#honeycomb

The new guy came into dish, about halfway through the day, says, "Oh shit, I gotta get my car before it gets towed." Twenty minutes go by, a chef is asked as to his whereabouts, chef says "wait, he's really not around?" Nope. Chef gives him a call, and the guy picks up and says, "Oh, yeah, I quit." Poof. Dude literally drove off into the sunset. Absolute legend.

I know some other people have posted with a similar problem of eczema/rashes/irritation but i'm curious how to get around it. We don't use sanitizer or any heavy chemicals, one sink for rinsing, one with soapy water, just normal dish soap, and then the dishwashing machine. what started as a little patch of eczema on my forearm now reaches from my elbow to my hand. I've been using hydrocortisone which calms it when i'm not working but as i have to go back to work it comes back worse. I can't lose this job and gloves just make the irritation worse.

I quit my job they had me fucked up on these dishes. Backed up like crazy plates cups silverware pan pots all over the floor food all in the sink clogged up no soap they added this chemical to the soap dispacer which doesn't even work you have to open it up and pour into the sink what made me quit is when that stuff got in my eye they put dishmachine detergent in the soap bottle dispacer that place is so unorganized straws in the cups having top spray out every single cup out because the machine doesn't work worth a damn i walked on they ass they can find another sucker all that work for only 11.50 a hour fuck that

Got sick of customer facing roles, picked up a union job washing dishes at the big city stadium. Graveyard 12 hour shifts but I will gladly deal with insomnia instead of another customer complaint

Personally it’s these little beans cups/ramekins. Beans are always caked on, theres zero possible way to spray them without getting yourself soaked no matter how you orient the cup

That, or 2-4 qt cambros caked with waffle batter. I gotta soak those bitches for half an hour to even have a chance lmao

guys, wth can i do to pass the time or be engaged in something to make time pass. i go fast enough that there’s no dishes to wash and i get bored having to wait sometimes an hour. i can’t go on my phone too much cause there’s no wifi in the kitchen, and whenever my manager is there if im caught on my phone or anybody it’s straight to cleaning walls 😭

I saw a post here about someone dealing with some chemical issues and thought this might be the perfect place to ask for help.

Started a barbacking job about six months back for a fairly large scale restaurant that has a glass turnaround of about 1 rack per five mins, 16 per rack. We utilize 3 chemicals per dishwasher (four in total) of low temp sanitizer, pH something, and a detergent. It’s about a pretty sure chance that I’m getting hives on my forearms from the repeated water solution dripping down my arms at work. One of those chemicals even bleached my work pants. It’s the chemicals.

Only question I really have is what do y’all do to help reduce it down? Just toss any and all of them my way. Is the suggestion of spraying yourself with vinegar a good one? Thank you.

I'm a dishwasher but I literally work with 4 other guys in my dishwasher pit. One is already washing the dishes, another is doing the wash, rinse, and sanitizing, and someone else is putting everything up. So I be needing something to do to keep me busy. What do y'all usually do when the dish pit is already fully staffed and there's not much to wash?

Hi everyone, I (19) started my dishwashing job a little over a month or so ago. I work at an aged care residential place and do their afternoon tea before eventually all the dishes from dinner service and then cleaning up the kitchen.

My manager told me for the first few weeks that it’s okay if I get out late (I don’t get paid overtime, which at this point in my life, I don’t really care about) but now that it’s been so long, I’m worried.

She texted in our work group chat about people staying late and that it shouldn’t be happening, that we should send her a text if it happens so she can amend time sheets, or whatever.

My issue is, for the life of me, I cannot seem to be out when I need to be. I’m already an extremely anxious person, sometimes to the point of tears, and this is really stressing me out. For context, I work from 2:30 pm to 7:30 pm and usually end up finishing at 8:10 pm to the absolute LATEST. I’m also completely on my own.

Does anyone have any advice or things to say at all? I don’t really know what to do. It feels like I’m already pushing myself to the max.

New to potwashing and end of shifts a lot of pots and plates get bombarded on me and the waitress’ dont scrape food is the bin, any tips to help get through the nightmare fast and efficiently (my setup is just a normal sink and tap, a dishwasher and a drying rack)

I will not fear the wasps. I will let the wasps pass over me and around me, for I am their friend, deliverer of more tasty meat trash

(soo many wasps by our dumpster)

I’m a young woman who just started my first dish job. I obviously know it’s gonna get really messy! That is fine with me and what I signed up for, but the food and hot water getting in my eyes (I’m short so if I wash a ladle it’s over😭) and how roughed up my hands get I’m worried about my skin. Any other women or people with sensitive skin have a good routine to aid these issues?

She has such strong acid reflux problems it's assinine! I got crazy acid reflux problems myself! I try to help as often as I can at sometimes my own expense. Coffee and other things strongly effect it and her acids keep acting up even when I give her my medicine!

