Any /dishbitches/ here?

Any /dishbitches/ here?
If so share stories. Don't worry boys, I'm sure we'll get promoted to try cooks one day.

Dish was always the comfiest station when I worked in a restaurant. I kept begging my manager to "demote" me from cashier to dish all the time but she said I was too """friendly""" to work in dish

It's a pretty great job. Sit around during fuck all during the slow days. Nights fly by when it's busy. Plus waitress ass. Pay isn't bad either for such an easy job.

Dishdog is the shit when you're sick of the bullshit and stress of cooking. Sometimes you just want get high as fuck, turn on your own music in the pit, and zen out shoving racks into a box and pulling them back out. If you can keep the line stocked and rotate the hot dishes to the bottom without getting in the way of the cooks, you'll be alright.

Too often at my previous job, the dish bitch would be too fucking drunk and/or high to keep up, so I would have to jump back there and help and explain to frustrated customers that there is going to be a longer wait. This is why you shouldn't hire mentally handicapped people.

6 hour shift starts in 20 mins and I still haven't gotten out of bed

It's pretty great when you get a good rhythm going. The other dish guys at my job were awful at it, which was pretty good because all the other staff loved me by comparison.

>6 hour shift
Lol

I worked a while for a hospital's food service back when I was in school (did dishes at the end of each shift, but also put together meals on trays that would go by on a conveyor belt).
It wasn't the worst job I've ever had, but I'm glad I don't still make money that way.

It's all about having your rhythm. If you can look and see a shit-ton of dirty silverware and glasses, servers and bar are gonna need those soon. If it's all plates, kitchen is running short. As long as you can prioritize, you can high as fuck and the staff will still love you.

Still love the dish pit

>only 6 hours
Damn that sucks man. My shifts were 10am to around 11pm most nights.

Why would you actually want to be a cook?

Dishwasher -> barback because the regular dude is out sick or quits -> bartender is the ideal path.

The fry cook thing was a joke. I've been trying to move up to bartending during the day. I think the owner is going to let me soon.

Ill never be a try cook

12pm to 3am here, just about to start. Bartending is ass sometimes

I've been both and I preferred being a dishwasher by far.
Once you git gud at it it's comfy as hell while being a cook is always a fucking rush.

work fast food and you're the "cook" and dish bitch

That post may have came out as being sarcastic. When I said the 6 hours sucked I mean only getting 6 hours as opposed to a full shift was bad.

>drink chav cider
>put all the dishes in the rack
>spray with boiling hot water
>shitpost on Veeky Forums some
>repeat
happy days, unironically the best job I've had

Do people actually have a hard time getting a bartender job?
I ended up working as a bartender on weekends at a bar nearby my real work for a couple months with no experience just because I was there so often that they offered me the job. 99% of it was just being a cashier for bottled beer. Like if you ever worked at a supermarket, it's like that minus having to know any produce codes. Then 1% of the time some asshole orders a fancy mixed drink and you have to try to refer to your drink mixing guide and pour some different component liquids into a glass based on simple ratios.

This sounds exactly like my friends situation.

Your name start with an M?

Also don't depend on the bussers or the bartender to remember the bar tubs every thing was all set and done and the bartenders drop buy with a shit ton of dishes. That the first and last time I let that happen.

What he described is the experience of the overwhelming majority of bartenders in the first world. I doubt it's specific enough to identify your friend.

>Your name start with an M?
It does not. This was also seven years ago. I didn't work for them very long (didn't need the extra income in the first place and only went along with it for the novelty of the experience, which was quickly outweighed by the annoyance of feeling obligated to show up and bartend instead of staying in and relaxing on the weekends).

My first job was at a little Asian restaurant.
It was weird being the only white guy there.
The managers were either serious or had a stick up their asses, but the cooks and the Sushi chef were cool dudes.
I was hired as a busboy, but they had me doing everything that wasn't taking an order or cooking.
Dish bitch, window washer, sweep and mop the floors, serve drinks, wash windows.
After three months, they fired me and hired a cute redheaded girl, which was bullshit but I didn't hold against them too much.

After a few weeks, they'd start calling me in the evenings to wash dishes, once they'd gotten one of those boxes.

If they'd gotten their alcohol license sooner, they might still be in business, which is a pity because those Louisiana Rolls were fucking awesome.

Not really a hard time. I haven't been begging my boss for it or anything. I've just asked a couple times if I can work the bar during the day sometime. I like getting out of my dishbitch corner and talking to the customers.

