Dish Station Management

Transcript

Trainer: So you arrive on shift and this is what the dish pit looks like. Ah! It’s really not as bad as it looks. The way that I always like to start is by stacking all of my plates that look the same and putting anything that needs to go in the rubbish in the rubbish bin. So napkins will go in the rubbish. Lids will also go in the rubbish. And this will go into my recycling for later. And then we will start on our mugs.

I like to stack everything that is the same together. All my saucers will be stacked in the same spot. And as I go, my utensils will be put away. Already we have a much more manageable workspace here. So I like to start off with doing my plates and my saucers first.

When it comes to commercial dishwashers, these are actually not dishwashers. They are more like dish sanitizers. If you put a dirty dish in there, if you were to put this dish in here and just put it in by itself, all of this would get rewashed every single time with all of the plates that are in there. So you need to make sure that your dishes are clean. There we are. And then we would go ahead and load our dishes.