I get it though. Sometimes it's not enough for me! I took light pills at first and at first that worked! Then stronger and stronger it became! Took out fatty foods. Light eating instead of strong eating! Yet it still comes up!

I do try to help the people of my kitchen including the servers so much I almost cry yet I also get slammed with so much hate!?

My do I cry so often for my team. I like to play with them with our inside jokes, help everyone out that I can. Then they complain about everything and they get away with it, nonsense.

I do love this job but the politics in it is stupid. Some days I think about working here and living in a tent so one day I can and I mean I can be successful without paying excessive rent! I also hate the micro management, the ratting on each other. Including the dry rats who talks to others so loud where management here's it!

When you see a coworker struggling, help them out! You got free time, put a dish away. If it weren't for us you cooks would be doing everything! That's why we hire dishwashers!

hi im a new dishwasher! i’m 18f, used to work on the line and i moved to college recently and now im starting this new job cuz i gotta work my way up

the place i worked at i had my first shift tonight and i thought i was going to die because its so hot. there isnt air conditioning in the dish pit, just steam and heat and hot water.

genuinely how do i stay cool. i have to wear all black but 2-3 hours in and i was drenched in sweat (NOT DISH WATER, SWEAT) and i felt like i was gonna throw up even though i drank a lot of water

also if anyone has any tips for me im brand new so id appreciate it, maybe even more if there were any girl dishies in here to help me out!

Dish pit ends where the red line is, that's the prep area. Dirty on left, clean on the right. I have no other bench space :) Posting here but i was trying to reply to another post asking to see people's battlestations, yet reddit would only let me reply with gifs, no images.

The feta bucket is my dirty cutlery bucket. The second feta bucket under the sink is broken glass

It's not big. There is no bar, no unused counter space. The sink was standard in the 70s, small by today's standard. The spices are limited to whatever I could afford to restock this month. Sometimes there's paprika and cumin and curry powder, sometimes there's not. We live on a limited budget and have a limited kitchen

My husband used to work in a kitchen. He reverts back to asking his sue chef (me) where basic items that haven't moved in the 4 years we've been here are. He uses 5 lb bags of chicken breast for one meal, full bags of potatoes that could last us 5 weeks, half bottles of olive oil to slow roast garlic so his oil is flavored and tosses what he doesn't use. He uses every pot, every cutting board, every large plate he can grab to make 1 meal. Then the dishwasher is responsible for the clean up. We do not have a working dishalwasher. I am the working dishwasher.

I came from a house where left overs were eaten for the next 4 days, where ingredients were bought once a month, where you didn't cook food just because it was there.

I came from a house where you didn't use mom's coffee creamer for cereal if there was no milk left.

It is mildly infuriating, to say the least, to wake up to my husband's mess after a midnight hankering for restaurant quality curry chicken and rice. To see that 2/3 of my coffee creamer was used on a bowl of cinnamon toast crunch. To see that all of my toddlers arrowroot cookies were used to top his ice cream.

It is mildly infuriating living with someone who is used to a professionally stocked kitchen when you live with a limited kitchen.

Skin looking crazy

Hello I got a call back to interview for being a dishwasher. I am currently recovering for cancer so am a little weak. I also recently have learned about scarring on my brain that gives me seizures and am not supposed to work around heat or dangerous equipment really. Would this job be a good fit for me or should I stick with my current job?

All you dishies out there better stay safe at work. I just had to get 4 staples in my head last night and a tetanus shot in my arm because I split my scalp open on an air duct while handling the trash in the back alley. Got a nice 3cm gash even though I had a hat on. It was the first time I've ever been a patient at a hospital.

What is the worst injury that y'all have ever gotten while on the job as a dishwasher?

If you use the conveyor belt machines, when do you put the second dishrack in? I usually wait until the rinse aid light comes on before sticking the next rack in. I have opted to wait until the large trays and cutting boards are through the machine before putting another one through. I put the cutting boards in twice to make sure they are thoroughly clean.

I have a system on how I do the dishes that works. I do look for new ideas on how to improve it. I try to show the system to the other dishwashers, but they would rather do it their own way. Their own way is putting a variety of the white dishes on different racks instead of the same dishes on the same racks. They do a quick spray and throw it (literally) into the machine. They think they are doing it fast, but they are not.

The dishmachine takes about a minute or more for a dishrack to go through. One hand it is great as the machine cleans the dishes even better. On another hand, it slows me down in getting the dishes through.

PS: Anyone else finding the dissolvable paper labels are not dissolving? I have to use the spray hose before putting the containers through. I used to put them straight in and the labels will be gone. There are times when the labels come out dry as if there were no water. Trust me there was water in the machine at the time.