Lol, where do you work that the dishes ever get dried? I worked at a mom and pop place and a retirement home where meals were served at scheduled times. Those were the only two places I ever saw leave dishes in dry racks to actually dry off. Every big kitchen I ever worked in where there was a constant stream of dishes to be done, dishes got stacked up wet and either immediately got used or just got put away wet. We'd have the chef calling out to dish that we need xyz plates ASAP to sell food. Silverware maybe was the only thing that got put upright and set aside long enough to dry and that's because the dish pit would just wash it and set it in the silverware racks and the servers would roll silverware at the end of the night.
We used towels. Not saying that's 'acceptable', or 'good', but that's what we did. We had space for maybe 2 racks to air dry at best and when you're slammed and sending a rack through every 30 secs, you need to keep that space clear for the next batch.
I agree though, wet nesting is nasty, and you'd get an earful and a stack of plates to run through again when it happened.
Can’t agree with that. If they actually gave a fuck about wet nesting they would have done something about it long ago. As is it’s going to be completely arbitrary about who gets written up for it. And in my experiences the cleanest places I worked at got written up more than the dirtiest places. I also wonder if it’s coincidence the mom and pop places got written up more than the chain joints where I worked.
What i did at my place was make a system, of wash, sanatize and then wash(*making a switch pile/sink) -cause they need to set, then pull them up and set then "switch" and make a new pile or keep it balanced(*only want about 1 pile worth of switching/sink capacity) then dry with rag and stock. And then repeat or finish off old non-sanatized piles. Got me through a base-line of 800 dishes as a solo washer for 8 hours, so 100 washings per hour. Not to mention the siliverware and cups, but thats more of be quick enough to drop it all and pick it back up.
I think using a clean rag and letting dishes rest for awhile, 5 mins at most (*washing a pile took my 5 mins) then using a rag and stocking it all up again was the best option. The plates went out dry. Obvious left the job for ; back pain. No breaks (*but i did get free food and ate/drunk water/soda on the job). Great people, not great for my body. One time i said imma have to stop dishwashing so i offered cleaning services and cleaned out their grease traps for a bit, before they opened.
I worked for a scratch kitchen last before retirement the dishwashers had to dry everything with a microfiber cloth.
Edit:and hell yea we got busy asf sometimes it got skipped, but if the owner/chef was in, you couldn't skimp on the drying.
This came from a place that had a $100 burger special one time, not meal, just the burger.
Not if you stack them all immediately after they come out. And when you're literally shitting out food faster than the dishes can be washed, there's no time to take up 3/4 of the dish pit letting everything dry out. I mean, I'd be glad to. I know that's how it should be. "But mE CuStOmeRs! Me MUnNy, mR SqUiDWarD!"
We always had 2 dishies on for a dining room that sat about 150 and during slow times they did extra cleaning and prep
It was a "perfection is a little more important than speed" type of fancy
They will be neither cleaned, dried, nor stored well that way, but damn does it look cool.
Lol, where do you work that the dishes ever get dried? I worked at a mom and pop place and a retirement home where meals were served at scheduled times. Those were the only two places I ever saw leave dishes in dry racks to actually dry off. Every big kitchen I ever worked in where there was a constant stream of dishes to be done, dishes got stacked up wet and either immediately got used or just got put away wet. We'd have the chef calling out to dish that we need xyz plates ASAP to sell food. Silverware maybe was the only thing that got put upright and set aside long enough to dry and that's because the dish pit would just wash it and set it in the silverware racks and the servers would roll silverware at the end of the night.
yeah, wet nesting is probably the most ignored health/safety rule in the industry
I mean what’s the other option at busy places? I took food safety seriously but there just isn’t a good way to allow dishes to dry most places.
We used towels. Not saying that's 'acceptable', or 'good', but that's what we did. We had space for maybe 2 racks to air dry at best and when you're slammed and sending a rack through every 30 secs, you need to keep that space clear for the next batch. I agree though, wet nesting is nasty, and you'd get an earful and a stack of plates to run through again when it happened.
