I’m a little late to reply – just found this site. Regardless, a lot of people look at the dishwasher like the low man on the pole – and it truly puzzles me why.
That one position can really cause a restaurant to sink or swim! Think about those periodic health inspections! In any event, in most restaurants I’ve worked at, it was fairly common for servers to help the dishwasher, or anyone else that was busy trying to finish their duties. When a restaurant closes at night, the management will usually try to get all the staff out of the door at the same time so they can all walk out together. I know that years ago, Outback was like that, as was Hooters.
One thing you should know – a lot of dishes “look” clean, but in the morning, they’re not! Never overload your machine to save time -(they don’t get very clean that way) we’ll just restack them to be washed, ready and waiting for you first thing in the morning. I cannot tell you how many times I’ve grabbed a pan and when I was about to put something in it, I would notice specks of food that had dried on it, having hung on through the wash and rinse cycle of the dish machine. The dishwasher has so many pots to do, they don’t usually inspect the pans as they pull them out, thinking with their flawed logic that it’s clean dirt and if the dishmachine doesn’t clean the pan, it’s not their fault.
Just do the best you can – go fast, but not too fast. During non-peak times, you might be able to mosey over to the line and ask the cook questions about how things are done on the line. One never knows how it could turn out….