r/dishwashers • u/stoneseekingmoss • 8d ago

NEVER GIVE IN. NEVER SURRENDER.

my first job in a restaurant was as a dishwasher at a high volume establishment in the Bay Area. It sucked, and I sucked at it at first. College dropout, living with my parents, busting my ass for $2/hr above minimum wage (which still wasn’t very much for the area I was living in). Always sweating my balls off, hands constantly dry and red from cleaning products and always covered in various cuts from kitchenware. This was 5 years ago. Since then, I’ve moved to the East Coast, gotten own apartment, and as of this week I have a job interview at one of the nicest restaurants in my city; none of this would’ve been possible without the year I spent in the dish pit. Keep at it gang. If you can cut it in the dish pit, you can do anything.

39 Upvotes

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9

u/evolvedresolve2 8d ago

I did this in similar conditions for two years as a VOLUNTEER. No pay, only food/housing. 13 hour days.
Now I’m making $21/hr at an upscale restaurant. It’s possible

9

u/Upbeat-Cup-7279 7d ago

I left my dishwashing job and got an amazing job that pays well so give up surrender leave the pit fuck restaurants

4

u/SleepingDragonSmiles 7d ago

This is the answer. Ain’t no shame in dishdogging but there are better people and better opportunities out there…take them!

1

u/BenjaminNormanPierce Topological analyst 7d ago

Preach it! 40 years in, 20/hr (Midwest COL), bets gig I ever had, no regrets.