I’m a rookie washer and videos like these give me a little more insight into things , I’ve been employed for about a month n a half now but disassembling the dishwasher is one of many things I am responsible for when closing , I have been doing amazing up to disassembling cause I feel I might break it but after watching this all the “ little things “ you can do to help , it really makes the more tedious thing fly by , if any sees this , evrything you try for the first time will be the hardest thing you’ve ever done but once you learn and understand the learning curve for it , it becomes one of the easiest thing to consistently do, all you have to do is try , just try
I needed this man thanks, I'm considering applying to olive garden as a dishwasher myself but with my experience as one in mcdonald's the counters and equipment isn't very short people friendly for someone that's 5'1 like me 🥲🥲 that's really the only daunting thing i'm worrying about lmfao
@@sufyan9240 it actually went really well. I started on the busy day though 😭 when I got there I had to do 2 hours of e-learning and that was a bit of a ball ache but not terrible. The actual job itself though was easy. I had no one to show me what to do so I just winged it and was getting praises from the chefs and the managers. Overall I quite enjoyed it, but it is mad dirty and disgusting when the servers don’t empty the plates into the bins 🤢
as a veteran potwasher, who years later lead a kitchen of chefs, potwash for many was the best place to be to get into the zone and be at peace. but to do this you had to get your head into the game of being focused, organized, and fast. each potwasher does the job differently, just like every place has a different setup, as well as the chefs and waiting team deal with it differently. if you ever go into a potwash area on your first day, or any shift for that matter. focus on 3 things first, 1. what items are most important right there and then for the chefs or waiting team, possibly they need some plates, and cutlery. so dont use up the time by putting through the large containers. 2. organize the shitfest you walked into or during your shift, get all the plates, cutlery, containers etc ( differently places have different things), have them all organized so you know whats what and your able to gets more of a clear surface and less danger. 3. for a tip for the cutlery, spill it into the sink ( or even better the flat tray to save your back, give it a quick spray but control the spray handle so you dont soak yourself and the floor) and get the cutlery rack and start organizing it ( on the flate tray) with the tails down, this enables it to come out hopefully streak free and easy to polish. add the cutlery with a space with the dishes or on a flat tray with some cups etc extra tip. dont have the plates facing towards you ie towards the floor, otherwise you will end up with yourself getting soaking wet and the floor soaked. within an hour you will be depressed. face it to your right so the water goes into the sink.
@@CarmineTavernaPhotography oh let me clear, the first experience as a potwasher was a nightmare and i wouldnt want to go back to it. and that was potwash by hand in the military camp, massive pots and pans pilled up just waiting for you as you start your shift, and expecting to have it to done as quickly as the modern day pot wash machines
I never worked in a big kitchen. I do have a similar story though. When I was in high school I worked at Taco Bell and on my first day they put me in dishes. I was so upset I almost just walked out. After that I did get to do everything else. Everything EXCEPT washing dishes was absolute chaos. Later I loved washing dishes. Everything around me was madness but I was just doing my thing.
@@CarmineTavernaPhotography Ha I've had this once too probably an inch of sauce burnt solid inside a stock pot, thankfully the chefs weren't in a hurry to have it back and I was able to spread out the cleaning process over 3 days. Scrape off what I could then soak it with neat oven cleaner and repeat.
The overhead cost of the chemicals, water, equipment, trays, gas for hot water, electricity & labor etc shows the public VERY IMPORTANT FACTS OF RESTURANT / FOOD SERVICE LIFE..THANK YOU.
As an ex underwater ceramics technician i can say that this video is informative to new coming recruits in the field. An apprentice of the trade could really use this video to see the true experience us techies face on the daily. Thanks for this, will be showing my apprentices
Watching this video after switching out of a dishwasher job almost 3 months ago. Only worked at the place for a month and a half. Hated doing the dishes the most. They'd be piled high at 6pm when you came in, and you'd stay likely until 3am just cleaning, with no breaks. Now I work at an animal shelter with cats, which I enjoy much, much more than dishwashing. HOWEVER, I do have a ton of respect for the thick-skinned and patient people in this overlooked field of work. Nice video that reminded me of some not-so-nice times!
I like to take breaks, but sometimes there is just too much shit to do, and have to survive on a meal and a quick water run. The key to turning dirty into clean is organization. Fit everything together, keep everything moving close together, bulk waves, etc. Then even the most annoying pile ups could just be gone in an hour or two.
@@bigbluebuttonman1137 I dunno man, maybe I wasn't cut out for it, no matter how much stuff I crammed in / pre-soaked, it always seemed to get away from me somehow and still get piled high.
I 100% agree with you!! I’ve been at my current job for 3 years now! Crazy to think about honestly. My other job before this current one was a dishwasher, and I also hated it, standing around all the time, that’s what I hated the most, and constant foot pain. But I def understand your frustration on this job.
@@Tzuyusoul Coopers Hawk Winery. The guy who interviewed me said he'd call within a day and never did. I called and never got an answer. I gave up trying and eventually found a job at a grocery store.
GREAT VIDEO! Now I know I'm washing dishes correctly and I learned a few tips too. In the restaurant I work in as a closing dishwasher I get the usual dishes, glasses, utensils. Everything in constant motion. We have the same dish machine as yours in the video. We ALSO have nice a 3-sink area that isn't used for some reason - especially as it should be like you use yours in your video. I have wondered why that is, honestly because we need it! I'm a newer dishwasher struggling to find a way to logically get everything properly handled throughout the night and I see that un-used 3-sink station and wonder why we are not using it. Our dishwasher area is small like yours. There's usually two of us working; however, our work styles are completely opposite: >> I give the dishes a rinse and a pass with my scrubber to loosen the stuck-on food -- especially cheese! I also rinse the greasy items and even use a little Dawn to break it up with a quick swipe of my dish wand. >> The other dishwasher takes shortcuts and might give things a quick spray, but that's all. He assumes the "dishwasher" is going to take care of it. More often than not, items need re-washed when he works the dishwasher area. You hit the nail on the head when you said it's more of a "sanitizer" than a washer. As a CLOSING dishwasher, EVERYTHING is coming your way as the night moves on and you are getting more tired. Every greasy container, mixing bowl, huge stainless steel pots, fry pans, fry pan and grill utensil, deep fryer equipment all dripping in grease and food particles, salad bar containers all stacked inside each other with the salad dressing still inside each one making it extra hard to separate the containers prior to rinsing them out. And now that salad dressing "goo" is on the entire container (not just the inside) thanks to that. Our restaurant uses a batter mix for fish, the batter is left inside that container and it turns to glue if not immediately soaked or rinsed out. I've gotten those "stacked inside each other" big stainless steel batter containers literally handed to me by the cook staff -- because there's no more room on the counter. They might as well tell me "Fuck you" at the same time because that's surely what it feels like. I've actually started asserting myself kindly asking them to place them in the large 3-sink station and run a little water on them until I can get to them. I don't mind the plates coming back that weren't cleared off first, or the glasses that are stuffed with used napkins and straws. I have my gloves on all the time and I'd rather be the one to handle that than the servers. Honestly, I don't know the rules or the protocol for that stuff; that is, what the servers and bussers are actually supposed to do. We do have at least a dozen garbage cans all over the place, so I'm assuming they can use those to clear the plates before bringing them to us. For me it's these large containers from the stations that are broken down at night that we get filled with food, grease, batter... all coming to that tiny little sink area with a single-rack dishwasher and very little room move when it comes all at once. I've gotten close to tears on some nights. Again, the other dishwasher I work with doesn't think it's necessary to rinse any of these items out, he'll just flip these greasy dripping containers over and run it through unrinsed. He doesn't take full advantage of the 3-sink station to rinse and maneuver these big greasy items, items so large that you can only fit one item in at a time. That dishwasher never stops; and I never stop because I'm setting up that next dish rack or two. The other dishwasher wants to hurry everything up, wants to get out shortly after closing -- which all depends on how busy the night was actually. He gets cranky when I take a second to scrub something or use a little Dawn dish soap to help break up that grease quickly right there at that single one sink we use. This sink drain has no drain strainer so it clogs up often unless I take 10 seconds to clear the food debris out of it about every hour. And there is no food disposal so I HAVE to clear it out. The tantrums thrown by the other dishwasher when I take these little seconds for this and that that, in my opinion, matter to keep everything flowing. I texted the owner letting him know I'm struggling to find the method to the madness in that kitchen. I have yet to see a kitchen manager or a "lead" or anyone to that affect. No one oversees anything in the "back of the house". No one even checks in. The other dishwasher has been there only a few MONTHS longer than me and I think he thinks he knows best, calls the shots. At night the piles of pots and containers are on the floor due to lack of space. It all goes un-noticed, no shits given. The only thing that happens by anyone else passing through our over-loaded, dumped-on, fuck you'd area are the folks coming in the back to grab a quick vape. I actually like this job. It's my 2nd job. I'm coming directly from a first job to do this very physical 2nd job and do it as best I can using straight-up logic. I'm middle-aged, and I know things thanks to time and experience. After my first job I'll come in and get into my "dishwashing zone" and doing things in an automatic fashion. I've discovered certain methods work better than others, and I do things according to priority to keep the "front of the house" staff served. The other guy trained me how to do stuff, but avoided showing me how to correctly do things. Everything's a shortcut to him and the "end of the world" if I take the proper steps. Your video shed light on the fact that I really am doing things correctly and safely and only with a few extra seconds of time. I'm just disappointed in the lack of procedure, lack of consideration, lack of "other sink usage", lack of "in-charge" person, lack of respect for the necessary job needing done correctly especially now with Covid and flu on the rise again. I love to work independently, but I just feel so shit on and forgotten back there. There's other places I can go and work, indeed. And I just might. Thank you for reading, and pardon my profanity here. Very sincerely ~
The absolute incapability of our hot ass water machines to get even small bits of gunk off does not cease to amaze. Shit is fucking hot, a lot of stuff should be able to melt, but I just don’t trust it. I get it cleared the first time and just put it away knowing its good to go out of the machine.
