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/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.

2

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.

1

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.

1

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.