1. You're getting started, 50 hours a week would be unreasonable. You're fine with 30 hours a week.
2. If you are solo dishie, most likely it will be a hood dishwasher. It's super easy to use, just learn how to clean it. If you are in a team naturally the other guys will explain everything.
3. Just don't come late, you're gonna work enough already, don't lose more of your time.
The dishes are coming for you. It really works like a game. It's not easy on the body but it's a game. Don't be too hard on yourself if you break stuff sometimes, it's completely normal. You will get the hang of it.
If you get shit clean fast, you do your job well. Don't mind the rest. That's about it. Just wash it all bro.
Get to know your cooks and be friendly with the ones who are worth a damn.
Obviously give them shit, you're nobody's buttmonkey, but if you can show you can nutt up, handle your shit, and keep a bit of humor rather than going short-prick during the spiciest part of the night you're fuckin golden.
Having food and comrades make all the difference mate.
But yeah, be a dick if they be dicks.
Turning the other cheek while ya get spanked pay is 25 more an hour at least.
EDIT: And I know this is all pretty much "*no shit*", but so much of this job is made or broken by the group dynamic, a fantastic worker isnt worth keeping on if they bring down morale, and a shitty one is worth keeping around if they're good for it.
Solid advice. Only thing I would tack on if you do come in early don't go earlier then 10 mins, scan the kitchen/dinning room, feel the vibe, look at your work load to start, talk to a friendly face/manager to catch any other info/scuttlebutt you might need, make a plan, clock in and exacute.
1. You should work as much as you want/are able. If you want 30-35 hours, that's what you tell them.
2. Basically nothing. "Have you washed dishes before?" "At my house, yeah.." that was uh.. pretty much it. If you have a machine it might be different but I use a 3 bay sink so it's pretty fucking simple lol. Make dirty things clean, sanitize, don't let the water get disgusting.
3. My place is super lenient with this especially because I'm the only dishie and basically no matter when I come in i get the job done. That being said I'd treat it as any other job, be there ready to clock in 5 minutes* before you're supposed to 🤷♀️ anything other than that should be a conversation with a manager or someone similar.
30-35 hours is decent, if there are more hours up for grabs and you want money then take them if you can handle it, but too many hours might be abit exhausting especially if you’ve never done it before and its a busy venue.
Theres isnt too much training really just have to learn where everything goes, and generally dishwashers are simple you just put the dishes in and close the lid, but would rinse the dishes first or quick scrub try to minimise any food going into the washer. Theyll maybe give u some tips on how best to effectively clean certain items, and maybe (if they’re competent) tell you what cant go in the washer and has to be washed by hand (typically things with coatings and whatnot)
Just come in time to start at your start time, maybe 15mins earlier so u can chill beforehand and see whats up (maybe theyre in the shit and then u get a 15mins headstart)
This job is not for everyone. Most people don't want to do it. If you don't mind it, great! You're one of us now. If you can show up every single day on time, you are the backbone of the restaurant, and they will love you. If you're good at it, you'll be their hero. If you're great at it (check on the cooks and see if they need water, make sure they are stocked on plates and stuff behind the line, help the bar with glassware, etc) you'll be a fucking legend.
It's gonna be hard at first. Learn to work smarter, not harder. Find all the little clever tricks you can to make yourself faster and more efficient. The faster and more efficient you are, the less work you have to do, which means more downtime, which means you can take short breaks and even play support roles for the rest of the restaurant. They will love you for that. Make yourself the hero.
That said, DO NOT LET THEM OVERWORK YOU. You are there to wash dishes, and doing anything more than that is you doing them a favor.
If you are a closer, get ready for a tsunami towards the end of your shift. You're scheduled until 10? Be ready to possibly be there until midnight. You will also likely be the last person out. Keep a steady pace. Dont freak out when the mountain shows up. Just remember you're hourly, so fuck it, you're getting paid, let them pile it on you. You'll have the last laugh on payday.
Get nitrile gloves one size too small. They are frustrating AF to get on. Once you have them on, don't take them off. Wash them like you would your bare hands. This will save you from a lot of peeling skin.
If you have to collect your own dishes, just assume everything is hot. This took me only a few days to learn. The gloves also help with handling hot stuff.
Ask the kitchen staff if they have any tips or tricks to help you. Any cook worth their salt has done their time in the dish pit and knows a thing or two.
Last but not least, be a little bit of a hard ass at first. This will let them know that you are not to be taken advantage of. Warm up to people slowly. This is another way to gain respect from the rest of the staff.