yeah its pretty irritating when it seems like your the only one putting in more elbow grease to ensure things are properly taken care of and your counterpart does jack shit
Bro I know this is old, but I read all of that. I'm in your boat. I love to do things properly neatly and the way it's supposed to. Corners can't be cut whilst washing dishes or they'll be dirty. No one's perfect we all miss stuff but I do appreciate your knowledge on the job, you can make it great. I personally only work mornings cause I can get all the pans and everything before lunch starts then Im smacking dishes. Nights are very overwhelming for me so I opted out. Mornings are great and all the old women love me because I do so much better then they get with the others. Because like you my friend, we care about it. It's nice to see.
Also, the busser makes a hell of a difference. In the mornings I can still have clean water after a couple runs cause the busser cares about his job, does great, the evening doesn't,they're lazy. Plates are barley scraped. It's all about the people who care
This is the first ecer video where i actually feel relieved that my old job isnt the only one that cleans up everything to ensure everyones safety. 10 stars big time,you've done a very magnificent job
This machine is. Crap compared to most machines. How are you liking that job I did it yrs ago now I work on an oil rig making in 2 days what I made in a week as a dish washer
This video is a godsend. Got a trial shift in a few hours and while i've been in a commercial kitchen before it was a delivery place and not something like a resturant. Vague similarities but this helped tidy up my knowledge from like 6 years ago. I'll update if it goes well!
The 5 star I worked at just had their pipes redone in the kitchen when I started. It's amazing having your wash agents on your sprayer. We just usually stick with regular dish soap when we use the feature. It melts the grease off mixed with 100° water. Great tips as well! Can we have a follow-up with how kitchen staff interact with you? For example: they have a urgent dish, you gotta cut the line and stop normal operations. Also new washers: make sure your doors are closed! The chemicals and hot water from the dishwasher will spray out if not shut! Know where your eye wash stations are as well. You're always working with mild irritants.
You said, that you need to keep the machine doors closed while the machine is running.. I understand why you said that, but for example, the machine in this video, has an electromagnetic switching system to check, if the doors are closed or not. If the magnets aren't making a connection the machine will not start washing. If your machine doesn't do that, it's either very old, or the electromagnetic switch is broken. Like I said in my previous comment below this video, american professional dishwashers look really antique. In my starting years back in 1990, dishwashers already had this magnetic switch in their doors. I'm really happy, that we don't have such machines like the ones you described, or the one in this video at work anymore, as it will make work so much less efficient, especially when having loads of dish wares being delivered the whole day long. Then you NeeD to have proper working dishwashers and additional utensils to do your work as easy as possible. At work, we once had 2 flight type machines. After a while, one got replaced by a rack conveyor machine as this was much more flexible to work with. Well, it was sure a very good machine, it never broke down. But I never found it as flexible as a flight type machine is. After 9 years we moved over to a new building, and guess what, they installed 2 new rack conveyor dishwashers.. They were actually of worse quality as what we used to have in the old building.They break down once in 14 days, and needs to be repaired. Maybe it's a way of life, but I hate it so much to return all those 450 empty baskets per day. In 1 year, we probably go back to 2 flighttype machines again, because the current 2 rack conveyor machines are finally at their end of life moment! more info about that, in my other comment.
Just started a new job as a dish hand in a cafe, its pretty tough work! I am not familiar with the most efficient way to do things in my workplace, so I appreciate you for showing me the general gist of how to do things.
Man I wish I had this video when I was a teen. When I got put to do dishes.i had to learn all by myself was so back up..but a week later I mastered cleaning dishes
easy when you pay the government agencies to change there policies. IVE CHANGED 3 cleaning chemicals in the last year. They order a bunch then change it and say its "not safe". Then they have to buy more cause the health department says so. Its so corrupt it makes me brain hurt. BTW guess where the chemicals go. RIGHT IN THE TRASH.
I also like how you word it for New Dishwashers because after all it is a Career who else is going to do it Dishwashers are the Backbone of any successful Restaurant
I am about to become a dishwasher for a pizza restaurant. This tutorial was very helpful. I see you all have I'm Coming undone by Korn playing in the background.
Thank you for this, dude. I've been washing by hand in a trisink for over a year now and I'm starting my first gig with an actual washer today. So nervous.
thanks for this, i work in a resort so they send me to different kitchens every day today i got to work with this small one which is actually a lil more complicated to use, like i didn’t even know you clean the propellers or it even had a thing that can drain the water, i just started as dishwasher a few days ago
This one is pretty decent and the people know what they are doing. I remember a Village Inn we used to eat at and saw the dish pit up close out of chance once, all 3 sinks were brown with tons of floating food and stacked as high as could be with dirty dishes, pans - everything - and smelled like a combination of rotting food and a rancid swamp.
One of my first jobs was a pot washer in a factory, it was Italian cuisine. We did absolutely everything by hand, there were 2 bays one in the front & one out back, we had to use a hose similar to a fire hose sprayer the only difference was it was about 60 degrees of heat. We had to hand wash & rince massive sauce buckets sometimes 30 buckets in a day, stained with sauce, & the trays were the worst. Giant trollys of trays, sometimes there were 3 or 4 trollys at once, the trays were caked in burnt lasagne, involved scraping each & every tray at once before you could even begin the hand process of washing & rinsing. Every morning at 6 am I would arrive to a mess, trollys of trays, sauce tubs & buckets, muffin trays & everything was of commercial size. I'm so fucking glad I left that shit hole & got a better job!!
