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Certainly! I used to spray stacks of plates in between for the water to loosen things up, or soak em in a bucket. I treated the dishwasher like a sanitizer.

These videos were done at a large chain restaurant where I worked in the dish room for four years. About a year and a half ago, I transitioned to a smaller restaurant, which is also a chain. Although there is less workload at a smaller establishment, the work space is much more limited, for the cooks as well, of course. That is the challenge. Thank you for your support, much appreciated.

@@electropsychosis Thank you, Sir for responding. Keep the video coming. New Subbie.

@@electropsychosis Thanks for responding. Keep those videos coming. New subbie.

The board is amazing my friend, very powerful. You will love it. There is nothing it can’t do as long as you don’t need a lot of clearance for challenging off-road riding. I have talked more about it in the comments on my Plutonium 2s videos. Have a great one my friend.

I love your analogy and couldn’t agree more. We can fly ourselves into space in a ship we built out of scrap metal, but can’t make a vending machine that doesn’t get jammed. 😆😎

@@electropsychosis That's exactly what I mean! There has to be a better way, an easier way for sure.

@LilybethII There is for sure… “stay in school kids,” that’s what I always say. 😆

Update after watching this video straight through. Sir, I want to thank you. I realize in myself that if I worked this job I would be pissed all damn day and irritated beyond measure. Everytime you get so close to clearing that side counter, to bam it's full again. I do not have the patience for this. So thank you for allowing me to enjoy a meal that is cooked, and dishes are washed for me and just have the ability to enjoy a meal with family hassle free. ❤

I really try not to be loud, but I just am, even when I’m chilling. So I have become aware of that. It’s unfortunate that this, of all my dish vids, seems to have gained traction because it’s definitely not my best performance. It’s just what the title and thumbnail says. But yes, being upset is not good, then people are afraid and don’t want to be around you. Not the kind of working relationship I want to have.

I do this job currently. While the dishwasher is going im hand washing at the same time to make a dent in it all. You have to be competitive and organised. Most shifts start with a big FAAAARK!!!! 😅😅

Havuz içeriği düşük önceliklidir. Kimsenin yoluna çıkmaz ve hiç yer kaplamaz. Öncelik, daha fazla tabağa yer açmak için tezgahı temizlemektir.

すべては自分の力で終わったのです。 その日も私は毎日のように仕事をしました。

Thanks for the critique. I forgot to record the parts where employees are piling up the dishes anywhere they please - not doing their part to keep things organized, allowing things to fall, leaving dishes on the actual floor in front of the dish room so they can just walk away instead of organizing it on the counter, throwing dirty utensils and ramekins into the bins, which causes the dirty pre-soak water to splash all over the clean dishes I just washed and stacked on carts inside the dish room. “Coworkers” letting dishes pile up for hours on carts at two other floors of our restaurant besides the floor the kitchen and actual dish room is on. I have to leave the dish room with no partner while things pile up even more so I can get the carts of dishes myself or I might never go home at the end of the night. 3,000 + covers Friday and Saturday nights and I’m the only dishwasher. Countless times. People cry about a little bit of water splashing on them, so I’m letting them know since some are clueless and have to be told, to avoid the direction I’m spraying in. I need the sprayer to wash the dishes, nothing I can do about that. Nothing I can do about where the sprayer is located and the direction I have to spray in, I didn’t install the sprayer. But I did fix the pipe myself one night without the help of a single manager or I wouldn’t have had a sprayer at all that day and moving forward. The water pressure on this sprayer is weak to say the least, nowhere near as strong as I need it to be, so the splashing water is very minimal, believe me. It would be a lot more if I had a proper sprayer. I don’t have five minutes to stop spraying to wait for someone to drop three dishes. Understand the volume I’m dealing with, servers know their sections, that’s all they know. I get dishes from everyone’s sections, the entire restaurant, by myself with no partner. Through no fault of my own, coming in to this piled up mess because no one could do anything about it earlier, don’t know how to schedule or retain staff, none of which is my fault or fair to me. The dishes make noise, so do the utensils. They’re not plastic. No one has ever complained to me about things slamming. Welcome to the sound of a huge restaurant kitchen and dish room. The only time I’ve broken a plate is dropping it by accident. I get stacks and stacks of plates offloaded from carts all at once. That gets dropped and makes noise. I don’t care about the noise, I care about surviving the night, and the line having the plates they need so they can operate. It’s not going to be pretty, it’s not going to be quiet, we’re not in a library or at a meditation retreat. There’s no respect for the dish washer here, and I dealt with this place for years before leaving. I got multiple commendations and awards here, a wooden plaque that’s on my bedroom wall today, and the sprayer head from this video, finally broke one day, that’s on my wall next the plaque. Just days ago, I got a promotion, raise, and an award at the a new restaurant, about a year and a half now. Regardless of what some may perceive or think, I do love my job. If I didn’t care about it or the restaurant operation, I would not be this intense, and my only regret is coming off as unprofessional at times when I’m under immense pressure to keep up and perform.

@electropsychosis congratulations. I do understand the volume of everything and your right they do just throw anything up there. Even if it was already clean. Yes I know silverware makes noise just seemed overly exaggerated lol.

我们这也比这更高的劳动强度，那些不锈钢盘子还需要用钢丝球擦去底部被烧烤糊掉的油垢，…… 一站就是10个小时或更长时间，中途喝点水加上洗手间的时间，最多10分钟休息。经理还在旁边催促：！：加油！最低的工资加残渣剩饭。😢

Looks worth it to me, this was an awesome video

😋🤗😂 FOH gets dibs on the “dead food” and when something is missing from the window, the cooks will shout, “Check the breakroom!” 🤣

Yes, if I don’t have a partner. I use a large cart to take all the dishes to the line cooks, or they will start yelling for plates.

Everything goes into the dish machine, which washes with detergent at high temperature. That is step 2. The video shows step 1, racking and spraying, which helps step 2 to work more effectively.

You can tell people never work in a restaurant. you think he just spraying off the dishes and putting it back on the line for the cooks. without a dish crew a restaurant will not last

Do you even know what the word ‘rinsing’ means?

You are so cool my friend. Thank you. 😎🖤

Moving the rack around to help loosen food particles on the plates, at least that’s what I hope. This dish machine itself is very bad at cleaning the plates and pots. It’s 90% prepping - scrubbing and spraying before entering the machine for everything to come out clean. That’s why I use so much water during spraying. 🚿

Into the dish machine, this one was a tunnel machine.

@@electropsychosis Thanks for answering! I'm sorry, I'm not familiar. How on earth do they go through so fast? You're putting in tray after tray after tray so fast, how does it keep up? And who takes the trays out at the other end?

If I don’t have a partner, I will stop washing and unload the racks myself. It’s very common actually when restaurants are short staffed or trying to watch their labor costs. In those times when I have to unload the racks, I cut the video until I return so it’s better for the viewer. Thank you for watching. I appreciate it.