It's better to wash dish at a catering/meal prep place where you don't have to deal with customer's congealing foodstuffs because the FOH staff are "too busy" to take half a second to dump it in the trash.
A hazmat suit is a piece of personal protective equipment that consists of an impermeable whole-body garment worn as protection against hazardous materials. Such suits are often combined with self-contained breathing apparatus to ensure a supply of breathable air. Copyright July 10th 2021 Marshall W Gordon by Marshall W Gordon
You're not doing it right!!!! Becouse Items that have been contaminated with blood, saliva, secretions, cerebral spinal fluid, amniotic fluid, peritoneal fluid, pericardial fluid, pleural fluid, and/or synovial fluid in any way, shape, or form, are biohazardous. Copyright July 10th 2021 Marshall W Gordon by Marshall W Gordon
i think they only use conveyor belt ones like this in very large restaurants or ones with tons of customers, otherwise every other place just has the single machine you manually press down
Ive been cleaning dishes for almost 1,5 years now. and we dont have a rack system. we mostly work with 1 person. we have 2 dishwashers that you have to put in your trays in yourself, and get them out yourself. and its very not spacious. so rip me ig
Why there just gonna get smeared with whatever he’s touching anyways, and he has to touch plates pretty consistently, so, yeah not really a point, and he would have to constantly take them on and off.
Always spray plates before sending through machine scrub any crap off pans also the shit clogs the filters in the machine up otherwise you will end up rewashing shit all night otherwise
2:35 Silverware should be mixed in cutlery containers to prevent "nesting" i.e. DON'T put all the forks in one container, the knives in another container, etc., but put a combination of forks, spoons, and knives into each container so the water can circulate more freely. This means a much cleaner result. And if you stack the silverware on top of each other in a fine mesh flat rack, how are they going to be cleaned ["rinsed"] properly??? It's a great start but if you fill a cutlery container for example with knives, and then put them through the dishwasher again, how can the water even circulate properly? Good luck!
You are sort of correct, but please look at the video again, at around 2:35 you will see, that the silverware is mixed up in a flat rack with fine maze. This rack already has been run through the machine. After it came out, there you see happening, they sort the cutlery out in those little baskets. and run it through again. The function of this, is NOT to clean it. (this already has been done in the flat rack!) The reason it goes another time, straight up, is for easier and faster handling, but the most important reason is, that it dries up perfectly this way. So you don't need any unhygienic kitchencloths to dry or polish the cutlery. We're doing it the exact same way at my work, and it has proven to be the best method. It even brought us a compliment of the health units we're washing dishes for, the cutlery is now cleaner and more sparkly than ever.
@@kokkieamiga Sorry, I just saw your reply. Yeah I know, three years later! As a result I've re-written my original Comment. Great to hear that your cutlery is now at another level.
I’m going in tonight to finish my application for a dishwasher where my buddy works my Worry is that I weigh 324 pounds and I’m only 5 8 so I’m short and my other concern is that I won’t be able to keep up with dishes
How did it go? I start dishwashing tomorrow I'm almost 39 but I used to do it as a teenager and when I was 20 ..I'm only 5'2 and 120 lbs back then but I weigh 180 now lol I was able do it the. ..weight and height is not an issue
this inst even reality.. dudes are working slower tf, all finer points of dishwashing go out the window in a real place that actually has business and no dishwasher gets a little helper these days.. wheres the 80#s of potatoes he needs to peel also.
Now tell me: What is the difference between manual rinsing off, and automatically rinsing off dishes in the pre-rinse section? I will tell you there is no difference. The dishes will come out clean both ways. It is in fact the same thing, but the machine makes it easier for the workers, saving them time and labour. The pre-rinse section is specially designed for this purpose. At our work, we work the very same way, and it works perfectly well. All the dishes come out clean at the other end. Only in rare possibilities items do not come out clean, this mostly occurs with baked on kitchen utensils, that still is no problem, you scrub them by hand and run them through another time, and done.
