The Dishwasher

Something I never quite understood: Why is the lowliest position in North American kitchens the dishwasher? Why is it that we ask so much of them yet pay them the least?  Shouldn't these soldiers of flatware, these champions of cleanliness be given a wage that is appropriate to the amount of work we put on them? Wouldn't it help to attract some people to this position? Something that shows them the amount of appreciation and respect that the Chef, the owner and the rest of the restaurant team SHOULD have for the people who do the job that NO ONE wants to do?  What is wrong with this picture?

This is what I think: I live in British Columbia, Canada. We have a minimum wage problem. Meaning that our minimum wage isn't proportionate to the average cost of living.  I think that dishwashers in busy kitchens should start at a minimum $12.00/hour.  But not only will they be asked to do dishes and keep the kitchen clean, they will be asked to do rough prep i.e peel carrots, onions, potatoes and such.  As well, they will learn the basics of the job. In essence, a sort of apprenticeship.  After a certain time period, they will be assessed and it will be determined from there whether or not they will see an increase in wage.

Dishwashing is a tough job that requires organization, cleanliness and speed.  It is not a job for the elderly or unhealthy.  All in all, the job sucks but it needs to be done.  As a chef, I have come up from the pit after a few years of doing it, and to this day I always seem to find my self  back in the pit, slugging it out after a really busy 10 hour day on my feet trying to clean up because someone didn't show up.  The reason why they didn't show up?  The pay is grossly disproportionate to the amount of work.

I am hoping that one of these days, owners will stop scratching their heads over the issue, wise up and pay them a little more.  It will benefit the kitchen and the business immensely.

That is all I want to say on the subject.