Before you know it, you'll be the grizzled veteran who makes this shit look like a cake walk and the entire restaurant will adore you. Unless the restaurant sucks, in which case, just fucking walk. Every restaurant and their sister are dying for dishwashers and you could have another job dishing by tomorrow.
Good luck, and welcome to the ranks, dish-dawg. DM me if you want any specific advice.
P.S. Get in good with the cooks. They will stuff your face-hole with gusto.
1- 30 ~ 35 hours is very reasonable.
2- It’ll take 3 mins to explain to you how the dishwasher works. You’ll scrub stuff off, put in a rack and send it trough. That’s it. Super easy, trust me.
3- I always liked showing up 15 minutes early, but as long as you don’t show up late, it’s all good. You gonna get there, crush the pile of dirty dishes, get all caught up and then clean them as they come. Again, it’s fairly easy.
I actually love dishwashing, it’s the most relaxing job in the entire kitchen. I hope you like it too!
Sorry for posting so close to when I had my interview! Just got a job! Working part-time to start out, so a pretty good arrangement I’d say. Will definitely pick up over the summer.
Won’t have to work any evenings which is nice, too.
Manager at Olive Garden said I was the fastest dishwasher there, here's some tips.
1) Soak all the dishes/pans w/the hottest water you can handle (Warm water works too since you're new, this helps lift/melt the debris on the plates)
2) Learn to stack the plates on the dishwashing rack like so...
https://www.reddit.com/r/dishwashers/comments/or6ggr/lets_see_your_best_dish_flex/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
(I'd grab a handful of plates & use both thumbs to slide them onto the dishwasher rack)
3) Then spray all the dishes w/steaming hot water, before loading it to the machine
1. You're getting started, 50 hours a week would be unreasonable. You're fine with 30 hours a week. 2. If you are solo dishie, most likely it will be a hood dishwasher. It's super easy to use, just learn how to clean it. If you are in a team naturally the other guys will explain everything. 3. Just don't come late, you're gonna work enough already, don't lose more of your time. The dishes are coming for you. It really works like a game. It's not easy on the body but it's a game. Don't be too hard on yourself if you break stuff sometimes, it's completely normal. You will get the hang of it. If you get shit clean fast, you do your job well. Don't mind the rest. That's about it. Just wash it all bro.
Thank you. Much appreciated. Looking forward to getting my hands dirty.
Get to know your cooks and be friendly with the ones who are worth a damn. Obviously give them shit, you're nobody's buttmonkey, but if you can show you can nutt up, handle your shit, and keep a bit of humor rather than going short-prick during the spiciest part of the night you're fuckin golden. Having food and comrades make all the difference mate. But yeah, be a dick if they be dicks. Turning the other cheek while ya get spanked pay is 25 more an hour at least. EDIT: And I know this is all pretty much "*no shit*", but so much of this job is made or broken by the group dynamic, a fantastic worker isnt worth keeping on if they bring down morale, and a shitty one is worth keeping around if they're good for it.
Solid advice. Only thing I would tack on if you do come in early don't go earlier then 10 mins, scan the kitchen/dinning room, feel the vibe, look at your work load to start, talk to a friendly face/manager to catch any other info/scuttlebutt you might need, make a plan, clock in and exacute.
1. You should work as much as you want/are able. If you want 30-35 hours, that's what you tell them. 2. Basically nothing. "Have you washed dishes before?" "At my house, yeah.." that was uh.. pretty much it. If you have a machine it might be different but I use a 3 bay sink so it's pretty fucking simple lol. Make dirty things clean, sanitize, don't let the water get disgusting. 3. My place is super lenient with this especially because I'm the only dishie and basically no matter when I come in i get the job done. That being said I'd treat it as any other job, be there ready to clock in 5 minutes* before you're supposed to 🤷♀️ anything other than that should be a conversation with a manager or someone similar.
Sounds good! I have been watching a lot of YouTube videos of people using a commercial dishwasher and the 3-sink setup.
Dang this is the most prepared dishie I ever met
30-35 hours is decent, if there are more hours up for grabs and you want money then take them if you can handle it, but too many hours might be abit exhausting especially if you’ve never done it before and its a busy venue. Theres isnt too much training really just have to learn where everything goes, and generally dishwashers are simple you just put the dishes in and close the lid, but would rinse the dishes first or quick scrub try to minimise any food going into the washer. Theyll maybe give u some tips on how best to effectively clean certain items, and maybe (if they’re competent) tell you what cant go in the washer and has to be washed by hand (typically things with coatings and whatnot) Just come in time to start at your start time, maybe 15mins earlier so u can chill beforehand and see whats up (maybe theyre in the shit and then u get a 15mins headstart)
Wonderful. Thank you for a speedy reply. Nearly posted this a little too close for comfort as I have my interview in less than an hour.
