I'm 100% nothing to hide or be ashamed of now.. So at this moment trying do this new name, new life style, new business...
Future Idea is to have full 24/7 recording of my vision and hearing be recorded and transmitted to anyone check up on my life actual current states and maybe even join in in to something what i do at current time or just be inspired by..
Getting in touch directly is always better, so just find me or call me on 07464713126 for a better response. I'm based in Bristol, UK.
Looks awesome but a few hours of that could get pretty exhausting especially when you are first starting out if there's no breaks in there. I would imagine you'd build up endurance and strength and be able to handle it for longer periods once you get past "the hump" but the first few weeks or month or two I could see being hell if you are not used to working at that pace.
pour moi ce travail plongeur ou plongeuse c'est vraiment de la merde c'est un travail ingrat très difficile très physique et en plus franchement pour le travail qu'on fait on est vraiment mal payé donc leur travail ils peuvent le garder 😂😂😂
Bit bloody obvious he's recording it on a quiet day. He wouldn't have a chance to record it if they were manic 🙄🤦♀️ he's also making sure to stand in a certain way so he doesn't obstruct the camera. It's just an informative video lmao no need to be so pedantic 😅
This all easy café stuff, plates, mugs, glasses cutlery. Work in a restaurant and you'll find yourself cleaning deep steel pans which stand about knee-high which are pretty heavy and stainless baking trays which don't always fit in the sink or on the table nicely. Dealing with them all day along with lifting and closing the machine lid constantly will get you strain injuries in the wrists in no time, along with the heel pains from standing all day if you haven't got cushioned shoes on your feet. There's then the significance of difference in drying rack space, how items are dried, pressure and heat of water which exits the overhead tap, culinary ware (regarding tray compatibility - the angle plates stack) and length of table at your disposal. If culinary ware is in high demand requiring you to move quickly, not having enough space to place items is the difference between being forced to dry plates maintaining a stacked position as opposed to being able to lay them out individually to allow them to dry without dripping water from the top plate constantly wetting plates you've just dried. I presume many places have heated drying racks to help with this. Then there's "Err 6"
I agree with you. It's so small where I work. I have a tiny ledge at the back of me to place things on and have big shelves to right of it that the chefs put big trays on. So I've no room at all to stack clean stuff on. The sink area for the bin hole is so small I've no where to put dirty plates as the chefs are constantly coming with pans, trays frying pans etc.... that the food hole gets covered over and the chefs tell me off for covering it up! The cheek. I like it but its hard flaming work.
@samanthamarsland7598 Oh I feel ya. I've only been doing it for 6 months, and since then I've actually started developing a few systems which help. I don't know if you (like me) get plastic sink basins full of plates brought from the floor staff as well as items from the kitchen. But my method goes like this: When the shift starts there is already lots waiting for me, which clogs the processing line. So I first assess which items I can quickly get in the dish washing machine and/or any items I can wash by hand quickly and put in their proper storage area. Getting these out the way gives me more space. Then, I start organising it all in a way which keeps all items of the same type stacked together to save space. Then I fill the sink with hot water and soap, and load it with as much as I can without causing and obstruction, making sure to prioritise anything which could really do with soaking for a while. I will let them soak while washing the rest. The same process when a box of plates and stuff is delivered from the floor. Immediately I transfer the plates (while removing food) one at a time and stackign at the beginning of the processing line (or put in sink which is full of water), this helps when it comes to loading the dishwasher and or organising once they're clean. It's easier on the mind and more time efficient to deal with all plates of the same type rather than always processing a mix from wash to dry to to storage. When I get a dishwasher tray out ready, it's usually just a case at this point of running a sponge around the plate once or twice and stacking in the dishwasher tray, and then putting in the dishwasher. I'd recommend a brush tool or something like that to take the strain of your hand. Also, you can flip a dishwashing tray upside down to create a higher table like surface over the sink to put plates on when washing by hand before loading into the