Culinary school student here.

74 seats restaurant with 2 cooks on weekdays - 3 on friday and saturday. Service starts at 5:30pm, i start at 6:30pm but i have to dry cutleries during service, and ramekins. Help out with larder and appetiser if needed, and do desert order. We portion things with plastic container so i have to wash those as well. The chefs are kind to me so on busy nights, i'm allowed to bin these containers.

I'm rostered until 10pm, 10:30 on busy nights. But i always finish at least 30 mins later. All cook clean the kitchen side so i just have to wash all gastro and plates, 6 fryer baskets, and my own station to close up.

In the morning I wake up with stiff fingers and hand from moving the full dishwasher tray, dont even know how to describe/call it, and feeling demoralised to go to work these days.