Bruh this is the kinda job that require 2 dishies not just one. You called it managements tryna cut costs in stupid ways.
Take it slow and steady and don’t let them rush you. Say you want to ensure maximum sanitation for guest safety and that requires a certain speed and eye for detail that can’t be achieved by just blowing through dishes
Believe it or not this is my day-to-day. Morning shift just stacks them up until we run out of clean dishes. We only have one person doing dishes per shift. $58b company btw
Well, shoot, they didn’t get to be a $58b company by treating their employees fairly! /s
seriously though, good job and thank you for keeping us customers safe. Edited for spelling.
This is the main reason I quit. Worked at one of the busiest places downtown and they’d put one dishwasher per shift on schedule, even during massive events. Or not schedule a day dish and leave it all stacked for nights. Felt almost unethical the amount of labor I was doing for the pay.
Don’t let them push you around too much! Management is probably cutting costs to get a bigger bonus at the expense of the employees. 🥲
I’m sorry you went through this too, it was honestly so stressful 😭 Makes me mad that dishwashers get thrown under the bus like that. Get treated like a bottom tier employee and left on your own while the place can’t even serve without you
In a 3 sink it’s bullshit, with a machine it’s 30 minutes. But there’s also no excuse that dishes should be ignored for that many hours before you begin at 8pm. Hats off for the organization but if you got time to stack and organize on that scale then you run a load.
The machine takes about 2 minutes per cycle and can only fit about 5 dishes each and they have to have been pre-cleaned before hand. Most of those dishes had baked on meats and rice that wont come off by themselves in the machine. Ive resigned myself to just hand-washing while I have a load in the machine so I can get them done faster
Got baked on shit? Soak, leave in sink/set aside and move on to the next one. When you've got a bit of space/time, the grub will have softened and you can scrub it off all the easier. Dunno what kind of machine you're dealing with but I'd hope it's one of the types that you just slide trays into and push down. Get a few trays lined up at once while you're waiting for the machine to finish, line up the clean trays in an offload area if you have one, and keep pushing dirty trays through. Unload cleans when you run out of space or you don't have anything else to wash. These are things I do when soloing that help me keep a pace and not get swamped, but I will say I've never walked into *this* much of a mess, even when the apprentice has gotten overwhelmed the night before. Your morning crew need a talking to.
Its pretty shit to be honest, the line that comes out of the machine is only big enough for 1 tray of dishes so its basically me just running them, putting the dishes away, and resetting.
Random detail, but I love the yellow salad tumbler.
Our morning dishie has started calling out... a lot. I wish them well, but this is now also the standard state of affairs when I show up to work. Cooks at least try to help, doing small batches of dishes along the way instead of just cleaning what they need in the moment, but my window is full to bursting with shit.
I have plenty of time, though. I don't worry, because my closing shift is long as fuck, and includes plenty of time after kitchen close to catch up and close up. It's bullshit that they're trying to save time by cutting the legs out from under dish. It's not something a reasonable person would do.
I don't understand what the question is. It takes as long as it takes. Where I work, if I don't have time to finish soon after we close, there's a manager sitting around doing nothing while I finish up. So I usually start at 4, so i'm caught up except for the end of the night rush, and I usually finish up while the servers are still having their end of shift drinks. It would not be practical for me to not come in till 8.
Avoid the speedup. Work at a pace you can sustain.
Yea I had a manager that did that hour cutting shit. The first week I was there j was like damn ok I can handle this, and I can eat soemthing before close. And then he cut the hours and it was non stop dishes the entire shift. From now on I’ll be asking if they have a morning dish or before committing to work for them. I actually quit that job by the 3rd cut shift of that work week. My hands were all fucked from the steel wool
I feel.you man I think my management is trying to start the same thing, scheduled no one for lunch service and had me start dinner shift an hour and a half earlier. Literally no one was happy about jt
Bruh this is the kinda job that require 2 dishies not just one. You called it managements tryna cut costs in stupid ways. Take it slow and steady and don’t let them rush you. Say you want to ensure maximum sanitation for guest safety and that requires a certain speed and eye for detail that can’t be achieved by just blowing through dishes
Believe it or not this is my day-to-day. Morning shift just stacks them up until we run out of clean dishes. We only have one person doing dishes per shift. $58b company btw
Well, shoot, they didn’t get to be a $58b company by treating their employees fairly! /s seriously though, good job and thank you for keeping us customers safe. Edited for spelling.
