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A dishwasher can make or break a restaurant (2017)

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291–300 of 496 posts

Re: A dishwasher can make or break a restaurant (2017)

#291

I kept my dishwashing job on my resume for far too long under the title “hydro ceramics engineer.” It was grueling work, but I met a lot of interesting people, one in particular turned me on to studying Chinese which changed the whole path of my life. Also gave me entre into bussing then waitstaff. Paid my way through high school car insurance and college surviving. Definitely under appreciated and under paid, but I…

> Definitely under appreciated and under paid, but I learned a ton about working for a living.

a lot of the discussion about wages ignores the value of experience; students pay to spend their days learning but it's somehow unfair for someone to get paid to learn job skills that transfer to other jobs

Re: A dishwasher can make or break a restaurant (2017)

#292

Earlier quoted context omitted.

if you ask professional wait staff in the US you'll find that tips are more popular than set wages. They wind up making more from tips than they would via salary. Occasionally you'll read about a restaurant trying to eliminate tips and they lose good servers to their competition. Was just reading about this somewhere else.

Seems like the problem here would be that employers tried to pay too little.

They don't like increasing menu costs because they think it scares customers away. The employees know how much they're getting paid.

Re: A dishwasher can make or break a restaurant (2017)

#293

Earlier quoted context omitted.

$10/hr was a bad wage in 2017 too unless you were in an exceptionally low COL area. $12.95/hour in today money. The minimum wage in 2017 was $7.25/hour.

Almost noone in the US makes the federal minimum wage. You should look at local median wages if you want a relevant comparison.

You should look at local median wages if you want a relevant comparison.

I wasn't making a comparison. I was just providing information.

Re: A dishwasher can make or break a restaurant (2017)

#294
post #66

I was a dishy for years in a few different restaurants and hotels. It's hard work but if you do your best to help out the kitchen and wait staff wherever you can (picking up ingredients, helping mise en place, fetching dish carts yourself, stocking bar) then you can really make a difference in the day to day. Sometimes I miss the camaraderie. It's an easy industry to get stuck in though, and there's usually a lot of…

I got stuck a long time in restaurants from around 18 years old to right at 30. Finally got out and move to the construction industry. I'm just wondering what exactly Aguilar did in construction that's definitely harder than some high volume fast paced kitchens. Only thing I can come up with is most likely roofing, especially during the summer, because everything else I've been through in construction is easier. "I a…

The difference between construction and the kitchen is that if I mess up in the kitchen we're out probably less than $100. If I mess up in construction we're out significantly more in particular if it's a commercial construction job.

Re: A dishwasher can make or break a restaurant (2017)

#295

Earlier quoted context omitted.

Not at the Country level, but unions have been able to make it mandatory in certain industries and companies. It is how they hold their power. If it was optional, they would whither away over time.

> If it was optional, they would whither away over time. In France unions are optional (in the sense of adhering to one, their presence is highly regulated and a company cannot do anything against that). They are quite strong (depending on the industry), and representatives are elected. If a union does not do anything then it indeed whither away. Now - in our case, some situations are a parody (especially in some pla…

Unions encode the rather insane idea that if you're stuck negotiating against a monopoly then you should become a labor monopoly yourself. It's stepping backwards for short term comfort.

Re: A dishwasher can make or break a restaurant (2017)

#297
I have a PhD in Physics from Berkeley. Still, in the strictest real estate sense, my best and highest use is as a dishwasher.

I was managing a small optics factory in Livermore. We made laser mirrors to order there — any wavelength, any reflectivity, any angle, any polarization, you name it. I was working my ass off and was unmarried at the time. Thanksgiving came around and I had nowhere to go. But I hooked up with a church in San Jose that had a dinner for poor people and went as a volunteer. After serving the dinner, I wandered back into the dish room. I immediately went over to the sink and kicked out the lady who was pretending to work. I then washed all the dishes and left.

Comes one year later. I’m in the exact same situation. I call up that church. The lady says, “Oh, that’s very nice of you. But we don’t need any more volunteers, we have enough.” Oh shit. What to do. I found my old replica army parka I had bought in a Cambridge surplus store 20 years earlier. I went as a poor person. I didn’t want to be alone.

The first thing I found out is that poor people are herded, controlled, treated like children. We had to wait outside the church in the mild cold until permitted to enter, in a kind of line. So I sit down. I will never forget the beatific smiles of the volunteers that served us. This was performance art, and they were the stars. Everyone on the supplicant end noticed this, I’m sure. So the meal ends. I walk back into the dish room, survey the situation, once again kick out whoever was pretending to do the dishes, do the dishes, and leave.

Re: A dishwasher can make or break a restaurant (2017)

#298
post #66

I was a dishy for years in a few different restaurants and hotels. It's hard work but if you do your best to help out the kitchen and wait staff wherever you can (picking up ingredients, helping mise en place, fetching dish carts yourself, stocking bar) then you can really make a difference in the day to day. Sometimes I miss the camaraderie. It's an easy industry to get stuck in though, and there's usually a lot of…

I washed dishes in a downtown tower with four restaurants, all sharing one kitchen. The output of the dishwasher took four people, mostly because delivering the dishes across the huge kitchen distances was time consuming. I had a lot of generalized anxiety, and so I liked complex physical challenges. I eventually replaced all four dishwashers. Took a lot of intense speed and strategic dish delivery. I came very close…

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Re: A dishwasher can make or break a restaurant (2017)

#299
post #46

Earlier quoted context omitted.

Can you take a person off the street and have them washing dishes competently by this afternoon? Can you take a person off the street and have them doing your job competently by this afternoon? The fable of the plumber captures the essence of this.

I literally did this. At the end of Chaos Communication Camp last year I had no reason to immediately leave, so I went to see if they needed some extra help and ended up drying and stacking dishes for an hour.

I hope you realize this mostly just reveals you have no clue how hard and skill-intensive kitchen work is. Yes, even dishwashing. The average person is not going to be able to drop into a kitchen and wash thousands of dishes a night.
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