>be dishbitch at rural restaurant in east San Diego
>only time restaurant gets busy is during the weekends
>I’ll help cook out during rush hour
>he lets me deep fry random shit, as long as I don’t cross contaminate fryers
>slipperyslope.jpeg
>started off by making onion rings
>got boring fast
>started wrapping jalepeno and Serrano peppers in bacon, dipping them in buttermilk and flour, then deep frying them
>delicious
>at one point, restaurant owner accused me of stealing/ abusing food privelages
>he was proven wrong, as rest of crew vouched for me
>I end up giving the owner money I didn’t owe him, just to get him off my back
>he apologized later, but by then it was too late
>fuck that, now I’m pissed
>our restaurant is famous for the smoked ribs
>owner takes great pride in them
>I sneak a full rack from the back
>buttermilk and flour them
>deep fry
>cook is speechless
>he keeps a stash of liquor behind the flour bucket, so he won’t tell on me if I don’t tell on him
>after they are deep fried I slather them in bbq sauce
>buttermilk and flour again
>double dip in the fryer
>cook goes outside for a cigarette
>he want some nothing to do with it
>I go outside and offer him a piece
>he’s genuinely impressed now
>tells rest of staff about it
>now it’s a secret menu item
>owner still has no idea, he’d throw a bitch fit

I did it at a steakhouse where the cooks didnt always make me a dinner meal as promised, i would also bring my chefs knife and jacket like a tryhard but they had no real intention of letting me prep ever because it was so busy.

I ended up no showing one day and quit like that. Really fucked them over. I went on to cook at another place.

I remember how the entitled servers couldnt learn to stack dishes or hrow their tsble aprons in the laundry bin and made a mess. I also had to vacuum the dining room after service while servers sat and chatted at a table.

I don't get it, why would the cook be speechless and the owner would throw a bitch fit over you making fried ribs? Is that a bad thing to do to food or something?

serving is 10000x's harder than washing dishes. kek. i've done both and no one in the back should bitch

They probably wouldn't bitch if you FoH cunts didn't make five times as much money as them.

I don't mind them complaining in general. Everyone complains, I just hate the servers who constantly complain about shit they knew they would have to do when they applied for the job.

Yeah I know it's not a lot of hours, it's just a weekend job at a cafe. Most I've ever worked was 9.5 hours at McDonalds back when I was 15. Not that long either- they avoid giving 10 hours because Australian law makes them give 1 break every 5 hours.
Also just got let off 2 hours early, pretty sweet.

Can F-f-f-friday Night /dishbitches/ be a weekly thread? Dishbitch discord?

how do I fuck the waitresses

By becoming a waiter and acting like a douche

>tfw did expo for 6 months
>had to take shit from both FoH and BoH

least I didn't have to deal with customers

Don't. If you want to serve food to animals, work at a kennel.

Confidence pal. Waitresses are pretty low on the societal totem pole. Their standards aren't that high.

I liked being a dish washer, I pretty much was always on point... The petty 25yr high grads didn't like it but I didnt mind bantering even though they threw a lot of shit and often had disrespect

spotted the dish bish

>waitresses' standards aren't high
Wanna know how I know you've never worked in a restaurant before

not currently a dishbitch but used to be. sort of. story:

>late high school, looking for job
>new latin street food place opens
>desperate for workers
>cash.jpg
>get interviewed same day i walk in, hired
>first shift saturday
>hyped
>get there and get trained, work my ass off
>owner really likes me, cooks me free food for my break
>start to enjoy being a dish slave
>howcouldthisgowrong.gif
5 hours later
>working hard, good relationship with coworkers
>all of a sudden
>some unshowered emo looking bitch walks in stinking of cigarette
>owner gets angry and starts shouting at her for "not showing up to her shift"
>the kitchen is fully staffed
>what.png
>they have a big drawn out fight closely resembling recently broken up lovers
>find out she was previous dishwasher
>"you were our only dishwasher but you didnt show up!
>"i can show up im here now"
>"ok."
>???
>owner kicks me out and pays what hours i worked in cash
>tells her she is re-hired to take my job
>???

walked out with two sad $20 bills. owner tried to call me two months later asking me to come back and get hired again, but i wasnt planning on being his pathetic rebound dishbitch again

>do people actually have a hard time geting bartender job
New york city.

Bussers make below minimum wage often. Dont group them with the servers

I'm from the eastern shore of Maryland. No one's standards are high here.

Bussers are honorary back of the house.

>got in a fight with the other expo and walked out.
I should have stayed on prep.

Only if they're cool, otherwise they're just as bad as servers.

>Don't worry boys, I'm sure we'll get promoted to try cooks one day
Happened to me, I started washing dishes at 16, did it when I started college in the cafeteria then got promoted to line cook. When I graduated I worked as a head cook in a few greasy spoons before leaving the industry.

Best advice to get out of the dish pit? keep your era clean (like a food line) and always offer to do prep work for the other cooks when its between service. If you can take direction and speak english they will probably bump you up.

Yeah some bus kids can be assholes. Most of the ones I've worked with were good though.

Fuuuuuccckkk

Rough shit bro

Basicly this. Be an attractive waiter and walk around like your dick's too big for standard pants sizes.

