The people that moved out of the dishroom on to the front line, were people that went the extra mile. They would come in early to learn a station, work with the prep and get good at using a knife on the off times, and also learned all the equipment in the kitchen. What you need to do is make yourself my valuable to the operation. If I have a good dishwasher, why would I want to loose them, they are hard to replace. If I have a good dishwasher that knows another position, and is good at that position, you just moved up the ranks in value to me. I can train anyone how to wash dishes quickly, I can’t teach someone a line position real quick. When I first started in this business, I started at the bottom, I moved up quickly, managed Restaurants and then had my own business for 15 yrs……….pnwc