This is a perfectly made video, there is nothing wrong in there. This is the place you would like to work at. It's very well organised. Some people here, for example Danielle Lundgren says, no handwashing.. why do you say that? They have different people working on the different type of jobs in the dishroom, which is how it should be. Then there's no need for handwashing other than at starting, finishing and around breaks, or in case of emergencies. Further on, their dishwasher seems to be good enough to handle all the dirt itself, which is how it should! The dishwasher has been invented to do all the work! If you need some proof, then go look for videos on YT with the following: Hobart AUPA and Metos/Rhima PRM. I'm really glad that here in Europe we have modern dishwashers which can handle the job fast and properly, and not as much laborintensive work as in the USA. I'm heaving experience, as we have one of these brands at work too. You put everything dirty in racks and place them on the conveyor, at the other side after the final rinse and optional dryer. everything comes out sparkling clean, even after 120+ racks of dishes washed.
@@saaxilfootballclub6438 Why should they? The items don't bite eachother, do they? At work we never separate kitchen items, plates, glasses and cutlery, everything is going through mixed, where it fits. At the other end of the machine there are different carts where the items can be placed on. Piece of cake.
Yes, that's right, in case of the silverware, and that's good too, we use both situations at our work too, depending on the location of the dishwasher (we have 2 dish kitchens) in fact at each kitchen we have different handling of silverware washing. I will describe them both: 1. At our patients dish kitchen we have a silverware magnet, this device lifts off the silverware from the trays, who run over a conveyor belt, into the trays washer. The magnet drops the silverware into a flat rack with fine maze, which is in a soaking bath. when the rack is full, it's pushed onto the conveyor, which automatically loads it into the dishwasher. And an empty rack is been put in the soaking bath, for the next load. after the silverware has been washed, it will be sorted, or kept mixed, and put straight up, and washed again, after that it's sparkling and dry. 2. At the restaurant, we don't have a silverware magnet, but we put all the silverware straight up and mixed, in the upright silverware basket by hand, and run it through twice. The restaurant dishwasher, (unfortunately) does not have a drying zone (lack of space), so it has to be dried by air for a few minutes before we can sort it. But this also is a proven way to wash silverware.
1 easy to notice large error - dishes going through dishwasher are filthy. When the dishes are not rinsed properly they will come back out the dishwasher still dirty and need re-cleaned.
@@emilyc1988 spoken like a true loser- as if never worked in a dishpit before is some kind of insult to me. you sound like you worked a few too many shifts inside one. get a real job loser.
Komentari. 129
This michine my hotel no water coming problem reason
Yeah, I agree. It is hell.
Eu presiso de trabalho nos EUA so presiso da tua ajuda pra mudar a minha vida eu so tenho 20 anso
Stephen needs too spray wash the excess food off the plates before loading them onto the dishwasher machine.
Bunch of slooow assssssessss
Steven a slooow asss
Dishroom duty, the final frontier.
Sir job milega kichan klinig kst me im 10 yar aespiriyans kichan klinig ol dip cleaning
men shouldn't be allowed to work here and women should be required if they accept the hire. Gender roles matter bring them back
FASTER! 🤬
It's better to wash dish at a catering/meal prep place where you don't have to deal with customer's congealing foodstuffs because the FOH staff are "too busy" to take half a second to dump it in the trash.
Amateur hour
that looks like a big restaurant what restaurant is that??
Probably a cheesecake factory
Whatever this place is, makes dishwashing seem way more challenging than it actually is
Luckily at the place I work at the servers throw any food away before giving them to us
Wow Lmaoo don’t even need racks
A hazmat suit is a piece of personal protective equipment that consists of an impermeable whole-body garment worn as protection against hazardous materials. Such suits are often combined with self-contained breathing apparatus to ensure a supply of breathable air. Copyright July 10th 2021 Marshall W Gordon by Marshall W Gordon
You're not doing it right!!!! Becouse Items that have been contaminated with blood, saliva, secretions, cerebral spinal fluid, amniotic fluid, peritoneal fluid, pericardial fluid, pleural fluid, and/or synovial fluid in any way, shape, or form, are biohazardous. Copyright July 10th 2021 Marshall W Gordon by Marshall W Gordon
Nice machine
That's an awesome dish machine wish the one at my job was like that
i think they only use conveyor belt ones like this in very large restaurants or ones with tons of customers, otherwise every other place just has the single machine you manually press down
IKEA!
This is depressing if you dont know how to do this lol
Do you work as dish washer ?
