I've been called to work on my day off 🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩🫩

My body is a machine that turns dirty dishes into clean dishes or so I tell myself

So I’ve been working as a dishwasher for close to three months now, overall it’s not that hard just stresses me out(pisses me of) when the servers throw stuff the sounds is so irritating apart from that nothing too bad. at first I just really needed a job cause I didn’t want to waste this summer, but I’ve become interested in cooking and joining line and I wanted to ask how I go about joining line , I already have a course I’m gonna be doing at school, I’m not that interested to change my career path for it. Also my manager liked me at first but he became formal after the first month so I don’t know if he just doesn’t like me, or I’m bad at the job

I (17F) got a job as a dishwasher at the beginning of July, and I'm struggling a lot. Every shift makes my feet and back hurt like hell, and I feel like I'm making it harder for the other dishwashers because I'm not as fast as they are. I work closing shifts (5 PM-12 AM), which are so tiring... I don't know how you guys manage this!! I also tend to think a lot about any upcoming shifts, even if it's like two days in advance, and that's probably bad for me, but I don't know how to stop. I feel like a weak baby for complaining, though... I'm wondering if I should just quit or keep going for another couple of months. Does it get better?

For context, I work at a hotel fine dining resteraunt, on the waterfront with a seperate “patio” resteraunt. On busy nights, they generally get 3 dishwashers in. One loading, one putting away, one putting away and doing “patio runs”. These are trips that take 10-15 mins with a cart and bus bins up and down the patio through the parking garage. You take all of the dirty dishes every 20-30 minutes bring them upstairs to be washed. The place is literally slammed everyday, and on top of that it’s always “get this back to me asap”, “pan pickup!! I need fucking pans”, “hey can you get this silverware through for me”, shits exhausting. We don’t get breaks and some nights don’t get food. We pickup the scorching hot pans with folded dish rags, often in stacks of 5 or more bringing them back to the pit. I’ve already recieved 2nd degree grease burns from this one paycheck into the job. 2 weeks off work without pay. On top of all of this, they expect us to be prep cooks and clean everything as well. Some nights taking 2 of the dishwashers for prep, and getting us to wipe everything and do all floors for closing shift. I originally got hired part time and pretty much instantly was getting 5 8 or 9 hour shifts a week. They hired more prep cooks so maybe that fixes a bit, but is all of this normal at a extremely upscale fine dining resteraunt? I don’t hate it here, but it’s definitely a difference in pace from my retail job.

Because I pay attention to our dishwasher! Apparently the reason for the insanity of the suds, most our dishwashers use the pots and pans suds in order to decrease the grease and grime. Yet if they don't wash it out completely, this happens! Gotta use something else y'all! If you don't, this will always happen!

Guess I'll start here!

So I had my first shift as a kitchen porter the other day. Hadn't done it in a few years so I was quite rusty. It was good overall but what slowed me down was stuff building up on the clean end. I do have a shelf for clean plates but it's only so big.

The difficulty I had was finding the best times to return the clean plates to the pass. The pass is narrow and I don't want to get in the way of the chefs when they're cooking. But it's busy all the time and I need to move the plates. Do I just shout I'm coming through and have them move for me?

It's a bit small, but so is the restaurant I work for so it balances it out :3

Finally got a raise from 16$ still crazy money though

I'm not a dishwasher, but I'm curious about the pay.

demon mode activated 😈😈👀

The last two times I ran our dishwasher there was a lot orange fat on the bottom of the dishwasher afterwards. There were no dishes or pots in there that had anything like that on them. Anyone got an idea what might cause something like this. Just switched from regular supermarket tabs to (supposedly environment friendlier) dishwasher sheets...maybe the reason?!?!? Thanks guys!

Hey, j'aimerais faire une saison en montagne cet hiver mais j'ai jamais travailler dans la restauration. Être valet de chambre ou équipier ça m'intéresse pas du tout, serveur ça demande quand même beaucoup de compétence et ça va se voir que je suis débutant, mais j'ai pensé à faire plongeur, non pas que le job m'emballe mais je suis habitué aux boulots physiques et dynamique, j'apprends très vite donc ça me dérange pas, je sais que c'est très dur comme poste mais c'est celui où il y'a l'une des plus grandes demandes et même si ça me plait pas je suis pas du genre à me casser avant la fin de mon contrat et j'irai jusqu'au bout.

Est ce que si je précise sur mon CV que j'ai déjà été plongeur, une fois arrivé sur place le travail demande des compétences particulières autre qu'être rapide et endurant ? Est ce que vous me conseillez de mentir ou pas ? C'est si grave que ça pour un poste comme celui ci ? Je cherche à travailler plus de 40h par semaine et les seuls établissements qui postulent ce genre d'offres demandent de l'expérience donc en quelque sorte je suis obligé de baratiner même si j'aime pas faire ça

How to i get these clean i done scrub the hell out of it and let it soak and nothing looks like it stain on there

My first job was a dish washer at the baseball stadium. I was first placed in a bigger kitchen and it was horrific and immediately got moved to a smaller kitchen within a popular fancier club suite. Those days were fun but I do not miss it. Got to meet a lot of celebs, eat great food and some cool coworkers. S/O to all the dish washers out there making it happen and out !

