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Why does nobody talk about the dish pit guy who told me to stop stacking racks
I was 19 and working my first real line job at a place in Spokane, and I kept stacking wet racks on top of each other because that is what everyone did. The dish guy, Marcus, who had been there 11 years, grabbed my arm one night around 9pm and said "you are trapping the steam, now everything comes out spotty and you are rewashing half of it." I blew him off for about two weeks until the health inspector walked through and flagged our glasses. That guy was right and I looked like an idiot. Now I tell every new hire the same thing and half of them ignore me the exact same way. Anybody else learn the most useful thing in their kitchen from the lowest paid person there?
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