missed the big picture, The Hashgochas should have all been closed down .

Instead of saying "it's under a non-capable Hashgocha", they gave them a list of to fix.

It seems to be common problem by the Heimish Hashgochas.

Sunday, February 18, 2024

What's worse- "Ignorance" or "apathy"?

  KCL say "We don't know & We don't care!  

(Re: How to run a successful Kashru$ Organization)

From a comment;

What’s the story with the Milchiger = Kosher? Corrupt Restaurant in Howell NJ behind Amazing Savings called Ottimo Cafe?
They have the KCL = Stands for Kosher? Corrupt?? Lousy no hashgocho? 

Do they have a mashgiach temidei, the one I saw who claimed to be the Mashgiach temedei looked like a Am Ha’aretz and a Shaygetz with a Pepsi Yamalka. When I spoke with the KCL, the guy who answered the phone realized I had a point, and I told him there are serious Kashruth violations in the KCL when a restaurant does not have hashgochoh temedis. He did not answer when I asked him how often does the KCL administrators make unannounced check ups at this establishment.

During the time I was there, one and a half hours,, no Jew/yid stepped foot in the kitchen and goor heimisher and chassidische yidden went there and ate. There was a large function in the back hall of this place. A simcha and who is asking questions? What a Shanda and scandel.

Who does bedikas Toylay’im at this establishment? Suggest people should be more vigilant when frequenting “Kosher” establishments who don’t have any standards for hashgochoh. May tghe KCl who I understand now, has no standards and is totally hefker.




KCL-CATERING STANDARDS QUESTIONED?



The following article appeared in the past in KASHRUS Magazine  (reprinted with some clarification.)
Catering Standards Questioned? Invited to an affair under the supervision of a Lakewood's yeshiva [ KCL] established  “Hashgocha” , but which was being held in a non-kosher facility, we went into the kitchen to look around and to compare notes with the Mashgiach. we were not prepared for what we found.

More disappointing was it to learn that the “Rabbonim” who certified the  [KCL]  never visited any of their certified establishments. The affair under their certification which was being held in a non-kosher facility.
KASHRUS recently discovered a number of such organizations where the “Rabbonim themselves have never seen the operation which they certify, but instead rely totally on the head “Mashgiach or on their Kashrus Administrator to make all “halachic” decisions.

This letter, basically unchanged, was mailed to all of the “Rabbonim” in the Lakewood  KCL kashrus organization. As of our printing we have not received any reply. Y W 

Dear Rabbi ........ BS”D

Saturday, February 17, 2024

Reb Shraga Feivel Mendelowitz's vision and foresight of BMG's KCL- AKA Kehilas Chareidim - Lakewood- "The same bluff"

 KCL, said for 15 years, that the Manalapan kosher chinese express (treif) is recommended!! Now they will lie about it!  thanks KCL"

"Going off the derech is always caused by a lack of kashrus"

The author of the basic following article was the great gaon and tzaddik Rabbi Shraga Feivel Mendelowitz OB”M, founder of Yeshiva Torah Vodaas.  Re: KCL;

And if I say: ‘I will not make mention of him nor speak anymore in his name’ then there is in my heart a burning fire shut up in my bones, and I weary myself to hold it in, but cannot. (Jeremiah 20:9)

I use the above prophetic words as a preface to my article concerning kashrus, because this article will not bring honor to me. On the contrary, I will be attacked with ridicule from many sides. But what can I do? A fire is burning within me and hopefully within thousands of Jews like me…A fire, which cannot be extinguished.

The Kashrus question has recently been discussed in the Yiddish press, but only one side of the question, viz. concerning unscrupulous purveyors & butchers who sell treifos or questionable products without a reliable hechsher or with a false one.

The religious press is silent about this problem, perhaps because of the honor of the Rabbis, or, perhaps, because of other …. reasons. The honor of the Rabbis is dear to me too. But, the honor of the Torah which is lying in the garbage, and the honor of the truth, which is trodden under foot, is dearer to me. Where there is Chilul-Hashem we do not impart honor to a Rabbi, I, therefore come forward with an accusation.

