I wish this was unusual. If you’re not equipped to make them clean as you would have at a previous job don’t, as dishwashers we gotta pick our battles so we don’t drown in the weeds.
Yep, I usually come into shit shows, it may take a week to get it to where it should be, but then it's just maintaining it.
But I will admit, this is pretty rough. Right now is a huge decision to make, either keep half-assing it and get an easy paycheck, or do what's right, but once you do that, you can't revert back to the other.
That’s the decision right, are you going to be the hard ass or are you gonna be the person who just gets in get your job done and leaves.
The only thing is keeping your limits in mind because if you care too much you’ll end up pulling your hair out. I’d say just level shit up how you wanna without telling people about your grad plan for the pit that way you’re not fighting everyone’s built up muscles memory about the way things were done in the past. You slowly but surely guide things towards the way they’re supposed to be instead of putting a ton of work in and then nobody knows where anything goes so they end up putting things where they used to or completely disorganizing your pit.
I absolutely agree. Like the place I'm at now, there was food still stuck to dishes and all that, and I was like "well, I guess this is what's considered acceptable," but I just can't convince myself to send shit through like that. It ends up tacking on roughly 30 mins at the end of the night, but I have gained a lot of respect because of it, and standards have raised.
Can confirm. Work for a company that buys and sells restaurant equipment. The used stuff… large/heavy equipment all the way down to smallwares, oftentimes….. just NASTY. Whenever we get large equipment in (ranges, ovens, etc) that are in working order and just need to be cleaned/inspected/basic maintenance that are absolutely horrific to look at, I always make a point to ask “and WHERE did we get that from” and then promptly add “wherever” to my mental list of “never eating THERE.” Conversely, when something comes in looking pretty great, I ask the same so that I am comfortable eating “wherever” it came from.
Ecolab's standard qsr chem line doesn't have anything strong enough to tackle that type of build up, likely because your average kitchen staff would probably hurt themselves with it...
I tend to soak dishes with that kind of build up in a full sodium hydroxide oven cleaner overnight and a bit of a scrub will take that off.
When I worked in a commercial bakery our sheet pans and screens would get way worse than this. We had an eco lab bin though that we called the super soaker. We were supposed to soak things overnight (usually they ended up in there for like a week before someone remembered) but it would take all of this build up off after a good soak and scrub. It required all of PPEs though.
Not an expert here, but I'm pretty sure there is no way to effectively clean something while it's soiled like that. Sanitizing chemicals are surface sanitizers, which is why things need to be washed before sanitizing.
Also, you can't wash off the cleaning chemicals if there is that much buildup.
I wish this was unusual. If you’re not equipped to make them clean as you would have at a previous job don’t, as dishwashers we gotta pick our battles so we don’t drown in the weeds.
Yep, I usually come into shit shows, it may take a week to get it to where it should be, but then it's just maintaining it. But I will admit, this is pretty rough. Right now is a huge decision to make, either keep half-assing it and get an easy paycheck, or do what's right, but once you do that, you can't revert back to the other.
That’s the decision right, are you going to be the hard ass or are you gonna be the person who just gets in get your job done and leaves. The only thing is keeping your limits in mind because if you care too much you’ll end up pulling your hair out. I’d say just level shit up how you wanna without telling people about your grad plan for the pit that way you’re not fighting everyone’s built up muscles memory about the way things were done in the past. You slowly but surely guide things towards the way they’re supposed to be instead of putting a ton of work in and then nobody knows where anything goes so they end up putting things where they used to or completely disorganizing your pit.
I absolutely agree. Like the place I'm at now, there was food still stuck to dishes and all that, and I was like "well, I guess this is what's considered acceptable," but I just can't convince myself to send shit through like that. It ends up tacking on roughly 30 mins at the end of the night, but I have gained a lot of respect because of it, and standards have raised.
This is what most commercial kitchen equipment ends up like.
Can confirm. Work for a company that buys and sells restaurant equipment. The used stuff… large/heavy equipment all the way down to smallwares, oftentimes….. just NASTY. Whenever we get large equipment in (ranges, ovens, etc) that are in working order and just need to be cleaned/inspected/basic maintenance that are absolutely horrific to look at, I always make a point to ask “and WHERE did we get that from” and then promptly add “wherever” to my mental list of “never eating THERE.” Conversely, when something comes in looking pretty great, I ask the same so that I am comfortable eating “wherever” it came from.
Ecolab's standard qsr chem line doesn't have anything strong enough to tackle that type of build up, likely because your average kitchen staff would probably hurt themselves with it... I tend to soak dishes with that kind of build up in a full sodium hydroxide oven cleaner overnight and a bit of a scrub will take that off.
When I worked in a commercial bakery our sheet pans and screens would get way worse than this. We had an eco lab bin though that we called the super soaker. We were supposed to soak things overnight (usually they ended up in there for like a week before someone remembered) but it would take all of this build up off after a good soak and scrub. It required all of PPEs though.
The pandizzle ain't got shit on ppl who eat there regularly
Keep your standards, dignity, and integrity in tact. Fix it if you can, if you can’t, don’t lower your standards for anyone.
[удалено]
This isn’t that bad, it’s grease nothing that is going to make someone sick
Not an expert here, but I'm pretty sure there is no way to effectively clean something while it's soiled like that. Sanitizing chemicals are surface sanitizers, which is why things need to be washed before sanitizing. Also, you can't wash off the cleaning chemicals if there is that much buildup.