It is hard , dirty work. Often you work the busiest shifts alone. My first job at a restaurant was as a dishwasher. I have a huge respect and understanding for those who can last at this job for a long time.
The person in charge of washing dishes in a restaurant is usually called the “kitchen porter”, although a kitchen porter may do other small jobs in a kitchen, their main duty is washing dishes .
Minimum age: Generally, 16 years old is accepted for this job. However, some restaurants might be 16+.
Put pans in to soak right away, focus on items the staff is low on, and enjoy yourself. A good mood makes all the difference. Stack all dishes that you have room for. keep them stacked and don’t wash them until every other non-stackable dish has been washed or if the kitchen is running low on a particular dish.
Wash in Order Wash dishes in this order: crystal, glassware, clear glass plates , other plates , flatware, serving ware, the greasiest serving dishes , then pots and pans. Drain the dishwater tub and start again as needed. Rinse five or six pieces of dishware at a time, using hot running tap water.
When young men refer to young women as ” dishwasher ” or “sandwich maker” or, in some cases, a sex toy, implying that a woman’s place is in the kitchen or the bedroom, young women have been responding with “OK wallet,” telling men that, in that case, they’re good only for their money.
Clean dishes and utensils are important to family health. Bacteria grow on dishes and utensils that have not been thoroughly cleaned, rinsed, and dried. Dirty dishes , utensils, and food scraps left sitting in the kitchen can attract cockroaches, mice, or other pests.
The typical tasks of a dishwasher include loading and unloading commercial dishwashers with dishes, cutlery, and glassware, washing items by hand that cannot be washed by industrial-sized machines (such as pots and pans), and cleaning kitchen and dining areas—as well as performing basic kitchen preparation as needed.
If you don’t return to pay the bill at another time, the restaurant may proceed to send an invoice to your address. Finally, if there is no other resolution, the restaurant may use your information and report the case to the police. However, more likely than not, the restaurant will just take the meal as a loss.
The fact is Bleach is not required, but a sanitizer or sanitizing method is. Bleach (Sodium Hypochlorite) is one form of sanitizer. Quatenary ammonia is another. All restaurants ARE REQUIRED by Health code to Sanitize foodservice utensils by chemical methods (the two mentionedor a third is iodine), OR by heat.
When it comes to hand washing, the most important factor in killing germs is a good air dry . All three experts agree that using a drying rack yields the best, germ-free results.
Dishwashers rarely leave the kitchen area and do not provide a direct service to customers, so they rarely get tips directly. Some establishments encourage the service staff to pool or share their tips with kitchen staff, including dishwashers .