Free food

It’s a good job part time if you’re in school.

It’s immoral to pursue anything less than self-sufficiency though and you cannot support yourself on that kind of wage. You will need someone else’s handouts to live.

I've washed dishes before and yeah it was a blast.

Machine looked like this, except it had room for two racks of dishes instead of just one.

>waitresses bus tables and pile up bins of dirty dishes on your right
>stack dishes into rack
>use springy hose to wash off remaining bits of food
>insert into washer and close the lid
>two minutes later, slide to left
>repeat the never ending cycle until end of night

Back of the house had other duties including throwing out garbage, running items up to the line and the occasional prep duty

There's a guy at my work who's always doing the dishes. That's not his job, but he's too dumb to do other duties so they stick him there.

I'll bring down the trays of unsold chicken or burgers at the end of the night (it's kept hot like canteen style) and he just starts munching on old dry pieces of chicken, or cold as shit burger bits that were sat in their grease while waiting for the tray to be cold enough to handle.

I worked in a place that was more bar than restaurant, was kitchen supervisor and getting paid $12 per hour back in the mid 2000's. We had two guys close each night; one cleaned the line, the other did dishes and cleaned the back. Most of the times I did the line but there was one old guy who had seniority on me If he was closing too, I'd take the back.

If I had to close the back, I'd insist on working there all night and doing dishes. Too many times, they'd have someone who got out at 11 and didn't have to stay until close wash dishes, half ass it all night and leave me an absolute disaster to clean up.

Generally, the dishwasher is low man on the totem pole, last person hired with no experience and making as close to minimum wage as possible.

Are dishpigs the real chads in the kitchen?

>tfw work at the SINGULAR fast food place where managers actually give a shit
>can't graze even when we're supposed to throw food out

Hope you got your Hepatitis C vaccination

>working

Do a buzzard

youtube.com/watch?v=MBeZApnLbCA

It was pretty good but thirsday/Fri/sat were not low stress

End of night tasks suck
Cleaning shift suxks

>work at McJob
>get to spend all my time in the back doing dishes
>take the trash out and smoke for 45 minutes during rush
Told myself I'd never do fast food again but fuck. Pays more than minimum wage too.

Depends on where you work. I worked for a small Chinese food place and it was how OP described. I also worked at a private club and it was fucking shit slave work.

>hostess
So you are a tranny or wish to be the little girl.

This. I dished at a 40 seat cafe and a 120 seat casino buffet. Two very different experiences.

Most places have a machine for cutlery and plates, but the trays and oven racks from the kitchen need hand washing.

>dish pit
Stop giving manlets jobs.

Gloves on all the time.
$12.72 an hour with a dollar raise for four years and a .32 cent raise every 6 months, But I work in a unionized hospital.
They throw away food that doesnt get sold not or the chef messes up but its still good.

I wish I could do this but all the places around here only hire illegal spics.

i used to prefer dish pit until they paired this crazy kid with me. always really angry, would throw stuff and yell, had some elliot rodgers views of women etc. I was getting trained for prep at the time and he would follow me around the restaurant and bitch me out if the chef pulled me out to chop stuff. dude got fired after a month for threatening a customer. he was in college and like four feet tall so I guess he was taking it out on other people

depends on the volume of the restaurant
if you've got like a hundred plates an hour maybe you've got a big dedicated machine, also maybe a separate station for big pots and bowls etc
but for something with like 20 tables, maybe only a three sink set up

How many places have you applied to?

Dishwasher here,
Its primo comfy, just listen to music or an audiobook and just laze into zen

Which Stephen King book are you currently listening to?

"Ulysses," by James Joyce.

Actually listening to war and peace

>Too fat to get hired

Exactly how it was for me, was chill, except when faggot servers put knives in the utensil bin. I fucking hate servers so much always arrogant socialites who complain so god damn much.

I washed dishes for a month before moving to line cook, it was pretty comfy.

>ITT back of house cucks justify their shitty job
Servering is where its at

I'm work as a waiter at a wedding venue and it gets nerve racking, especially dealing with drunk people. I'd rather the quiteness in the back.

>dish pit
>quiet
lol
>*dumps silverware into bucket*
SCHRANG
>*bangs food off 6 plates
WHAP
WHAP
WHAP
WHAP
WHAP
>*throws plates onto dishline*
CRASH
>*heaves full rack of glasses into dishline*
THUD
>*dumps three empty bottles into recycling*
[glass shatters extremely loudly]

>quiteness in the back
I haven't had a food service job in years, but that does not seem accurate at all

My boss at the place I worked at rarely, if ever, let me play my own music, so instead, we had to listen to the same two radio stations that could be picked up in the kitchen. I memorized both stations' song and commercial rotations very quickly (since they didn't have enough to fill 8 hours of programming) and listening to it again was the part of my job that I dreaded the most coming into work every day.

