A dishwasher can make or break a restaurant (2017)
Human vs. Machine Dishwashing
- Several commenters initially assumed the article was about dishwashing machines; others clarified it focuses on human dishwashers who use commercial machines.
- Professional dishwashers are seen as the “heart” of a kitchen: fast, reliable cleaning prevents service collapse, especially when equipment breaks.
- Some note overlapping roles with busboys and other back-of-house staff; in practice, boundaries blur in many US restaurants.
Wages, “Living Wage,” and Labor Economics
- Intense debate over whether ~$10/hr (circa 2017 US) is fair:
- One side: it’s unskilled, quickly trainable work; if there’s a line of applicants, the wage is “market‑correct.”
- Other side: any full‑time job should cover basic living costs (housing, food, healthcare, some savings); otherwise the wage is too low regardless of market.
- People reference “living wage” calculators and argue over assumptions (e.g., 40th‑percentile housing costs).
- Some argue minimum wage should be a genuine living wage; others prefer UBI or stronger welfare with fewer or no minimum‑wage constraints.
- Counterpoint: raising minimum wage risks some businesses failing and workers moving to welfare; supporters respond with examples where higher minimums didn’t cut employment.
Tipping and Pay Distribution in Restaurants
- Many note the dishwasher often doesn’t get a share of tips, despite being critical to service.
- Others report tip‑pool systems where dishwashers and back-of-house get a fixed share; some dishwashers can reach $20–$40/hr in high‑end venues.
- Tipping is criticized as historically rooted in exploitation, used to justify low base pay, and as socially coercive.
- Some defend tipping as a way for high-performing staff to earn more and as culturally entrenched.
Working Conditions and Social Value
- Multiple firsthand stories describe dishwashing as physically exhausting, hot, loud, and chemically harsh, but also offering camaraderie and pride in hard work.
- Several argue “low‑skill” doesn’t mean “low value”: society depends on such roles as much as or more than many white‑collar jobs.
- Others emphasize replaceability and low training time to justify lower pay, prompting pushback around dignity and externalities (homelessness, crime, health).
Chemicals, Health, and Equipment
- Concerns raised about commercial dishwashers not fully rinsing detergents and rinse aids; cited research on epithelial toxicity at certain concentrations.
- Some distinguish commercial vs home machines: studies mentioned that household levels appear less worrisome.
- Rinse aids are singled out as likely source of taste on glasses and potential health issues; some disable them.
Automation and Robots
- Linked commercial dishwashing robots (~$3,000/month service) spark debate about economics vs human labor.
- Some think robotics could be viable in very high cost-of-living settings; others see hidden babysitting/maintenance costs and doubt big price drops.
Unions, Immigration, and Policy
- Stories of mandatory union membership where temp dishwashers pay dues but see few direct benefits; defenders say unions optimize for long‑term, core workers.
- Discussion of undocumented workers filling kitchen roles: they’re seen as easily exploited and essential to current restaurant economics.
- Suggested remedies include regularizing undocumented workers and punishing employers who hire off‑books, rather than only penalizing migrants.
Personal Anecdotes & Cultural Comparisons
- Many reminisce about dishwashing as teens: learning work ethic, moving up to line cook or server, or confirming they didn’t want restaurant careers.
- Comparisons to Europe and Nordics: more vacation time, stronger safety nets, different union models, and weaker tipping culture; several argue these yield better outcomes.
- Examples from Japan and elsewhere where all students share cleaning/food duties are contrasted with US practices, including inequitable “work for lunch” schemes for kids.