Fired after 2 days
This is totally a rant/vent, maybe looking for validation, maybe looking for a reality check, idk.
Started working as a dishwasher 2 days ago at a new restaurant that started up around 1-2 months ago.
To preface, the layout of the place is this: Walk in, tables to the left, bar/kitchen to the right. Sharp right on enter and there are stairs leading to a basement where the dishwashing station is.
There are 4 people working in the kitchen, and it is SMALL. You have to squeeze past people. The stairs to downstairs are extremely small and steep, you will tumble if you aren't being very careful.
My responsibilities are (I learned on the 1st day):
- Take dirty plates from a bin under the sink downstairs. Also, take pots/pans from the sink, needs multiple trips.
- Rinse and clean dishes, sanitize, put in dishwasher spotless
- Put dishes on a rack to dry. There are a surplus of dishes for the rack space, meaning you'll have to stop occasionally to hand dry things with a cloth to make room
- Take clean, dry dishes and the bins back upstairs and put them in their respective spot, extremely difficult with such a small kitchen and such little knowledge as a noobie there
First day on the job, its a Friday, we get swamped.
No gloves are given, no apron, it is hot down there and there is a sewer smell.
The ceiling is too low for my height, I can't properly stand up and there is a beam running through the middle of the room. I hit my head on it multiple times. I have a welt.
The hot water runs out in about 2 hours, leaving me with only cold water in the sink and dishwasher (I doubt this is safe)
The wine glasses can't go in the dishwasher or the cup washer either because apparently they'll fall over (before being told this, I washed multiple rounds of them like that). I also can't hand wash them because.. no hot water, so they just get rinsed.
I'm expected to stop everything and wash the pans and pots, dry them with a cloth, and bring them back upstairs because they don't have many.
On day 2, Saturday, I was told it would be less hectic. It was busier. Walk-ins.
Impossible for me personally to fulfill my responsibilies for the role and keep up with the kitchen just by myself.
I do not get any food, I do not get a break. The shift is 6 hours.
Here comes the major issue on why I was fired:
1st day, I broke a plate. It turned out to be a vintage plate. Nobody told me anything at this point yet, I would have been more cautious and slower with it. The owner/chef who, till this point had been timid, comes downstairs and cusses me out. I just apologize.
2nd day, end of shift I break a wine glass and a water glass.
After my 2nd shift, I got pulled to the side and let go. It was cordial.
Despite sweating bullets, destroying my hands and back, asking for any hours available, I wasn't enough.
That hurt.
I understand I made some mistakes though, and I'm quite happy to leave as it I think it definitely wasn't the place for me, but it still stung. I wasn't enough to match their expectations for the role despite doing my all.
I hope they find who they're looking for.
Edit: Never did dishwashing before. Apparently, it's a red flag that the only dishwasher is an under the counter one (the kind with 2 stackable racks). Atleast now I know lol