Ive been cleaning dishes for almost 1,5 years now. and we dont have a rack system. we mostly work with 1 person. we have 2 dishwashers that you have to put in your trays in yourself, and get them out yourself. and its very not spacious. so rip me ig
slopboy best job as don't have deal with annoying and rude customers
The dude putting the plates in there is supposed to be wearing gloves. Nasty. Can get sick
Why there just gonna get smeared with whatever he’s touching anyways, and he has to touch plates pretty consistently, so, yeah not really a point, and he would have to constantly take them on and off.
@crazymonkey dishes are washed rinsed in sanitized
What is the obsession with water waste? LMAO
In the other word, don't work too slow
Not waste water?
You're costing your employer money
Its lit
Who’s idea was this?? Unsanitary, slow, and sloppy! Gotta rinse those dishes ahead of time, too.
Dishwasher has a lot of work
Always spray plates before sending through machine scrub any crap off pans also the shit clogs the filters in the machine up otherwise you will end up rewashing shit all night otherwise
Exactly what I was thinking I’m a dishwasher you have to rinse because most dishwashers won’t clean up the mess 100%.
100%. Most people don't understand that dish machines are more of a sanitizer rather than an actual dishwasher.
A tutorial for wish dish?.........if you looking for me im ready outside.........👉👉
One hell job
This is high output. Bet this restaurant is making bank.
probably a golden corral or a cheesecake factory
Sometimes the accumulator, is the floor lol.
U guys shud cover ur faces too imean its dirty leftovers can splatter on ur face yuck
free snacks 😋
2:35 Silverware should be mixed in cutlery containers to prevent "nesting" i.e. DON'T put all the forks in one container, the knives in another container, etc., but put a combination of forks, spoons, and knives into each container so the water can circulate more freely. This means a much cleaner result. And if you stack the silverware on top of each other in a fine mesh flat rack, how are they going to be cleaned ["rinsed"] properly??? It's a great start but if you fill a cutlery container for example with knives, and then put them through the dishwasher again, how can the water even circulate properly? Good luck!
You are sort of correct, but please look at the video again, at around 2:35 you will see, that the silverware is mixed up in a flat rack with fine maze. This rack already has been run through the machine. After it came out, there you see happening, they sort the cutlery out in those little baskets. and run it through again. The function of this, is NOT to clean it. (this already has been done in the flat rack!) The reason it goes another time, straight up, is for easier and faster handling, but the most important reason is, that it dries up perfectly this way. So you don't need any unhygienic kitchencloths to dry or polish the cutlery. We're doing it the exact same way at my work, and it has proven to be the best method. It even brought us a compliment of the health units we're washing dishes for, the cutlery is now cleaner and more sparkly than ever.
You can mix just don’t put to much and put it in with the regular silverware at the end,
@@kokkieamiga Sorry, I just saw your reply. Yeah I know, three years later! As a result I've re-written my original Comment. Great to hear that your cutlery is now at another level.
@@stevenmilsteen I'm sorry, but I don't understand what you are trying to say.
I’m going in tonight to finish my application for a dishwasher where my buddy works my Worry is that I weigh 324 pounds and I’m only 5 8 so I’m short and my other concern is that I won’t be able to keep up with dishes
How'd it go
You can do it
If it's a fair place, the first few days no one expects you to keep up by yourself. I hope it went well.
How did it go? I start dishwashing tomorrow I'm almost 39 but I used to do it as a teenager and when I was 20 ..I'm only 5'2 and 120 lbs back then but I weigh 180 now lol I was able do it the. ..weight and height is not an issue
Don't worry man I weigh as much as you do but in 6'4 if your tall its just worse but you probably already figured that out
God i miss being a dishwasher😢
wow look at those guys and their amazing racks- something that rarely gets said in or out of the dishpit
this inst even reality.. dudes are working slower tf, all finer points of dishwashing go out the window in a real place that actually has business and no dishwasher gets a little helper these days.. wheres the 80#s of potatoes he needs to peel also.
I didn't came to this country to become a fucking dishwasher mang.
Ewww y’all not rinsing the dishes before you put it in the machine???
