Im curious about how clean up duties are handled in other kitchens. I will describe mine first. The chef will put away sauces and such, and leaves the scrubbing for the line cooks. 3 line cooks put away everything and scrub all surfaces. 2 dishwashers clean all the pans, inserts, etc (except my knives!) and clean the floor. Im on the line and sometimes i help the dishwashers get out at a reasonable time once my station is clean. I always held respect for the ones who helped me when i was in the dishpit, and want to do the same for others. how does it break down in your kitchen?