>tfw the cooks hands you 5 bacon trays and they didn't put foil on them

OP here here is my set up and my music is mariachi. maximum comfy and bern chilling for half an hour.

Ohhh, you're an illegal. That explains quite a bit.

embrace diversity, I'm actually (white) mexican mostly spanish and german.

>old dish water is dirty
>dump it out
>fill up a new sink
>leave to do something
>come back
>bunch of whipped cream floating in sink
>water is already 80% dead

>change out nasty ass hours-old water
>user WHY are you CHANGING the WATER
fuck i hated that place. the managers watched every single thing that was cooked and then didn't have time to do the schedule, would never return calls. my usual workplace was closed for a few weeks so i picked up this temp gig, went from being in charge of night boh to being treated like a high schooler, fucking terrible. I should have called the health inspector on them

Looks clean and ready for the dinner rush

Worked as a dishwasher in an old folks home... that was PURE comfy.

Worked as a dishwasher in a nice restaurant that serves appetizers, main course, and desert for four people with a full bar where patrons buy glass after glass... that was PURE hell.

and the nice restaurant jipped me out of a couple hundred in pay and is out of business now...

if you're looking to become a dishwasher, find a retirement community!

>work as dishwasher
>don't get tipped out
>even busboys make 300+ dollar a shift because of tips
>barely make 70 bucks a night

Dishwasher is the WORST job

You guys have any tips for dwashing?
Ive worked at the same place for like half a year and any help would be welcome

This and mom&pop restaurants are where it's at, people should avoid major chains.

70 bucks is actually pretty decent though. That's more than enough for a decent place to live, food, internet, and maybe even a lovely wife.

What decade are you living in?

Why would you let them make you listen to dirty spic rape music.
>mariachi music is literally 90% about pining after women who aren't inserted in them
Setup looks comf as hell though. Grab yourself an audio copy of Lolita if you really want audio regarding jailbait rape that will at least make you seem somewhat cultured.

I unironically liked being a dishwasher more than being a garde manger.

No no, I mean 70 per day is pretty good. I did the math a few months ago. Suppose you work 5 days a week. That's a good 1400 a month. A decent place costs 750-1000 per month with utilities and such if you rent, food costs maybe $75 a week unless you're a glutton, and internet costs $30 a month. Girlfriend just costs gifts and/or dinner, so shove the rest at her and eventually you have a wife.

You cannot vaccinate against hep c.

>they don't know hep c can be cured super easily now
How does it feel to live in the third world?

It's dishwashing mate, they only bring you in on busy days and that's 3 or 4 days max, and even then 70 is probably an extremely busy day.
You can't live off that type of salary

Its the 1950s all over again isnt it grand pa.

Then get a second job. It isn't that hard.

I meant per day you twat.

>Then get a second job. It isn't that hard.
You'd be surprised.
Peak nights (i.e. the weekened) are shared by pretty much every restaurant

Yeah but say you get a primary job as a dishwasher, to try to get a job as a cook later on (assuming that is your goal). You could fill the hours you aren't working with a second job that is flexible with what days/hours you work.

IIRC, bakeries tend to like people applying for flexible hours. Show up at around 4am, pack bread for 4 hours and then leave.

>to try to get a job as a cook l
Every restaurant I've ever worked at would laugh you out onto the street if a dishie tried that

A hundred a day is still shitty.

I am just going by the stereotypical method of progression.

What normie fucking logic is that?
Ive had alot of cooks try to get me to cook and not be a dishwasher.

You must have worked some dipshit crews.

The real progression is that they hire cooks for cooks.

Looks a lot like the dish pit at the Whole Foods I used to make sushi at. Reuben if that's you I miss you dude you were a fucking bro.

If you are over 21 then try to get a job as a barback at a busy place somewhere. You basically a dishwasher/prepcook/assiasstant for the bar. Most of your time will be spent washing glassware, running bustubs, and cutting limes. Most barbacks make 15-20% of the bar tips for their shift. I quit line cooking at 14 an hour to become a barback becuase I made more money with half the grind.

It also sets you up to be a bartender.

usually dishwashers do a little prep work. that looks like experience on a resume. I recently got hired as a cook after being a dishwasher for awhile.

Maybe at a pretentious restaurant but I was a line cook within a month of being a dishwasher. I helped with prep, observed, had the menu down and helped during rush. When someone quit I was the natural replacement, easier to find a new dishwasher.

Not any of them, but interested in this. What places offer this kind of work? What are bustubs? How busy would you say you are throughout the work day?

I haven't even done dishwashing. I'm a 4 year NEET looking for work.

Maybe if you work at McDonalds but a real restaurant wouldn't let anyone without years of experience touch anything that goes in the mouth of a paying costumer

>mexican mostly spanish and german
AKA not white

>glorifying being a dishwasher

Lmfao.

