A dishwasher is a person who washes and dries dishware, cookware, and cutlery, often in a "back of house" restaurant or institutional setting. In the United Kingdom, this role is also referred to as kitchen porter, however in this case the role will often include additional cleaning and light food preparation duties.
Most professional dishwashers work in a restaurant or institutional setting. [1] Typically, dishwashers scrape food residue from dishes, pots and kitchen utensils, then sort and load racks of dirty dishes into a commercial dishwashing machine. They organize and place clean dishes and other smallwares back in their respective storage location. Additionally, they wash by hand larger items and utensils in large sinks that are usually designated for that task. Depending on the operation, they might have additional cleaning duties.[ citation needed ]
The job requirements are normally physically demanding and fast-paced. Dishwasher uniforms are sometimes covered with personal protective equipment to keep the user dry; these normally include a waterproof full-length apron, tall waterproof rubber boots, and long heavy-duty waterproof gloves.[ citation needed ]
The dishwasher in a commercial kitchen is frequently an entry-level job that can lead to a career in food preparation. [2] That being said, many operations rely on the capabilities of an experienced dishwasher crew in the "dish pit".[ citation needed ]
A 2008 study by the Pew Hispanic Center reported that many illegal immigrants to the United States worked as dishwashers. [3]
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food. The room or area may also be used for dining, entertaining and laundry. The design and construction of kitchens is a huge market all over the world.
Homemaking is mainly an American and Canadian term for the management of a home, otherwise known as housework, housekeeping, housewifery or household management. It is the act of overseeing the organizational, day-to-day operations of a house or estate, and the managing of other domestic concerns. A person in charge of the homemaking, who is not employed outside the home, in the US and Canada, is called a homemaker, a term for a housewife or a stay-at-home dad. Historically the role of homemaker was often assumed by women. The term "homemaker", however, may also refer to a social worker who manages a household during the incapacity of the housewife or househusband. Home health workers assume the role of homemakers when caring for elderly individuals. This includes preparing meals, giving baths, and any duties the person in need cannot perform for themselves.
A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C, at the dishes, with lower temperatures of water used for delicate items.
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
Waiting staff (BrE), waiters / waitresses, or servers (AmE) are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables, entertaining patrons, restocking working stations with needed supplies, and handing out the bill.
A pantry is a room or cupboard where beverages, food, (sometimes) dishes, household cleaning products, linens or provisions are stored within a home or office. Food and beverage pantries serve in an ancillary capacity to the kitchen.
Dishwashing, washing the dishes, doing the dishes, or washing up, is the process of cleaning cooking utensils, dishes, cutlery and other food-soiled items to promote hygiene and health by preventing foodborne illness. This is either achieved by hand in a sink or tub using dishwashing detergent, or by using a dishwasher, and may take place in a kitchen, utility room, scullery or elsewhere.
Dishwasher Pete is the pen name for Pete Jordan, author of the popular Dishwasher zine as well as the book of the same title, whose goal was to wash dishes in every state in America. For more than a decade, he moved from city to city, state to state, washing dishes in restaurants, hospitals, cafeterias, ski resorts, camps, communes, a fish cannery, an offshore oil rig, a dinner train and just about anywhere where dishes were dirty. He was once invited to appear on the Late Show with David Letterman. He did not wish to be on national television, and so a friend of his took his place on the show, pretending to be him. Later, while promoting his book, Pete himself appeared on Letterman and the two discussed the earlier "appearance."
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or waiter's assistant. The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions.
Josephine Cochran was an American inventor who invented the first successful hand-powered dishwasher, which she designed and then constructed with the assistance of mechanic George Butters, who became one of her first employees.
Room service or in-room dining is a hotel service enabling guests to choose items of food and drink for delivery to their hotel room for consumption. Room service is organized as a subdivision within the food and beverage department of high-end hotel and resort properties. It is uncommon for room service to be offered in hotels that are not high-end, or in motels. Room service may also be provided for guests on cruise ships. Room service may be provided on a 24-hour basis or limited to late night hours only. Due to the cost of customized orders and delivery of room service, prices charged to the patron are typically much higher than in the hotel's restaurant or tuck shop, and a gratuity is expected in some regions.
Dishwashing liquid, also known as dishwashing soap, dish detergent, or dish soap, is a detergent used in dishwashing. Dishwashing detergent for dishwashers comes in various forms such as cartridges, gels, liquids, packs, powder, and tablets. It is usually a highly-foamy mixture of surfactants with low skin irritation that consumers primarily use for washing glasses, plates, cutleries, and cooking utensils. In addition to its primary use, dishwashing liquid is also used for various informal applications, like creating bubbles, clothes washing, and cleaning birds affected by oil spills.
The kitchen brigade is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, but before dinner, and varies in size by culture and region.
Disposable food packaging comprises disposable products often found in fast-food restaurants, take-out restaurants and catering establishments. Typical products are foam food containers, plates, bowls, cups, utensils, doilies and tray papers. These products can be made from a number of materials including plastics, paper, bioresins, wood and bamboo.
A dish drying cabinet is a piece of kitchen shelving placed above the sink, with an open bottom and shelves made of steel wire or dowels to allow washed dishes set within to drip into the sink and air dry.
Dishwasher detergent is a detergent made for washing dishes in a dishwasher. Dishwasher detergent is different from dishwashing liquid made to wash dishes by hand.
Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Infant food safety is the identification of risky food handling practices and the prevention of illness in infants. Foodborne illness is a serious health issue, especially for babies and children. Infants and young children are particularly vulnerable to foodborne illness because their immune systems are not developed enough to fight off foodborne bacterial infections. In fact, 800,000 illnesses affect children under the age of 10 in the U.S. each year. Therefore, extra care should be taken when handling and preparing their food.
María Marte is a Dominican chef who works in Spain. She is the only female chef in Madrid with two Michelin stars, as head chef of "El Club Allard".