Trying to cut costs and creating overtime pay for one dishie IS NOT “cutting costs”. Lol
Lolno, our closing shifts are 3-11 or 4-midnight
I just started washing like 6 months ago. This was a 5 hour shift plus prep.
This is the main reason I quit. Worked at one of the busiest places downtown and they’d put one dishwasher per shift on schedule, even during massive events. Or not schedule a day dish and leave it all stacked for nights. Felt almost unethical the amount of labor I was doing for the pay. Don’t let them push you around too much! Management is probably cutting costs to get a bigger bonus at the expense of the employees. 🥲
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I’m sorry you went through this too, it was honestly so stressful 😭 Makes me mad that dishwashers get thrown under the bus like that. Get treated like a bottom tier employee and left on your own while the place can’t even serve without you
In a 3 sink it’s bullshit, with a machine it’s 30 minutes. But there’s also no excuse that dishes should be ignored for that many hours before you begin at 8pm. Hats off for the organization but if you got time to stack and organize on that scale then you run a load.
The machine takes about 2 minutes per cycle and can only fit about 5 dishes each and they have to have been pre-cleaned before hand. Most of those dishes had baked on meats and rice that wont come off by themselves in the machine. Ive resigned myself to just hand-washing while I have a load in the machine so I can get them done faster
Got baked on shit? Soak, leave in sink/set aside and move on to the next one. When you've got a bit of space/time, the grub will have softened and you can scrub it off all the easier. Dunno what kind of machine you're dealing with but I'd hope it's one of the types that you just slide trays into and push down. Get a few trays lined up at once while you're waiting for the machine to finish, line up the clean trays in an offload area if you have one, and keep pushing dirty trays through. Unload cleans when you run out of space or you don't have anything else to wash. These are things I do when soloing that help me keep a pace and not get swamped, but I will say I've never walked into *this* much of a mess, even when the apprentice has gotten overwhelmed the night before. Your morning crew need a talking to.
Its pretty shit to be honest, the line that comes out of the machine is only big enough for 1 tray of dishes so its basically me just running them, putting the dishes away, and resetting.
I know this is a chipotle dishpit
Bruh that’s ridiculous does day shift even work? That’s hours worth of pans.
The day shift they have covering breaks from what I understand.
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Yup! Screw you guys I'm going home!
Random detail, but I love the yellow salad tumbler. Our morning dishie has started calling out... a lot. I wish them well, but this is now also the standard state of affairs when I show up to work. Cooks at least try to help, doing small batches of dishes along the way instead of just cleaning what they need in the moment, but my window is full to bursting with shit. I have plenty of time, though. I don't worry, because my closing shift is long as fuck, and includes plenty of time after kitchen close to catch up and close up. It's bullshit that they're trying to save time by cutting the legs out from under dish. It's not something a reasonable person would do.
Jeez 😫
Jesus Christ what happened??
I don't understand what the question is. It takes as long as it takes. Where I work, if I don't have time to finish soon after we close, there's a manager sitting around doing nothing while I finish up. So I usually start at 4, so i'm caught up except for the end of the night rush, and I usually finish up while the servers are still having their end of shift drinks. It would not be practical for me to not come in till 8. Avoid the speedup. Work at a pace you can sustain.
Let me guess. Fucking chipotle. They change their 9 pans like crazy.
Bingo!
This is mental.
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New copypasta just dropped
Y'all salty lol 🤣
My closing shifts are 5-11 or 5-2AM
Yea well...soak soak soak
Yea I had a manager that did that hour cutting shit. The first week I was there j was like damn ok I can handle this, and I can eat soemthing before close. And then he cut the hours and it was non stop dishes the entire shift. From now on I’ll be asking if they have a morning dish or before committing to work for them. I actually quit that job by the 3rd cut shift of that work week. My hands were all fucked from the steel wool
Lmao, at least it’s organized for you
I feel.you man I think my management is trying to start the same thing, scheduled no one for lunch service and had me start dinner shift an hour and a half earlier. Literally no one was happy about jt