Bang on doors
Get on the net and find the top fifty restaurants in your area and start banging on the door for any position. If this happens to be as a pot wash then so be it but you have your foot in the door. Watch, listen and learn, ask questions and pretty soon they will take you on as a commis.
Also keep a notebook with you, make notes of different things you see. Ask the chef for that past month menu before they use for scrap paper, file it away.
Buy the way, washing pots is a very integral part of the business. If a pot is looked after it will last for years, pots cost money, money equals profit not loss. You can alwayse tell if a chef started out washing pots him/herself, how? they never burn one again and if they do they will apologise for it to you.
I started as an apprentise in Zurich but spent a year in the pot wash, before I was allowed near a knife. In those days it was all copper so we had to first wash the pot then once clean you had to clean the copper (vinegar,salt,flour) then once shiney it had to be rinsed off and polished.
Given the fact that not one pot had to be replaced in my year on pot wash I effectivly saved the business £6000 about 10 000 dollars.
Any chef who is worth his salt will know what I mean and will thank you for a good job.
Commit 100% to any task
Best of luckwww.chefsworld.net