u/MinimumCulture1997

I've been called to work on my day off 🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩

My body is a machine that turns dirty dishes into clean dishes or so I tell myself

This is gonna be a long rant but I need to vent and actually get some shit out.

So I work somewhere with questionable food and health choices and I actually like some of my coworkers, usually FOH. Kitchen and such, depends on the role and person we are talking about.

So, actual chores I have to do or have been asked to do and you'll be the judge:

- wash frozen chicken IN the same sink I use for dishing... Like we can all agree that washing chicken should never be done as it violates every food safety code but WASHING the chicken IN THE SAME FUCKING SINK where I was the dirty dishes?? I get that at home we use the kitchen sink for many things but that's just different, idk how to explain it... there's not the same level of basically germs and trash in th pit as at home.

- I have to drain the pasta (we cook pasta were I work) in you guessed it: the same fucking sink. And sometimes I don't even have enough time to properly clean and scrub the sink so...

- I need to clean the microfiber kitchen towels every day in a home mix of bleach, degreaser and soap... I'm not even gonna comment on the chemical hazard that concoction presents

- I've had to clean the pit drains MID SHIFT. My pit is not in another room... it's basically just next to the prep and salad station... Hello aerosolized dirt particles and gems.

- And don't get me started on the terrible roach infestation we have going at the moment.

I wish it was all an exaggeration but sadly it's my day to day life.

Then... the attitude. As I said, I like many, if not all, of the FOH personnel but when it comes to the kitchen. The head chef and a few prep guys really gets on my nerves.

They treat the pit job as expendable and non important and they treat me as such. To them it is something anybody could do so there should never be any complain from our side.

The kitchen chef, without a speck of doubt, the worst one out of all.

Not only are they bossy and condescending but they have requests and suggestions that makes no sense and just difficults the job.

If there is one thing I cannot stand is when people lie to my face or treat me as dumb.

The other day they were like 'oh you need to clean all these tiles and such, the other dish guys do it'. Those tiles have never been cleaned since the place opened. The crust of grime is prehistoric at this point. The other day they were like 'you need to pay more attention to the pit and cleanliness. Your co-workers always leave it spotless.' Mind you, I have come to the pit on days when other guys got the opening shift and I found the pit absolutely disgusting and things that would never be tolerated from my side just be there in the open.... I was actually pissed.

I have infinite anecdotes and stories... I just want to find a different job but no matter how much I apply I always get negatives. Demoralising but at least I have an income I can rely on That's why I have not left yet.

all in all, long rant but I needed to just spit it all out.

I just scored 10 books from a collection I'm trying to gather for just 1.5€. Not 1.5€ each, The whole package just 1.5€

I'm a happy camper rn

I need to know if this is the common or just a me thing, and by me I mean the chefs where I work.

So, at my place they like to reuse, they call it recycle Lol, the plastic containers that certain foods come in like say mayo buckets, wings plastic trays and so on...

I always found them hard to clean and that a certain smell lingers no matter how much I scrub or run it through the machine. Same thing with certain 10 gallon containers, specially when they use them to store onion or mushrooms.

No matter what product I use the smell like never goes away completely.

Idk why but my place really love tupperwares for certain things instead of the metal containers. I get it for certain things like mint leaves and such but when they use them for say bacon or guanchialle the grease just NEVER goes away.

All in all, thanks to this Reddit I found out that certain containers are not reusable and if reused they do not comply with the health code and is actually a violation.

So I was wondering, is this the norm everywhere or just where I'm at. Because I never knew you were not supposed to reuse those containers.

There's a million reasons why I hate this job, but it's all I could find and I need the money. I've worked as a dishie three different times, and I've been at my current place for about five months.

The biggest reason I hate it, and the reason I'd never recommend it to anyone, is the constant feeling of being completely invisible.

At least in my experience, and in the experience of other dishies I've known, you're looked down on by pretty much everyone. Waiters treat you like a trash can they can dump everything into. Cooks treat you like someone they can throw all their shit at. Even delivery drivers just see you as the guy who hands them sponges and points them towards the bleach.

As someone who's struggled with depression and mental health issues, this job genuinely takes a toll on me.

You clock in and it's like you stop existing as a person. You're just expected to keep going like some machine that never gets tired, never gets frustrated and never gets fed up with everyone's bullshit.

Seriously, is it that hard to see dishies as equals? Or at the very least as one of the cornerstones of the kitchen? Without us, the whole place grinds to a halt. No clean pans, no clean plates, no service. Yet we're treated as completely expendable.

The other day I overheard a head chef talking about one of the other dishies. He said something along the lines of, "Who does she think she is talking to me like that? She's just here to do the dishes and clean."

That honestly made me laugh. Mate... you're talking down to someone because they wash dishes. Outside of this kitchen people have lives, careers and qualifications. In my case, I'm a podiatrist training to become a surgeon. I'm only here because I needed some extra money and this was the quickest job I could find.

