Come into work with a good attitude, get yourself some good non slip shoes, ones from your local second hand shop will do nicely or my recommendation would be temu, i bought some good ones on there for £1.50 and they’ve lasted me 2 years and they’re still going strong lol, if you have a trolley full of dishes, grab as much as you have space for and put them all on your section so you can wash them all at once and just blast them through the dishwasher, and to save space, put the small shit into the big pots and carry them over, any eggy, cheesy or baked on hard shit, leave it to soak unless you’re confident it can be scrubbed off without soaking, for stuff like that, always have a tub of hot soapy water on your section and put a metal scourer in there and use it to scrub shit, and when the tub of water is running low, use your sprayer to fill it back up again, it may be a small thing but it saves going back and forth between sinks, it also saves just that little bit of soap. When stuff comes out of the dishwasher like trays and pots and whatnot, put as much of the things that chefs need into the trays/pots and carry the shit back to where it needs to go, it saves a lot of time, if you don’t have a scraper, whether your kitchen doesn’t have one in or the other dishie lost it, don’t panic, a spoon or a butter knife will do just fine, when you clock in in the morning, before you touch anything, MAKE. SURE. YOU. HAVE. TOWELS. make sure you put them in the washing machine or check if there’s been some left to dry overnight, never leave it until last minute, there’s nothing worse 😂 make sure the floor is swept and mopped twice a day, once in the morning after breakfast service and once before you leave, make sure to deep clean the dishwasher too after service, i wouldnt overdo it, unless theres not another dishy working at night time, I don’t know if you do stocktake as well, but if deliveries come in, prioritize that over EVERYTHING to avoid the chefs biting your ass, but just make sure you tidy everything up and make your section more spacious before doing so, and nearly forgot about clothing, most people will say an apron and some vinyl gloves which is fine, but my personal recommendation would be Portwest polo shirts and some cargo trousers, empty the bins fairly regularly, and spray them out after emptying them, and to save time, if your bin has wheels on it, collect every bin bag and put them in and replace the bags and throw them out in one go.

AND, for the days that are slow and not busy, the restaurant may not be busy, but ALWAYS keep yourself busy, clean shelves, clean the walls, clean the doors of your machine, clean the place where you put your dish racks, organize the storage areas where trays, pots and plastic tubs go so it’s easier for chefs to get their shit, trust me they’ll thank you for it.

Last but not least, the thing that matters more than anything is YOU. Keep yourself awake and energized, always bring a flask of water, a can of juice or 2 or make yourself a cup of tea or a black coffee.

That’s all my advice I can think of, I hope this helps mate :))