dishwasher, this is better for your back. With cuttlery, they're usually brought to me in a plastic pot/tub, a 4 litre tuppleware container to be precise. I'll fill this immediately with hot water while I work on other things to let them soak. I'll prepare a didhwashing tray, which I don't have a cuttlery segment/holder for, so I bring the container as close to it as possible, often I just put the container in the tray while I remove cuttlery one piece at a time, sponge off any immediate grime and place in the dishwashing tray keeping say forks to one side face in the same direction, knives to the other side, and spoons in another seperate area, so that when it comes out the machine I can pick them all up in one go pretty much. That's only if they're really grimy. If they've just been used by customers and not much food on them (or very busy) I just throw it in the dishwasher one time and that usually does it. If not the first time I'll run it again. I'm also focused on what time setting I'm using. If I think it needs it, I'll put it on a 5 minute setting (which always does it) and focus on washing other stuff by hand. With some deep pans with burned rice at the bottom or something analogous to this, you can often use a spoon to scrape the bottom curved edges first before using a scourer or brush, as it conforms well to these curved edges and is strong enough for you to really dig it out. We also have a polyfiller spatula at hand to help dig this stuff up. But honestly, I never go at stuff like this without filling them with hot soapy water first and letting them soak for a while. Sometimes I'll put something like this in the dishwasher immediately, facing upwards to gather hot water rather than filling it myself. Then I'll take it out and let it soak for a while before taking a spoon, spatula and scourer to it. Often this might mean that the dishwasher needs to fill again before it will run a wash, so be mindful of that. If you have any questions, always happy to help a fellow porter.
@@samanthamarsland7598me frrr like i have nowhere to put any clean plates or anything and there is these giant trays and pans and cutlery and there gets so many pots that stack up i have to stop dry half by the time they are dry there are way more pots 😂
in case we have any newbies looking to get into the kitchens and they sign up to a porter job. trust me this isnt what a porter only does. you will no doubt also do everything the chefs request, ie fetch them items, you will be expected to do the prep after a period of time. and you will be expected to be a lot faster. because trust me if shit is building up, and you cant find your 2nd to 5th gear and it gets worse, you arent going to either make any friends in that kitchen or youll be shown the door quicker.
I do 14 hours shifts running 10+ kg trays of food up and down flights of stairs all day whilst keeping on top of dishes for 70 covers through the day. it is brutal overworking. Not to mention like you said, everything in between, doing everything kitchen will ask you for. LETS GOOO
I didn’t take break for my trial because I wanted to crack on and the chef sayed I need to crack on faster and I was wearing yellow gloves and my hand looks dry like grandpas hands😂
hello guys i have a question will i get fired if i keep finishing 30 minutes late? i do my absolute best but the things that come to me is alot and very exhausting 😭😭😞😞😭 i dont want to get fired
lucky have many basket to put the plates/glass. I am doing the dishwash but it is only 2 basket to put that plates/glass and must dry too with limited spaces very narrow
There is much more to it than this the stock checking and keeping of food in room temperature and deep cleaning of the machinery aswell as utensils and plates/cutlery was thinking about bren a porter not sure now
Just enjoying the job, its kinda fun doing that, dishwasher is my first job and its kinda fun sometimes its hardwork but i just enjoying it for some reason😁
No offense my man, I have a lot of respect for those working in covid soup. but your rhythm reminds me of the crackheads flailing through their purses laid out in the middle of a sidewalk, usually in front of a convenience store( I don't know why, but that detail is relevant)
Basically did this job even though I was an chef apprentice, I understand everyone has to play their part in the kitchen and do some dirty work, honestly ain't for me, quit after 2 shifts, luckily got back into my original college course I applied for. The pay ain't worth the amount of shit you have to do, especially cleaning them big pots full of gravy that won't come off with a scour. Honestly you could find so much better elsewhere. Ps. My hands were fucked.
Yes definitely I do the job myself it's a lot of work. I think most menial minimum wage jobs nowadays you will be overworked my options are slimmer though so I'm not sure what other jobs are ideal for lower skilled individuals.
