A night without a Dishwasher
BiteClub is teaching me more and more about running a restaurant. My day job is a pilot and the aircraft is only as strong as the weakest link. In my case, it's the galley. So hard to cook with no open flames.
I got to thinking. What's the weakest link in a daily restaurant operation.
Seems to me, a restaurant with a Dishwasher who walks during a dinner shift would cause a massive pile up.
I’m interested in your perspective on what you think the weakest link is in the daily operation of a store actually is.
Or, for that matter, tell us a story when you had a evening with no Dishwasher. How'd that work out for you?
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Hey Culinologist,
Did you go to Pizza Expo? Maybe we saw you there! Anyone going to the NRA show?
I used to work in airline catering and the weakest link was the slowest trolly packer. We would have to set the pace based on the slowest worker-a technique that is discussed in "The Goal" (http://en.wikipedia.org/wiki/The_Goal_(novel))
Funny about the Pansaver comment-I just got a postcard from Pansaver the other day-advertising their presence at the Pizza Expo.
A night without dishwasher would be one of the worst nights ever; and I don't even have a restaurant. Just taking the evening after dinner.
I've always run with a minimal crew...with labor costs over 30% there isn't any extra money to have anybody extra on board. I would have to agree with Chef CC that a line cook walking out would hurt the worst. Not just anybody can jump on the line and take over.
Dishwasher--busser, server, bartender, line cooks, chef, manager, owner can all fill in.
FOH: Hostess/Server/Busser/Bartender--easy for rest of crew and management/owner to pick up slack.
So definitely a line cook walking out would throw the biggest wrench into the operation.
The weakest link is the line cooks, without the line cooks your not serving anything....Remember without them you are a BAR....As an executive chef , I have washed dishes plenty of times....helping the poor guy catch up on extra busy nights....Usaually if the dishwasher quits, them someone of the line will get shift over to that position
Interesting that you bring this up.
I work for a company that makes PanSaver Ovenable Pan Liners. They came into being because of the specific reasons you mention above.
You line your pans with them before making your lasagna, macaroni, eggs, etc..., you can cook with them, then when you're done you pull out the liner and there is no scrubbing necessary. All you need to do at that point is sanitize the pan.
They are great labor/$-savers and employee morale boosters. We receive testimonials all the time from folks who looove these liners because now they don't have to spend all their time scrubbing pans and their dishwashers can spend time doing other things. Incidentally, they help prevent FOG from going down the drain as well since you can toss out the liner when you're done.
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