I Accuse!

I accuse many Rabbis, Kosher certifiers & their Rabbis, who grant hechsherim, who knowingly or otherwise, or out of neglect, permit insects & non-kosher meat & other allegedly kosher products to be processed & sold under their stamp of approval both wholesale & retail; the seller is an unscrupulous person with a Torah sanction.

I accuse!
Many Rabbis & Roshei Yeshiva, who although they themselves have no part in the hechsherim, nevertheless, know about them & still remain silent, at times may even be indirectly sanctioning them. There is a sort of mutual reciprocal agreement to keep quiet & sanction each other including their false hechsherim. Perhaps it’s because they wish to avoid Chilul-Hashem. They forget that where there is Chilul-hashem we do not impart honor to a Rabbi etc.

I accuse!
The very great Rabbis, Roshei Yeshiva, the leaders of our people, because of internal strife. These disputes are not for the sake of heaven; if one says something is prohibited the other must say it is permissible, if one says something is contaminated the other must say it is pure (vidu’y Erev Yom Kippur). It is impossible to bring order & reliability to the chaotic kashrus situation, especially & including the kashrus standards of infestation checking, meat and poultry.

I accuse!
The Rabbis, Roshei Yeshiva etc. because of whose negligence; the laws of chalav- akum have virtually been forgotten. I know that there were (not any more, due to chalav treifa) various heterim for this, but they apply only when it is i m p o s i b l e to obtain chalav-yisroel. In our situation, however, with a little concerned effort of the individuals, order could be brought to this chaos, and “if one can be good, why should he be bad?”

I accuse!
Our orthodoxy, for sleeping the sleep of Choni Ha’Maagil, who slept seventy years. They are completely unaware of what is happening around then and how our strongest ramparts are being smashed by our internal foes. They are unaware that all our holy traditions & takanos are being trampled underfoot, that our three thousand year old heritage has all but completely disappeared. Yet, Orthodoxy sleeps, but how much longer?

I accuse!
Our orthodoxy, do you know that all of the fortresses of Judaism, which have heretofore protected us from destruction, the only one left is kashrus, that other mitzvos are observed very laxly even in orthodox homes? And now kashrus too is being smashed!? Yet we sleep, but how much longer?

I accuse!
The very great Rabbis, Roshei Yeshiva, Rabei-im & Menhalim etc. don’t you see what has become of your youth? Don’t you know that Jewish children have become tramps, gamblers, gangsters, candidates for the electric chair, and all kinds of “ist’s” only because they have been raised on insects, neveilos & treifos R”L, yet you sleep, but how much longer?

Don’t you know that going to the mikvah every day to purify yourself will be to no avail? Not even all the waters in the world can help, with a sheretz-tamei (a carcass of a creeping thing), not in your hand, but inside of you! And when you daven every morning and evening, or when you learn your daily shiur or seder, don’t you know that the breath that emanates from your mouth is the breath of sin? Because it reeks of insects, neveilos & treifos!

Yet you sleep, but how much longer? When you wash your hands for bread, or when you make Kiddush on Shabbos, and your table is bedecked with all sorts of delicacies, and you say with each bite, “in honor of the Shabbos”, you are angering hashem when you break bread. Yet you sleep, but how much longer?

I know that you will reply, “ Jacob is small & poor”. But look what Jacob’s brother on East Broadway has accomplished, how he erected a fortress through the poor laborers, a fortress against Judaism, because he has united forces. Yet you sleep & do nothing, but how much longer?

Gentleman! Do a little soul searching and see how far you have strayed; remember that our parents have sacrificed their lives for Kiddush hashem; they allowed themselves to be burned in order to uphold our holy Torah, whereas you are not required to make any sacrifices; with but a handful you can save the situation and our youth, Yet you sleep, but how much longer?

