Another way to calibrate the manual thermometer's is to fill a cup with ice, add water, stir and let it sit for a minute. Then insert the probe and let it come to a rest. It should be on 32 degrees. Adjust as necessary to get it there.
On the gloves, I hate the bulky ones you get at Sam's Club. In the heat of the summer they can be a real pain. I prefer non powdered surgical type gloves. They conform to the hand nicely and are more comfortable to wear. No matter which gloves you use, make sure (especially in the heat) you dry your hands good or they'll be hell to get on ;-)
Bubba's right, on the one glove method.
For what it's worth, here's how I do it:
I wear a glove on the right hand and none on the left. I use the gloved hand fingers to open the bun and drop it into the steamer for a few seconds. I also use the gloved hand to grab the foil or the container & place it in the left hand, use the tongs to open the lid (setting it on top of another lid, grab the bun with the tongs and place it on the foil.
At this point, you can close the tongs, insert it into the bun and release and it will open the bun up, then grab your dog and pop it in and use the tongs to replace the lid & then you can smoothly use the same tongs to open up the chili, cheese, or kraut (Silverfloss here too) lids for dressing the dog. I also serve grilled onions and keep a couple of sets of tongs on the front of the cart. The kraut is an aquirred taste. If someone doesn't like it, they REALLY don't like it, so I have tongs I use just for that, so that I don't get any on a Kraut hater's dog ;)
The rest of my condiments (mustard, ketchup, cold chopped onions, relish, cole slaw, jalapenos, BBQ sauce, & tabasco) are on the back of the cart and are self serve with plastic spoons (if someone drops one, I just put a clean one in and don't have to worry about washing). This speeds the line up.
I use five freezible ice packs for the condiment trays in the back of the cart and I have extras in the cart cooler for when they thaw out. This keeps ice water from draining all over the back of the cart, plus I don't have to buy ice for it.
I used to keep mustard and ketchup squeeze bottles on the front of the cart and put it on each dog, but it's much faster to get the bulk containers of ketchup and mustard and put them on the back of the cart. You can buy the bulk containers at Sams for under $3.90 each and buy the pumps seperately here for $3.00: http://bcpumps.com/index.php?main_page=product_info&products_id=2
If Wendy's can have self serve ketchup/mustard or any restaurant in your area can have a self serve salad bar, you should be able to do that also, so long as you are constantly keeping the area clean, wiped down with your clorox wipes, and checking to ensure your condiments are staying cold.
I've tried it all kinds of ways to do this stuff, and this works best for me. The more you go out with the cart, the more you will find ways to eliminate extra steps, save time, and rock and roll.
I actually held a block/tast testing party when I first got the cart and figured a lot of things out prior to the first time out for real $$$. I'm still trying to find ways to speed things up and always looking for new ideas to make things more efficent.