The dishwasher position is more than just washing dishes. Here is an overview in list format, followed by specific instructions for list item.
1. Monitor Tables (for dirty dishes)
Regularly walk through the dining area monitoring tables for customers who have left. Also monitor for tables where the customers remain but they appear to be done eating and ask, "may I take your dishes?"
2. Clear Tables (Bus)
As customers have left and the tables need to be cleared and reset, bring a bus pan to the table, and remove all remaining dishes, cups, glasses, and silverware into the bus pan. Put placemats and napkins into the garbage, not the bus pan.
3. Tips at Tables
Tips that are left on the tables by customers are not yours. These are the servers tips. Point out the tips to the servers, and allow them to collect the tips for deposit into the tips container. If the server(s) tell you you can remove the tips from the tables and deposit those into the tip container, that is different. However, unless on each time you work, this has been explicitly clarified with each of the servers on duty, do not collect the tips, only point out the tips to the servers as you clean dishes.
4. Reset Tables
After having cleared the table, begin to reset the table immediately as follows.
5.What to Tell Customers if They ask for Help
If it's something you have been taught to do, you may assist the
customer. However, if not, politely explain that you are a busser and
will alert their server.
6. Bring Dishes to Dish Area Do not clutter the dish area with lose dishes. As bus pans become full, bring those one at a time to the dish area.
7. Empty Bus Pan and Sort and Fill Dish Racks
Bring the full buspan to the dish sink. Place the bus pan to the right of the rinse sink. Place a dish rack to the left of the dish sink. Sort and distribute the dishes, cups and glassware, and silverware, as you empty the bus pan as follows:
8. Run the Dish Machine
9. Returning Dishes to Appropriate Storage Areas
When the dish machine is done running and you remove the rack from it, stack the clean dishes and return the dishes as follows:
10. Emptying and Refilling Red and Green Bucket and Silverware Soak Tray
11. Operating the Garbage Disposal
The garbage disposal is located in the pre-rinse sink drain. As you dump food scraps from plates, and scrub and rinse them with the overhead sprayer, the garbage disposal should be run periodically. Locate the on/of switch. Turn it on. Water is automatically injected into the disposer as the disposer motor runs.
12. Help Resupply Kitchen or Server
If the cook or server instructs you to get certain supplies from the storage room, or walk-in refrigerator or freezer, do so as best you can asking for help in identifying items until you become familiar with items.
13. Keep dish tables cleared and wiped down
There are two sides to the dish tables. The dirty side and the clean side. It is your responsibility to clear the dirty side by washing the dishes, and the clean side by returning the clean dishes to where the items go. Also wipe both sides. Wipe the dirty side with the towel(s) in the green bucket (described later); and wipe the clean side with the towel(s) in the red bucket (described later).
14. Make Yourself Useful - No sitting Around
- No Leaving the Workplace
This is not a job to stand around, sit down, or go outside during the work day. At all time, monitor tables and find things to do. Also do not stand around looking at your phone. In fact, anytime you do look at your phone, which should be not often, remove yourself to the back room out of view of customers. Also, so not sit down during the workday, except while on the 15 minute break described later. If the tables are all cleared and reset, and the dishes all washed, then ask the server or cook for things that you can do for them. If there is nothing to do, then stand at the dish machine area in waiting. Again, do not sit down, and do not go outside, stay present on the work floor in the ready.
15. Sweep the Kitchen and Dining Room
As needed from time to time, and at the end of the shift, locate the broom and dustpan. Sweep the kitchen and pick up the sweepings into the dustpan. Empty the dust pan into the garbage. Do the same with the dining room. A dining room with napkins, paper, and other debris looks sloppy. Monitor the dining room, including under tables and chairs, and go sweep those areas regularly.
16. Empty Garbage Containers
Before the end of the shift, empty all garbage containers in the kitchen and out front. There is the large garbage container located under the dirty side of the dish table. There are two others in the kitchen, one by the toaster area at the cook line, and another by the hand sink. Out front, there is garbage by the booths at one end of the server line, and another inside the beverage counter cabinet. Ask the cooks and servers where these area as needed. Locate the garbage bags from the janitor area in back. Ask where those area as well.
17. Empty Dish Machine Scrap Tray
There is a food scrap tray under the dish machine. You'll readily see it. Pull the tray at end of shift and empty the contents into the sink. Return the tray.
There are several chemicals in use. Monitor and refills these. For the Dish machine there is solid chemical containers on the top of the machine. Replace those as needed from the chemical storage area in the janitor area. For the dish machine there is a five gallon container of bleach. That is not likely to go empty. There is a one gallon container of bleach for the red bucket bleach water dispenser. If this goes empty, get a new gallon of bleach from back. Be sure to save and reuse the yellow cap from the empty gallon on the new gallon. It is a special cap that is needed to make the bleach come out properly. There are solid chemical dispensers on the wall for the green bucket water dispenser and the silverware soak tray dispenser.
19. Your Compensation
Your pay is a cash wage that is paid to you via direct deposit every two weeks. Another part of your compensation is $2.50 per hour "tipped-out" to you from the servers. At the end of the shift, look to the server/cooks who are sorting and counting the tips in the tip container to provide to you $2.50 per hour times the number of hours you worked. So an example is a 8 am to 2 pm shift is 6 five hours, so you should receive $15.00. When you clock out, you will be prompted to report the tips you received.
For this position, please wear the following uniform items:
You can have a couple of beverage breaks and a meal break as follows:
Please certify that you have read this training module click here.