Nice vid man! I've was a busser on Obx NC for years and had great times talking with the diahwashers. my bro and I decided to team up and we worked as the two washers together each night. We got so good at it the owner bought new double wash and had us doing every steam order that came in. Holy that sound of ticket machine n dishes coming in rush time gets you in the zone🤙
yo guys. i watched this video the day before my first shift. i just had my third shift and i am announcing first to you guys that i am leaving my job. the place where i work. has insane rush hours, and very little plates which forces me to work at a very high speed which i cannot maintain. i work for 5-6 hours, and those rush hours are from around my 2ndhour until the 4th sometimes 5th. another matter that did not help me, is the fact that i had to do everything myself: i had to put the washed dishes in the right place, inside the kitchen (20+ different things at different places, takes time to process), and do everything with zero help. if you are doing this job, i wish you good luck. if you dont mind high speed work, then this is perfect. the place where i worked gives a good wage, and i hope your workplace will too because you'll deserve it. all else i can say is that this is a never again for me lol
I used to be a dishwasher back in 2018-2020. Just got a hired as a dishwasher again, part time for my second job. Start next week. I just hope I can use my headphones
I would always do dish pit at my school’s cafeteria because the students would work in the kitchen and do the lunch service, and by the end of it I had no feeling in my fingertips great times.
Was a dishwasher at a local diner, probably one of the worst experiences of my life. Mostly because of how the place was ran and how inefficient the staff was.
Me too little salary but workload especially whne the older staff/chef/cutter all of their tools using is still give it to you. im a dishwasher now and i really feel to quit especially when there is reservation from 20 ot 60 pax i think i feel like fainting
@@Butthead1738 Haha, im working at a chinese resto here in the Philippines. And dishwasher here are so tiring but not enough salary. And most of them still using old fashion way of cleaning i mean there are some resto using modern equipment to easy wash dishes.
I work for a catering company and at one event I had to wash 1200 dishes and I gotta say it was kinda fun but it was sooo hot and foggy from that machine
We train all our dishwashers to help in the kitchen when there's downtime so that they can learn a higher paying skill and if they want to become a cook and show that they can follow directions properly while banging out task after task. Poor guy can only put 1 rack at a time. We're lucky to have an automatic feeder where can just keep feeding racks and the new rack will push the old rack through the line begin air drying once it gets out of the washer and gets time to air dry. For the utensils always put them handle down. If your servers are doing their job right they will polish the utensils anyway. By putting it handle first the tip of the fork or spoon will be at the top. That's where all the dirt/food was. The water will trickle down the handle. If you put it head side down then itll be cleaning in a pool of bacteria. Those racks are also filthy as well. Your spoons will be dirtier coming out of the dishwasher than going in by putting them head down.
Shiet in prison we had about a 20 ft long conveyor type and we had the biggest most brutal garbage disposer it was so powerful you could stuff 25 lbs of bones thru it and it would eat it instantly... baddest dishwashing system I've ever worked at.... shit was so much fun at that job.....ehhh 1800 guys in about 3 hrs maybe less
@@megclifton6692 Conveyor belt!! Thats what I was trying to describe haha thats what we had too. I was so high when i wrote that comment I couldn't come up wit the right vocabulary. That's awesome. I loved when our dishwashers didn't show up for their shifts. I was the least experienced cook at the time so I would have to take over their position. I still got paid my same hourly rate of $20 at the time which was great 10 years ago so I loved it. There was something calming about the hectic dish pit. Once you have the perfect system in place your hands just move without thinking. The dish pit is very therapeutic haha. A sweet symphony. Working with rookies sucks though. But if they can follow directions it's a breeze
I appreciate the thought to create this video with all the new gig jobs out there sucking people up with little to no experience. What would be helpful is if there was a flow to the video much like an instructional video. IE - Start with this, then move onto this. Rinse, repeat (no pun intended). Then after X cycles of that, look at your food traps for cleaning opportunities then start back on your original rotation. Something like that. For you old school (team) gamers out there: Up, Up, Down, Down, Left, Right, Left, Right, Select, Start.
I agree. Although you'd think the restaurants would provide that pre-hire to make sure everyone is understanding. As it is, I bet there's a high turnover rate. I start in a few days at Red lobster.
Bring me back coming at 8am to Dennis, the damn rack full of dishes and pots, when i was just done with the mess i started, a whole new pile was already waiting for me.
Yeah the only thing I’m not looking forward too… I start tomorrow at a Texas Roadhouse & I’m gonna have dishes in a constant flow … wish me luck! It will def make the day go by fast
I’m dishwasher for senior living it’s way different I have to wash dishes of course but I also have organized the stock area n walk in sometimes and clean floors it’s fun and all but a lot work n I also have to buss.
I find it fun to watch american dish washer systems, but they look so antique, to what we're using here in Europe. It is not even the same, as when I was beginning my carreer back in 1990. Even back then, it was more modern, as what I see here in this video. No need to thoroughly pre rinse dishes, and being afraid, that particles will end up in the nozzles. As long as the final rinse works fine at at least 85 degrees Celcius, you're fine! These days (The past 23-29 years) I'm working with rack conveyor or flight type dishwashers. Some others were talking about these too, in the comments. Those are the machines to go for, when you have a larger restaurant or institutional business. It will make work much easier, than using these old fashioned single tank machines. Even the machine of this video, is lacking a 2 way cycle, of washing and final rinsing, as there is only one spray arm on each level instead of 2. Even our current dishwasher, which is a cheap and not so good working machine, is much better as what I usually see in dishwasher videos on youtube. At the end of this year, we hope to get a new, high tech dishwasher flight type alike machine. It hopefully will have 3 tracks, for trays, cutlery and plates respectively! The trays and cutlery will be autofed, the rest, we must put on the conveyor by hand. These are the dishes of a 450 guests business.
So glad to hear this. I'm in Europe too, in the Netherlands, and I'm about to go into my first afwas job. So glad to hear we are likely to have more high tech.
@@arcanaa8696 *'your new dish wash job' 😉 But maybe you said 'afwas' on purpose, rather than not knowing the exact English word for it. I'm in NL myself too. How about, you make a video about your dishwasher job and post it on TH-cam to show it to me? 🙂
@@megclifton6692Cool! I would like to have a garbage disposer at work too. It would save us to roll full heavy and smelly bins outside the kitchen complex. But systems like that which are connected to the drain are mostly forbidden as it pollutes the waste water even more.
My Auto-chlor dishmachines actually cleans and sanitizes our dishes. We had almost the same exact model Ecolab machines, ran dishes 3-4 times and they’d still be cruddy, like ecolabs customer service 😂 AC makes their machines and chemicals in the US too always has and always will. They are here to serve the American people!
Not sure if this will help anyone, but as a dishwasher at a bowling alley mixed with a small restaurant, ALWAYS wash the stuff the kitchen gives you first. The stuff the kitchen gives you are usually always bigger items, and they will become very overwhelming very fast.
garden hose style sprayer is the best in the dish pit, something you can us in a fan pattern as well as jet pattern. so you dont keep blasting yourself.
