My boss just sat me down after a long shift where I very obviously was not mentally well and told me I need to start finishing up RIGHT when the kitchen starts dumping everything on me. By that I mean all the dishes done, completely spotless, everything prepared for tomorrow despite. The fact it’s very obvious the kitchen refuses to do it any earlier. I tried to communicate this with them and told them that was near impossible since that’s right when we close and everything gets piled on me but they refused to listen and said I’d be in trouble if I didn’t manage to do so.

I just had an interview for a dishwashing job, it only lasted 4 minutes... How bad of a sign is that?

2 months ago I moved to a new kitchen for full-time work and hours. They have promoted me to a newly created role of Sanitation Lead, after i got the restaurants sanitation score up 6 points and reorganized 🙂

Most of my day to day work will still be doing dishes, but im also in charge of the restaurants cleaning and the other dishwashers now. I'm also getting a decent payboost to boot and a key to the restaurant.

I honestly love this kitchen and my team so much. its been a wild few months and it feels really nice to be appreciated ☺️

I work all day weekends, my coworkers are pricks, my bosses are assholes and keep fucking with my hours, I come home soaking wet smelling like a god damn mop bucket, I got a second degree burn changing the water in our shitty dishwasher. The worst part is I havent got paid yet so I can't afford an MMJ card to make this a little less intolerable. I also have to bike to and from work which takes like an hour since I live on the opposite side of town which is just a blast in a heatwave where it's been at least 95 every afternoon for like the past 3 weeks. I can't wait to get either promoted or find a new job. I want to ask to switch to FOH to get out of the stinking pit but I doubt that's ever gonna happen.

Been in the industry for 11 years. Started as a prep cook. Then a dishwasher. Then prep cook again. Then i worked my way through the line at various jobs. Legit made it to a sous chef position. Never made it to chef due to my attitude problem. Got out of the industry for like 2 years but found myself back because the pay wasnt entry level with my resume. I am now in a kitchen that gives zero fucks. Zero accountability and the chef is barely a chef just some guy who happened to be there when they needed to fill the position. Quality is shit. Staff is decent. Kitchen so small the dishwasher was part time. And everyone else just does dishes. Dishwasher finally quit. And a light switch went off i give up being a cook. Im just tired. I told him keep me at 18 a hour and ill be a full time dishwasher for him. He did it. I am now a dishwasher full time after being a cook for so long. Sometimes you just give up. But man its so much better then the line. I feel less stressed. And more free to just do my job however I please

the first day I was suppose to work I got bit by a dog and needed a rabies shots. I felt bad I couldnt go in my first day but the alternative was woes lol

Work got a new commis chef, the most toxic c*nt you would ever meet, 18 years old thinks he's the actual shit.

Keeps burning shit to pans, ok, have dealt with a lot of burned shit in my time on the racks, but fuck me, if it's burned, give it to me and I'll scrub or decarb it for the next fucker.

The worst part is the hoarding of burned pans, hey I think I'm clear, ask about, go for a "smoke" and walk back in to 12-15 of these burnt bowl pans absolutely fucked.

Then the guy (18 commis) gives us shit (35yo male between jobs as a dishie) and I just want to walk out or deck him, it's not the burnt shit, it's the hoarding.

One of our CDPs and myself have reported him for being hard to work with or for, CDP usually talks to me and makes me a burger or finds some food for me though which is pretty cool.

Only like coming in to work with the seniors as they are good guys, don't even check the rota sometimes as if this little twat is in I wouldn't go, I do a couple bits here and there so not completely dry for money but at least this job won't end in being in jail.

After formal warning to commis, from management, he is still a dick and I'm surprised that I haven't done him in myself, I'm still there after a few months and glad the guys look after me or take the flak.

Getting shit off some shitty commis while the CDP looks after me is cool though, free steak bits and burgers kinda softens the blow but any advice without violence or quitting would be cool.

Sorry to rant but I'm so angry that it's got to this point

Started working as a dishwasher as a second gig. Its been ok. Shifts are about 7-8 hours and its work.

