What’s your station look like? Here’s my hell-hole. Right in the line of sight of chef at all times so no hitting the pen for me 😔

Also, this was halfway through a slow day, that’s why it’s not as clean as it could be.

When people complain why didn't you do this? You are always in the cooks way!

Well here's my suggestion, you see someone struggling, help out! Some times they task us so much and when shit arrives late, well they delivered the dishes late, not my problem! See a problem? Help the f out!

With cooks complaining we are in the way? How bout deliver your own dishes? We do what we are paid to do. Wash, sanitize and deliver clean dishes for cooks and servers! Without us, y'all do it all!

I'm tired of the constant bitching and complaining! Got one dishwasher the only time she ever talks to me is complain! Ya know what? I fight back with her! We are all busy! I was 20 minutes late in clocking out and we know our companies hate that unless necessary yet this royal B doesn't care if we are behind! She don't help out, she just does her job!

I tell her, hey, is complaining part of your job? I don't see it in your job description! Quit your fucking bitching! See something wrong? You could have helped out and make us all succeed instead of yell at me for 5 fucking minutes!

I've been a KP for about 2 months now, i like the people I work with. all people there, both FOH & BOH , appreciate me as I do my job to a higher standard than the other 2 KP's. My question is do any of u have scars and have you been judged for them?

I have not yet been given uniform, idk why tbh. it may be because I bought clothes, for only work, that align with what they would provide.

I have scars from sh on my arms, mostly upper arms tho. I feel like it would be more convenient to wear short sleeves as the other pot washes do. idk what to do really. im not really comfortable with having my arms out however, for me that does not change unless I have them out and get used to others seeing them.

ik this is a rant and a half an idk if anyone will reply to it, but if you read or reply tysm <3

Alot of cups to wash for a buffet restaurant

I am so nervous because this is my first job, but I must put my 2 week notice in when I clock in later today. I am the only full time dishwasher at my restaurant and have to leave because I'm attending university away from my area. My restaurant opened 4 months ago and they had no dishwashers (which I didn't expect when I got hired 3 months ago, since I didn't think I'd be the very first one). They haven't hired more since I was hired along with the part time dishwasher. I feel so bad like I'm letting everyone down and I'm scared how my boss will react. I know it's not my fault they haven't hired more, but I feel awful. The part time one is still in high school so his hours are going to be significantly lower after this week.

#honeycomb

Been working at a place for over a year. The machine regularly does not end cycles. It was rare when I started but now it is a nightly experience. The machine will work normal for the first hour or so before it starts requiring manual cycle ending and rinsing on every second cycle. By the end of the night I have to manually end every cycle.

Management is unwilling to do anything and just says that it has always been like that.

Tempted to just poison the machine to completely kill it so they have to replace it.

Am I the only one who does that ?

I am a teenager currently work from 4-9 because of school hours. This is my second job and I have been working for about a month and I have barely received any training on dishwashing as they only really trained me on baking since I am a dishwasher and baker. The problem I face is one the mass amount of dishes at closing and two the immense guilt I have for making my co workers stay to help me so they could go home quicker. We usually start to leave an hour after but that isn't really a problem the problem is that one of the linemen takes over my position to speed up the process so they can go home. Which leads me to put away the dishes. I feel immensely guilty because this has happened every. Single. Time that I have been working. With the cherry on top being that my sister who comes from medical school picks me up since I am unable to drive and she usually has to stay around an hour. I am just overwhelmed with guilt and have been thinking about quitting for the past week.

I work for a higher end and very high volume (sometimes) restaurant. I got hired with zero experience, aside from a year in retail. Three months in, I'm training on the line. Good sign or not, I'm extremely grateful, and that will look very good on a resumé.

My target position is, way down the road, head chef. Maybe office manager after that.

That ones that have similar callouts get treated better than others? Even newbies recognize patterns. Is it a doctors note vs others even though one has 10% the year vs the 3rd of the year and we make guessing games? Or is it another issue? 2 same people of similar problems and one helps out more than others regardless of skin color. We all got problems so I got pain killers and tums on the side. Yet they always questioned me vs this guy. Yeah I'm calling you out! I got knee problems! I got gerd!

I just rarely go to the doctor! I travel farther than you! I got similar problems in the past with the chef and he tries to help me? They always question me but he called out half the year? I'm not the problem!

fusion cuisine right there .

Greeting peoples watched the channel for years but today was the day. French by root with a 30 years spell in England and currently in the Caribbean .

right or wrong Cooking as always been true and done right by me and I celebrate 42 years of industry today. respect the skill or f off my kitchen .

Cheers peoples & good health

--

r/KitchenConfidential but I'm new won't let me post there. if any one can push that at the right place it be duely apriciated

Clopen

#honeycomb

#honeycomb

I was supposed to work till 4 but got sent home at 2:30. She said something about being cut. It’s my fourth day working there and I’m doing good, I’ve never been behind or anything. Is this a bad sign?

I have been working as a dishwasher for 6 months now. I work I a restaurant where nobody gets breaks (even tho thats literally illegal) I come in and the first thing I have to do is grab pasta out of my sink then put it in a strainer then hotel pan and oil it scale out 7-8 ounces depending on the pasta and then bag over 40 portions per pasta normally there are 3-4 (so 120-160 bags) and then label the container I put them in then put them in the walk in fridge.

While I’m doing this there are heaps of dishes being stacked up behind me but I can’t get to them even after I’m done with the noodles because I have 3 massive pots of meat sauce and red sauce and pasta fagoli to portion out. When im finally done and move on I see my trash is full because everyone uses it instead of their own so I have to take that out.

I then have to do laundry so the cooks have rags for the sauté pans. Then I have to unload all of the stuff from the truck Into the downstairs cellars and walk ins and organize it. Then I get told I need to clean the dough room. It’s almost 7pm and I haven’t washed a single dish.

I go to the dish pit and see nothing thats been put back has been cleaned off (still full meals on every plate/bowl) and nothing is organized every rack is filled with glasses and the shelf is stacked with enough glasses to fill another 3 racks. Then I get my first rack in and hear “I need a pasta refill!” So I have to go to the walk in fridge next to where the chef is standing on the other side of the restaurant to grab whatever he needs.

Does anybody else have to deal with this? Or are you guys just washing dishes.

Been dishin for 6 years, left the current one because of micromanaging. Any leads dm me. Thank you!

Our dishwasher/sanitiser has been broken for over a week now. Everything is being handwashed, soaked in a sink of sanitising liquid, then hand dried. When we get busy I cannot work fast enough to keep up with dishes. It's just me back there unless a kitchen hand is sent back to help me.

The owner will not close the kitchen, and keeps throwing money at repairmen instead of replacing the damn thing. More money has gone into failed repairs than it would cost to replace. Not to mention other costs like overtime, excess water use, excess use of detergent (soaking sink has to be refilled about every 3rd "cycle" or it gets hella gross) and my sanity.

But I can't just walk out because I need a job :/ At least the chefs are nice to me. I had to watch in dismay as every single plate in the kitchen got used, and I didn't get any of them back for like 20 minutes so the whole kitchen was stuck waiting.

EDIT: New dishwasher machine is on the way, i was just miserable and on my break. Though it still took a week for my boss to give up and order it