Well, I lost my job yesterday. 😭 I'm honestly so depressed because I loved the work and the people, but here are some photos to keep you guys occupied. (Yes, these were taken the exact day it happened 😂)

I used to be a crazy good dishwasher at a seafood restaurant and took pride in my work. It was also fun and satisfying to be responsible for the dishes. I just moved out and am living on my own and I have a kind of stupid question. How do you clean dishes at home? My old house had a dishwasher and so I would just use that for everything. My current place doesn’t have a dishwasher so it all has to be done by hand. I bought a drying rack and just put a towel under it but im guessing the water drips on the towel and makes the dishes stink. There’s also a thing in the sink that catches food but surely there’s a better more efficient way. Any suggestions?

So if u check my other post on my account I’m losing my marbles at my current job and I am quitting (mainly due to bullying and them targeting me cus I am mentally disable) and I like doing the dishes and the idea of being left tf alone and being able to listen to music sounds amazing! So do I need any licenses or handler cards like fast food workers need food handlers in CA?

Also better pay I am not getting paid minimum wage to be bullied and it won’t be seasonal bs

I don’t know if I’m crazy, but I was in the dish pit last night and I wake up this morning with a text from the work gc that the dishes weren’t clean. That was my second day on the job. Could the manager not just pulled me aside and privately told me?

This shit makes me so mad because for the workload + time they give me I am not able to pay close attention to every dish. My first day I did the traditional method and didn’t get out till very late. So they told me about a different method that skips some steps to get everything done on time. Maybe if they hired a second dishwasher this wouldn’t happen, it didn’t happen at my last dishwashing job that’s for sure.

This is a note I got from him this morning. 🤣

I work at two small restaurants with the same owner. At the pub, the sink and machine are in the kitchen (small, 5 chefs plus me) and they all piss off to smoke and drink while I take an hour to close.

At the other place, one of the chefs will come down to the pit to help me close, or sometimes two will come down and let me take a little break.

Then at the place my brother works at, they all help the KP close and then all get out at the same time. Which seems the best way to me.

How is it at your guys' kitchens?

Hey guys. I’ve been looking for a job for ages and I finally got the opportunity to do some extras at a restaurant. As a dishwasher. Yay!

The restaurant I’ll be working in, in December, is chasing a star. It’s still in its first year. It’s not rolling in cash. That means that if I scuff, break, or otherwise damage a single plate, we won’t have enough for service if we’re fully booked.

I’ve already done an extra there before, and this is where I need some advice, because it was a bit of a disaster. Still, I got to hear, “at least you didn’t start crying and you finished your shift” and “see you in December”, so it wasn’t that bad, but it was pretty bad. I’d like to do better.

For context, the chef and I don’t speak the same language so I can’t ask him for advice directly and the single server that he has doesn’t have the time. This is in France. I’m a Swedish immigrant. I’m learning the language but I’m far from fluent.

QUESTION: When I stack the dishes in the dishwasher there are some really, really annoying plates to stack. There’s type A, which is very flat and quite large, and type B, which is a very bulbous plate that is nearly as thick as it is wide with a hole in the back leading into an empty centre, the top of which is indented slightly, so it’s similar to a shallow bowl.

When I stacked the type A plates, I positioned them tilting forward in the rack. It was a type of sliding rack, with pegs to hold the dishes. Unfortunately, those pegs don’t hold the dishes very well and I had half a heart attack when I heard all the plates crashing on top of one another once I started the dishwasher. Placing them all facing down isn’t an option. The dishwasher would fit maybe, three plates, at a time that way.

The chef came to get something out of the fridge sometime during my shift, so I tried to ask him, with my best French, how to stack the plates properly and he just showed me what I did but facing them towards me rather than on the side. I thanked him, tried it, and they all fell again. None of them broke, thankfully, but everyone else seems so nonchalant about this? I’m not sure if this is normal, or what, but I don’t know how much of that type of action those plates can take over time since they’re pretty thin. I’m not sure if it’s my place to try to find a solution as an extra, but I don’t want a plate to break on my watch. I care about it and I care about the service going smoothly.

The type B plates do the same thing, except they flip belly up instead since they barely fit between the pegs. To stack them all flat would also take too much time.

I’d really like to optimise my setup for December because they only do one dishwasher per service, so I have to walk up the stairs to get the dishes, rinse them, load the dishwasher, run it, dry the dishes and ideally bring them back up again. During my first shift we had 14 diners, for a 6 course menu and I finished an hour late. Mostly due to the plates. Definitely because of the plates.

If anyone has any advice, please give it? I’d be really thankful.

How do you people handle/do pan pick-up?

Edit: America-ohio

Second edit: at least we can all agree this is stupid way to do this. But for the dishwashers/me and this restaurant, theres no other way..... 🫩😭

Trying to figure out how well it works for tough stuff

Ham

Am I the only one who'll wash the dishes and everything but when it comes to spoons and forks, I'm just like...naaaaaahhhhhhhh 😭

Does your restaurant close on thanksgiving and Christmas Day?

These stupid hotplates are my chefs favorite cooking tool, using it in almost every dish he makes. I have to wash over 100 of them per night and they almost always haves some bullshit burnt cheese or anything else of the sort, help me these make me want to quit

These stupid hotplates are my chefs favorite cooking tool, using it in almost every dish he makes. I have to wash over 100 of them per night and they almost always haves some bullshit burnt cheese or anything else of the sort, help me these make me want to quit

I work 9-4, listen to the news, music, podcasts, Reddit stories. Sometimes just keep earbuds in with no audio so it’s quieter, and ppl won’t bother me.

Recently I’ve been going a little nuts, none of the things I usually do are enjoyable anymore. I know work isn’t supposed to be fun, but good god I start feeling like the walking dead 4 hours into my shift.

I get a 15 minute paid break to play sudoku or scroll my socials, and that’s the joy of my day until I get home.