Fellow Jews, have you no fear for the great and terrible Day of Judgment? In that day you will no longer be able to come up with excuses (I didn’t know) or with a shrug of the shoulder.
(R’ Shraga Feivel Mendelowitz Z”L)

And I ask you “how much longer?” And I say, “you sleepers, awaken from your slumber!”
*
[WE CAN'T STRESS ENOUGH THE IMPORTANCE OF ASCERTAINING THE
KASHRUS STANDARDS BEING USED BY THE MOISDOS / CAMPS YOUR CHILDREN ATTEND, the Shul kiddush, Bar-Mitzva, etc !


  
 Thanks   KCL! For enlightening us to the world of kashrus through your eyes.
2.      Milchig ice-cream after fleishig meal? "oops" Sh-h-h, it's under  KCL. Thanks  
3.  Milchig Danishes at a fleishig (cholent) Kiddush? "oops!" Sh-h־h. it's under   KCL. Thanks  
4.      Jewish Waiters' michalelei Shabbos driving to & from jobs on Shabbos and no Mashgiach on jobs in houses, shuls & catering halls? Sh-h-h, it's under the   KCL, Thanks
5.  Caterers arange for their own mashgichiml (why not?) Sh-h-h-h, it's under   KCL Thanks
6.      Catering in a private house without a Mashgiach! "oops" Sh-h-h, it's under  KCL. Thanks
7.      Unplugging crock-pot on Shabbos & plugging in elsewhere? Sh-h-h. it's under  KCL, Thanks
8.      KCL-Giving a hashgocha to Foremost -A michalel Shabbos that married a shiksa, " nu-nu"! Thanks
9.      Kashrus Administrator of  KCL wanted to borrow crock-pots from one of their  KCL fleishig takeouts for his Bar Mitzvah. "sorry Rabbi, they are all rented out to private people for a Kiddush in their homes".
10.   KCL crock-pots b-e-i-n-g  u-s-e-d by p-r-i-v-a־t-e people? "nu־nu", sh-h-h, it's under   KCL, Thanks
11. The acceptability of hangouts & the pritzus of  KCL bar stools etc? (a shiksa volt zich ge-shemt), (Lakewood, unfortunately, experienced the inevitable from relationships that originated there.) Sh-h-h. it ‘s under   KCL, Thanks
12.  Attempted to impose the pritzus   KCL bar-stools in a Restaurant not under   KCL, The manager's wife rightfully threw them out for even suggesting such pritzus, Thanks
13.  Sub-station and other hangouts is ruining our youth! Sh-h-h. it's under the   KCL, Thanks
14.   The RITA'S Freeze bar Piritzous acceptability? Thanks
17.   KCL’s Administrator can remain on all programs as long as all of the income is properly laundered.
18.  A caterer in a non-kosher facility puts their boiling hot pots on treif grease. & allowing cooking on stove next to treif pots cooking, "nisht azoi ge-ferlich ", Sh-h-h-h, it's under   KCL, Thanks 

19.  All hours and after hours allowing goyim access to the kashrus seals & tape, even keeping some rolls in their cars. Sh-h-h-. it's  KCL. Thanks
20. After hours allowing goyim access to items that require seals, sh-h-h, it's   KCL, Thanks
21.  Ignoring the facts that the same knife is being used by the bakery to cut the parve & dairy cakes, & that some of the cake decorations aren't kosher , sh-h-h. it's   KCL. Thanks
22.  Chikys & others - Bossur sheh’nisalem, only goi’yim
23.  R' Shraga Feivel Mendelowitz Z"L, writes - I ACCUSE the very great Rabbis. Roshei Yeshiva, Rabei-im
24.  J Accuse etc. don't you see what has become of your youth? Don’t you know that Jewish children have become tramps, gamblers, gangsters, candidates for the electric chair, etc only because they have been raised on neveilos & treifos R"I..." stabbing in West Gate! Attributable to  KCL

25.  Fellow Jews, have you no fear for the great and terrible Day of Judgment? In that day you will no longer be able to come up with excuses (e.g. "oh! 1 didn't know") or with a   "s-h-r-u-g of the shoulder".





