First time dishpit experience
I'm a line cook but at a new job and they could only schedule me for dish until I can learn the recipes and get to cooking instead. I've always thought that the dishwashers were the most important people in the boh. Without good dishwashers nothing will ever be clean or getting out on time. The foundation that makes making the food possible. No clean dishes and stuff, no food leaves the pass. That being said, I never realized how hard it truly is so shoutout to all of you even more. I did 2 days on dishpit; my hands are dry and peeling, I was sweating like I ran a marathon and got dehydrated. My hands pruned up so bad that any metal edge on hotel pans and stuff like that would cut me. And worst part is I was so bad at it. I was getting water everywhere, I was soaking wet, and I had to rewash stuff cause I was missing bits of food and realizing it after rinsing the suds off. I couldn't get the grease off of stuff quickly so there was a pile of stuff needing to be washed. I already knew dish was usually the last to leave, but holy crap, I was there hours after everyone else. My manager had to hop on and help me. We left at 12am, which isn't super late but we stop letting in new customers at 9:30pm and start breaking down stations so a good dishwasher would be out maybe 10:30-11pm tops? Anyways thank you for coming to my TEDTalk. You all are amazing and idk you all must have super serum in your veins or something.