I also started as a dishwasher and moved up quickly and the only people who would often look down on me were those who went to culinary school always acting arrogant and condescending, but the other people were really nice, I often came in early and helped the line cooks setup and peel and chop vegetables, when the executive chef saw my interest and aptitude he moved me up to prep, then cold line.
unfortunately he moved to another restaurant but quickly called me to offer me a position as a broil man, which I took, after that tried saute’ then we parted ways.
the one thing that really irritated me was when the waiters or bus boys would leave a tray full of dirty dished right in everyone’s way.
but anyways I’m pretty sure if you weren’t doing a good job you would’ve heard from your manager by now.