Friday, February 16, 2024

Should Hashgochas enforce just Hashkofos or Kashrus as well? i.e. KCL




No imitation Bacon- just the real stuff

No imitation Crab & Shrimp- just the real stuff

No imitation butter (Margarine) at a Lakewood wedding.just the real treif butter

No Imitation dairy ice cream at Lakewood affairs.just real dairy stuff

No imitation non-kosher cheese just real treif cheese

No imitation "Manalapan-style kosher. KCL Recommended Manalapan chinese treif restaurant for 15 years

No imitation Mevushal wine-just real non-mevushal w/ goyim pourin & serving it out of the bottles

No imitation infestion- just fully infested

No imitation Non-Shomer Shabbos Mashgichim- even drunk mashgichim

No imitation kosher standards-just no kosher standards at all

No imitation kosher poultry and meat- Just from sources that don't meet the kashrus standards of  Hebrew National, R"L. 

Etc.

If you pay KCL's service fee timely, everything is available in real life.

Only the demanding kosher consumer will decide on all kashrus standards.


A Non-Lakewood prominent Ruv at a KCL catered event said, 'll have a cup of water in a disposable cup, please.

That's correct he does not partake at KCL events.

The OU's position is that the Hashkofos are an integral part of giving a Hashgocha- Should a Hashgocha enforce only Hashkofos and not Kashrus, i.e. KCL?

https://thelakewoodscoop.com/news/poll-should-hashgachas-enforce-just-kashrus-or-hashkafos-too/ 



Tuesday, February 13, 2024

Alert only for the מדקדקי בכשרות למהדרין

 Attention to those that may have someone in a Hospital, health facility or other situation, an affair, Moisid,etc. should be aware that the meat & or poultry may not be up to their kashrus expectations.

The establishments and the food service are well meaning and are relying on certain organizations.

A kashrus Organization in Lakewood allows poultry and meat from establishments that מדקדקי בכשרות למהדרין, refrain  from using those brands.

The mere fact that it's called "Chasideshe Shechita" does not in itself justify it's acceptability.

Ask, ascertain not only what they are using today, verify what are all of the brands that the establishment uses.

Some are using that what ר' שניאור ז"ל would not allow, they are allowing brands that which does not even meet the kashrus standards of HEBREW NATIONAL brand.

It's alleged that if a brand pays the "slotting-fees", their brand is approved for Central Jersey.

All Botei Dinim that alienate children from a father is done ONLY to "force a get", which of course is therefore an invalid get.

Always put in the arbitration agreement "the Bais Din may not alienate the children from a parent". (Per Reb Shlomo Miller and Reb Elya Ber Wachtfogel)
 

Sunday, January 28, 2024

יעקב אבינו told his son יוסף when there is נגיעות (self interests), don't let any one with נגיעות (self interests) sell you that it's דעת תורה

,ר' חיים שמולביץ says that דוד המלך told נתן הנביא, when one does the greatest good deed, but it's on the back of someone else, he paskened that he is a בר מוות.   

הלכה כמותו בכל מקום!

Wednesday, January 24, 2024

Bodek Baby spinach infested De Ja Vu

The Feingold group of "experts" claim that Bodek is always clean of insects, as long as their Kosher certifier's agree that worms in fish is Ossur.


 

Friday, January 19, 2024

KCL approved KALE infested with insect eggs & white flies available at Kosher West


 All with the oversight of the Feingold group😎

The Rabbonim that attested that the Feingold group is very reliable, are lacking the knowledge required to attest.

Rav Felder told Yudel Shain, " How coud I attest to somethin in kashrus, when I have no knowledge in kashrus issues". 