Was a Dishwasher at a Dennys. Lots of memories coming back, very little good. It's a really nice, doable job.. when it's not just you doing literally everything because the GM's keep making your help quit left and right.
the dennys i was a dishwasher at was horrible, the gm looked for any reason to start a fight with you, tried controlling your life outside work, kept making excuses to not give me a clock in card, and wanted to bitch when i had to bring a family member to the er. i had to post a google review exposing the management there about there no clock in card issue to actually get paid as they were trying to not pay employees
I believe the safe method is empty and clean the dishwasher every 2 hrs. Thats what I wish the guys would do at the restaurant I work at. They drain it and clean out the grates but they don't go that extra mile with the sprayers. Edit: The managers have finally gotten the help to get the dishwasher cleaned out properly every day every 2 hrs. However since the sewer pipes that run through the whole building are connected to the same pipes that run from the bathrooms they often clog up so there is nothing that can be done expect to vacuum the shit out of the pipes leaving a foul odor near the dishwasher and my god does it smell bad its so foul that when it happens I can't bear to be in the back at all not until we bleach the pipes and the whole area its so bad that I would gut the whole restaurant and start over but alas they don't have that kind of money and I can't find another job I have maybe 7 months before I leave this job due to the fact I am moving to another house so I hope there is no more shit that I have to deal with in those 7 months. Edit 2: The managers have solved the problem temporarily there haven't been any fowl smells in the pipes and the dishwasher pipes do get a good cleaning at the end of brunch everyday.
very hard to find a kitchen with a good setu up like yours my dish wash doesnt work properly and the set up is crap, I would be very happy if this was my first job as a dish washer lol
Don't know why I had this video recommended to me but I just got PTSD from my old job fom watching this. Thank god I am back in college and not in that soul crushing job I had so long ago. If I had to be thrown back in (I would be kicking and screaming if that was the case) I could probably do a lot of that stuff my memory if I tried which is the scary part.
It’s who you work with and what type of system they have. I work in a little cafe and I’m the only pot washer no one says anything to me whatsoever because if they piss me off I’ll make them wait for stuff.
ive worked at alot of places as a dishwasher and out of all the dish machines i got to work with this is my least favorite dish machine by far, its literally faster to wash by hand then using this machine and it takes two mins to wash a single rack, ive got to work with other machines where you can run up to three racks at a time and dishes will be fully cleaned in around ten seconds per rack
Be careful using bleach, you mentioned the company Roosters, which is primarily based in Ohio. Ohio's food code states there shouldnt be bleach used in any form of cleaning
That's odd, because how could you remove coffee and tea stains in a fast and efficient way. I know of about some special cleaning agent to remove such stains, but it never worked so well and fast as bleach. In Europe, bleach is added to machine wash detergent. But hey, wait a minute. Bleach, like you said, doesn't mean, there are all dangerous types (Chlorine). There also are other types of bleach on the market.
I worked at Pizza Hut in my early 20's as a CSR and Pizza Cutter here and there. I also washed dishes occasionally. Now, at my age of 33, I was homeless for a very short amount of time and I eventually ended up staying with my uncle. He means the world to me for helping me and I had to get a job quick while staying at his house. I became a dishwasher at Pizza Hut for $10 an hr and tonight was my first day. On a Friday...... I had so many dishes and I'm sure I fucked up here and there and I won't lie, I did cut some corners but I hit it pretty hard. I had to have washed over 500 dishes easily. Of course, it was doing what this guy is doing, scrubbing and sending them through the sanitizer thingy on the plastic, square rack things. I hate this job, I won't lie. I don't like it. While I was up there, I complained internally a few times. "I hate this fucking job." "I'm going to quit." Etc, etc. I'm 33 years old working with a bunch of teenagers and I absolutely hate this job but I'm going to stick with it until I can find something better. Something I have experience in, like warehouse type work or a stocker for Walmart or something. If anybody is struggling to stay with the job, just stick with it. You can do it. I'm going to do it. I don't like it but I know if I stick with it, nothing but good things will happen. You got this, people.
Used to wash dishes at a ponderosa years ago had an automatic machine pushed in one side and they self fed thru came out the other side washed rinsed sanitized and dried don't think I would like this type of dishwasher. Seems like a lot more work be safe sir
I don't know such a washing installation costs a smack of money and also breaks down. What you need is 2 persons that want to work, a big double sink, Dreft detergent,warm water, much place to set used and washed off pots and pans and a special cloth that takes up much water and leaves no traces on the table ware. Like a drag. Besides that a machiine that rinces washes and dries glasses in one haul cuz otherwhise you will break too much glasses. Such an installation costs fast over a 100000 euros and is a liability. Just make sure you'll give your dishwashers a good meal and good pay. Done!
In France I used to work in a restaurant and if we had several dish trays like those my job would be soooo eazy. Unfortunately we had to fill the dishes into the machine as we had only one of them trays.
I never seen a dish machine that you had to wipe the dish off first usually you can throw them in dirty or spray them off put them in the machine and it cleans them.
quat needs to be rinsed before airdry. bleach as well, otherwise crockery would smell of chlorine. I cannot understand why you need sanitiser as the washer should rinse at over 170F
It really depends there are 2 main types of dish machines. Low temp and high temp. Low temp run on your normal hot water line ~120 from the water heater and use different chemicals than high temp. High temp has an extra water heater for just the dish machine to get the water 170+
I’m a rookie washer and videos like these give me a little more insight into things , I’ve been employed for about a month n a half now but disassembling the dishwasher is one of many things I am responsible for when closing , I have been doing amazing up to disassembling cause I feel I might break it but after watching this all the “ little things “ you can do to help , it really makes the more tedious thing fly by , if any sees this , evrything you try for the first time will be the hardest thing you’ve ever done but once you learn and understand the learning curve for it , it becomes one of the easiest thing to consistently do, all you have to do is try , just try
I needed this man thanks, I'm considering applying to olive garden as a dishwasher myself but with my experience as one in mcdonald's the counters and equipment isn't very short people friendly for someone that's 5'1 like me 🥲🥲 that's really the only daunting thing i'm worrying about lmfao
brilliant video, i have my first trial shift as a dishwasher tomorrow so wanted to do some research and this video really helped. So Thank You!
How did it go? I’m starting today and just a little nervous. How did you manage with the high volume loads??
@yestynmullan1553 how did u do?
I’m in the same boat. I start tonight.
@@sufyan9240 it actually went really well. I started on the busy day though 😭 when I got there I had to do 2 hours of e-learning and that was a bit of a ball ache but not terrible. The actual job itself though was easy. I had no one to show me what to do so I just winged it and was getting praises from the chefs and the managers. Overall I quite enjoyed it, but it is mad dirty and disgusting when the servers don’t empty the plates into the bins 🤢
@yestynmullan1553 I hope u will find a better job soon. Good luck 👍 💓
as a veteran potwasher, who years later lead a kitchen of chefs, potwash for many was the best place to be to get into the zone and be at peace. but to do this you had to get your head into the game of being focused, organized, and fast. each potwasher does the job differently, just like every place has a different setup, as well as the chefs and waiting team deal with it differently.
if you ever go into a potwash area on your first day, or any shift for that matter. focus on 3 things first, 1. what items are most important right there and then for the chefs or waiting team, possibly they need some plates, and cutlery. so dont use up the time by putting through the large containers.
2. organize the shitfest you walked into or during your shift, get all the plates, cutlery, containers etc ( differently places have different things), have them all organized so you know whats what and your able to gets more of a clear surface and less danger.
3. for a tip for the cutlery, spill it into the sink ( or even better the flat tray to save your back, give it a quick spray but control the spray handle so you dont soak yourself and the floor) and get the cutlery rack and start organizing it ( on the flate tray) with the tails down, this enables it to come out hopefully streak free and easy to polish. add the cutlery with a space with the dishes or on a flat tray with some cups etc
extra tip. dont have the plates facing towards you ie towards the floor, otherwise you will end up with yourself getting soaking wet and the floor soaked. within an hour you will be depressed. face it to your right so the water goes into the sink.
Worst part of my days as a pot washer 1971-1972, was the burnt sauce on the bottom of a 10 gallon pot...
@@CarmineTavernaPhotography oh let me clear, the first experience as a potwasher was a nightmare and i wouldnt want to go back to it. and that was potwash by hand in the military camp, massive pots and pans pilled up just waiting for you as you start your shift, and expecting to have it to done as quickly as the modern day pot wash machines
I never worked in a big kitchen. I do have a similar story though. When I was in high school I worked at Taco Bell and on my first day they put me in dishes. I was so upset I almost just walked out.