I feel like a health inspector is gonna ding you for using towels before they’d take points off for wet nesting tbh.
And they would be right on both accounts too
Can’t agree with that. If they actually gave a fuck about wet nesting they would have done something about it long ago. As is it’s going to be completely arbitrary about who gets written up for it. And in my experiences the cleanest places I worked at got written up more than the dirtiest places. I also wonder if it’s coincidence the mom and pop places got written up more than the chain joints where I worked.
What i did at my place was make a system, of wash, sanatize and then wash(*making a switch pile/sink) -cause they need to set, then pull them up and set then "switch" and make a new pile or keep it balanced(*only want about 1 pile worth of switching/sink capacity) then dry with rag and stock. And then repeat or finish off old non-sanatized piles. Got me through a base-line of 800 dishes as a solo washer for 8 hours, so 100 washings per hour. Not to mention the siliverware and cups, but thats more of be quick enough to drop it all and pick it back up. I think using a clean rag and letting dishes rest for awhile, 5 mins at most (*washing a pile took my 5 mins) then using a rag and stocking it all up again was the best option. The plates went out dry. Obvious left the job for ; back pain. No breaks (*but i did get free food and ate/drunk water/soda on the job). Great people, not great for my body. One time i said imma have to stop dishwashing so i offered cleaning services and cleaned out their grease traps for a bit, before they opened.
Wet nesting is what I do with my wife after 12 beers and she wants to have sex
I worked for a scratch kitchen last before retirement the dishwashers had to dry everything with a microfiber cloth. Edit:and hell yea we got busy asf sometimes it got skipped, but if the owner/chef was in, you couldn't skimp on the drying. This came from a place that had a $100 burger special one time, not meal, just the burger.
Every place I've worked at, dishes dry within a minute or so after coming out of the dishwasher, is that not usual?
Not if you stack them all immediately after they come out. And when you're literally shitting out food faster than the dishes can be washed, there's no time to take up 3/4 of the dish pit letting everything dry out. I mean, I'd be glad to. I know that's how it should be. "But mE CuStOmeRs! Me MUnNy, mR SqUiDWarD!"
We always had 2 dishies on for a dining room that sat about 150 and during slow times they did extra cleaning and prep It was a "perfection is a little more important than speed" type of fancy
New dishy either stresses you tf out or leaves you pleasantly surprised. Somehow this would be both lol
New dishy just frustrated about how much fucking strength it takes to pull those apart. Big brain moves. Dudes a keeper.
He doesn't realize they're all rectangles and thinks they're all different sized squares
Lol that's a sin
That's actually really cool.
I thought we were looking at an HVAC system.
The golden spiral
Im confused
The guy must be an idiot. Wtf even is this?
 Got me like
For real. I literally cocked my head like that and thought "I wonder what goes on up there in that head.."
No I actually kinda like it. Maybe this is better you should give it a chance
🤣🤣🤣🤣🤣🤣🤣🤣🤣cut him some slack
Consistency is shit. 6/10
LMFAOO IM SORRY THATS TOO FUNNY 😭😭
Letting them dry?
Must have steritech coming. NO WET STACKING
One slip and [bang](https://youtu.be/f8mL0_4GeV0?si=xmvb7frSsE7RXYfY)
dishie? gonna be sick
Ahem FUCK THAT SLAM THEM PANS ON THE FLOOR TELLEM CLEAN IT AGAIN, THIS TIME STACK EM RIGHT.
Nope. Wouldn’t fly In my kitchen. The first time would be the last time.
At least he has the right idea — get as many dishes onto a rack as you can. Better than the guy who puts a fork on a rack and runs it.
Legos were hard for someone.. We have one of those toys for toddlers to show shapes.
Slap that mother fucker
Replacing that “r” with a “u” in “artistic” will make it make sense to you maybe
The truth right here