I work at a privately owned Italian restaurant started in July, according to local news "A must go in San Antonio" so i'd say we get relatively busy, got the most vague lesson on what to do(word for word "just scrub the shit that's need a scrub") by the guy I replaced who later quit. And I gotta say I FUCKIN LOVE STACKS ON STACKS OF PLATES no joke I swear it therapeutic, its also a pretty good feeling to know you're the youngest guy in the kitchen and you clean faster than everyone in there (I'll leave with an empty station for a short break 5min and come back with what I call 5 minutes of dishes but having your cover only get 1/8 of it clean while going their fastest), I've also got complements on my speed as far as being told I'm the best dishwasher this guy has ever seen in his 15 years in the restaurant business. Everything's great minus the conversations (I'd prefer to remain silent the entire time I'm there but people like to talk to the guy that has "the most free time") I will be looking for a better job once the owner hires another person that can do my job as I don't want to leave an already understaffed restaurant even more short handed in one of the most crucial parts of the restaurant.

The only thing that really pisses me off are the new kitchen hands that don't understand my routine.