I need opinions of all y'all from your experience
So, my job pissed me off.
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In the lobby (it's a pizzeria with a buffet, and a salad bar, casual dining basically), we have a bussing cart with a trash can hooked to it, we have a bus tub above the trash for customers. Also an arcade, so lots of other trash from mostly kids. Think Dave & Busters or Chuck E. Cheese.
The cart has a ... Metal cambro filled with soapy hot water to soak utensils from customers, a tub to put plates in, a tub for pizza pans, a metal cambro to dump leftover drinks (we serve beer in glasses and pitchers here as well as soft drinks), a dish pallet to put the various glasses on and pitchers next to.
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So, the trash can on the cart, it's ideal for bussers to put any trash on the table in, as well as scrape like... Chicken bones, salad dressing and shredded lettuce/carrots, pizza crusts, potato wedges, whatever those heathens leave on their dishes.
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We also have a cart in the kitchen, well, between the buffet line and the kitchen itself, so the kitchen accumulates cookingware and the odd dish there, as well as when we break down the salad bar and buffet line. Plenty of trashcans all over the kitchen.
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On a buffet night, I was keeping up on dishes from when I started at 4:00 P.M., in the pit, until 7:00 P.M.; we have a dedicated bus person usually (the owner only keeps less than 15-20 people employed at a time, though), a person on register, handful of people in the kitchen, and 1 dish pit member.
Naturally, we had a rush, so they weren't able to bring back the tub from the lobby, the bus cart, or the kitchen dishes until 7.
Immediately, my fucking dirty dish table is swamped with new dishes, and I'm the type of worker to grit my teeth and get shit done.
(I've worked at 5 Guys where it was just me and my manager, we had a dinner rush and got out at 2:00 A.M. [mind you, we closed to customers at 9:00 P.M.]; obviously, corporate's pissed at overtime, but that's what happens when you lean staff and expect 2 workers to do the job of 3 or more...)
Anyway, both my manager, and my asshole buddy, were insisting over and over, that I skip scraping our buffet plates into the dedicated fucking trash in the dish pit. We have a 3 compartment sink, no sprayer head, we have one smaller 3-compartment in the back.
Granted, we were slammed, but I'm thinking.. manager said "if you do it like that, we'll be here all night". I don't wanna be an asshole and lose my coworkers their time, I don't want his boss chewing him out for overtime. We're mom and pop, not corporate, but yeah, and granted, he's worked there at least 6 years or more.
In my head, I was thinking "in the time it takes you to tell me to change my work or work faster, you or a coworker could grab a sponge, and either move me to the smaller sink and take my place in the pit, or go and use the smaller sink themselves."
And, I get it, laws and policies dictate that one manager must supervise a standard crew member until all work is done, so he's the one stuck with me if I take longer to get shit done, and he shouldn't have to be helping me do my job, technically. He is hands-on obviously, but.
And, y'all who work dish pit know we have to wait for every customer dish and kitchen dish to come back, clean it, and reset it all. We're the last fuckers out of Vietnam every closing shift, we're well aware that our speed and efficiency, and these facts, determine when we get to clock out with our managers.
It was just a busy night, y'know? And the owner who hired me literally was about to cross train me again on other positions, I worked there before, so...
Anyways, petty ass that I am (really, I didn't wanna crash out, I just wanted to get the work and shift over with, without drama), I didn't ask if I could go home, I just clocked out and left, since he said "If you do it that way, we'll be here all night".
Well, now enjoy being one (slow) pair of hands shorter. My buddy told me he was pissed at me :c lol, and that, indeed, he had to break down fryers and do dishes.
The owner texted me "we consider this job abandonment, but we'll reach out to you if we hire again" instead of a warning. Right as I got fired, 1 guy also got fed up and quit, then some highschool workers quit, so the owner hired 6 new people to train, lmao, what a clusterfuck.
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Sorry for all that context. Oh right, there's a drain cover in each sink, which feeds into a floor drain, but y'know, I figure, why.... Why reduce the temperature of the detergent and hot water compartment by..
They insist we just dump everything in to soak, even stacked cambros that seat so they're airtight and water doesn't flow inside each. So.. you're reducing the water temperature by soaking, y'know, laws of thermodynamics...
And you're introducing shit into the water that you have to scrub off any dish that goes in the detergent sink, before it goes into the full-of-water rinse sink, and then the sanitizing sink. All the fucking chicken and pizza grease, all the salad dressings and fixings, soggy crusts, chicken skins and bones. A lovely primordial soup of E. coli.
And, we don't have a washing machine either. So it's all manual.
I'm not gonna lie, I was also thinking "If we had a busser staffed that scraped before this shit reached the pit, I wouldn't bother double checking before I start washing if they need scraping, even briefly checking. But since I can't do two people's jobs at once, or trust you guys to always do that, I do it myself."
Like, y'all, I've done nothing but line cook work and dishwashing jobs on and off for 10 years. I know in fast food and fast casual, the bottom line is get the job done passably, cut corners if needed, and work fast to meet needs.
But I still try and follow my state's foodhandling standards and do my job well and with pride.
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TL;DR: Do you guys in the pit bother to scrape, spray, and rinse shit before you even hand-wash it? Or do you just throw all them motherfuckers in the sink?
(Personally, I guess if I feel like "fuck it", I'll just throw those fuckers in and start scrubbing.)