> Act as a standby for dish pits at the local restaurants - filling in only when someone doesn't show since I don't want to take what could be a lifeline job for someone AND having a standby like me means they can keep their job instead of just being a no-show
I'd like to try something like that. I have no experience in restaurants. How would you suggest I go about it?
* not a chain - too many rules
* don't get in the way - harder than it sounds
* bring your own gloves and get used to them before the big show
If you don't know anyone working a dish pit, ask around. Another good bet is someone just starting a restaurant. They will probably go through many tryouts until they get someone good in the pit, so you'll be really helping them out by being standby.
A few more tips.
* get some copies of the zine, Dishwasher.
* know that the dish pit is the center of the restaurant cycle
* call out all sharps in the water - especially soapy water
* keep a flow and constantly look at the big picture
* always be ready to help anyone in the building
Lastly, find out when they clean the grease trap - and stay home that day. Haha.
I'd like to try something like that. I have no experience in restaurants. How would you suggest I go about it?