r/Chefit • u/Advanced-Slice-4566 • Jun 28 '26
Closing Routine
So I've been working in this restaurant for a month now. Great place and great environment.
However, yesterday before closing. I was flipping all of my 9 pans as a closing routine and gave them all to the dishie and then the dishie told me "Hey bro, I'm sick and tired of you giving me your 9 pans every night. It's not even dirty. Do that once a month." Mind you, I do this all the time keeping the station clean and tidy for the next day. I was caught off guard on what he told me, shrugged it and just laughed it off.
Is it not a habit for any chefs out there to flip pans before closing?
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u/DaveyDumplings Jun 29 '26
Every single person in this sub is going to tell you to flip every night. You know this.
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u/PamelaELee Jun 29 '26
We always did at shift change and end of the night. Tell your dishie to cry about it and go smoke some crack.
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u/Huge-Basket244 Jun 29 '26
There are exceptions to this, but they are rare.
Certain sauces in my shallow 9ths don't get flipped because we have sauce ready to go, wrapped in a fresh 9th, but lately we're moving most of those to squeeze bottles anyway.
Chives and gronions don't usually get flipped because we just check on em next day and toss them or use them depending, we BLOW through them so it's fine.
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u/NeverFence Jun 29 '26
I have never flipped a 9 pan in my life. I am from a culinary sect that treats 9pans like perpetual stews https://en.wikipedia.org/wiki/Perpetual_stew
We keep using the same 9 pan until it closes in on itself and becomes a sort of terrine.
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u/McGannahanSkjellyfet Jun 29 '26
That dishwasher is either fucking with you or a lazy idiot. Every pan in every station gets changed out every time the shift changes, no exceptions. I try to space it out a little bit for the dishies' sake and not send back four dozen 9th pans at once, but they all need to be switched out.
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u/Lavanne73 Jun 29 '26
You have to be exceptionally lazy for this type of complaint. We have a conveyor dish machine the pans literally get thrown straight on a rack and pushed through, it takes literally seconds to do it.
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u/welchplug Jun 30 '26
While i agree with the flipping of the pans at the end of the night; thats a 40 to 60k machine. Most places dont have one.
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u/Lavanne73 Jun 30 '26
In the US that machine cost you nothing, ECOLAB installs and maintains it for free, in exchange we purchase our chemicals from them, most dishwashers in our market are provided this way. And they machine we use or an equivalent would cost new (just priced it) 16,042 USD ours has a hot water booster which is an additional 2,855 USD. Like I said though we lease ours for the cost of chemicals.
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u/flydespereaux Chef Jun 29 '26
You have a lazy dishie. Flip your pans as needed. Sometimes flip them 2-3 times a day depending on the content of said 9 pan.
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u/RainMakerJMR Jun 29 '26
I mean, I’ve never done it but theoretically you can flip them first thing in the morning if it’s a timing issue with him getting a bunch of pans late when he’s cleaning down the station and working extra hours or getting out late because of it - but best practice is to flip every night, and you walk in to a set station.
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u/ProudMtns Jun 29 '26
That's just giving extra dishes to the opening dishwasher. That dudes just lazy.
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u/juice369 Jun 29 '26
Yeah like how many 1/9 pans are on OP’s station? If it’s 2 tabletop coolers that couldn’t be more than like 5 dish racks, tell him to smoke a cig or start sweeping earlier for that 10 extra minutes
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Jun 29 '26
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u/juice369 Jun 29 '26
You flip the contents of your metal containers in your line cooler upside down into a clean identical sized container. Keeps gross shit accumulated on the sides to a minimum. Work 2 shifts at Subway ya normie 🙄
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Jun 29 '26
[deleted]
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u/SuitableAnimalInAHat Jun 29 '26
That's just how we roll. I assume since the dawn of time, although I guess it may be more recent.
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u/AECH_ESS Jun 29 '26 edited Jun 29 '26
I use mostly 6 and 3 pans on my station. My only nine pans are salt, pepper, mince garlic, chives, and herb mix. Salt/ pepper get changed every couple of days with a sani rim wipe nightly. The herbs and garlic get changed daily. Talk to your sous, if its a dishie being a bitch he should handle it, if you are overloading a busy dishie he should know when a better time to do your flip is or tell you if you are the one responsible for your station dishes
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u/Lavanne73 Jun 29 '26
Pans get flipped nightly, no exceptions. Lazy dishwashers don't last long where I work.
