Employee Training Guide for a Dishwasher


Welcome to the Service Team of Riddles and Vittles. We hope the experience you encounter as you fulfil your duties as a Dishwasher/Potwasher will be very rewarding.

Dishwasher/Potwasher is a high profile job in the hospitality industry. It is through you that we at Riddles and Vittles extend the hospitality of this establishment to every guest. If you succeed in creating a pleasant atmosphere to which guests return, you are contributing to valuable service in the field of public relations.

Dishwasher/Potwasher offers many opportunities for personal development and growth. You meet people from all walks of life and from all over the world. You learn to cope with a broad range of people and situations. New friendships develop as you interact with co-workers and guests.

You have an opportunity to learn many aspects of food preparations, and the proper methods of presentation and serving.

Dishwasher/Potwasher is an interesting job, but it is not an easy job. With this in mind our manual has been prepared for your benefit. We ask that you study it (and any additional material we suggest) very carefully.

Being prepared for your job will make it much easier for you. The satisfaction of a job well done, and the resulting financial rewards are direct results of the effort you've put into your job.

In any job, reliability and punctuality are of prime importance.

  • All staff must come in on time. If you are sick or cannot make it to work for some other reason, or you are going to be late, call the hostess at 555-5555. All shifts must be filled for operations to run smoothly. If you are sick, the following are recommended guidelines for calling in sick.
  • If scheduled for morning shift, call the night before and speak to the hostess.
  • If scheduled for evening shift, call the morning of that shift and notify hostess.
  • make sure your uniform is clean and pressed;
  • have your clean, white, ironed Riddles & Vittles T - Shirt;
  • be sure your footwear (white running shoes - no logos ) is comfortable, clean, and in good condition;
  • have clean white socks;
  • have clean, well pressed red shorts;
  • make sure you are wearing a minimum of jewellery and make-up:
  • Be sure you are wearing your name tag. It is an important part of your uniform;
  • personal cleanliness is a must, as is a clean, neat hair style. Long hair must be attractively tied back.


A smooth running kitchen relies heavily upon an individual's ability to be well prepared for a busy
shift. This atmosphere is accomplished through a combination of efforts. The main areas can only
be listed. It takes the individual to put them together.

The result is a smooth functioning professional environment, providing a happier atmosphere to
work in, and ultimately, happier customers.

  • Be to work on time
  • Fully "prepared"; food and wares.
  • Inform waitress/waiter on any shortages.
  • Team work" - kitchen and dining room
  • Responsibility & professional sincerity (in job performance, positive attitude)
  • Maintain a clean working area.


The washers position pertains to both aspects of the job; Dishes and Pots. This is a very important
position in the smooth operation of any kitchen. Organization of incoming and outgoing dishes will
maintain a smooth operation kitchen.


  • Make sure dishes that come into kitchen are cleared of food by waitresses and stacked orderly to conserve room for dishwasher
  • Maintain a steady flow of clean dishes while dishwasher is cleaning (operating). Dishwasher should organize next load;
  • Stack clean plates and dishes in designated areas. Glasses in shelf for bus person to bring to bar. Plates put on line shelf for cook;
  • Rinse dishes before putting them in dishwasher;
  • Dishwasher maintains:
      a) clean jets & filter
      b) change water regularly and fill to diagonal.
      c) check detergent levels in bottles.
      d) clean stainless steel.
  • Insure glasses and plates are clean of spots. (spotting occurs if water level is too high);
  • Make sure all pots are cleaned dried and placed back on shelf or racks;


  • Keep shelving clean for dishes and pots;
  • Soak all cutlery and wash thoroughly;
  • Soak and wash all casserole dishes;


  • Floor to be scrubbed at the end of the night. All mops and buckets rinsed out and hung to dry!
  • All dirty laundry must be put in dirty laundry bin;
  • Remaining garbage brought out to bin;
  • Buckets rinsed nightly and fresh bag's put in;
  • All sinks sanitized at end of night;
  • Dishwasher washed down. All jets cleaned and drainage channel and screens cleaned.
  • Mat in front of dishwasher area to be mopped and hung out over deck to dry each night.



