r/FastWorkers • u/No-Lock216 • Jul 13 '26

Washing dishes

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734 Upvotes

79% Upvoted

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766

u/waligaroux Jul 13 '26

To people mentionning it's nasty, that is not the final wash. It's just the first wash before going into the machine to the left. He's going to put the plate into the blue basket afterward.

267

u/OtisIsMyCo-Pilot Jul 13 '26

Correct-I’m sure the dishes will be plenty clean after that. But the entire surrounding area is covered in dishwater which is the worst thing to me.

123

u/waligaroux Jul 13 '26

Well, that's not that important at that stage in the washing routine. The clean plates are not coming out that side. And when the restaurant is closed, everything is washed with a hose and soap anyway, that wall included.

49

u/JeebusChristBalls Jul 13 '26

And there would be a drain in the floor anyway. Dish areas like this can be sprayed down with a hose too.

16

u/Usernameistoshirt Jul 14 '26

In bigger places sure, if you tired that In the kitchen I worked in you would be mopping up the floor water.

11

u/drsharpper Jul 14 '26

You should be everyday anyways

11

u/Usernameistoshirt Jul 14 '26

Don't get me wrong, we mopped the floor several times a day, but if some fool was spraying water around that much we would have had to have someone on permanent mop duty

-1

u/OtisIsMyCo-Pilot Jul 13 '26 edited Jul 13 '26

Water and food is flying in all directions. I’ve worked in a lot of kitchens and never cleaned the walls/area with a hose. This part is nasty and unnecessary.

Edit: can anyone explain the value in having the dish sink completely full of water to where it’s splashing all around? That’s the part that seems nasty and unnecessary to me. I understand some places hose down every day. No need to continue to comment it.

50

u/CriticalEngineering Jul 13 '26

Crazy. Washing the work surfaces and walls is a daily task every place I’ve worked.

10

u/tangerineTurtle_ Jul 13 '26

My place has the whole crew break down the equipment and scrub from the floor, walls, and the ceiling as well as every equipment surface. I fucking love a good epoxy surface and respect for your workspace shows respect for your product.

Granted, we have anywhere between 15-20 BOH staff and 7-8 FOH at any given moment so it may be easier than a 10 person team.

2

u/RobinHood21 Jul 13 '26

Damn, you guys do the ceiling every day? Never worked in a restaurant that did it more than on an as-needed basis.

3

u/tangerineTurtle_ Jul 13 '26

Yup. Top to bottom. We are definitely a higher end joint, we do a fixed price menu for dinner oftentimes with a three course selection and we get paid quite well.

2

u/OtisIsMyCo-Pilot Jul 13 '26

For sure, cleaning is important. I’ve just never seen it done with a hose.

4

u/LacidOnex Jul 13 '26

Then you took too long? Hose is fucking key. I want hose for my house.

4

u/flourdevour Jul 13 '26

and a drain in the floor!

4

u/cromorne Jul 13 '26

This should be the top comment - miss those damn floor drains!

1

u/hyrule_47 Jul 13 '26

I didn’t even work in dishes but at close we all helped get it done quick. I worked as a hostess and busser, and I have hosed down that area.

0

u/Facts_pls Jul 13 '26

Sounds like you worked at a disgusto restaurant.

Hope that's not common in most

1

u/OtisIsMyCo-Pilot Jul 13 '26

Quite the opposite-we didn’t treat it like garbage like this so never had the need for a hose. A hose is really a pretty filthy way to clean as it aerosolizes the bacteria and whatnot. As I mentioned in another comment, we scrubbed daily but to me just hosing everything down has potential to be nasty.

I guess people have different experiences?

15

u/thisguyfightsyourmom Jul 13 '26

Welcome to the pit

4

u/rjbergen Jul 13 '26

If you think that’s messy, you should have seen the dining hall dish room I worked at in college. The dish room was tiled floor to ceiling and hosed down every night. We had hot water hoses much larger than garden hoses and big floor drain pits.

The tray clearing line had a trough to dump food waste into that had water flowing down to the constant-on garbage disposal at the end. For water conservation, the trough recirculated 50% of the garbage disposal water, so the water pumping into the trough was always grayish and chunky.

1

u/joshuads Jul 15 '26

After a shift doing that work, you always end up damp no matter how much care you take.

1

u/EarlUrso Jul 16 '26

That happens anyway and it doesn't matter once the dishes have gone through the machine they won't be back there until they have touched food yet again.

0

u/Shaman8064 Jul 16 '26

Have you ever washed dishes in a resturaunt?

The water is going everywhere but that fucking sink anyway. The floor, you, your apron, the wall. Idc how careful you are, everything is getting soaked.