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Dishwashing advice

post #1 of 9
9/8/03 at 3:26pm
Thread Starter 
OK, not sure if this question will even belong here, but this seemed the most appropriate forum. Anyways...

I have been interested in working in a kitchen for a while, blah blah...am planning to go to culinary school as soon as I can save some money, yada yada.

I have a good line on a dishwashing job at an organic food grocer in my town. They have a prepared foods area, with things like sandwiches, soups, salads, meals, etc...and they need a fulltime dishwasher. The sous-chef told me that one of the things they like to do is, using my word, to "bring people up" through the company, which I gather isn't uncommon (you know, work dishes, then move to prep, the whatever) way to start in the industry.

OK, my question is this, and I apologize if it sounds stupid or whatever, but what can I do to:

A) Be a good dishwasher. What type of things make a good dishwasher from a chef's perspective. Of course, be on time, etc, but should I offer to help rotate stock, unload trucks, chop onions, as well as wash dishes and stuff. What, in your eyes, would be considered going "above and beyond the call of duty," so to speak.

B) Hasten the upward mobility of my job. I.e. move up the lader the fastest. Volunteer for extra shifts learning various areas of the kitchen?

Anyways, I'm just looking for input, and a general "what to expect" type of answers. Any thoughts at all would be appreciated.

~Someday~
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post #2 of 9
9/8/03 at 3:45pm
here's how it really works according to coolJ, LOL :). you start out washing dishes, then you get really good and your work gets done faster, leaving you with spare time, and any kitchen manager who sees that you have time to stand around, will hand you a paring knife and fifty pounds of potatoes, just to keep you busy, and then once you start getting the prep tasks done, you gradually move up the ladder, so to speak. it's grunt work to start out, but it does pay off.
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post #3 of 9
9/8/03 at 4:16pm
First and foremost: BE A GOOD DISHWASHER! Get everything clean, no greasy residue, no food still stuck on the pots and pans and hotel pans and containers. And the more you do that job, the faster you'll get, which will allow you the time to offer to do other scut work, as coolJ says.

And ask the cooks lots of questions, as long as it won't hold things up. They'll be flattered that your interested, and want to tell you how great they are at what they do. If you have even just a few seconds, look around to see what others are doing in the kitchen. You'll be amazed at how much you can learn just by watching.

Skills are important, but a willing attitude will get you much, much farther in the beginning (and later on, too. ;) )
"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 9
9/8/03 at 4:28pm
I echo the setiments before me.

When I read your post it put a smile on my face because so many are looking to far a head without the experiance it takes to be there.Believe it or not,being a "Utility Worker" is prized by chefs (who have a heart)because there in the trenches just like the line cooks,when the cooks go home you'll be there sweeping and mopping the floor,taking out the garbage,stacking plates,sorting silver,racking glasses,breaking down your machine and sanitizing your three compartment sink.These unseen(yet checked on taskes) are as important as you showing your stuff while the chef in on site.I wish you luck someday "Someday" because I like how your thinking.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #5 of 9
9/9/03 at 9:23am
hey someday,,,, stay true to all of the things you have listed and someday you will be too valuable to spend time in the dishpit. when i have a dishman that just can't stand still, and is always willing to help out with food chores(especialy meanial ones) then they have first pick when a prep job comes open, a kick a ss clean working dishman will generaly always be an expedient and clean cook. i will take a cook that started in the dishpit over some green culinary graduate anyday. when you work your way up from the bottom you have a lot more respect for the work other people have to do, in turn you have much better relationships with your coworkers.
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post #6 of 9
9/9/03 at 10:10am

What I tell my guys.

There are only 2 kinds of dishwashers.
1. The overqualified dishwasher.
2. The career dishwasher.
Everybody is free to decide for themselves.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #7 of 9
9/9/03 at 2:33pm
Thread Starter 
Hey, just wanted to say thanks to everyone for the encouragement and kind words. Seems I got the job--pending a background check (which will be fine).

Chef seemed real nice, so did the other people. He said he has low turn over and that most people there really like their job. And, it seems that good people can move up suprusingly fast.

Thanks again guys.

~Someday~
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post #8 of 9
9/9/03 at 6:03pm
Someday, something does not sound right in what you just said.

Low turnover means people don't leave. Good people moving up means there are vacancies; but how can that happen if people don't leave?

I worry for you that the place is very much under-staffed, and you in your great willingness to be a good worker will be way overworked. Please let us know what happens there.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #9 of 9
9/11/03 at 2:11pm
Always keep your machines clean & regularly change the water, dont wash & rinse in the same sink if you have two, then use them.
If your that conciencious about researching the methodology of pot wash you will be fine & go far just take opportunities when they come up.#

GOOD LUCK>:D
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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