After that I did get to do everything else. Everything EXCEPT washing dishes was absolute chaos. Later I loved washing dishes. Everything around me was madness but I was just doing my thing.
BETTER tip, Don't work in the hospitality industry if you want a soul.
@@CarmineTavernaPhotography Ha I've had this once too probably an inch of sauce burnt solid inside a stock pot, thankfully the chefs weren't in a hurry to have it back and I was able to spread out the cleaning process over 3 days. Scrape off what I could then soak it with neat oven cleaner and repeat.
The overhead cost of the chemicals, water, equipment, trays, gas for hot water, electricity & labor etc
shows the public VERY IMPORTANT FACTS OF RESTURANT / FOOD SERVICE LIFE..THANK YOU.
As an ex underwater ceramics technician i can say that this video is informative to new coming recruits in the field. An apprentice of the trade could really use this video to see the true experience us techies face on the daily. Thanks for this, will be showing my apprentices
Bot
@@Jack-lk9bw I don't think they're a bot. "underwater ceramics technician" means dishwasher.
@@Jack-lk9bw beep boop
I'm gonna use underwater ceramic & plastics technician
I have my first ever shift as a dishwasher today. This totally helped. Thank you ❤
Going to have dishwasher shift next week. Wish me luck !
@@justinchris4433i’m starting mine next month. let me know how it went
Same yo 😭
same here!😅
Another month has passed and new dishwasher has been hired, I hope it’s not so bad
Watching this video after switching out of a dishwasher job almost 3 months ago. Only worked at the place for a month and a half. Hated doing the dishes the most. They'd be piled high at 6pm when you came in, and you'd stay likely until 3am just cleaning, with no breaks. Now I work at an animal shelter with cats, which I enjoy much, much more than dishwashing. HOWEVER, I do have a ton of respect for the thick-skinned and patient people in this overlooked field of work. Nice video that reminded me of some not-so-nice times!
Fuck then
I like to take breaks, but sometimes there is just too much shit to do, and have to survive on a meal and a quick water run.
The key to turning dirty into clean is organization. Fit everything together, keep everything moving close together, bulk waves, etc.
Then even the most annoying pile ups could just be gone in an hour or two.
@@bigbluebuttonman1137 I dunno man, maybe I wasn't cut out for it, no matter how much stuff I crammed in / pre-soaked, it always seemed to get away from me somehow and still get piled high.
Yea that’s why I rather work AM than PM
I 100% agree with you!! I’ve been at my current job for 3 years now! Crazy to think about honestly. My other job before this current one was a dishwasher, and I also hated it, standing around all the time, that’s what I hated the most, and constant foot pain. But I def understand your frustration on this job.
I miss it! I had a part time job when I was a student, it was hard work but I looked forward to the bribes the chef would make every time!
what type of resto did you work in I wonder? Was the pay adequate/enough for a part timer?
This was really well done. I have an interview tomorrow. If their setup is anything like this, I think I'll enjoy working there if I'm hired.
was it? also what restaurant was it?
@@Tzuyusoul Coopers Hawk Winery. The guy who interviewed me said he'd call within a day and never did. I called and never got an answer. I gave up trying and eventually found a job at a grocery store.
@@WaterheadI absolutely despise that and I find it disrespectful how they just leave us hanging and wasting time on waiting for nothing.
I been a dishwasher for 4 years so the more you do it the more u will be good and faster at it. I been doing dishes since I was 11 yrs old.
You Go Girl ✊🏿
very nice!
@@stephanierandall1170 thanks
@@NezArts thanks
Brown queen you're not alone .I'm a Dishwasher at my current job as well.
GREAT VIDEO! Now I know I'm washing dishes correctly and I learned a few tips too. In the restaurant I work in as a closing dishwasher I get the usual dishes, glasses, utensils. Everything in constant motion. We have the same dish machine as yours in the video. We ALSO have nice a 3-sink area that isn't used for some reason - especially as it should be like you use yours in your video. I have wondered why that is, honestly because we need it! I'm a newer dishwasher struggling to find a way to logically get everything properly handled throughout the night and I see that un-used 3-sink station and wonder why we are not using it.
Our dishwasher area is small like yours. There's usually two of us working; however, our work styles are completely opposite:
>> I give the dishes a rinse and a pass with my scrubber to loosen the stuck-on food -- especially cheese! I also rinse the greasy items and even use a little Dawn to break it up with a quick swipe of my dish wand.
>> The other dishwasher takes shortcuts and might give things a quick spray, but that's all. He assumes the "dishwasher" is going to take care of it. More often than not, items need re-washed when he works the dishwasher area.
You hit the nail on the head when you said it's more of a "sanitizer" than a washer.
As a CLOSING dishwasher, EVERYTHING is coming your way as the night moves on and you are getting more tired. Every greasy container, mixing bowl, huge stainless steel pots, fry pans, fry pan and grill utensil, deep fryer equipment all dripping in grease and food particles, salad bar containers all stacked inside each other with the salad dressing still inside each one making it extra hard to separate the containers prior to rinsing them out. And now that salad dressing "goo" is on the entire container (not just the inside) thanks to that. Our restaurant uses a batter mix for fish, the batter is left inside that container and it turns to glue if not immediately soaked or rinsed out. I've gotten those "stacked inside each other" big stainless steel batter containers literally handed to me by the cook staff -- because there's no more room on the counter. They might as well tell me "Fuck you" at the same time because that's surely what it feels like. I've actually started asserting myself kindly asking them to place them in the large 3-sink station and run a little water on them until I can get to them.
I don't mind the plates coming back that weren't cleared off first, or the glasses that are stuffed with used napkins and straws. I have my gloves on all the time and I'd rather be the one to handle that than the servers. Honestly, I don't know the rules or the protocol for that stuff; that is, what the servers and bussers are actually supposed to do. We do have at least a dozen garbage cans all over the place, so I'm assuming they can use those to clear the plates before bringing them to us. For me it's these large containers from the stations that are broken down at night that we get filled with food, grease, batter... all coming to that tiny little sink area with a single-rack dishwasher and very little room move when it comes all at once. I've gotten close to tears on some nights. Again, the other dishwasher I work with doesn't think it's necessary to rinse any of these items out, he'll just flip these greasy dripping containers over and run it through unrinsed. He doesn't take full advantage of the 3-sink station to rinse and maneuver these big greasy items, items so large that you can only fit one item in at a time.
That dishwasher never stops; and I never stop because I'm setting up that next dish rack or two. The other dishwasher wants to hurry everything up, wants to get out shortly after closing -- which all depends on how busy the night was actually. He gets cranky when I take a second to scrub something or use a little Dawn dish soap to help break up that grease quickly right there at that single one sink we use. This sink drain has no drain strainer so it clogs up often unless I take 10 seconds to clear the food debris out of it about every hour. And there is no food disposal so I HAVE to clear it out. The tantrums thrown by the other dishwasher when I take these little seconds for this and that that, in my opinion, matter to keep everything flowing.
I texted the owner letting him know I'm struggling to find the method to the madness in that kitchen. I have yet to see a kitchen manager or a "lead" or anyone to that affect. No one oversees anything in the "back of the house". No one even checks in. The other dishwasher has been there only a few MONTHS longer than me and I think he thinks he knows best, calls the shots. At night the piles of pots and containers are on the floor due to lack of space. It all goes un-noticed, no shits given. The only thing that happens by anyone else passing through our over-loaded, dumped-on, fuck you'd area are the folks coming in the back to grab a quick vape.