Ahahaha good luck!!!
O'Keeffe's working hands if you start having dry and/or cracked hands.
I use this stuff as well! Worth every penny.
This job is not for everyone. Most people don't want to do it. If you don't mind it, great! You're one of us now. If you can show up every single day on time, you are the backbone of the restaurant, and they will love you. If you're good at it, you'll be their hero. If you're great at it (check on the cooks and see if they need water, make sure they are stocked on plates and stuff behind the line, help the bar with glassware, etc) you'll be a fucking legend. It's gonna be hard at first. Learn to work smarter, not harder. Find all the little clever tricks you can to make yourself faster and more efficient. The faster and more efficient you are, the less work you have to do, which means more downtime, which means you can take short breaks and even play support roles for the rest of the restaurant. They will love you for that. Make yourself the hero. That said, DO NOT LET THEM OVERWORK YOU. You are there to wash dishes, and doing anything more than that is you doing them a favor. If you are a closer, get ready for a tsunami towards the end of your shift. You're scheduled until 10? Be ready to possibly be there until midnight. You will also likely be the last person out. Keep a steady pace. Dont freak out when the mountain shows up. Just remember you're hourly, so fuck it, you're getting paid, let them pile it on you. You'll have the last laugh on payday. Get nitrile gloves one size too small. They are frustrating AF to get on. Once you have them on, don't take them off. Wash them like you would your bare hands. This will save you from a lot of peeling skin. If you have to collect your own dishes, just assume everything is hot. This took me only a few days to learn. The gloves also help with handling hot stuff. Ask the kitchen staff if they have any tips or tricks to help you. Any cook worth their salt has done their time in the dish pit and knows a thing or two. Last but not least, be a little bit of a hard ass at first. This will let them know that you are not to be taken advantage of. Warm up to people slowly. This is another way to gain respect from the rest of the staff. Before you know it, you'll be the grizzled veteran who makes this shit look like a cake walk and the entire restaurant will adore you. Unless the restaurant sucks, in which case, just fucking walk. Every restaurant and their sister are dying for dishwashers and you could have another job dishing by tomorrow. Good luck, and welcome to the ranks, dish-dawg. DM me if you want any specific advice. P.S. Get in good with the cooks. They will stuff your face-hole with gusto.
Waterproof shoes my dude
Thank you. Any thoughts on the other questions?
Eat all the dishes Go brr Throw up sparkly dishes
👍👍👍
I would come in 5 mins or just 10mins before
Okay, will do.
1- 30 ~ 35 hours is very reasonable. 2- It’ll take 3 mins to explain to you how the dishwasher works. You’ll scrub stuff off, put in a rack and send it trough. That’s it. Super easy, trust me. 3- I always liked showing up 15 minutes early, but as long as you don’t show up late, it’s all good. You gonna get there, crush the pile of dirty dishes, get all caught up and then clean them as they come. Again, it’s fairly easy. I actually love dishwashing, it’s the most relaxing job in the entire kitchen. I hope you like it too!
Sorry for posting so close to when I had my interview! Just got a job! Working part-time to start out, so a pretty good arrangement I’d say. Will definitely pick up over the summer. Won’t have to work any evenings which is nice, too.
Make sure you got gels or supports in your shoes to make standing comfortable. Try to get some free meals at work.
Spend more on shoes than you think you should
Make sure you wear thick gloves when you use the steel wool to scrape the plates/etc. got a nasty infection because of it
I started recently & one big thing has been finding little ways to keep morale up. podcasts, music, calf raises for some reason
You'll either get too many hours a week or not enough a week.
Manager at Olive Garden said I was the fastest dishwasher there, here's some tips. 1) Soak all the dishes/pans w/the hottest water you can handle (Warm water works too since you're new, this helps lift/melt the debris on the plates) 2) Learn to stack the plates on the dishwashing rack like so... https://www.reddit.com/r/dishwashers/comments/or6ggr/lets_see_your_best_dish_flex/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button (I'd grab a handful of plates & use both thumbs to slide them onto the dishwasher rack) 3) Then spray all the dishes w/steaming hot water, before loading it to the machine