Press [F] to pay respects

I am a line chef and have fucked two waitresses at the place where I work.
I was the first broad's rebound of the breakup with her bf, so that was easy.
The second girl was easy as well, I just stuck around after hours, had some wine (free, I might add) and made some "sweet talk".

Except they make so much less. When i was a busser i easily made 1/5th of what the servers did

>and walk around like your dick's too big for standard pants sizes

this is about 90% of game

yes but I was still making more than any cook, for a much easier job.

>5 hours later
>working hard, good relationship with coworkers
What about the montage of you earning the respect of your coworkers? You were there for half a shift, fucknuts.

I think he just meant he was getting along with everyone.

>got hired for 15 an hour at a really high end place
>their dishpit is built for a third the load they were pumping through
>had the thing running non-stop, filled as much as I could
>barely managed to get through the first half of the week
>Friday rolls around
>fucking dishes piled to the ceiling, piled all around the floor
>owner gets pissy
>fires me via email after my shift
Apparently they don't keep dishwashers very long. They either quit or get fired, and I can see why people quit.

He's not cooking it for the customers he's cooking it for himself costing the owner money. My old boss would have heart attack and a stroke at the same time if he found out I stole my body weights worth of food from him

Our dish pit was also way to small for the size of our restaurant. I was pretty good at keeping it caught up but if I wasn't there apparently shit piled up all day long.

I bet you cry about minimum wage too you fucking millennial bitch.

Cook was speechless at the food being fried. He’s really picky about what gets fried in which grease basket, so as not to cross contaminate. Normally, we don’t deep fey anything pork related, so he didn’t know what to make of it.

The owner, as most restaurant owners are, is completely obsessed with finances and food management. He’d throw a fit if too many fries were being sent out with the burgers. He had accused me a few different times before of “stealing”, only for the manager and other crew members to prove him wrong. I figured if I wasn’t being accused of it anyways, I might as well make the best of the situation.

I straight up battered and deep fried a hamburger once. I didn’t eat it though. We left it underneath the heat lamps to fuck with the server.

That's legitimately awesome but it's true that you were stealing food.

>bussers make more than cooks
No. I bussed for a while when i was trying to be a server. Its basically legal slavery

NO. I mean, yeah, technically, at the end, but not when he was accusing me of it. If I was helping the fry cook, we were allowed to make extra fries or a burger or something for ourselves. The first time he accused me of stealing was when I paid the manager for breakfast to take home with me after early prep shift. Owner saw me making my own food and started screaming that I was robbing him, not knowing I had permission. He was a 70-something year old guy, I don’t blame him. It was a rural town near the Mexicans border, so we had a lot of tweakers and Mexicans that kept him on his toes.

>work as dishbitch for 2 years
>bust my ass and get known as the only nonlazy gringo
>leave at end of September because I cant wash dishes my whole life
>still get called in atleast twice a month because new guys can't handle the work and quit or get fired
>was suppose to work tomorrow Christmas eve open till close
>owner texts me telling me I should stay home tomorrow and spend it with my family
>also tells me to stop by at some point because there is a Christmas card for me
>know its will have a $100+ bonus

God the owners are so nice, I hate the fact I had to leave for the most part.

> First job had me working as a dishwasher
> Had one other person there to help out since sometimes there was too much to deal with efficiently
> Lady who was obviously on retard spectrum

Not enough be debilitating, but enough that she couldn't read social cues and didn't know when to shut the hell up. I was stuck with her constantly talking to me and asking me shit when I was just trying to do my damn job, sometimes it was nice to have the company but other times it just got so grating I actually had to be mean to her and ask her to stop talking to me.

I could work as a dishwasher again since it's easy work but I don't think I could go through being stuck with someone like that again.

not exactly a dishbitch but i did everything including dishes so fuck it
>smoothie stand at beach side carnival
>really fucking hot one day
>really fucking crowded
>call managers from little store phone for some help
>help shows up
>says shes been working here for many months
>completely incompetent and bitchy to boot
>blames all her mistakes on me
>makes tons of orders I had already finished
>I tell her to ask which orders i've made before making one
>gets really pissed
>splashes smoothie she was about to blend all over my pants and the floor and leaves
>have to deal with the rest of the crowd alone in a tiny stand in 85 degree weather with sticky pants and floors
management just gave her a slap on the wrist because she was in the family who ran the business
I later get fired for being late 3 times over 2 months
fuck those guys

6 weeks in.

>FoH complains all the fucking time
>Either feel alone while surrounded by people, or try to establish yourself in the banter
>Sometimes you just get backed up for a while;
>Nothing you can do when bar brings a full bucket, cooks throw 30 pans at you, glasses AND silverware instantly fill up from 2 tables

When I'm wiping down the machine as the night ends, I really do feel like the guy who cleans up the loads.

old pic but here is my dishpig station. Comfy as fuck blasting eurobeat and eating unserved food before its dumped.