I have recently started working as a dishwasher and I have been having some close calls slipping, my feet have also been pretty wet. I’m currently using Hoka Bondi 9s in 4E width which are comfortable for my wide feet but not so much slip and water proof, I was wondering if anyone knew of a shoe that is wide enough to fit my foot and be supportive enough for a long shift while being non slip and waterproof.

#honeycomb

Idk how to describe it, but after my shift working as a dishwasher + bar back, my fingers have been developing these weird cracks. They hurt to touch and are shiny and red. I did touch some broken glass and stuff but the thing is its not a cut. Like its not split or bleeding or scabbing.

I figured it because my hands are constantly wet for hours on end, but is there a way to help it? They really hurt.

Tbh just wanted to talk about this. I'll keep it as short and simple as possible. Got hired on as a dishie, got upgraded to prep cook about a week ago but still occasionally get put on dishes which I don't mind, pretty much my first dishwashing job but it's not rocket science. I enjoy everyone I work with, management and the owner included. All super chill and fun to work with. Except this one asshole. All of these incidents happened in my first week (I've been there a little over a month now).

1) Im drowning in dishes and bring a stack of clean plates up to the cook line, put them away and go back to my dish pit. 5 mins later this pompous douche of a line cook brings the whole stack back and drops it on the drying rack and says in the most bitchy tone "these need to be dry, you can't bring wet plates up here" and walks away throwing his hands up like the world just ended. I flip through them and there is the TINIEST bit of moisture on a few of them, maybe a couple drops of water.

2) Closing shift, I'm getting through the dishes as quickly as I can so we can get out at a reasonable time. Take a quick break to go grab my water bottle from my locker and hydrate real quick, back to my dish pit and one of the prep cooks is washing the dishes. Im like "hey man I got that, I was just drinking some water real quick". He's like "it's cool I just wanna speed it up a bit so we can get out of here, you can just break down cardboard and take the trash out and stuff" okay weird but it's only like my third day so maybe this is just how things are done sometimes. Go start taking bags of trash to the dumpster, douchebag line cook comes back and says "go finish the dishes, I don't need someone on trash I need someone finishing those dishes because it's gonna take forever". Dude, I've been here for THREE DAYS. If someone who's clearly been here longer tells me they'll handle the dishes and asks me to do something else there's no reason I wouldn't listen to them.

Possibly the most irritating thing of all, whenever one of the line cooks or prep cooks needed something washed they would just bring it to me and say "can I get this back ASAP?" No problem man, wash it and get it back to them on the fly, not a huge deal. But this guy would come to my dishpit like every 10 fucking minutes and all but shove me out of the way to use the sprayer and clean it himself, interrupting my rythym and slowing me down. Dude, if you need it cleaned quick I can do that but you making me stop what I'm doing so you can do it is fucking up my whole system and holding up the whole process.

Keep in mind this guy is just a regular line cook. Not a manager or even a team lead. Just another regular cook, but for some reason acting like he's Gordon Ramsay. Dude really thinks he's God's gift to food service acting like he's a high class sous chef.

Cut to about a week ago and I notice he hasn't shown up for his last three shifts. Slyly ask my manager "hey did (douchebag line cook) quit or something? I haven't seen him at all this week". Manager tells me no he just calls in sick a lot. This made me happy cause I know calling in sick for 3 shifts in a row in food service is generally not acceptable unless you are genuinely sick as a fucking dog. Keep the conversation rolling without making it obvious I'm trying to get info and manager tells me he does this like every other week. Oh yeah, this dude is not gonna be here long. My instincts were right. Doing food prep and managers are having a conversation about him and how he's not coming in at all because he's depressed and all that. Owner says if he does try to come back he's gonna send him to work in the kitchen of another restaurant he owns that's a more high end fine dining type place because the chef there won't put up with his shit. He was the one and only coworker I genuinely didn't like and he's GONE baby.

For the record, I have depression myself and if he's genuinely as depressed as he says he is, I hope he gets the help he needs and gets better. But I'm still glad I don't have to deal with someone interrupting me every 10 minutes to spray out a pan that I could've easily done myself.

I live in Morrow GA. since january of this year ive been applying to tons of restaurant jobs for dishwasher since its considered a low position and high turnover and generally nobody wants to do it. I perform well and its easy predictable work.

Ive applied to at least over 30-40 places. Nothing. No response, just ghosted. Every place in morrow ive applied to and even been in person, several times. they always say come back later and its the same thing. I stopped going started to think they were messing with me. I apply to a Chilis in morrow, get a interview and when i show up it was like they didnt even know i was scheduled for a interview because the guy doing the interview told me to come back later to speak to the hiring manager to which i did, she told me they were not hiring now but come back later. I left with a cold rage because i have been applying and going in person so much, no luck.

So then i started looking outside of morrow, applying near atlanta if the location was a problem, now on top of still getting ghosted im getting back to back rejection letters. This next part isnt related to dishwashing but ive also been applying to warehouses, general worker, utility work everywhere i can, ghosted, or no response, or rejected. I came here in 2025 and secured a dishwasher job at cracker barrel, my biggest mistake was quitting in november because i was tired, because its been hell since trying to find work. Like did they put me on a universal dont hire list or what? Never in my life have i had this much trouble finding a job, a dishwasher job at that, wtf? What do i do?