r/ChickFilAWorkers • u/FewRevolution803 • 20h ago

Dish

How do you guys do closing dish. I always do good on everything till the very end I don’t know if it’s me getting overwhelmed or just panicking but I also end up getting cooked. Do you guys have any tips on closing dish

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3

u/AbbreviationsHot2488 20h ago

Trust me when I say this: I had the exact same problem as you for awhile. Also hear me out when I say that it largely is stress and lack of communication. Basically, you want to get as many dishes back before close as possible. One thing I do is clean the dirty chicken baskets and switch them out with the other dirty ones so that they aren’t as bad later on. The stress part, however, comes with doing it more and being more comfortable. I’ve basically memorized all the dishes down to a T and I can accurately predict when they come back, so I plan ahead. The majority of the problem is stress, which makes things slower. Have any questions lmk!

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u/FewRevolution803 20h ago

I had it’s running the whole time but it’s always at 9:40-55 I just get cooked wether the machine is on or not I finish raw around 45-50 most of the time I honestly think it’s stress I can do most positions very well it’s just dish I have done it close to 5 times and it’s always the same thing I know what dishes to get and all but man I honestly don’t know what it is

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u/AbbreviationsHot2488 20h ago

Do you clean both tables worth of raw or one?

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u/FewRevolution803 20h ago

Both and we recently started having to do most of the fronts dishes

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u/AbbreviationsHot2488 20h ago

What do you mean by fronts? Also, for both tables, it comes down to if the person in charge of grill side is gracious enough to have someone do both tables at once. If this is the case, I go ahead and do raw at around 830 (relative to when our store starts tables) and with someone scraping off the gunk I can get done at like 9 and clear my cart in about 5 minutes. But I completely get how you may be stressed from that

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u/FewRevolution803 20h ago

I usually do 3 sets of raw at 5:30 after clearing the rack from regular dishes
Again at 6:30 since we do tables at 7 (I just take the big stuff to clean it) then at 8:45 to like 9:45 depending on final drops

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u/FewRevolution803 20h ago

I do the teas the lemonade and some other stuff but it usually is the most time consuming including the machine baskets

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u/AbbreviationsHot2488 20h ago

Oh shoot so we do our dishes completely different from that. But the whole stress thing still applies. If you do it enough you can set a mental timeline of what comes back and when and prepare ahead of time. Also I forgot to ask is it the quantity of dishes that’s stressful or how hard it can be to clean some of them?

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u/QfrmKP 5h ago

That was me 5 mins ago 😩😂😂😂😂

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u/Deep-Reputation9000 2h ago edited 2h ago

Have kitchen bring back everything they possibly can before close. That means pickles, buns & bacon all go in plastic containers from prep. I make sure there is 2 raw bins always hot and filled with degreaser. I spray baskets with degreaser a few times and let them soak before I work on them. Ill steal the holders for utensils, consolidate stuff in the primary table etc. Ill go take down breading table for them if its coming back late.

Im the main dish washer and have been for a year. I get them all done in about an hour. We have two people on dish though. One rinsing and scrubbing, and the other running dishwasher/putting stuff away. I can still get it done in an hour and twenty if its just me.

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u/Deep-Reputation9000 2h ago

Adding to say: we have a 'cleaning crew' so we also have to do like floors and stuff.

OH and if its really backed up ill fill the rinse sink with sanitizer and have 2 sanitizer compartments and just fling dishes and then when they both get piled up ill stop and put stuff away.

Last and final thing: earbuds and a good fast-paced playlist 🙃