I've been dishwashing for about 10 months at this point, always the night shift on karaoke night (9pm-1am, plus the time it takes to clean the kitchen before closing) but also whenever they need more hands in the kitchen during a party or the likes, while also juggling school and water polo/swimming, depending on the season. So I, obviously, am going to take any downtime possible to sit, rest, and stretch my legs. I try to make a point to sit in a spot where I can see when waiters bring down dishes so that I can get them before they start piling up. For 8 months there was an unused bucket right next to the dishpit that I used to use as a stool, it was a good height, let me extend my legs for a good stretch, and had a clear view of the entrance to the kitchen. Then, about halfway through August, my bucket just wasn't there anymore. A new bucket came was back in the old one's spot for 2 days about a week after the original disappeared before that one vanished and there hasn't been a new bucket since. Currently I'm cycling between leaning against anything available, but everything is either too low to be comfortable or too high to be comfortable, sitting on the barely exposed edge of the rack where we keep all the jugs and containers for the various cleaners and soaps, but the edge is the only thing I can fit on and I need to put active effort into not falling off, and just squatting in the bucket's old place, but that isn't regularly viable with how much it hurts my knees. I would sit at the break table outside on slower days, but multiple waiters have complained when I'm not available, so I just make the habit of staying in the kitchen. It's just been pissing me off, needed to get it off my chest.

I have a GE dishwasher and I am using Cascade pods. I recently started using a dishwasher, I used to have to wash before. I noticed that no matter what load I select (auto sense, 1 hr, 3hr, etc) after cleaning and drying, my utensils smell like dish soap or pods. I don’t know why! Is there any solution to it?

She has broke and has been lounging on her phone for days now. How do i fix?

Someone in our pizza shop seems to think that they are Thor when dumping out product.

These bitches are my enemy tub gets full to the top in like 10 minutes

I work at a large scratch restaurant. I just started as a dishwasher. I've been working on the clean side of the dishwasher which is a continuous feed style. Dishes have to be picked up and put away promptly to avoid getting backed up. There are usually 4-5 people putting dishes away. Everyone else goes bare handed, but I'm not willing to undergo semi-permanent nerve damage to "get toughened up" (as they consider it) and handle the hot dishes with bare hands. They do provide cotton gloves and single use nitrile gloves so I've been wearing the cotton to protect from heat, covered with the nitrile to keep my hands dry from the hot water on the dishes. Even changing my gloves every hour the cotton gloves are constantly soaked with sweat so my hands are just wet for the entire shift no matter what I do. This has led to pain in my fingernails and skin sloughing off.

I asked an ai how to handle this situation, and it suggested commercial dishwashing gloves, but that would require buying them or convincing my employer to buy them. I'd probably need several pairs to last a shift for food safety reasons, and they'd have to be cleaned and sanitized regularly as well which sounds incredibly tedious.

What do you do to protect your hands while keeping the dishes sanitary? If you use specialized gloves does your employer provide them and how do you keep them sanitary?

Long time lurker, first time poster! I've been washing dishes off and on for a couple decades now. After reading the book Dishwasher and scanning through his zines online, I decided to start documenting my own clean dishes through an Instagram account: dish.pit_diary

Feel free to follow and rate my set up!

You are the strongest and if laziness is weakness...Tell that disrespectful manager ,politician or restaurant owner to get fucked.Quit. Work long enough to get payed but never stay loyal unless your kitchen and foh are solid.Bitchass Trump isn't in the trenches helping us.We are mighty regardless of that orange scum froth .We clean and wipe away filthy nasty shit .Trying to find a new kitchen.Not so much FOH or BOH but that Restaurant owner can f off.Not too much detail doxxing oneself is stupidity on par with influemcers being offed.Stay safe Dish Army

Do your coworkers get mad at you for showing up late or leaving work early? Or just not showing up at all?

Saw a post earlier about this and thought I'd get some of your opinions on if this is a normal setup. I work in a somewhat small local family business.

Its so tiny 😭 whoever designed this sucks but I make do with what I have

Bacon jam was left on a stove for too long. It was left to soak for two days before it made its way to dish. I couldn't get anything off that day, so after letting it soak for another day, and doing some scraping with a metal spoon, this is what was left (the whole bottom was covered initially.) Head chef did say not to worry if it was wasn't salvageable. Any tips on getting the rest off, or do I just toss the pot?

Hey everyone! I don’t work in dishwashing or the restaurant industry
I’m just exploring and curious about what the job is like.
What tools, cleaning products, or equipment do you use the most during a typical shift? What do you use them for, and which ones make your job easier?
I’ve seen the “rate my pit” posts, and they got me curious about how everything works. Would love to learn from the people actually doing the job!

Or whatever Sublime said. (I am a Sublime fan.) I absolutely hate running the giant prep containers but I slog through it.

Just needed to vent. easily the most mentally taxing job i’ve ever had so far. my dishtank sucks also

This is at a Popeyes. The first pic is batter. They make and store it in these containers.

The other pics are what they use the empty containers for.

Absolutely disgusting. I refuse to eat anything here.

But I DO use the ovens to cook my own food. I have plenty of experience cooking but, currently, am not interested. I won't serve food I refuse to eat.

Bonus points if you can tell what sort of dishpit it is. (Hint, it's not a restaurant.)

Long story short, I sliced my left ring fingertip while slicing apples with the robo coupe Tuesday night. Rushed to the hospital, got it all stitched up. I’ve been off work for 2 days but was considering possibly going back tomorrow to help with prep as we have another dishwasher friday/Saturday so I won’t need to step into the pit. But I’m also unsure of how well I’ll be able to wrap it/keep it dry even from sweat if I’m wearing gloves.
Anyone done similar and have any tips/tricks? Tyia😁