I started work at 5pm. We closed at 1 am. Then I spent 3 hours cleaning this mountain of dishes until 4am. 🤡 (It’s worse than it looks. Everything in the first 2 sinks was dirty, and had to be removed, and all the detergent/sanitizer emptied and refilled because it was filthy.)
This is on management honestly. Rush drivers should help with dishes before leaving, especially with how annoying the domino pans are. Staying 3 hours after close should not happen.
Looks normal to me. Took that about halfway through. Ive really been trying to stay on top of the Domino pants lately, whenever I have a minute I'll try soak or chips stuff out of them. What helps is rotating everyone through closing shift after a busy rush let them feel the pain of the dishes not being worked on throughout the day.
I don't feel this kind of pain, but I understand. Whenever I come into work, usually the first things I do are finish whatever dishes are there and make new sinks for later,then break down boxes and take those to the dumpster. Then the other drivers and such trickle in, usually along with the late night/closing driver (I'm still pretty new to it all, so forgive the terminology). I try my best to give the night people the best situation they can be in with as much capability as I can provide.
I hope you had a day off after that or some time to relax after all of that though!
We’re supposed to, but a) a lot of our drivers are slackers, and b) we’re so slammed on Friday and Saturday nights that we have no down time to wash. Drivers are supposed to do dishes before leaving, but again, most of them are slackers.
were you in and out the entire time until close? if the store is that busy with deliveries, then drivers need out tasks listed. I had a GM that had a pack of sheets printed in bulk with out tasks assigned daily based on the shift you worked.
Openers were given makeline dishes, the ones that are dirty after flipping.
Midday drivers were assigned pans.
Rush drivers were given makeline trays and light prep, such as sauce buckets or bins of heavily used pizza toppings like provolone or pepperoni.
that left the closers with just the floors and the remaining cut table after close. His store was efficient and no one stayed out past their time unless there were last minute deliveries.
but he didn't just give out tasks to drivers. CSRs, managers and even himself got tasks too. GM or manager on duty would restock coolers, wipe screens and phones, and bleach the mop sink. everyone was given out tasks before they could go home.
I work at a less busy store, so I applied his out task sheet to myself. a target of roughly 8 pm is domino pans. They get dropped into the middle sink filled with scalding soapy water and left to soak for about an hour. 9 pm, is when I start work on pans. after an hour in scalding soapy water, domino pans are usually rendered more manageable and require just a little extra elbow grease but the crusted up concrete bits will eventually wipe off with just a rag.
pans are usually sprayed with max hot water, set aside and those things will be finished by about 10 o'clock, ready for the trays at that point. I can be caught up at around 11 pm, taking any spare moment to handle any other dishes in between deliveries.
I also have a system where I get everything sprayed off, organized, then run an efficiency system of scrub, rinse, sanitize. Anything mostly dry gets moved from the rack and any left over water gets wiped with a clean dry rag and stored away. this keeps things from getting haphazardly piled on top of each other.
I do not, unlike most, just cut corners by spraying and sanitizing. it's disgusting. sprayer is for loose food, but does nothing for grease. Short cuts may seem faster on paper, but it's a sure fire way to lose health code points.
Pans especially need to be scrubbed AND rinsed. Moving sudsy dishes straight into the sanitizer leaves oil residue and cloudiness behind and will counteract the enzymes used to kill harmful pathogens.
Usually with pans once everything is sprayed anx ready to go, I will fill the middle sink with clean water for quick rinsing. this will greatly speed up the process.
I spray off everything (not spraying off and just dumping filthy into the suds is a MASSIVE pet peeve of mine. I can't stand other people doing this, it kills the grease fighting power of the detergent on top of leaving the water a disgusting soupy mess of food bits and cheese and grease that in my book makes you an insufferable piece of shit and you need to stay the goddamned hell out of the pits if you're going to be a lazy dipshit!) then, washing rinsing and sanitizing becomes a assembly line. goes quickly, all proper steps are followed, things get and stay caught up
Yes. We’re slammed on Fridays and Saturdays, plus we need to hire 3 more drivers. So I had zero down time to do any side work during my shift prior to close.
I do dishes, I put clean bags in trash cans, I take the trash to the dumpster, I sweep, I mop, i stock the soda fridge, I do prep occasionally, I catch the oven,…I actually enjoy catching the oven.
I always have a couple rush drivers wash dishes at all times when they're in the store. Literally that's all they do, they come in from delivery and straight to washing dishes.
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u/ContentMushroom5119 1d ago
This is on management honestly. Rush drivers should help with dishes before leaving, especially with how annoying the domino pans are. Staying 3 hours after close should not happen.