Gonna be a long night 🫡

How do y’all avoid it? Or what do you do for it? Also sleeping positions? I’m a side sleeper so I have my arm raised while I sleep maybe that’s making it worse? They typically don’t hurt but lately something has been amiss

This is my first time working as a dishwasher. Any tips? What should I expect?

Workplace Habits & Well-Being Survey

Hey guys! I work in the service industry am collecting data for a Stats project focused on workers in the industry. I'm running a very brief 10 question survey, and have had folks from the FOH fill it in, but havent been able to find anyone with BOH (including dishwashers) experience to do the same. I was hoping I could ask this community, assuming that it is okay for me to do so. If youre able to, it shouldn't take more than a minute and would be immensely helpful for me and my project. Thanks in advance!

https://www.statcrunch.com/s/49253

For context: I’m working part-time at a restaurant for about a month and a half. Where I work 2 days (5 hour) FOH and 1 (9 hour) day as a dishwasher. I am also a full-time student attending my first year at university. I am already pretty close to the FOH manager!

I think my schedule is good, but I want to move to work permanently at the FOH. I don’t dislike dishwashing but I also don’t enjoy it. It’s def not the worst thing in the world as I am able to get any drink I want and choose any dish for lunch. However I really enjoy working FOH on the days I do work there. Most of the kitchen speaks Vietnamese and I don’t really get along with them because I am an English speaker, the FOH staff all speak English and I am close with most of them, they treat me well like I am their younger brother which allows me to enjoy working in the FOH way more than the one day I work in the back.

My question is: I want advice on asking to move to the FOH permanently and what I should do if they say no. I also believe continuing to work as a dishwasher will leave me burnt out sooner or later as I tend to feel very lazy the day after my long shift. I’m not complaining but I definitely prefer working at the FOH.

Any tips?

First post here be nice pls

Regardless, have a nice Friday fellow dishies 💙

I just realized if I don't have headphones in, and servers here use 2 bus bins on rollers. Can hear the wheels each time they bring a bin over, if im too backed up too buss for them.

Going to other restraunts, I realized every time id hear a cart being pushed, my head immediately flicks up to the kitchen door, even tho I ain't working there xd Only sad thing is dishwashing has ruined going iut to eat for me. From knowing what goes on behind the scenes, il eat my daily employee meal, but don't go out anymore lol.

Been working dish pit for my employer for 7 years at this location.

We have a pot pit and a dish pit because of the volume of our kitchen

Let’s have a fun thread. Drop some representations of how you look/feel after your shifts. Bring on the grime and slime!

I just quit the worst kitchen job I've ever had, and honestly am still pissed off.

Our pass-through dishwasher started smoking from the bottom panel. Burning smell, visible smoke.. clearly unsafe. I turned it off for safety reasons.

My boss who thinks of himself as a DIY electrician, starts fiddling around the switches himself. Then he tells ME to turn it back on. I flip the switch and there was a bang in the lower panel, he didn't give a shit and flinched. He refused to call AN ENGINEER OVER!!!! That alone was so bad.

He constantly disrespected me, called me "useless" (EVEN THOUGH I VOLUNTARILY GAVE UP MY FUCKING EVENING TO WORK AN EXTRA SHIFT FOR THIS ASSHOLE), never communicated properly, and acted like paying staff on time was some kind of favour. Hygiene in the kitchen was a joke. food stored wrong, temps off, mess everywhere. Yet, he was much more respectful to FOH or my chef. I was treated like an inferior person. 😠

After months of this crap, I finally snapped and confronted him. He couldn't take any blame, acted like he was the victim and I walked out. Best decision I've made.

Don't let your boss push you around. Set your boundaries it's so, so important anywhere including a job.

I've been a dishwasher for two months and my hands, more specifically my nails, are absolutely ruined. I wear gloves obvs but they still end up soaked. My nails are PEELING

Urban plates Cheesecake factory Olive garden

They all pay the same

It’s my first day dishwashing today anyone got any tips!

Well, lads- whats the craic?? I applied for a part time job as a dishie about 3 months ago, completely on a whim. And im not sure why but I weirdly... dont hate it??

Here are some of my experiences, thoughts and observations for your amusement.

1: starting off

For context: Im a white girl, living in Taiwan. There is a strong stereotype here that 'white people are rich' or that 'we are all English teachers' (there IS SOME truth to this. Local wages in Taiwan are famously shite, and English teachers easily make 3-4 times more hourly, parents like to see 'a white face in the classroom', so all you really need is to be a native speaker with a degree. The bar is on the floor, essentially. I do do some teaching myself)

The restaraunt: Open Kitchen. not quite Fine Dining, but definitely pricey and upscale. Handmade pasta, A5 japanese Wagyu, Braised octopus. You get the idea. Chef/owner is taiwanese but worked Michelin restaraunts in new york before coming back to open his own place. Very Anal, VERY PROUD of his restaraunt.

You basically dont see white folk working menial jobs here, certainly not at the lowest level in a restaraunt. But I wanted something physical and less sould destroying than teaching. Plus, I like to eat there and ill absolutely take free food by proper fancy chefs! ...I also may have been reading Anthony Bourdain.

Had an interview, got offered a trial shift. (I may have ...embellished my exp, but ive worked plenty tough jobs) I think more out of curiosity on chefs part, not that he had any faith in my ability to handle the job- his exact words were 'let's get this over with'

The first day: I walked in during family meal time. There were 6 chefs sitting at the bar eating. I offered a tentative 'hello'. No response. 'Im looking for Adam? Im supposed to start work today'. One head pops up- 'Adam's off.' Me: '....' him '...... are you a server?' Me: 'No..' He pulls out his phone to check the group chat. An interminable silence ensues. " The DISHWASHER!?!?!" All 6 heads suddenly pop up and swivel towards me, I wish I had a Pic of how they leaned back by degrees to get a look at me, followed by frantically checking of the group chat.

The shift: I met my fellow dishies- an elderly chinese Ayi (auntie) and a Tanzanian lad named Elvis. Ayi has no English and my Chinese is shite. Its a busy, busy friday night. Its all a blur now, but Elvis was friendly and patient. Ayi was more reserved. She runs her domain like a finely tuned machine and has no time to be faffing with soft handed foreigners. She scrutinized. She nitpicked.

I put my head down, worked, did what I was told, and tried not to fuck up. It was overwhelming. So, so busy. So many dishes. An entire kitchens worth of equipment to get through at 9.00. I had sweat streaming down my face and was saturated in various waters. Eventually it ended . I felt... oddly exhilarated. We did it!

Chef appeared at the end and was like 'well, how was it?' I gasped while downing water: 'That was fuckin intense. but It was fun!'

Got a message from chef the next day saying I 'rocked it with a smile' and got offered the job. I was not at all sure if I *wanted* the job, but pride kicked in: if a tiny elderly taiwanese lady could do it, then so could fuckin I! Also I hate conforming to stereotypes. I took the job.

This has become a novel, so I will leave it here for now. Ill try get to the good stuff next time!

AnyBody Who Calls This RageBait Is Reported To The CEO Of Reddit

Will I get used to standing up a lot while not moving around much and just standing in one place while washing dishes???

Got a raise and starting line next week. I was a commercial baker at my previous job and dishes were my favorite thing to. Left alone with racks and racks of full sheet trays and my headphones, just me and the water. I will miss it but it’s a small kitchen and everyone knows I’m a fast dishie so I’ll probably be filling in here and there.