Handwash only?

use to do those hours but now my restraunts not as busy my shifts have slowly sunk to 3.5 hours which is good cause im studying but bad for my pocket

I spent 6 years working at maccas while I studied and now I have a reasonably good office job in the New Zealand tax department I spend most of my days wishing I was back doing the dishes.

>apply for a dishwasher
>asked if I have any experience with industrial dishwasher
>I don't
How do I into this?

>maccas
>doing the dishes
wash-up was just for the breakfast shit where I worked, and it was 1 hour max otherwise the managers would get pissed
how did it work at your place?

I used to close, which could take between 4-6 hours depending on the day. So the first half of your shift you'll do whatever, then generally whoever was the fastest got to do wash up since it's what usually held up close.

Ah, gotcha. I worked at one that didn't close. It contracted a couple of pajeets to clean most stuff at around 5am. They weren't very thorough with the equipment but I'm not even sure if they were making minimum wage.

does anyone over the age of 20 actually wash dishes?
seems like a job you grow out of

Indians abuse their own men so bad, it's sad. They pay people in cash so that the owner doesn't have to pay taxes. I hope you report these to IRS, it not only stops illegal immigrant abuse, but it's better for everyone else.

Had a dishwasher get fired for telling a 16yo host she was distracting him because she looks like a pornstar. Still laughing about that shit today and its been over a month.

I worked in a very popular san deigo bar for 2 years. I was the best god damn dishwasher that establishment had ever seen. i wish i could do as well in other things as i did this fucking job
>start as dish washer
>ended as line cook washing dishes
>hired one summer, its a 3 person job
>started by myself, 1 person doing a 3 person job
>it was hard, but I figured out a way to make it work
>I didn't just make it work, I excelled, I rearranged the whole dish pit and back dish storage making the area into a one man assembly line.
>like a fucking autist i learn to time the sound of the order ticker and relatively how long it takes for food to be made, eaten and back on the bus tray and in my dish pit.
>is the order ticket going off a lot? expect a surge of dishes in 10 mins or so
>slow ticker?20-30 mins, mabey an hour if the bussers are lazy
>half the time i was also bussing because the servers were lazy dumb blondes and chads
>i could solo a busy football weekend and almost make it without overtime.
>they eventually hire another guy months later, hes a braindead nigger who listens to 4 hour long rap songs about mac and cheese, no really.
>i get promoted to prep cook. did some cooking school like a retard, I'm ok at being prep.
>the nigger is, well a nigger and cant do it, they never hired a #2 to help him.
>he gets fired and i get moved back to dishes "temporarily"
>they don't bother hiring anyone else for dish pit for the next year its just me.
>they cant hire someone else, they can move me to prep or cook, but they cant find anyone else who can do it, if I'm working dishes, another guy there is actually more of a determent then a help.
>so I'm now a cook acting as a one man dish washer for a 3 person job
>shortly before i move on, they do hire a new guy.
>they are giving him hell because i raised the bar too damn high and they are too lazy to hire another 2 people.

Handwash only for the cooks pots and evertging goes through an industrial dish washer.

I only washed The Cooks pots and utensils in my dishpit. The rest of dishes and other things are run through an industrial dishwasher.

>tfw switched from line cook to dishwasher boi

listening to music and eating scraps like a dog feelsgoodman

What a good pet you're doing! Bosses could have hired two more people but thanks to you they saved that money and gave you à good dicking along the way
Good job!

Not exactly the same but I'm the designated dish bitch of the night shift at McDicks. I have to come in every day and reclean and reorganize almost everything on the shelf because our morning person is a braindead retard that for some reason is still allowed to do dishes.
It's a comfy job tho, just get to chill and listen to whatever album I'm feeling that day.

A dishwasher Jack poster...

Hotel Banquet Steward is one of the best dish gigs. There's a lot of dishes to do but they always come in predictable waves. Big hotels usually pay better, too.

t. NEET living at home

I drink too much and I don't have enough hours/time to work a regular-time job

How easy is it to land a dishwashing position? Will it be comfy? What sort of restaurant/culture/area/etc. will be comfy? What are the hours like, can I work at night?

yeah
i’m 27 and wash dishes

Looks like an og?

Being a cook is easy as hell though.
I don't think I've ever been stressed over it except when I have to make a fucking novelty food item because the customer is allergic to living.

When you're in college you're options are kind of limited.

not him, but i was a busser once at a place where the servers shared tips with us (don't think it's common practice, but idk.) i never told any of the guys in the back how much i made, but i was earning more than half of them. also put in fewer hours

just watch some videos of how to operate one and tell the person you're interviewing with that you are familiar with the operation and can demonstrate. they aren't hard to figure out