The Honor to work as a Dishwasher!

Recently I was reading a post from someone that I follow on social media. For respect I do not mention his name, but It catch my attention that the post have a picture like those “before and after” and the before was working as a Dishwasher and the after working in an Executive position.

Is there something deplorable work as a Dishwasher? I think the Dishwasher position in a restaurant is one of the strategic positions in the restaurant business. Why? Cleanliness is the Key! Every single customer expect to eat in clean dishes, I think in very clean dishes like new ones. The worst experience as a client in a restaurant is realize that you are eating in a dirty plate or you are drinking coffee in a use cup with lipstick on the board of the cup. Disgusting!

I don’t know why some restaurants take the “Dishwasher” position like something superficial and push so mush pressure on the Dishwasher guy to do everything fast and easy. They don’t really care about details and make sure that every single plate, cooking pot or any cooking utensil are 100% clean.

Restaurant owners! A Dishwasher machine does not clean 100% it does not, and run your hand superficially over a plate with a dish wash sponge is not a guarantee to have a clean dish.

Is a responsibility from the restaurant have a micro SIX SIGMA process in the dishwasher department. Yes! Is a department and area, like any other business or company with different departments and areas. If you are taking seriously this business and think in a professional way, you must consider take 100% control on every single plate that comes out of your kitchen.

Statistics about Restaurants and Retails business say: “Clearly, cleanliness is an important component of the consumer experience,” says Randy Wahl, senior vice president of M/A/R/C. “This has a direct impact on the amount of spending a retailer can capture.”

Jim Miller, a principal with the foodservice cleaning and sanitization company Ecolab, says that impact is only going to become more significant as consumers’ wallets tighten in this economy and they grow increasingly less forgiving about a restaurant’s appearance.

“Customers are not as forgiving during these economic times,” Miller says. “When they do actually spend the money to go out and treat themselves, they want to have a good experience. They’re much more discerning these days. If they don’t get that experience, it’s going to lead to a lost customer.”

Off course I totally agree! In my own words: The point is not selling food, the key about the restaurant business is experience. Reason why I think the Dishwasher position is equal important than the waiter or the manager.

And yes! At the beginning of my life in America I was working as a Dishwasher and I do not think this is something less than my profession that I practice today. I do not need to show a “Before and After” Actually the same values and principles that I was practicing at that time I still practicing today. Doing everything with passion, dedication, looking to do the Well Done.

Ladies and Gentleman! The Restaurant business is delivery experience in all aspects.

I am looking forward to meet a new restaurant owner and help them to go to the next level.

Article By Alexander Lara