I actually like this job. It's my 2nd job. I'm coming directly from a first job to do this very physical 2nd job and do it as best I can using straight-up logic. I'm middle-aged, and I know things thanks to time and experience. After my first job I'll come in and get into my "dishwashing zone" and doing things in an automatic fashion. I've discovered certain methods work better than others, and I do things according to priority to keep the "front of the house" staff served. The other guy trained me how to do stuff, but avoided showing me how to correctly do things. Everything's a shortcut to him and the "end of the world" if I take the proper steps. Your video shed light on the fact that I really am doing things correctly and safely and only with a few extra seconds of time. I'm just disappointed in the lack of procedure, lack of consideration, lack of "other sink usage", lack of "in-charge" person, lack of respect for the necessary job needing done correctly especially now with Covid and flu on the rise again. I love to work independently, but I just feel so shit on and forgotten back there. There's other places I can go and work, indeed. And I just might. Thank you for reading, and pardon my profanity here. Very sincerely ~
The absolute incapability of our hot ass water machines to get even small bits of gunk off does not cease to amaze. Shit is fucking hot, a lot of stuff should be able to melt, but I just don’t trust it. I get it cleared the first time and just put it away knowing its good to go out of the machine.
yeah its pretty irritating when it seems like your the only one putting in more elbow grease to ensure things are properly taken care of and your counterpart does jack shit
Bro I know this is old, but I read all of that. I'm in your boat. I love to do things properly neatly and the way it's supposed to. Corners can't be cut whilst washing dishes or they'll be dirty. No one's perfect we all miss stuff but I do appreciate your knowledge on the job, you can make it great. I personally only work mornings cause I can get all the pans and everything before lunch starts then Im smacking dishes. Nights are very overwhelming for me so I opted out. Mornings are great and all the old women love me because I do so much better then they get with the others. Because like you my friend, we care about it. It's nice to see.
Also, the busser makes a hell of a difference. In the mornings I can still have clean water after a couple runs cause the busser cares about his job, does great, the evening doesn't,they're lazy. Plates are barley scraped. It's all about the people who care
This is the first ecer video where i actually feel relieved that my old job isnt the only one that cleans up everything to ensure everyones safety. 10 stars big time,you've done a very magnificent job
This video's a lifesaver! I just had my first trial run as a dishwasher, and I would've been lost if I didn't watch this video beforehand. Thanks!
This machine is. Crap compared to most machines. How are you liking that job I did it yrs ago now I work on an oil rig making in 2 days what I made in a week as a dish washer
This video is a godsend. Got a trial shift in a few hours and while i've been in a commercial kitchen before it was a delivery place and not something like a resturant. Vague similarities but this helped tidy up my knowledge from like 6 years ago. I'll update if it goes well!
UPDATE; job was offered on the spot the moment the trial shift was over!
@@inkkSUNA congrats! I just had a similar experience myself.
The 5 star I worked at just had their pipes redone in the kitchen when I started. It's amazing having your wash agents on your sprayer. We just usually stick with regular dish soap when we use the feature. It melts the grease off mixed with 100° water.
Great tips as well! Can we have a follow-up with how kitchen staff interact with you? For example: they have a urgent dish, you gotta cut the line and stop normal operations.
Also new washers: make sure your doors are closed! The chemicals and hot water from the dishwasher will spray out if not shut! Know where your eye wash stations are as well. You're always working with mild irritants.
You said, that you need to keep the machine doors closed while the machine is running.. I understand why you said that, but for example, the machine in this video, has an electromagnetic switching system to check, if the doors are closed or not. If the magnets aren't making a connection the machine will not start washing. If your machine doesn't do that, it's either very old, or the electromagnetic switch is broken. Like I said in my previous comment below this video, american professional dishwashers look really antique. In my starting years back in 1990, dishwashers already had this magnetic switch in their doors. I'm really happy, that we don't have such machines like the ones you described, or the one in this video at work anymore, as it will make work so much less efficient, especially when having loads of dish wares being delivered the whole day long. Then you NeeD to have proper working dishwashers and additional utensils to do your work as easy as possible. At work, we once had 2 flight type machines. After a while, one got replaced by a rack conveyor machine as this was much more flexible to work with. Well, it was sure a very good machine, it never broke down. But I never found it as flexible as a flight type machine is. After 9 years we moved over to a new building, and guess what, they installed 2 new rack conveyor dishwashers.. They were actually of worse quality as what we used to have in the old building.They break down once in 14 days, and needs to be repaired. Maybe it's a way of life, but I hate it so much to return all those 450 empty baskets per day. In 1 year, we probably go back to 2 flighttype machines again, because the current 2 rack conveyor machines are finally at their end of life moment! more info about that, in my other comment.
@@kokkieamiga dawg learn to use paragraphs
Starting in few days at a great dishwashing position but have not washed dishes since 2018 so needed this little refresher thank you.
How’s it going? Is every restaurant setup like this for dishwashing?
watched this the day before my first shift and DAMN this was literally 1000% accurate thank you
Disturbed, coming undone. One of the best classics out there.
Korn?
i start my new job today at the dishwashing station. this is a great help of what to look forward too. thank you very much
Just started a new job as a dish hand in a cafe, its pretty tough work! I am not familiar with the most efficient way to do things in my workplace, so I appreciate you for showing me the general gist of how to do things.
Are you still there ?
@@AAA-o4g nope lmao, quit and got a new job at a shoe store, where im much happier
Good instructional video. I too am a dishwasher and basically what you're saying is spot on.
Man I wish I had this video when I was a teen. When I got put to do dishes.i had to learn all by myself was so back up..but a week later I mastered cleaning dishes
Watching this while walking to my trail shift, ur video really helped, tyty 🙏
Can't imagine how much money ecolab is making with all these restaurants using their systems.
well ecolab is in most to / all restaurants now. most reliable etc. etc. but his sinks are only a 1/4 full mixing the nasty with the rinsed nasty
@@forresttemko340 Actually swapped out ecolab for another brand because they suck.
@Tyler C. So, soooo wrong.
easy when you pay the government agencies to change there policies. IVE CHANGED 3 cleaning chemicals in the last year. They order a bunch then change it and say its "not safe". Then they have to buy more cause the health department says so. Its so corrupt it makes me brain hurt. BTW guess where the chemicals go. RIGHT IN THE TRASH.
Deeny’s pay little 15.50
I also like how you word it for New Dishwashers because after all it is a Career who else is going to do it Dishwashers are the Backbone of any successful Restaurant
I am about to become a dishwasher for a pizza restaurant. This tutorial was very helpful. I see you all have I'm Coming undone by Korn playing in the background.
Thank you for this, dude. I've been washing by hand in a trisink for over a year now and I'm starting my first gig with an actual washer today. So nervous.
This is gonna be my first day of work tommorow. One step at a time😁 thanks for the video❤️💯👌
thanks for this, i work in a resort so they send me to different kitchens every day today i got to work with this small one which is actually a lil more complicated to use, like i didn’t even know you clean the propellers or it even had a thing that can drain the water, i just started as dishwasher a few days ago
I've never worked in a kitchenbut thanks for treating your job like it's important
This one is pretty decent and the people know what they are doing. I remember a Village Inn we used to eat at and saw the dish pit up close out of chance once, all 3 sinks were brown with tons of floating food and stacked as high as could be with dirty dishes, pans - everything - and smelled like a combination of rotting food and a rancid swamp.
One of my first jobs was a pot washer in a factory, it was Italian cuisine. We did absolutely everything by hand, there were 2 bays one in the front & one out back, we had to use a hose similar to a fire hose sprayer the only difference was it was about 60 degrees of heat. We had to hand wash & rince massive sauce buckets sometimes 30 buckets in a day, stained with sauce, & the trays were the worst. Giant trollys of trays, sometimes there were 3 or 4 trollys at once, the trays were caked in burnt lasagne, involved scraping each & every tray at once before you could even begin the hand process of washing & rinsing. Every morning at 6 am I would arrive to a mess, trollys of trays, sauce tubs & buckets, muffin trays & everything was of commercial size. I'm so fucking glad I left that shit hole & got a better job!!