Thursday, January 04, 2024

Update: Matzoh Bakeries are stopping to accommodate Chaburahs, as they don't send in advance WRITTEN INSTRUCTIONS & Only one person in charge!!!

Some of the Shmurah Matzah Bakeries are of the opinion that too many of the Chaburas, are well intentioned, but חבורה is a מכה הכתובה בתורה
HAND MATZOS- by Y. Shain- Y. Israel (Ed.) copies- kashrusy@aol.com
          In this short article, we will attempt to explain the various Minhagim, chumros and what to be on the lookout for when baking Hand Matzos.
          Wheat: For those concerned about Yoshon, ensure that the wheat is either winter wheat or planted enough time before Pesach, so that it has taken root before Pesach.
Besides having some verification of when it was planted, such as having a Mashgiach inspect the fields a few days before Pesach, some also utilize the records from the insurance company that granted the crop insurance.
In the past few years, there has been an issue with winter wheat; the gluten is very low, so some spring wheat is added in order to raise the gluten content. As Chasidim do not have a mesorah about Yoshon, they are generally less makpid about it. Nevertheless, one can certainly verify with their Hashgocha re: Yoshon.
 Harvesting time:
           Professional opinion differs concerning the ideal moisture content for harvesting. Ideally, it is best to harvest when the wheat is completely dry. (the drier the wheat, the better the flour). The issue is that once it’s אינו צריך לקרקע (does not require the ground anymore), should it rain, the moisture can theoretically create a chometz חמץ problem.
Wheat quality:
       Depending on the geographical location and the ground, wheat /flour will absorb water at a different ratio in one area compared to wheat planted elsewhere. It’s, therefore important to conduct actual comparative baking tests to ascertain which wheat (flour) source is more suitable.
Final Flour preparation:
       It’s quite common to combine whole-wheat (razoveh) flour together with white flour for taste & consistency purposes. Incidentally, this mixture also changes the ratio of absorption of the water. Some bakeries will mix the flour from different areas, which may pose a problem.
     Bakeries will usually be forthcoming with the source of the wheat (Arizona – California or elsewhere). It may be a reason for, concern however if the bakery refuses to share that information.
מים שלנו:
        There are various opinions concerning the time frame for drawing water from the well-מים שלנו. Note: Some bakeries use sink tap water for מים שלנו. There are valid differences of opinion in which shkiah time is used. If you have a strong opinion than it is best to ask BEFORE your appointment! (Some may be using Rabainu-Tam time).
Gloves:
       Some will want the kneader (aka “knaiter”) to wear non-powdered gloves or none. Some are concerned that the knetters’ hands may sweat, and should there be a hole in a glove, the accumulated sweat may escape through the hole into the flour or dough, so they don’t use gloves.
Some knetters’ hands were checked after they made multiple doughs, and although they wore gloves, their hands did not have any sweat.
Some change the bowls & gloves after every dough. Others will only change the bowl & gloves after the last dough of the 18 minutes or after every 4-6 doughs.
Other precautions:
     It’s important to visually and physically check the washed bowl to be certain that it is indeed completely dry.
There should be a vacuum by the knetter to pick up any loose flour in the air.