However, I am starting to have some back pain in my mid to upper back between my shoulders. Like directly on the spine.

Its usually when I try to raise my arms with a load of something like a tray of glasses.

Last nights shift was brutal with it though. It felt like it came and went but it was a super sharp pain.

I don't feel it today. I didn't feel it before the shift. Just during and during a lift if that makes sense.

I know my body is going to need some time to adjust, but I'm looking at pre work stretches and work stretches to really help. Just curious if anyone had a reference for a good way to stretch your mid to upper spine muscles I guess and if this is normal or not.

Gig is a second job. I need it because of the student loan changes. Its a bit demoralizing but just trying to pay my bills in this economy man.

Do not work and avoid. I'm making $19.50 and $9 tips (8 hours) Vancouver, BC. People should stay at home. Why do I have to deal with fungal infection and high stress? Too many people invading to the cafe. Tips are very tiny. I'm waiting for any news from my new next owner but the opening has been delayed unfortunately. I might go on employment insurance sickness. my hands are weak and have fungal all over my body. I used sunsel shampoo. it's not helpful. i need professional help​

don’t you love it when a waitress puts a broken dish in ur water without telling you and then you slice your finger open picking it up 😍🥳🩷🎉

I have been working as a dishie for 3 years and at first it was brutal because i was 14 but i slowly got used to it. Then i became an attendant at the same place and started doing less dishie. This summer is the most amount of work ive ever had, like 6 days straight then 1 day off and thanks to that I've realised that being a dishie is much better because i dont have to walk so much and i can wear a good fit.

750-950 full-sized EcoLab high-walled peg "spike" racks full of dishes per shift. 320 racks of glasses per shift on average. 50-75lbs of cutlery an hour. 150 metal ramekins an hour. Dish team of 3-5 usually. And if that sounds unbelievable, my location just broke our record sales, half a million dollars in a single week. The highest number of reservations I've ever heard of was 500 in a four hour timeframe

I'm not sure how much everyone else is working, but at 3-4 shifts a week half my days are sucked up by the job and the others start slowly with fatigue. I like my job, I like the rhythm of things and I work fast, but I guess part of me feels unfulfilled.

I've got an english/film degree I am quickly sensing was basically a worthless dump of forty grand and my hands have as many cuts, bruises and strange-angled fingernails as the blue collar jobs I ran to university to escape from. I'm as greasy as a mechanic by the end of the night, but my pay's not going up any time soon. I'm not deluded, I understand that life sucks and reality hits and not everyone 'makes it' in life, but condemned to the background of the background of the dinner experience was definitely not what I forsaw for myself. I don't feel much of a connection with my chefs, who all keep to chatter in their native languages throughout the shift, nor the waitstaff, with their comrade's bond and jargon solidified amongst countless dinner rushes, as foreign as the chef's languages. I'm an interloper between everyone in the kitchen, but there's no one to belong to, no one who shares these specific similar worries. I'm sisyphus, rolling the same ceramic boulder into the machine for the all-powerful customer to spit back at me tomorrow. When I roll the bins out into the street I'm Luke Skywalker, stepping out of his lonely moisture farming job and staring into those sunsets, hoping that my destiny's somewhere out in that galaxy. Where's my rebel alliance? I suppose we rescue ourselves.

I dont even work that much, I was surprised to learn I already had $600 accrued. Not planning to go on any vacation so rather have it now to invest than let my company have a free loan

I'm not a dishwasher, as the title suggests. Browsing through this sub makes me interested in the field, and I was interested in some of your opinions.

I'm making $16.25/hr working in a deli that doesn't really have assigned positions, everybody does everything they can, and that included dishes here and there.

Should I find a restaurant and apply to be a dishwasher?

Your head chef ask you your middle name? And your correct age? He likes me but I was wondering about this.

Based in the UK, I have a long waste hose which has been fine for 5+ years, however im starting to get E2w and E24 errors on the Siemens dishwasher which clear if you restart it.

Im wondering is there anything I can use in the dish washer to run on several cycles to help remove any build up in the hose??

I’m supposed to get off at 9, but it took me until midnight