The following is a list of our restaurant policies. It is your responsibility to know, understand, and
follow each policy at all times.

1. Uniforms must be clean and ironed and worn at all times. The uniform for waitresses:

  • Clean white running shoes, (no logos)
  • Clean white socks
  • Red shorts
  • Clean, white, ironed F&V t-shirts with crisp logo
  • Name tag

2. Personal Hygiene:

  • bath or shower daily
  • good dental hygiene
  • clean hands and nails ( Nails short and clear nail polish )

3. Long hair must be worn off the shoulders and tied back away from the face so as not to interfere with food service.

4. Gentlemen must be clean shaven and hair kept neat and clean.

5. Employees must punch in only when they are scheduled to begin work unless asked to do otherwise. You will be paid for scheduled time only.

6. Staff meals - one per shift, as shown on a staff menu, are available at a reduced price. These must be eaten in the kitchen BEFORE punching in. There must be no eating during your shift either in the kitchen or dining-room. Staff meals are only for those people who are on shift and working. Details will be posted in the kitchen. To avoid embarrassment to yourself and management PLEASE honor this policy.

7. The telephone at the restaurant is a business phone. It must not be used for social reasons. We will not page staff to leave work to come to the phone. Please inform friends of this.

8. A regular size pop is 25 cents for staff while on shift only. All food and pop must be paid for when you get it. All staff food must be entered in the STAFF MEALS book for inventory purposes.

9. If you are not working you should not be at the restaurant. If you are waiting for other staff members please do so outside. No loitering in the waitresses station or outside the door.

10. Your pay cheques will be deposited in your bank account every second Friday. Your pay period runs from Sunday to Saturday inclusive.

11. Please do not ask to have cheques cashed at the restaurant. The only cheques we accept are Travellers Cheques. No personal or government cheques of any kind are to be cashed.

12. Anyone caught stealing will be dismissed immediately. This includes all food items.

13. When answering the phone, it should be answered pleasantly in the following way: " Good morning/afternoon/evening, Riddles and Vittles. _______speaking."

14. Employees are entitled to breaks. Breaks are issued by the supervisor, according to shift worked and in a fair manner. One hour non-paid break is to be taken for every 5 hour work period.

15. When you are scheduled for a shift, it is your responsibility to be there on time. If you are unable to come to work please phone as early as possible so - a replacement can be called in.

  • If you are sick, the following are recommended guidelines for calling in sick.
  • If scheduled for morning shift, call the night before and speak to hostess.
  • If scheduled for evening shift, call the morning of that shift and notify the hostess.

Please do not call just before you are expected to begin your shift saying you cannot work. This is
very unfair to your co-workers and places impossible demands on them.

16. Please know your work schedule. All schedule changes must first be approved by the hostess. Requested days off must be written in calender journal. Requested days off are not automatically granted; however, every attempt will be made to fulfill your request. Schedules provide an approximate number # of hours working that shift. Supervisor can request you stay longer or leave early if not busy. Schedules are posted weekly on Fridays. The staff does not have time to go checking schedules. You alone are responsible for knowing your shift time, and we insist that you refrain from calling the restaurant. This will minimize incoming calls and staff interruptions.

Smiling is part of our restaurant policy. Remember, friendly service is always essential. A relaxed,
friendly atmosphere is a critical part of dining out. Our primary product is a social experience in
which food plays only a part. We are in the business of creating happiness. Happiness among our
staff members is quickly noticed by our guests. A disgruntled, "couldn't care less" attitude is noticed
just as quickly. Let's all endeavor to do our utmost to cheerfully complete each responsibility we've
done your best is a great satisfaction to you. It also earns immeasurable respect from your co-
workers and management.


Categories: Management