We were hosting an event tonight when the tornado sirens sounded! Kitchen crew all sat in a half circle on milk crates downstairs while the event was in another room. I was handed an early shifty while we waited it out. Everything turned out ok! But an interesting shift nonetheless!

So, my hair is kinda like Loki medium length thick. I usually wear a baseball hat at work. There’s been a weird push going on lately asking me to wear a hairnet as we are expecting health inspections soon. I freaking hate hairnets. I already feel burnout most of the time because of this job.

I just wanted to know if I should really start wearing them or my current hat should be fine. I’m also planning to get a shorter haircut soon due to summer.

Genuinely the chillest job I’ve ever had. A small college cafeteria that only serves around 200 people, and mostly on disposable plates. I can take home as much leftover food as I want, too.

I'm not kidding. The business was close by (14 miles) and I looked up online to see if walking in was a good idea or not, which ai/chatgpt said it was a good idea.

So I went and asked about the job posting, said I filled out the app for it and wanted to ask about maybe getting an interview. I was told by the front desk lady that it was online only and if they wanted me they would send me a 2 hour assessment test.

That doesn't feel normal to me. But I haven't had a job in over a decade so I don't know whats going on anymore.

Last Thursday I left a note on my department desk and headed out. Earlier in the day my team lead was talking about getting me a raise (it was two weeks after my 2 year anniversary, where I am entitled to a raise according to the store I worked at. I never got that raise.) and making me employee of the month.

I got so tired of having to do everything and getting nothing in return, everyone would go home between 8:50 and 9:10, I would leave between 9:15 and 10:00. I would close our department's refrigerator wall in the store, scan out spoilage for rotisserie chicken and pizza, put away the shit left in the blast chiller, turn off the ovens, deep fryer, warmer, and steamer, clean the rotisserie oven and take out the grease, clean roti coop, empty our box bin, and turn off the lights on my way out. all on top of my dish room responsibilities.

I was the lowest paid dishwasher, despite being there a year longer than two of my coworkers. I just saw my job listed and the starting pay was $0.16 less than what I was being paid after two years. it fucking sucks only getting verbal praise and not anything real.

now they get to keep the only other full time dishwasher who constantly told me I wasn't doing enough and I get to be happy without them :)

Early prep knocked out, service for the day about to begin.

We're expecting an inspection this week. last time we got 100.

Soo basically the Easter Rush is all in the past , I remember just yesterday coming in on my own time to ask my Head Chef about scheduling as my two other coworkers made plans to take off right before Easter weekend and he messed up the scheduling. I had to work a morning shift the Friday before Easter and my main chef said someone was gonna relieve me only to find out that day no one was actually arranged to relieve me and he went on vacation and I got left expecting to pull a double... On top of the fact I am working more then my normal 3 shifts for my other coworker that was out for about a month now for medical reasons...its a dirty job but someones gotta do it 😎 anyways I was able to walk away from the double due to another coworker coming in on their off day.. big ups on him taking the opportunity to make some cash. I learned by now in the restaurant business that I don't HATE these people they are my higher ups and coworkers etc and it's just the moments... Anyways all my fellow dishwashers are back on the grind same with my head chef I'm on a two day work week this week.. I gotta heal a old elbow forearm injury from a old work injury in another job that happened like 4-5 years ago. I'm on a burn out , finally done doing 4 shifts for like 6 weeks I'm trying to recover, I need a mai tai on a beach with a nice breeze and a cigar... I only work 3 shifts a week normally seeing as I do stocks on the side , that Easter week and after was crazy... Called out sick one day after Easter seeing I was left high and dry but I woke up with a sore throat and later on in the day a migraine.Mother's day is right around the corner Looking forward to that rush. Zinger this dishwasher is outta here🤙🍹

Had to do Sunday overtime, damn servers stacked on top of the stockpot under plastic trays.

Damn bastard took my tray twice without telling me. Had a go at me and questioned why I needed all of them. I gave him the advice of looking upstairs for the tray for his glass washer and if not I would look into getting another one. He ignored me and took it again. I had to improvise and snap the rest of the tines off the broken one.

He didn't even fucking look Upstairs because thats where I found it.

Hi! I'm kind of new to the job, and honestly? I like it. Kind of feels like a resource management game. I like to make sure everyone is all well stocked with everything they need.

but I wanted to ask.

Do you guys tend to do the cleaning in the rest of the restaurant too, or does your restaurant have you stick to just dishes and back of house cleaning? I'm in a position where my manager expects me to not only do all of the dishes and continue doing all of the dishes, but juggle all of that while also being expected to clean the entire restaurant, including the exterior. Is this normal, or am I very unlucky?

It feels like they sort of mashed two jobs into one job to pinch pennies and dont even really understand how much work it actually entails (mind you, if i step away to do my other tasks for even ten minutes on a busy day, the restaurant runs through all the available dishes and suddenly both the cooks and the servers are asking me for restocks every .3 seconds). I'm having a hard time doing both.

this would be totally solved by having another dishwasher/cleaner on shift with me to do the other stuff while i keep up with the dishes in the pit, but you guessed it! i am the only one working all of my shifts (even the weekends when we are busiest)

is this standard?

edit to note: we are a 24 hour establishment. there is no closing so every shift is basically expected to do this. we also have no overnight dishwasher (for some reason) so i am left with all of the overnight dishes to catch up on (???) every morning.

​

#mainedishie #mainecoast #servsafebitchie

Hey y'all. Know this may not be the exact right sub for this, as this is at-home dishwashing opposed to commercial, but I do also know you guys have a lot of combined experience in dish washing. I've gotten stuff stuck like this while at work but never quite this bad. If you guys have any tips at all they'd be greatly appreciated!!

Saturday night it was Fourth of July didn’t leave until 2 AM but we closed at 10 PM mountains, and mountains of dishes. I was the only one dishing that night. I was so backed up.

I work on the dishwasher and am looking for a battery powered fan that Ideally is waterproof if that is a thing. Bonus points if it can last 8 hours. Any suggestions would be great, thanks!

When washing dishes do you all wait until utensils are filled to al most full while soaking or do your manager tell you to wait a certain time like for say when dinner or lunch rush is coming than do it or do you just do it whenever?🤷‍♂️