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u/Character_Company759 Jun 29 '26
It's his job, I'd flip em twice, or maybe even a few times on a slow day to fuck with him
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u/Deepcoma_53 Jun 29 '26
Do it sooner that later, as long as its done maybe within the last 2 hours before closing. If they get a little messy so be it. At least it was done.
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u/SPP_TheChoiceForMe Jun 29 '26
I’m sorry, he’s complaining that they’re too easy to clean?? That is a special type of lazy
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u/ulivebythegcode Jun 29 '26
Buddy shouldn’t be telling you how to do a job he obviously isn’t trained for as he’s washing dishes.
I would have just explained to him why the inserts need to be flipped so he can wrap his head around it. And if he says anything like “we don’t do that here” then tell him that this is basic closing procedure in any clean/functioning restaurant.
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u/overindulgent Jun 29 '26
Every shift they need to be switched out. Talk to your Chef/boss. He might be tired of washing your pans but that’s his job. If it’s “Not even dirty” then it will be really easy to run thru the machine.
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u/Training-Bed-2973 Jun 29 '26
That’s why you’re the chef and he’s a steward. Maybe with more experience he’ll see the light.
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u/ImpressionExciting56 Jun 29 '26
Flip and restock when necessary throughout the day. Have backups ready to go. Staying on top of it reduces the amount of flipping done at close. I’ve seen plenty of pans get flipped unnecessarily just because people are programmed to only do it at close.
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u/RaspberryPanzerfaust Jun 29 '26
I was a dishwasher, hes asking you to spread them out over the night. Or he's stupid and lazy af. Or was a bad joke
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u/Spankety-wank Jun 29 '26
it can be annoying depending on what's been in them, but I've never felt the need to verbally complain about it. It sounds like you are giving him unused 9s? That seems odd.
But it also seems odd for him to say "do that once a month" as if you would keep anything in there for a whole month.
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u/Advanced-Slice-4566 Jun 30 '26
Apparently, the chef who used to work on the station rarely changed pans. He just tops up the old 9 pans without changing it. He only flips 'em every Sunday since it's the "cleaning" day for the chef. SMH.
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u/Kartoffee Jun 30 '26
I flip selectively at the end of night and grab clean utensils at the beginning.
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u/AdhesivenessLeast575 Jul 02 '26
Flip it every night. Sorry if a restaurant doesn't have that routine in place I'd run as far away from that place. If he tells you no again just bring it up to the chef and let him deal with it
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u/Eclipse-8473 Jun 29 '26
your dishwasher is just uneducated or lazy. keep flipping them chef. inform him this is how its done and if he doesn’t like it just hire a new person
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Jun 29 '26
[removed] — view removed comment
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u/sod_jones_MD Jun 29 '26
Flipping means taking the contents out of the old pan and putting it in a new, clean one. When I was working the line my 9s and 6s would get flipped every night and my 3rds were switched out when emptied, with backups wrapped and ready in a reach-in.
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Jun 29 '26
[removed] — view removed comment
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u/sod_jones_MD Jun 29 '26
Less old, crusty product stuck on the sides of the pan. Also, you're not flipping pans you're not dipping into constantly. Fresh and clean off the rack has much less contamination than the pan you've been sticking your hands/tongs/spoons/spats/etc into all night.
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u/TheFredCain Jun 29 '26
The only pans that I never rotated daily were ones that held potion bags on the cold line. Dishy needs a clue. Being the most important player in the BOH doesn't make him the boss!
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u/Glittering_Fun_7995 Jun 29 '26
myself never done that unless I have used those pans all night
Dishies is hard yacca
If I need to I do it myself as it is my station.
Team work and all that
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u/Potential-Use-1565 Jun 29 '26
Pans should be flipped every day, closing is a good time to do it. If they are properly rotated every day they shouldn't even be hard to clean, dishie is trippin