The dishwasher was twenty feet long and new cost a quarter million dollars. One person would stand at the front of the machine loading dirty dishes and two would stand at the back unloading and sorting. (the work was hot, wet, and repetitive.)
Two Chinese ladies Lana and Hong ran the room during quiet times and for large functions a number of misfits were called in. I was one of the misfits and after a few months i would walk around like the boss telling people what to do and providing assistance.
The shift ran from four til half midnight. The food was prepared over a number of days and on the day of the meal the dishwashers would stand at an assembly line placing carrots, potatoes, chicken or whatever the masses were eating onto plates. At the end of the line one of us would put a steel covers over the cooked meal; stack them five high and place them into warming ovens called shams.
We would then set up portable busing stations where the banquet staff would dump their trays full of dirty dishes. We would wipe the leftovers into grey garbage cans, rack the glasses, stack the plates and dump the cutlery. (the pace was frantic and the task unappreciated)
After clearing the tables the banquet staff would eat as we transported the dishes back to the dish room. Then we were allowed to eat. The chicken a fan favourite was rubbery after five hours in a warming oven but hungry we were.
After our meal the smokers would go to the loading dock where we would tease the second in charge and at the end of lunch he would cajole us back to work. Being coordinated and of good endurance, I stood at the front of the machine methodically pushing plates, pots, soup bowls, you name it, through the machine.
At midnight we would shut down the machines, drain and spray them, clean the floors and a few minutes before close I'd throw a jean jacket over my white uniform and walk the 12 blocks down 97th street, home.
No comments:
Post a Comment