Seize The Dae yeah they should, really disgusting
no one does that if they did they would get fired for going to slow
just bring your own dishes next time, safer that way
Now tell me: What is the difference between manual rinsing off, and automatically rinsing off dishes in the pre-rinse section? I will tell you there is no difference. The dishes will come out clean both ways. It is in fact the same thing, but the machine makes it easier for the workers, saving them time and labour. The pre-rinse section is specially designed for this purpose. At our work, we work the very same way, and it works perfectly well. All the dishes come out clean at the other end. Only in rare possibilities items do not come out clean, this mostly occurs with baked on kitchen utensils, that still is no problem, you scrub them by hand and run them through another time, and done.
kokkieamiga not all the time, some still come out dirty coming out like they did coming in the machine
Where is the proper ppe no gloves or nothing ewww
proper ppe is in a welding or machine shop where it belongs
This job is great
is this dishwashing in a hospital?
its a fake kitchen for making videos from the looks of the pace their slogging at
This is a perfectly made video, there is nothing wrong in there. This is the place you would like to work at. It's very well organised. Some people here, for example Danielle Lundgren says, no handwashing.. why do you say that? They have different people working on the different type of jobs in the dishroom, which is how it should be. Then there's no need for handwashing other than at starting, finishing and around breaks, or in case of emergencies. Further on, their dishwasher seems to be good enough to handle all the dirt itself, which is how it should! The dishwasher has been invented to do all the work! If you need some proof, then go look for videos on YT with the following: Hobart AUPA and Metos/Rhima PRM. I'm really glad that here in Europe we have modern dishwashers which can handle the job fast and properly, and not as much laborintensive work as in the USA. I'm heaving experience, as we have one of these brands at work too. You put everything dirty in racks and place them on the conveyor, at the other side after the final rinse and optional dryer. everything comes out sparkling clean, even after 120+ racks of dishes washed.
@@saaxilfootballclub6438 Why should they? The items don't bite eachother, do they? At work we never separate kitchen items, plates, glasses and cutlery, everything is going through mixed, where it fits. At the other end of the machine there are different carts where the items can be placed on. Piece of cake.
Yes, that's right, in case of the silverware, and that's good too, we use both situations at our work too, depending on the location of the dishwasher (we have 2 dish kitchens) in fact at each kitchen we have different handling of silverware washing. I will describe them both: 1. At our patients dish kitchen we have a silverware magnet, this device lifts off the silverware from the trays, who run over a conveyor belt, into the trays washer. The magnet drops the silverware into a flat rack with fine maze, which is in a soaking bath. when the rack is full, it's pushed onto the conveyor, which automatically loads it into the dishwasher. And an empty rack is been put in the soaking bath, for the next load. after the silverware has been washed, it will be sorted, or kept mixed, and put straight up, and washed again, after that it's sparkling and dry. 2. At the restaurant, we don't have a silverware magnet, but we put all the silverware straight up and mixed, in the upright silverware basket by hand, and run it through twice. The restaurant dishwasher, (unfortunately) does not have a drying zone (lack of space), so it has to be dried by air for a few minutes before we can sort it. But this also is a proven way to wash silverware.
1 easy to notice large error - dishes going through dishwasher are filthy. When the dishes are not rinsed properly they will come back out the dishwasher still dirty and need re-cleaned.
put em back thru a second third and forth time, also you can hack a conveyor machine to run continuosly, only immigrants try too hard in pits
@@walmartian or idk do your job and clean them like a normal person would
walmartian wtf do you fucking say?
@@walmartian wtf you never worked in the dish pit before.
@@emilyc1988 spoken like a true loser- as if never worked in a dishpit before is some kind of insult to me. you sound like you worked a few too many shifts inside one. get a real job loser.
This job looks easy as hell. It would satisfying OCD so well.
La Tui oh trust me it’s not when it’s a busy day at a restaurant like outback, chili’s , Golden Corral,etc. It’s every dishwasher worst nightmare
Hahaha say that after working 6 hours a day at that constant pace.
Job is not at all easy not at a busy place working 8- 12 hr shifts with no breaks believe me
I have ocd and work a dishwasher job
@@ivanugalde5516 not mine I love a busy day love a good rush
Wetnesting much?
probably use the green rinse aid by ecolab