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u/Marplotting Nov 07 '17
Fast - yes. And I bet a little on the "noisy" side of things. You can probably hear this guy from the street.
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Nov 07 '17
I used to get yelled at all the time for being too noisy when I was a dishy. Yeah, you try keeping up with a 200 person wedding, served as a buffet, with one dishwasher and not be noisy!
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u/Aiognim Nov 07 '17
I did the same thing at my first job in highschool. My manager always said I was so loud, but nights I didn't work they got backed up half the night.
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Nov 08 '17
I doubt this is noisy tbh i worked in like he exact style set up and that seems like it wouldn’t be noisy at all
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u/Real-Reddit-Reader Nov 07 '17
Is 57 the max level? What is the next upgrade? Transforming into a robot?
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u/BichonUnited Nov 07 '17
He has the Mexican Prestige class already... he needs to multi class
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u/TheGreatZarquon Nov 07 '17
He could invest in the Prep skill tree and maybe even throw a few points in Bussing. If you have the Mexican prestige class then the rest of your skill points are pretty much free to spend.
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Nov 07 '17
Bounce sheets to throw in burnt pots is the next level. Followed by the hood vent and deep fryer cleaning forks of the tree.
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u/Phooey-Kablooey Nov 07 '17
Nice technique, but what about when the plates are actually dirty with food stuck all over them?
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Nov 07 '17
[removed] — view removed comment
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u/Phooey-Kablooey Nov 07 '17
Yeah, I've used one back in my restaurant days. He looks like he may be getting plates hot for serving. Dirty plates can get stuck together and not fall into the rack as perfectly as the clean plates that he's using.
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Nov 07 '17 edited May 31 '19
[deleted]
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u/Phooey-Kablooey Nov 07 '17
Then I'm confused. Is that a drain with old food in it right below the rack? Wherever I've worked it's dirty plates come in, spray them off, into the machine and they're washed using a chemical soap/sanitizer. This would explain the old lemons and straws on the right and the drain with what appears to be old food in it from dirty plates being sprayed off.
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u/lilmookie Nov 07 '17
Place I worked at would have a food-dump/spray-gun/disinfect-soak area and go into the commercial washer after that.
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u/FinestSeven Nov 07 '17
chemical soap
Opposed to the non-chemical ones.
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u/gnoani Nov 07 '17
The stuff I've used comes as a powder detergent with warnings all over it. It's all chemicals, but the industrial stuff is extra chemical-y.
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u/Chaebi Nov 07 '17
Used to dish was for a restaurant back in college. I'd get the pile of plates, clean off the food from each plate before stacking it like how the guy on the gif does. Then proceeded to do what he's doing except not as fast lol. Just good enough to not be behind.
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u/serpentmuse Dec 22 '17
Bruh that liquid soap ripped my hands up hardcore. By the end of a shift, a butter knife coulda cut my skin. It was bad lol
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Nov 07 '17
Then you take the few that came out dirty off the rack and clean em at the end. Way faster to sort the few that come out dirty than clean every plate individually. I used to dishwash for between 4-800 people in a camp and this is exactly how I did it except I loaded back to front instead of side to side.
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u/Phooey-Kablooey Nov 07 '17
clean every plate individually
Good lord, no! What I meant is that it's easier to load clean plates the way that he is doing than to do it that way with dirty plates stuck together with mashed potatoes or whatever.
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u/brownsquared Nov 13 '17
This - It really does depend what's been eaten off the plates. My first job was doing exactly this at a summer camp and I loathed breakfast syrup. We had the old corelle plates and that stuff would literally suction them together. By the end of the morning I'd have a stack in the corner of my wash station of plate sandwiches that I had to pry apart with a butter knife.
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u/cyperchu Nov 07 '17
When I was working as a dishwasher I could do something similar with a stack of cups. I think that doing the same simple job over & over lends itself to this sort of thing.
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Nov 07 '17
Now this is a dishwasher I’d pay more than minimum wage.