I know my situation isn't the norm, but hearing that made me realise what our place in the kitchen really is. We're basically cannon fodder. One of the chefs even admitted it to my face once: "Yeah, we throw a lot at the dishies, but that's just how it goes. Eventually people get fed up and leave."

Like... we're adults doing an honest job. This isn't a playground where you get to treat people as inferior because their role is less skilled than yours. Especially when half the people acting superior wouldn't last a week doing it themselves.

I'll always stand by this: every chef should have to spend a year working as a dishie before earning the title. I reckon a lot of egos would disappear pretty quickly.

There's a million reasons why I hate this job, but it's all I could find and I need the money. I've worked as a dishie three different times, and I've been at my current place for about five months.

The biggest reason I hate it, and the reason I'd never recommend it to anyone, is the constant feeling of being completely invisible.

At least in my experience, and in the experience of other dishies I've known, you're looked down on by pretty much everyone. Waiters treat you like a trash can they can dump everything into. Cooks treat you like someone they can throw all their shit at. Even delivery drivers just see you as the guy who hands them sponges and points them towards the bleach.

As someone who's struggled with depression and mental health issues, this job genuinely takes a toll on me.

You clock in and it's like you stop existing as a person. You're just expected to keep going like some machine that never gets tired, never gets frustrated and never gets fed up with everyone's bullshit.

Seriously, is it that hard to see dishies as equals? Or at the very least as one of the cornerstones of the kitchen? Without us, the whole place grinds to a halt. No clean pans, no clean plates, no service. Yet we're treated as completely expendable.

The other day I overheard a head chef talking about one of the other dishies. He said something along the lines of, "Who does she think she is talking to me like that? She's just here to do the dishes and clean."

That honestly made me laugh. Mate... you're talking down to someone because they wash dishes. Outside of this kitchen people have lives, careers and qualifications. In my case, I'm a podiatrist training to become a surgeon. I'm only here because I needed some extra money and this was the quickest job I could find.

I know my situation isn't the norm, but hearing that made me realise what our place in the kitchen really is. We're basically cannon fodder. One of the chefs even admitted it to my face once: "Yeah, we throw a lot at the dishies, but that's just how it goes. Eventually people get fed up and leave."

Like... we're adults doing an honest job. This isn't a playground where you get to treat people as inferior because their role is less skilled than yours. Especially when half the people acting superior wouldn't last a week doing it themselves.

I'll always stand by this: every chef should have to spend a year working as a dishie before earning the title. I reckon a lot of egos would disappear pretty quickly.

I just hate this job with a passion. I'm a dishy and not new to the job, I know the jist of it and how it goes. After my last experience I swore Id never return to washing dishes... Life has it ways and here I am once again

I work at a pizza place being the only dishy, when there's not enough work in the pit I have to do prep work: cut ingredients, refill squeeze bottles, cut cheese, refill sauce containers for takeouts, etc. PLUS cleaning the whole pit area like walls, surfaces, drains, etc.

I'm always the last out of the kitchen, so in this job, but I hate that when the other kitchen personnel need helps I'm there for them but they never help with the basic. I do not mean washing but idk just a hand pilling clean dishes or putting away things only they use... idk, just a helping hand when I have been scrubbing their shit for hours and still have mountains of stuff to do.

Same with the waiters, im always asking them when they need the cutlery done and it is ALWAYS at the end of the shift when I have everything covered in grease, piles of stuff everywhere and a crap load of stuff to do... Like seriously??? couldn't you have asked for them like half an hour ago when I literally had nothing going on???

Alas 🙃🙃🙃

I just finished uni and was thinking about applying for podiatry roles within the NHS. I was wondering what kind of question do they ask in interviews and such?

I'm a podiatry student from Spain graduating late July. My boyfriend works for UK companies as a FX specialist so we were thinking about moving to the UK once I finish with my degree. I was wondering if it is easy to find jobs that do sponsorship as a podiatrist in the UK atm and if I should do some extra courses and such to up my CV. I know about the hcpc registration and all of that but I was asking more in the sense of the company receiving thousands of CV and how could I make mine stand out a bit to have a better chance at it

Hi everyone,

I'm a Spanish podiatrist graduating this July and I'm considering moving to the UK to work as a podiatrist, potentially within the NHS, as my partner is currently living and working there.

I understand that I'll need to go through the HCPC registration process and, depending on the circumstances, visa requirements as well. While I'm waiting for all of that to be completed, I'd like to make the most of my time and strengthen my CV.

Are there any courses, certifications, or training programmes that are particularly valued by NHS podiatry departments or recruiters? I'm interested in anything that could help me become a stronger candidate for Band 5 positions or improve my prospects when applying.

I'd really appreciate any advice from current NHS podiatrists or anyone who has gone through a similar process.

Thanks in advance!