Nice vid man! I've was a busser on Obx NC for years and had great times talking with the diahwashers. my bro and I decided to team up and we worked as the two washers together each night. We got so good at it the owner bought new double wash and had us doing every steam order that came in. Holy that sound of ticket machine n dishes coming in rush time gets you in the zone🤙
I have cleaned houses for 7 years, I’ve used so many different brands of vacuums and none compete with Prerttycare. So I Recommend this.
reminds of my days washin dishes at ruby tuesday's just get high , put on earphones and the next thing u know ur shift is over
yo guys. i watched this video the day before my first shift. i just had my third shift and i am announcing first to you guys that i am leaving my job.
the place where i work. has insane rush hours, and very little plates which forces me to work at a very high speed which i cannot maintain. i work for 5-6 hours, and those rush hours are from around my 2ndhour until the 4th sometimes 5th.
another matter that did not help me, is the fact that i had to do everything myself:
i had to put the washed dishes in the right place, inside the kitchen (20+ different things at different places, takes time to process), and do everything with zero help.
if you are doing this job, i wish you good luck. if you dont mind high speed work, then this is perfect. the place where i worked gives a good wage, and i hope your workplace will too because you'll deserve it.
all else i can say is that this is a never again for me lol
I used to be a dishwasher back in 2018-2020. Just got a hired as a dishwasher again, part time for my second job. Start next week. I just hope I can use my headphones
I would always do dish pit at my school’s cafeteria because the students would work in the kitchen and do the lunch service, and by the end of it I had no feeling in my fingertips great times.
Was a dishwasher at a local diner, probably one of the worst experiences of my life. Mostly because of how the place was ran and how inefficient the staff was.
@@exxxz1999have you use gloves like the guy in the video?
Me too little salary but workload especially whne the older staff/chef/cutter all of their tools using is still give it to you. im a dishwasher now and i really feel to quit especially when there is reservation from 20 ot 60 pax i think i feel like fainting
@@passionstrangler damn bro, should I ghost my interviewer tomorrow? I don't want my first job to kill me😂
@@Butthead1738 Haha, im working at a chinese resto here in the Philippines. And dishwasher here are so tiring but not enough salary. And most of them still using old fashion way of cleaning i mean there are some resto using modern equipment to easy wash dishes.
I work for a catering company and at one event I had to wash 1200 dishes and I gotta say it was kinda fun but it was sooo hot and foggy from that machine
We train all our dishwashers to help in the kitchen when there's downtime so that they can learn a higher paying skill and if they want to become a cook and show that they can follow directions properly while banging out task after task. Poor guy can only put 1 rack at a time. We're lucky to have an automatic feeder where can just keep feeding racks and the new rack will push the old rack through the line begin air drying once it gets out of the washer and gets time to air dry. For the utensils always put them handle down. If your servers are doing their job right they will polish the utensils anyway. By putting it handle first the tip of the fork or spoon will be at the top. That's where all the dirt/food was. The water will trickle down the handle. If you put it head side down then itll be cleaning in a pool of bacteria. Those racks are also filthy as well. Your spoons will be dirtier coming out of the dishwasher than going in by putting them head down.
Shiet in prison we had about a 20 ft long conveyor type and we had the biggest most brutal garbage disposer it was so powerful you could stuff 25 lbs of bones thru it and it would eat it instantly... baddest dishwashing system I've ever worked at.... shit was so much fun at that job.....ehhh 1800 guys in about 3 hrs maybe less
@@megclifton6692 Conveyor belt!! Thats what I was trying to describe haha thats what we had too. I was so high when i wrote that comment I couldn't come up wit the right vocabulary. That's awesome. I loved when our dishwashers didn't show up for their shifts. I was the least experienced cook at the time so I would have to take over their position. I still got paid my same hourly rate of $20 at the time which was great 10 years ago so I loved it. There was something calming about the hectic dish pit. Once you have the perfect system in place your hands just move without thinking. The dish pit is very therapeutic haha. A sweet symphony. Working with rookies sucks though. But if they can follow directions it's a breeze
I appreciate the thought to create this video with all the new gig jobs out there sucking people up with little to no experience. What would be helpful is if there was a flow to the video much like an instructional video. IE - Start with this, then move onto this. Rinse, repeat (no pun intended). Then after X cycles of that, look at your food traps for cleaning opportunities then start back on your original rotation. Something like that.
For you old school (team) gamers out there: Up, Up, Down, Down, Left, Right, Left, Right, Select, Start.
I agree. Although you'd think the restaurants would provide that pre-hire to make sure everyone is understanding. As it is, I bet there's a high turnover rate. I start in a few days at Red lobster.
Bring me back coming at 8am to Dennis, the damn rack full of dishes and pots, when i was just done with the mess i started, a whole new pile was already waiting for me.
Yeah the only thing I’m not looking forward too… I start tomorrow at a Texas Roadhouse & I’m gonna have dishes in a constant flow … wish me luck! It will def make the day go by fast
I’m dishwasher for senior living it’s way different I have to wash dishes of course but I also have organized the stock area n walk in sometimes and clean floors it’s fun and all but a lot work n I also have to buss.
Any tips for a dishwasher job at Dave &busters? Fixing start this weekend part time.
how did ur first work day go
@@daanbruil4128 Easy Breezy 👌
Update
Can you please come and teach me all your awesome jobs. I love this. Thank you so much for sharing
I find it fun to watch american dish washer systems, but they look so antique, to what we're using here in Europe. It is not even the same, as when I was beginning my carreer back in 1990. Even back then, it was more modern, as what I see here in this video. No need to thoroughly pre rinse dishes, and being afraid, that particles will end up in the nozzles. As long as the final rinse works fine at at least 85 degrees Celcius, you're fine! These days (The past 23-29 years) I'm working with rack conveyor or flight type dishwashers. Some others were talking about these too, in the comments. Those are the machines to go for, when you have a larger restaurant or institutional business. It will make work much easier, than using these old fashioned single tank machines. Even the machine of this video, is lacking a 2 way cycle, of washing and final rinsing, as there is only one spray arm on each level instead of 2. Even our current dishwasher, which is a cheap and not so good working machine, is much better as what I usually see in dishwasher videos on youtube. At the end of this year, we hope to get a new, high tech dishwasher flight type alike machine. It hopefully will have 3 tracks, for trays, cutlery and plates respectively! The trays and cutlery will be autofed, the rest, we must put on the conveyor by hand. These are the dishes of a 450 guests business.
So glad to hear this. I'm in Europe too, in the Netherlands, and I'm about to go into my first afwas job. So glad to hear we are likely to have more high tech.
I worked in the dish pit in prison giant conveyor 25ft the garbage disposal would eat 25lbs of bones instantly funnest job I ever had actually
@@arcanaa8696 *'your new dish wash job' 😉 But maybe you said 'afwas' on purpose, rather than not knowing the exact English word for it. I'm in NL myself too. How about, you make a video about your dishwasher job and post it on TH-cam to show it to me? 🙂
@@megclifton6692Cool! I would like to have a garbage disposer at work too. It would save us to roll full heavy and smelly bins outside the kitchen complex. But systems like that which are connected to the drain are mostly forbidden as it pollutes the waste water even more.
My Auto-chlor dishmachines actually cleans and sanitizes our dishes. We had almost the same exact model Ecolab machines, ran dishes 3-4 times and they’d still be cruddy, like ecolabs customer service 😂 AC makes their machines and chemicals in the US too always has and always will. They are here to serve the American people!
The best advice i can give is don't go fast if there's not that many dishes save your energy when there's a lot.
Not sure if this will help anyone, but as a dishwasher at a bowling alley mixed with a small restaurant, ALWAYS wash the stuff the kitchen gives you first. The stuff the kitchen gives you are usually always bigger items, and they will become very overwhelming very fast.
garden hose style sprayer is the best in the dish pit, something you can us in a fan pattern as well as jet pattern. so you dont keep blasting yourself.
