An old post that is still important to the success of any restaurant.
The following is a repost of an article that I wrote during the first few months of “Culinary Cues”: it is still relevant.
“Just a quick note on dishwashers: there is no one person, let me state that again – no one person who is more important to the operation of a kitchen, than the dishwasher. If you don’t believe it, think of this: if a cook fails to show up, the crew will bitch and moan, but the job will get done; if the chef doesn’t show up, the crew will cheer; if the dishwasher doesn’t show up, the place falls apart because no one wants to wash dishes, no one except Dominick.
Dominick had washed dishes and pots and pans at the Statler Hilton Hotel for more than 10 years! Get that, 10 years! The half-life of most dishwashers was measured in weeks, not years. Dominick lived in…
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