All the areas around the knetter’s area should be checked for residual flour especially around the windows & ledges of the person pouring in the water or the flour into, the knetter’ s mixing bowl.It is important to work with the driest possible dough, as is written by the חזון איש. Professional opinions are that a 42-45% water-to-flour ratio is ideal.
Some prefer to use wooden rolling pins while others prefer to use metal or aluminum rolling pins (easier to clean).
To have the dough workable & pliable to roll out, one must knead the dough very well, or as others use what’s called Finning. The “Finner” process consists of a heavy metal bar attached to a metal table on one side. The Finner bar is used to compress the dough, the dough is folded and compressed again & again by the Finner bar.
One should check the dough interior to ensure that there are no white specks of raw flour, [heard directly from Reb Yaakov Kamenetzky, Z”L]. When kneading by hand only, it’s more common to have white specks of flour in the dough. When finning is also used, usually there are less incidence of white specks.
The Finning process will increase the elasticity of the crumbly dough to make it workable. The longer it’s finned, the more pliable the dough will be and easier to work with to roll flat. The Finning tables should be constantly brushed off from the crumbs of flour accumulating even during the Finning process.
The knife used for the dividing of the dough log should be washed and/or cleaned on a constant basis. Others have it cleaned or changed in between every new log of dough.
After the dough is formed into a log by the Finning or the knetter, it’s passed to the person who will work the dough-log until he’s ready to divide the log into pre-determined pieces for the velgerers / rollers. There should be additional people working on those divided pieces of dough.
Some will roll on a marble or wooden table covered with paper, while others will work on metal tables.
By the way, the paper should be checked for starch as the paper does draw out some of the water from the dough.
The velgerers/rollers which should be more professional and experienced (such as may be often found at Chabura Matzoh baking), tend to press too hard on the dough when rolling/velgering as it raises the temperature of the dough by a few degrees. Therefore, it’s advisable only to use experienced rollers who coax the dough ,rather than press on the dough while rolling.
Some have a system that the same person who starts rolling out that piece of dough also finishes it to the proper size. Others use what’s called a “mas’chil and a gomer”, (a starter and a finisher).  Experience has shown that the second method is more efficient, albeit more boring.
The dough should be rolled out so that the edges and the center are the same thickness, not that there is a thicker rim. Velgering is serious business. If someone feels that the velgering is somewhat beyond his capabilities, he should not be embarrassed to request another position.
If any dough sticks to the table paper, there may be too much water in the dough or a wet day. On a wet day,, they may have to adjust or decrease the water in the dough.
The rolling pins should never be kept under the person’s arms or taken out of the room at any time. At the 18-minute breaks the rolling pins should not be washed with warm water, only with cool water, so they don’t get warm.
Some are more stringent than others in שהיות / lapses during the entire process. E.g. kneading, finning, dividing, rolling/velgerin, bringing it to reddler (perforator), reddler table, bringing to oven.  שיטת הרא"ש / Shitas Ha’Rosh is no lapses at all.

