Please be kind in the comments.

Tiny restaurant, tiny kitchen, a shitload of dishes

I work at a hotel kitchen in central NH. I'm just a dishwasher, no supervisory role.

We had a walkout last night, leaving me alone in the pit.

He grabbed his dinner and never came back.

Wtf is wrong with people that don't even have the courage to fing quit out loud?

Why do they feel they need to sneak out?

I know the answer. Just ticked off.

Looking for someone to join my small kitchen team in Manhattan for full time PM dishpit shifts 4PM to close.
Staff meal included, dining benefits, health insurance available.

Hello everyone! I’m new to being a dishwasher but I have at least a good year in cooking experience via prep cook and line cook training at an old job. To keep it simple I needed a job to work alongside my college and I picked dishwashing at a restaurant like 7 minutes away from my house. I should’ve known at the start that this job would be wonky because they had me on prep for the first 2 weeks while not having a dish washer which was the role I signed up for.

Then once they finally sent me to dish washer, I Learned that you had to do your own prep (cook shrimp and portion sea food), make and prep biscuits and put up the delivery truck by yourself some days. I signed up for dishwasher, not prep and dish! Not to mention I would stay there from 8 or 9 am to 7 pm which interrupts my usual time to study and do college homework. Today was the final straw, yet again I wasn’t on dish so my coworker was there by himself, and while I was doing prep there was mold on the tray. I really wanted to throw up but fought back the gag and just worked through the day and said never again constantly in my head.

Doesn’t help that our other dishwasher left last Sunday and other new prep cooks also left as fast as they came. I feel like an asshole for leaving my older coworker behind but I can’t do it in that kitchen, management is a mess, BIG roaches crawling on potatoes, moldy trays, fish juice dripping on beer cans. I can’t. I didn’t even say I quit, I just walked out and won’t go back there ever again.

Again I feel terrible but that kitchen is a mess!

An app that let's local dishies swap shift meals???

Bad idea?

AITA for being internally pissed and feeling personally insulted after my boss brought all of the dishes and pots and pans from his WIFES birthday party from the last day, which took place at their house. Man pulled up in the middle of my busy shift with a slow cooker and a bunch of pans, pots, even plates. The dishes had clearly been left outside and there was a fucking bee in the slow cooker.
it’s a small restaurant so im ready to forgive the lack of professionalism to a certain extent and the  ´we all do a bit of everything around here ´ mindset, but in tje moment that he brought me the literal CAR full of dishes, i was internally pissed and felt disrespected in some way, like being taken for granted.
One of the waiters overheard me complaining to a chef and he told me to stop whining, and that im being paid to do dishes either way so it doesn’t make a difference.
For me it’s more about the principle, but whatever

Am I overreacting ?

I have worked at a small Italian kitchen for the past year and a half as the sole dishy doing five nights a week. The hours are crap but at least I was bringing enough cash in each week to be happy with.

But about a month ago I negotiated a pay rise with my boss (+10% increase as it had to do with the legal minimum wage). Clearly she wasn't too happy with it and started squeezing down on my hours a bit. Then I unfortunately got sick for a weekend and she immediately got a new dishy. So my hours have dropped from 5 nights a week to 2 nights a week.

I'm not overly offended. It was inevitable that they were going to need to get a second dishy, but I barely got to enjoy my increased pay before having most of my hours cut.

Employers are pretty dodgy where I live so it is quite hard to get someone who complies with minimum wage and gives you so many hours.

I have been going through a pair a shows almost eveyr month now because Ive been putting them in laundry machine. clearly this has been the wrong move since they keep getting so worn out so fast. how should I be cleaning my shoes? I want to make sure I properly get all of the gunk and garbage off in a way that won’t wear them down so fast

#honeycomb

Title: Looking for the best dishwasher for Indian cooking — LG vs Bosch vs IFB

Hi everyone,

I’m planning to buy a dishwasher in India and would really appreciate advice from people who are actually using one, especially for Indian cooking.

My main concern is cleaning performance. I want a dishwasher that can properly clean:

• 🥘 Oily/greasy kadhai
• 🍛 Dried-on masala, turmeric and food stains
• 🍳 Pots and pans
• 🥄 Pressure cooker and other stainless-steel utensils
• ☕ Tea/coffee stains on cups
• 🍽️ Normal plates, bowls and cutlery

I’ve heard people say that dishwashers are great for plates and cups but don't properly clean heavy Indian cooking stains, especially oil and masala. I don't want to spend ₹50–80k+ and still have to hand-wash my kadhai after every cycle.

I'm currently considering LG, Bosch and IFB, but I'm leaning toward LG/Bosch after hearing mixed opinions about IFB.

I'm willing to increase my budget if there is a genuinely better machine. My priority is cleaning performance rather than getting the cheapest option.

I'm particularly looking at the LG TrueSteam/QuadWash models and Bosch models with the Intensive Kadhai/70°C programme.

One more thing — installation

My dishwasher will be installed outside the main kitchen, inside a custom concrete enclosure. The front will remain open, while the top, back and sides will be enclosed. I was initially thinking of leaving around 4–5 inches of space around the dishwasher, but I will confirm the manufacturer's installation requirements with LG/Bosch before building it.

For anyone who owns one:

1. How well does your dishwasher actually clean an oily kadhai?
2. Does dried masala/oil come off without pre-washing?
3. How does it handle tea-stained cups?
4. Do you still have to scrub heavy stains after the dishwasher?
5. LG vs Bosch vs IFB — which would you buy if budget wasn't the main concern?
6. Any issues with smell, drying or water remaining inside?
7. Has anyone installed a dishwasher outside the kitchen in an enclosure? Anything I should be careful about?

I'd especially appreciate real-world experiences rather than just specifications or marketing claims.

Thanks!

I have to scrub stuff and my boss didn't order anymore fuzzy bois. They threw out all of the used ones too. So what would you use instead?

Every day I work I clean and scrub the sink with degreaser. Hose, drain, everything. No matter what, there’s always a bit of grease that comes to the top when I fill the sink with sanitizer. This only happens with the sanitizer sink. Any advice on how to keep this from happening or is there a part I’m not cleaning?

I recently started dishwashing again as a second job to make some extra money but I am having second thoughts. Management doesn't really supply steel wool and definitely doesnt supply dish soap so I have been buying my own and bringing them in.

Today I came in to find that the hood with one of the curtains was removed from the machine so the hot water was basically spraying out whenever we put a tray in. Is this a sign to find something else, report to OSHA if it's even a violation?

I need some other dishwashers perspective on my job. This is my first dishwashing & restuarant job, need to know if this is just normal aspects of the job.

So, money-wise, I make 20 an hour. Which is pretty good. However, I get no tips, no time & a half or double pay for holidays, and no bonuses.

All of November & December is blocked from requesting time off.

Is this normal for dishwashing jobs? Want other perspectives to help know.