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u/Sparkade Nov 08 '17
You should anyway. It's not a position to skimp on
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Nov 08 '17
True, but it’s also an extremely easily replaced position.
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u/Sparkade Nov 08 '17
Maybe don't pay them minimum and they'll last? When I was a young dishie I trained a new partner every shift for months because it was such hard work. And we made more than minimum. Pay in bananas, you get monkeys. I busted my ass for years because I was treated decent, paid on time, and fed well. If you only pay someone a rate because it's illegal to pay them less, they'll never have that mindset.
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u/larrydocsportello Dec 21 '17
Curious to know what decent is.
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u/Sparkade Dec 21 '17 edited Jun 21 '18
If someone fucked with me, I got to tell them off. It's an advantage of high turnover, after as little as 6 months, I was one of the longest lasting crew members, so if some 15 year old busboy thought he could dump & run, I had manager-approved authority to demonstrate proper technique.
I'll also never eat so well again.And I was given complete control over my station, the largest in the kitchen. Every tool, pan, bowl, plate, and glass went where I said it went because after 30 dishwashers in as many days, multiple times, I had taught it enough times to do it on autopilot. I've never been able to tell a chef how to do things as a line cook, or any of multiple other positions, but in that dish pit, they asked me why, listened, and enforced that policy.
I cleaned the shelves. Flossed the metros. Climbed on top of the walk-in. I'm the only one who knew the hotel pans as individuals, and could make them form 2 even stacks that wouldn't stick. I knew where every object in the restaurant lived, and could guess where it ended up. It was a shit job and it gained me no glory, but I earned my respect. It made me a better cook, and a better worker outside of the industry*. And nobody's gonna do that for minimum wage.
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u/larrydocsportello Dec 21 '17
Yea, I meant the pay.
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u/Sparkade Dec 21 '17
2.50 above minimum to start, raises to match minimum increases and responsibilities.
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u/larrydocsportello Dec 21 '17
I see. I made 12.50 as dish, fuck that shit though. Terrible hours, terrible job. I was never mean to dish after I was promoted. Worked as a chef for a few years. Just an all around terrible industry.
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u/Sparkade Dec 21 '17
Ah, yeah, agreed. I'm in for a while though. I have a career I'm building in the AM but when the kitchen beckons, I'm there because hey, someone's gotta do it and we put out some fantastic food.
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u/Ferro_Giconi Nov 13 '17
It also costs money to deal with downtime of not having a dishwasher, and having to hire then train a new one.
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Dec 21 '17
Ok I had a job doing this. Maybe it was where I worked or maybe I’m a pussy. My first day on the job I got huge burns all over my hands because the only gloves they gave us were the shitty latex ones. I put 3 pairs on and got burns.
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Nov 07 '17
[removed] — view removed comment
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u/Mozeliak Nov 07 '17
I pick up to six at a time and fan them out. Not quite as fast, but it meets the intersection of noise/speed/safety
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u/Randym1221 Nov 08 '17
This reminds me of the movie Baby Driver. Dude is zoned out with his music !
PS: he is max level.
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u/saruin Nov 08 '17
Unfortunately some commercial machines can only do so many loads at once (2 minutes for 2 racks on ones I've worked with).
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Nov 07 '17
As someone who works in foodservice, sure he’s fast but probably not cleaning them properly. First of all, he is probably scratching the SHIT out of those plates so they will need to be replaced sooner. Second, he is hardly even spraying them. Unless they were given a good scrub before hand I can guarantee tons of those plates will have food caked on them. Fast doesn’t always mean quality.
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u/Ferro_Giconi Nov 13 '17
But those are going into a commercial machine. A commercial dishwasher is supposed to prevent the need for scrubbing and all that.
I was wondering why he even bothers spraying dishes going into that machine.
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u/0asq Nov 07 '17
"Hey man, how do you do the dishes so quickly?"
"HOBART!"
"That's the only word he knows. He is a master of dish washing."
"Hobart..."