The holes in the Matzah are made by a multi-wheeled rotary perforator (reddler). There are two types of perforators: the narrow ones that have 4 to 6 wheels or the wider ones that have 10+ wheels and are of a heavier weight.
Some clean the wheels with a wire brush every 18 minutes, while others will also remove them at the end of the day and burn them out with a torch or put them into an oven.
The perforator (reddler), perforates the matzahs on a table that’s lined with paper. That paper should move on a constant basis because it tends to collect little pieces of dough from the perforator that gets stuck to the paper.
After the perforator completes his work, somebody puts the perforated matzahs on a stick that someone else takes to the oven. There should always be enough sticks, so you don’t have to reuse them, within 18 minutes, as they may still be warm.
In general, at the regular productions they put 5 to 8 matzos on the stick to take them to the oven. Some use unwrapped wooden sticks that require sanding down from the particles of dough that get stuck. Many have changed to paper-wrapped sticks. The paper should, be changed after every time it’s used to take matzos to the oven.
There should be a physical wall until the ceiling, between the oven area and the perforating area. There are sometimes fans near the divider wall or partition to keep the oven heat out of the perforating area. 
It takes a very long time for the oven floor to absorb the oven heat. It may take 2-3 days. Most bakeries a restoke the oven on Motzei Shabbos.
Some ask for תנור ראשון, the reason being that the oven was burned out from previous possibilities of kuh’fulois, chometz, etc. The other side of the coin is that sometimes the oven floor is not as hot as the oven's interior. Others will not want a Sunday morning baking because of that concern. 
The one putting the matzahs into the oven is called the “shibber”. Depending on the width of the oven, they usually work with 2-4 rows of matzahs in the oven. Some use 2 shibbers, one to put in and one to take out. It’s more efficient to use 2 shibbers when possible.
It’s a fact that heat of the oven absorbs the water faster than the flour. It is, therefore,, important to work with the driest possible dough, as is written by the חזון איש.
Most commercial bakery ovens operate at 1100°F or above. Therefore, a dough that has a higher ratio of water will seem to be completely baked on the outside נקרמו פניה, when in fact, the inside is still not completely baked. When the matzo cools partially and feels hard, it was “dried” “not baked”.
.”Therefore, working with a very dry and crumbly dough is advantageous. It’s also important to have equal heat on both the oven floor and interior. (When making a pita dough, the heat draws the top of the dough, forming a pocket in the pita).
When matzah dough is put into the oven, it usually rises like a yarmulke and then settles down flat onto the oven. It will remain raised if the interior temperature exceeds the floor temperature.
The top of the matzah will have the proper color, while the bottom of the matzah will be dark around the rim that was sitting on the hot stone floor of the oven. The bottom of the matzo will be whitish, because it was getting baked from reflected heat and not from stone contact temperature.
The oven's interior towards the back wall is hotter than the front. Therefore, the further to the back the matzahs are in the oven, the quicker they get baked. The shibbers will usually start removing them back to front.
Some shibbers will move around the matzahs in the oven or put them near the door to finish baking. Another object is not to have matzahs moved around in the oven and to put them by the door.  Some very experienced individuals will feel the matzo as soon as it comes out of the oven to determine if the softness / pliable is from the heat or a not fully baked matzo. They should wear thick gloves as the matzos at that moment are very hot.
After the matzos are removed from the oven by the shibbers, they are put onto a table or basket to cool and sent to the packing room. Some will line the basket with a fresh cloth. Some check for kuh’fulois (folds), or soft matzos etc. at that point, immediately after coming out of the oven.
Counting 18 minutes
time frameThe 18-minute matzah baking time-frame begins when the water is poured into the flour and ends when the last matzos are put in or removed from the oven.  Alert: unbeknownst to consumers, some bakeries go until 22 minutes!
Hand matzos are of various thicknesses and different diameters. The range is from 6-7 matzos per lb. up to 10-11 matzos per lb. The more matzos to the lb. the thinner (and smaller) the matzos are.
To determine the real price of the matzos, it’s not a per pound price to consider but the per matzo price.
CHABURAH MATZOS: Chaburah Matzos should be made only in a bakery that has in place a relatively good system for their non-Chaburah matzos.
The Chaburah should improve (not hinder) the system by bringing sufficient individuals to do certain chores,
Mayim She’lunu- which shkiah; 
Goal is a dry crumbly dough,
Timing issues;
18 minutes maximum from putting in water until removed from oven, how often the bowls (and gloves) get changed? 
How long is the kneading or finning, cleaning off the finning tables & bars constantly, working the dough pieces by the divider, cleaning the divider knife; cleaning all crumbs from velgerers table, rolling pins should not be put under arm, washed with cool water, reddler wheels burned out, no matzah dough waits by velgerers, no matzah dough waits by the reddler, no waiting for matzahs to put onto stick that takes to oven, etc.
Paper/wrapped sticks, enough sticks available, so they don’t have to reuse any stick within the 18 minutes.
All Shitas Ha’Rosh, no sh-hiyas at all.
‘Ra”shi’ (רש"י) -flour is hand ground flour as opposed to רחיים של מכונה. (machine-ground flour).
Therefore it's recommended that everyone in your group arrives at the bakery at least 1/2 hour prior to your appointment to have enough time to get washed up and dressed and to become familiar with the operation. 

There should be only one person in charge of speaking to the head Mashgiach or Manager. That individual should ideally have many years of experience in baking hand matzos and be thoroughly familiar with the practical halochos.

On does not become a master matzoh maker/baker by just reading the above. It is merely our intention to educate the interested reader of the many intricacies involved in this very worthwhile and satisfying endeavor.