>what are bustubs?
A tub used to transport dirty dishes

Is it just my autism, or does it bother anyone else that this isn't left to right?

It's just your autism. Whether it goes left to right or right to left depends on how the kitchen is built out.

If yall niggas ain't never read "Pot Shack" by Thom Jones (RIP), well.

books.google.com/books?id=aPZ-DQAAQBAJ&pg=PT147&lpg=PT147&dq=pot shack thom jones&source=bl&ots=qiAZZKK0A7&sig=odH-eaL3G5SUZBQBeck3fV2uf7Y&hl=en&sa=X&ved=0ahUKEwidhO37_5HXAhWLSiYKHd4HD8gQ6AEIVzAN#v=onepage&q&f=false

>"user, go eat already, you have to eat something before you go home. Forget the dishes, they're not going anywhere and the rush is over."

>eat
>specifically eat out of sight of the sink counter area thing so i dont get upset
>get back
>waitress has been stacking dishes on the dishpit counter thing
>dishes so piled up they start sliding into the sink
>they aren't stacked at all or anything, the waitress just plopped them down despite having the time to at least move the cutlery out of the way
>waitress is there doing some of the dishes
>she's just throwing food-laden dishes into the water
>there's bits of bacon and pancakes and whole gobs of chocolate sauce and bennedictine sauce and shit floating in there
>she clearly hasn't even been throwing out the food on the dishes
>dishwasher rinser unit thing is full of still dirty dishes AFTER being run
youd think that dishwashing would be work even retards can handle but apparently not.

ive found that dishwashers tend not to get fired or quit in ten minutes like every other position tends to work out like

so then they naturally trust you to have seen how things work at some point and that you're not a literal retard who will slice their own arm off if given a potato peeler sicne you've been with the restaurant for long enough

not everywhere is the ritz, man.

my hands were at their softest when i did dishwashing. i think it's because modern soaps all have lotion in them now and all I'd use was normal pink soap. you know, the stuff that smells like bubble gum and comes in giant tubs. bathroom soap basically

ive seen higher end restaurants just ship in crates of Dawn like you buy at the local pharmacy

dishwasher liquid will dissolve a body in minutes though.

>On a restaurant scale, not really.
Nah, I've seen units like absolutely pulverize dirty dishes into looking like they just got polished.

You might need a human to scrub out stainless steel baking dishes and the like but the easy solution to that is to let go of tradition and to stop using that horrible bendy porous steel in favor of modern ceramic cookware that actually can go through a dishwasher

in real countries that actually understand the point of a minimum wage, you can survive on minimum wage. y'know, because that's what minimum wage laws are for in the first place.

Banquet work is the best because everything is planned out in advance so there's no rush. You just knock out each course of dishes as they come back and then take a coffee/smoke break while you wait for the next course.

at my unit we have a yearly dinner banquet for the junior ranks mess and i feel so sorry for the couple of wait staff we get. we're always rowdy as fuck, they must be so bothered to have to deal with us and must think the forces are all a bunch of degenerates

>must think the forces are all a bunch of degenerates
>implying you aren't

Wait staff deserve to suffer
They make the most money of anyone involved and do the least work

you must really love him bro.

literal retard
It is near impossible to work as a dishie in store A then apply for cook position in store B, but if you work in the same place as a dishie you soak up lots of store retlated skills, menu knowledge, etc. Many places prefer to progress their dishies to cooks and hire a new dishie when a new position comes up, especially if its for something like prep/general line work
t. worked as dishie for 2 years, now cook

the cool ones buy the drinks after

>Hey Mr Ramsay, can I be a cook in your restaurant now? I wash your dishes sure nice

>comparing normal restos to Gordon Ramsay's Triple Blue Ribbon Six Star Theme Park
americans need to be gassed and bombed

depends what is on the plates
if it just came out from the front, and whatever sauce is still warm then i can put it straight in the machine fine. If its been solidifying for abit, or if it is a highly processed sticky sauce like rib sauce for example, it needs some degree of cleaning beforehand, even if it is just with the fingernail/the green, nonsteel wool
The real magic of machines like the pic is that they can heat up really high to steam and evaporate after washing, and be hooked up with a rinse aid. This means that most flat objects like plates dont even need to be wiped down and dried

>implying I'm American
Maybe you guys are littered with tarpaper shacks masquerading as restaurants, but in more civilised places, even entry level restaurants are fine dining.
You go to pubs if you want a sandwich and beer.
You got a restaurant if you want to sit down for a proper meal made by a proper professional

>gassed and bombed
bring it nigger. we love to fight.

t. country that has NEVER won a war and its moden "revolutionaries" need constitutionally-protected permission to "resist the government"

you think everyone goes to a 'chef school'?
90% of all cooks recieve informal training through a home cooking hobby and/or on site establishment training, usually first as a dishie and learning skills through that