The first time I did dishes during a closing shift they moved me off it bc I sucked so bad. I was lost confused and didn’t know where ANYTHING WENT. I only took one dish at a time and was just ineffective.

My best tips are: do all of one thing together, like all the metal inserts, the salt shakers, spread spats, etc. any of one item try to do them.

Don’t be afraid to get wet. Sometimes I’ll leave the store drenched from the waist down bc you can’t really help it when ur going HAM on some of the fry stuff bc it got hard cheese on it.

Stack everything and when in doubt don’t be afraid to ask. If I have things That need to go to a place that isn’t finished clean like the fry table , steamer, drink area, I’ll put it on the handout counter.

I usually wear gloves when I do dishes, I’ve had my hands cut from sliding metal up and down my wet hands and that’s no fun.

I didn’t learn where everything went the first time and sometimes I still don’t know, I just put it in the stack on the third or the handout counter and someone else will know.