r/dishwashers

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

I'm curious about how people actually handle this.

If you bring homemade food to work, what do you normally do when there's no microwave available?

1. Eat it cold?
2. Buy lunch instead?
3. Use another heating method?
4. Bring something that doesn't need heating?
5. Something else?

And what's the most annoying part about your current solution?

I (17F) got a job as a dishwasher at the beginning of July, and I'm struggling a lot. Every shift makes my feet and back hurt like hell, and I feel like I'm making it harder for the other dishwashers because I'm not as fast as they are. I work closing shifts (5 PM-12 AM), which are so tiring... I don't know how you guys manage this!! I also tend to think a lot about any upcoming shifts, even if it's like two days in advance, and that's probably bad for me, but I don't know how to stop. I feel like a weak baby for complaining, though... I'm wondering if I should just quit or keep going for another couple of months. Does it get better?

So I’ve been working as a dishwasher for close to three months now, overall it’s not that hard just stresses me out(pisses me of) when the servers throw stuff the sounds is so irritating apart from that nothing too bad. at first I just really needed a job cause I didn’t want to waste this summer, but I’ve become interested in cooking and joining line and I wanted to ask how I go about joining line , I already have a course I’m gonna be doing at school, I’m not that interested to change my career path for it. Also my manager liked me at first but he became formal after the first month so I don’t know if he just doesn’t like me, or I’m bad at the job

Just wondering what people get paid as dishwashers.

For context, I work at a hotel fine dining resteraunt, on the waterfront with a seperate “patio” resteraunt. On busy nights, they generally get 3 dishwashers in. One loading, one putting away, one putting away and doing “patio runs”. These are trips that take 10-15 mins with a cart and bus bins up and down the patio through the parking garage. You take all of the dirty dishes every 20-30 minutes bring them upstairs to be washed. The place is literally slammed everyday, and on top of that it’s always “get this back to me asap”, “pan pickup!! I need fucking pans”, “hey can you get this silverware through for me”, shits exhausting. We don’t get breaks and some nights don’t get food. We pickup the scorching hot pans with folded dish rags, often in stacks of 5 or more bringing them back to the pit. I’ve already recieved 2nd degree grease burns from this one paycheck into the job. 2 weeks off work without pay. On top of all of this, they expect us to be prep cooks and clean everything as well. Some nights taking 2 of the dishwashers for prep, and getting us to wipe everything and do all floors for closing shift. I originally got hired part time and pretty much instantly was getting 5 8 or 9 hour shifts a week. They hired more prep cooks so maybe that fixes a bit, but is all of this normal at a extremely upscale fine dining resteraunt? I don’t hate it here, but it’s definitely a difference in pace from my retail job.

So I had my first shift as a kitchen porter the other day. Hadn't done it in a few years so I was quite rusty. It was good overall but what slowed me down was stuff building up on the clean end. I do have a shelf for clean plates but it's only so big.

The difficulty I had was finding the best times to return the clean plates to the pass. The pass is narrow and I don't want to get in the way of the chefs when they're cooking. But it's busy all the time and I need to move the plates. Do I just shout I'm coming through and have them move for me?

Me, I accidentally grabbed onto sizzling hot fry baskets that had just been brought from the fryers a minute ago. Weirdly, the only way I realized something was wrong was that I felt and heard my hands sizzle. No pain, no burn. And they were indeed quite hot, they steamed and sizzled when I sprayed them off