Are you losing valuable crockery and glassware in your restaurant, are your sculler’s dishwasher savvy?

Amongst the causes for most complaints from consumers in an online test resulted in the most complaints about bad and unfriendly service,  secondly dirty bathrooms and in the 

THIRD PLACE ON THE PODIUM dirty crockery and glassware.

So where do the system and procedures start?

The dishwasher or sculler as called arrival on shift:

• Arrive a few minutes early for your shift
• Sign in for your shift.
• Check out your station and see where the blockages and possible problems are.
• Organize yourself and your section.
• Check the soap levels and rinse levels
• Check the water temperature of your machine.
• Clean the filters, rinse arms, and spray nozzles.
• Ensure that the machine is clean and that the rinse water is sufficiently clean.
• Get all dirties from the store and front of the house into your scullery.
• Get into a system and maintain your momentum.
• Use the correct tools.
• Pre-wash always.
• When removing a load from a wash cycle check the result if not clean wash again.

Internal training and supervision:

• Training.
• Daily workshops.
• Cleaning of the dishwashing machine.
• Opening of all the jets and rinse arms.
• Warm water coming into the machine.
• Dishwashing chemicals connected and working.
• Solids filter washed regularly.
• Visibly reminding staff
• Recycling station
• Wet waste, paper, plastic, cans, glass all separate.
• Dirties section
• Stacking system and order.
• Ensure that only fully stacked trays are washed.
• Ensure to use the correct size rack for glassware.
• Ensure to avoid thermal shock, empty out all beverages and ice before stacking.
• Cutlery and spoons separated.
• Never walk back to the front of the house empty-handed from the kitchen.
• Use dolley’s for transporting multiple racks.
• Use dust covers when transporting clean crockery and glassware.

Understanding some signals from your crockery and glassware:

• Ensure your glassware is dishwasher proof.
• If cloudy ensure no lime-scale deposits.
• If cloudy ensure the water in the machine is at least 55 degrees Celsius or more.
• If cloudy ensure that the machine rinses detergent is disposed of correctly.
• If teardrops on the glassware and crockery you might need to up the element warming temperature.
• If teardrops you might need more rinse detergent to be dispersed.
• If fat deposits remain on plates you might need to up the boiling tank temperature.
• If fat and food rest remain on plates ensure that the pressure of your pre-wash nozzle and spray is strong enough and that you are not overfilling the wash tray.
• Use specific trays for the intended items alternatively you will chip your crockery and glassware, these chips could damage your machine motor.

After shift responsibilities:

• Ensure that the last dirty are cleaned, dried, and pack all utensils away.
• Empty your machine out drain dirty water and clean it thoroughly.
• Remove all fatty deposits and food bits.
• Clear the rinse arms and spray nozzles.
• Ensure that all the dishes, glassware, and cutlery are packed away.
• Empty the wet waste and recycle all the recovered waste correctly.
• Ask your manager if you may be excused before you leave your workstation. 
• Sign out and travel home safely.

In hindsight perusing the detail and responsibility of a sculler, it is not such a low-skilled job at all and as an employer, you might need to pay some attention to this section in your business.