Hey, all. I’m the dishwasher who made that chicken parm a few weeks back. I just did some training shifts, and my first line shift is in 3 days.
Hey, all. I’m the dishwasher who made that chicken parm a few weeks back. I just did some training shifts, and my first line shift is in 3 days.
by angrybeardedcanadian
34 Comments
slifm
True or false you always have to wear gloves when touching food
Snowwarrior1964
That’s how I started 44 years ago. Good luck
bikersquid
Best way to do it. I started washing dishes in a Thai place then started on apps. Good luck fish looks tasty
losifer_rising1
If it’s what you want to do, good for you homie. I started as a dish with zero experience and moved my way up. It’s okay to ask questions, it’s okay to ask the “why”, it’s okay to fuck things up, and it’s okay to be proud of the work you’re doing. But you’re never at a place where you can’t learn something from someone.
ilostmygps
You ready? Do you get to pick the music the first night?
SuperBluue
Good luck with the first shift. Keep us posted.
Electronic_Picture26
Thats how the real ones start bud. Good job keep pushing.
Dense_Scarcity6196
I went from dish to KM in 3 years at my current spot. Keep grinding.
rigeek
I assume that’s fish & chips and I want it IN MY FACE RIGHT NOW
10erJohnny
That looks really good.
jayellkay84
Right before the pandemic shutdowns, I worked at a place with a dishwasher that did some prep at a neighboring restaurant before. He made one of the best things I ever ate (blackened snapper with jalapeños). I trained him the last week we were open to cover garma for me so I could take over sautée (didn’t happen).
A couple weeks ago one of my fellow cooks at my current place mentioned he did freelance cooking at the other restaurant. I asked him if that dishie was still there.
“Yup. I know exactly who you’re talking about. He’s a sous chef now.”
In a way sucks because of the position I’ve been put in, but then I think about that snapper and realize he deserves it.
JoozleJazz
I started washing dishes at 12, and got asked to watch the fryers while someone went on a smoke break. Been cooking since.
CockroachNo2540
Dishie no more!
CasualPlantain
My tired ass thought this was a lobster at first ngl
JudgeHolden84
If your stuff looks like that all the time, you’re gonna do fine
Zerskader
The life of a dishie is my favorite. You either start from there and climb to chef or management, or stay a dishwasher forever.
Though I have seen some become servers.
GSX-650-F
That looks soo good!
stilleternal
I’d eat that
No-Outcome-4895
That looks delicious
Valuable_County_3273
Id eat it
iSeraph87
Keep pushing. You got this!
ClockworkChristmas
Best of luck! Starting from dish means your always going to be one of the coolest cooks on a line <3
HeightExtra320
Welcome brother , there is no, turning back now
Olderbutnotdead619
The owner of Mario’s de La Mesa started as a dishwasher there.
xxxtanacon
My stoned poor ass at uni eating frosted mini wheat, Campbell’s that tastes like chemicals and assorted devour Mac n cheese meals I could use some of that right now
Mueltime
Would
Again
OptimismByFire
GIMME THAT
-Suzuka-
Congrats
therobotisjames
Fucking rock star that’s killin it over here. Watch out cause he’s coming for our jobs folks. Best be upping our game.
Khetoo
As much as platitudes go, good luck homie. Can I get an extra tartar sauce cup tho what the hell is that serving lol
There’s a lot of cliche in *act with urgency* but it goes a long way in our industry. Effort, time, and some luck is the only thing that will separate you from where you want to end up, and where you will end up. And you can only ever control one of those.
Also keep yourself and your work place clean.
Bellini_DownSouth
Well you can definitely make me fish and chips any day.
BonJovicus
Better looking fish n chips than I see at a lot of places that offer it. From one former dishie to another good luck.
SmartWonderWoman
Looks delicious!
big-cheese789
Good luck! Take advantage of your opportunity to move up!
34 Comments
True or false you always have to wear gloves when touching food
That’s how I started 44 years ago.
Good luck
Best way to do it. I started washing dishes in a Thai place then started on apps. Good luck fish looks tasty
If it’s what you want to do, good for you homie. I started as a dish with zero experience and moved my way up. It’s okay to ask questions, it’s okay to ask the “why”, it’s okay to fuck things up, and it’s okay to be proud of the work you’re doing. But you’re never at a place where you can’t learn something from someone.
You ready? Do you get to pick the music the first night?
Good luck with the first shift.
Keep us posted.
Thats how the real ones start bud. Good job keep pushing.
I went from dish to KM in 3 years at my current spot. Keep grinding.
I assume that’s fish & chips and I want it IN MY FACE RIGHT NOW
That looks really good.
Right before the pandemic shutdowns, I worked at a place with a dishwasher that did some prep at a neighboring restaurant before. He made one of the best things I ever ate (blackened snapper with jalapeños). I trained him the last week we were open to cover garma for me so I could take over sautée (didn’t happen).
A couple weeks ago one of my fellow cooks at my current place mentioned he did freelance cooking at the other restaurant. I asked him if that dishie was still there.
“Yup. I know exactly who you’re talking about. He’s a sous chef now.”
In a way sucks because of the position I’ve been put in, but then I think about that snapper and realize he deserves it.
I started washing dishes at 12, and got asked to watch the fryers while someone went on a smoke break. Been cooking since.
Dishie no more!
My tired ass thought this was a lobster at first ngl
If your stuff looks like that all the time, you’re gonna do fine
The life of a dishie is my favorite. You either start from there and climb to chef or management, or stay a dishwasher forever.
Though I have seen some become servers.
That looks soo good!
I’d eat that
That looks delicious
Id eat it
Keep pushing. You got this!
Best of luck! Starting from dish means your always going to be one of the coolest cooks on a line <3
Welcome brother , there is no, turning back now
The owner of Mario’s de La Mesa started as a dishwasher there.
My stoned poor ass at uni eating frosted mini wheat, Campbell’s that tastes like chemicals and assorted devour Mac n cheese meals I could use some of that right now
Would
Again
GIMME THAT
Congrats
Fucking rock star that’s killin it over here. Watch out cause he’s coming for our jobs folks. Best be upping our game.
As much as platitudes go, good luck homie. Can I get an extra tartar sauce cup tho what the hell is that serving lol
There’s a lot of cliche in *act with urgency* but it goes a long way in our industry. Effort, time, and some luck is the only thing that will separate you from where you want to end up, and where you will end up. And you can only ever control one of those.
Also keep yourself and your work place clean.
Well you can definitely make me fish and chips any day.
Better looking fish n chips than I see at a lot of places that offer it. From one former dishie to another good luck.
Looks delicious!
Good luck! Take advantage of your opportunity to move up!