Thank you so much for making this, I want to improve my skills and help speed up my workflow
Very informative 👍👍👍
Was a Dishwasher at a Dennys. Lots of memories coming back, very little good. It's a really nice, doable job.. when it's not just you doing literally everything because the GM's keep making your help quit left and right.
the dennys i was a dishwasher at was horrible, the gm looked for any reason to start a fight with you, tried controlling your life outside work, kept making excuses to not give me a clock in card, and wanted to bitch when i had to bring a family member to the er. i had to post a google review exposing the management there about there no clock in card issue to actually get paid as they were trying to not pay employees
Thank you very much. It is very important Video.
I believe the safe method is empty and clean the dishwasher every 2 hrs. Thats what I wish the guys would do at the restaurant I work at. They drain it and clean out the grates but they don't go that extra mile with the sprayers.
Edit: The managers have finally gotten the help to get the dishwasher cleaned out properly every day every 2 hrs. However since the sewer pipes that run through the whole building are connected to the same pipes that run from the bathrooms they often clog up so there is nothing that can be done expect to vacuum the shit out of the pipes leaving a foul odor near the dishwasher and my god does it smell bad its so foul that when it happens I can't bear to be in the back at all not until we bleach the pipes and the whole area its so bad that I would gut the whole restaurant and start over but alas they don't have that kind of money and I can't find another job I have maybe 7 months before I leave this job due to the fact I am moving to another house so I hope there is no more shit that I have to deal with in those 7 months.
Edit 2: The managers have solved the problem temporarily there haven't been any fowl smells in the pipes and the dishwasher pipes do get a good cleaning at the end of brunch everyday.
It's the owners that cause it
We're gonna need updates
We do not often get a chance to change the water 2 hours. Some days are just that busy. Usually halfway through the day.
Love the korn in the background
korn for background , rly love it!
5:12 HOLY SHIT NO WONDER! I just started as a dishwasher.... The other two have been working there for over a year and I doubt they know about this.
Nice assembly line setup
very hard to find a kitchen with a good setu up like yours
my dish wash doesnt work properly and the set up is crap, I would be very happy if this was my first job as a dish washer lol
You can put the bus tubs on the dish machine. I have been doing dishes for a combined 22 years
Don't know why I had this video recommended to me but I just got PTSD from my old job fom watching this. Thank god I am back in college and not in that soul crushing job I had so long ago. If I had to be thrown back in (I would be kicking and screaming if that was the case) I could probably do a lot of that stuff my memory if I tried which is the scary part.
It’s who you work with and what type of system they have. I work in a little cafe and I’m the only pot washer no one says anything to me whatsoever because if they piss me off I’ll make them wait for stuff.
very educational thanks for this!!
Thanks for the video. Just so you know I’m a dishwasher at my local Applebees.
For the silver ware i can recomend a mix of bleach and vinegar
@Bidenlost2020 its a joke...
ive worked at alot of places as a dishwasher and out of all the dish machines i got to work with this is my least favorite dish machine by far, its literally faster to wash by hand then using this machine and it takes two mins to wash a single rack, ive got to work with other machines where you can run up to three racks at a time and dishes will be fully cleaned in around ten seconds per rack
Was this a busy day? Or how would this pace be explained to an absolute beginner?
Thank you so much for this video
Respectfully, no one on earth is disassembling and reassembling the dishwasher on a busy night.
Be careful using bleach, you mentioned the company Roosters, which is primarily based in Ohio. Ohio's food code states there shouldnt be bleach used in any form of cleaning
That's odd, because how could you remove coffee and tea stains in a fast and efficient way. I know of about some special cleaning agent to remove such stains, but it never worked so well and fast as bleach. In Europe, bleach is added to machine wash detergent. But hey, wait a minute. Bleach, like you said, doesn't mean, there are all dangerous types (Chlorine). There also are other types of bleach on the market.
That just means people in Ohio have to break the code. Whoever invented it probably doesn't do dishes.
I heard that playlist, I like your taste
I worked at Pizza Hut in my early 20's as a CSR and Pizza Cutter here and there. I also washed dishes occasionally. Now, at my age of 33, I was homeless for a very short amount of time and I eventually ended up staying with my uncle. He means the world to me for helping me and I had to get a job quick while staying at his house. I became a dishwasher at Pizza Hut for $10 an hr and tonight was my first day. On a Friday...... I had so many dishes and I'm sure I fucked up here and there and I won't lie, I did cut some corners but I hit it pretty hard. I had to have washed over 500 dishes easily. Of course, it was doing what this guy is doing, scrubbing and sending them through the sanitizer thingy on the plastic, square rack things. I hate this job, I won't lie. I don't like it. While I was up there, I complained internally a few times. "I hate this fucking job." "I'm going to quit." Etc, etc. I'm 33 years old working with a bunch of teenagers and I absolutely hate this job but I'm going to stick with it until I can find something better. Something I have experience in, like warehouse type work or a stocker for Walmart or something. If anybody is struggling to stay with the job, just stick with it. You can do it. I'm going to do it. I don't like it but I know if I stick with it, nothing but good things will happen. You got this, people.
Used to wash dishes at a ponderosa years ago had an automatic machine pushed in one side and they self fed thru came out the other side washed rinsed sanitized and dried don't think I would like this type of dishwasher. Seems like a lot more work be safe sir
Should you sanitize the wash sink after drain old water
I don't know such a washing installation costs a smack of money and also breaks down. What you need is 2 persons that want to work, a big double sink, Dreft detergent,warm water, much place to set used and washed off pots and pans and a special cloth that takes up much water and leaves no traces on the table ware. Like a drag. Besides that a machiine that rinces washes and dries glasses in one haul cuz otherwhise you will break too much glasses. Such an installation costs fast over a 100000 euros and is a liability. Just make sure you'll give your dishwashers a good meal and good pay. Done!
Very Good tips
How can I start at my first time in dishwasher I don’t have experience big nervous for me
very helpful thank you :)
😁
Job interview tomorrow. Watching just in case.
How many tables does your restaurant have 😊
Love this!
I’m looking for work to do dishes too. Can I do this job if I can’t read and spell
Very informative, thnx!
How long do these dishwashers take? I would love to do this part time 😂
In France I used to work in a restaurant and if we had several dish trays like those my job would be soooo eazy. Unfortunately we had to fill the dishes into the machine as we had only one of them trays.
Where is the soap inserted?
Wow great
Low paying job is the Dishwasher. Cooks & servers fortunate bonus & tips they got. Dishwasher plain simple pays $14.50 to $16.00.. 😢😢😢😢😢
But hey at least it's honest work and waaaaay much better than being unemployed.
@@stephanierandall1170nah being unemployed is fun
@@ka0s-p9o 😆🤣😂
Which bleach or chemical dishwashers used in washing dishes
I wish I watched this before I started dishwashing.
i was tested to see if I was selectable for the job and am just watching this rn
this is more easier than working in Arab restaurant, i have to clean all the dishes with my own hand they don't have machines
I need this machine in my kitchen..
How is this legal to show?
What’s illegal about it?
@@hatman3005copyright music
I never seen a dish machine that you had to wipe the dish off first usually you can throw them in dirty or spray them off put them in the machine and it cleans them.
quat needs to be rinsed before airdry. bleach as well, otherwise crockery would smell of chlorine. I cannot understand why you need sanitiser as the washer should rinse at over 170F
It really depends there are 2 main types of dish machines. Low temp and high temp. Low temp run on your normal hot water line ~120 from the water heater and use different chemicals than high temp. High temp has an extra water heater for just the dish machine to get the water 170+
Ive seen newer auto ones that push them thru on a belt
What is this dish washer called door dishwasher
Today is my first day as a dishwasher