Dishwasher
A dishwasher plays a vital role in the hospitality and tourism industry by cleaning dishes, silverware, and kitchen equipment in various dining establishments, from large resorts to small diners. This position typically requires no formal education, making it accessible to individuals seeking entry-level employment, and offers on-the-job training. The average annual wage for dishwashers is approximately $29,710, reflecting a starting point for many in the workforce. The work environment can be physically demanding, often involving long hours, heavy lifting, and exposure to hot, humid conditions in busy kitchens. Dishwashers may work split shifts, aligning their schedules with peak dining times, and their responsibilities can extend beyond dishwashing to include kitchen cleanup and maintenance of equipment. While career advancement opportunities are limited, the role can serve as a stepping stone to other positions in the culinary field, such as kitchen hand or server. Overall, the occupation appeals to those who enjoy active work and have commitments that allow for flexible hours.
Dishwasher
Snapshot
Career Cluster(s): Hospitality & Tourism
Interests: Working with your hands, physical work, being helpful
Earnings (Mean Annual Wage): $29,710 per year $14.29 per hour
Employment & Outlook: 2% (As fast as average)
Entry-Level Education No formal educational credential
Related Work Experience None
On-the-job Training Short-term on-the-job training
Overview
Sphere of Work. Dishwashers wash dishes, silverware, glasses, pots, pans, and other equipment used in eating establishments. They play an integral role in providing a smooth and consistent level of service to diners and hospitality clientele. Dishwashers work in the hospitality and tourism industry. Their employers range from very large to small organizations and include global resort chains, amusement parks, independently owned diners, school cafeterias, and sports stadiums.
Work Environment. Dishwashers work in kitchens. Some kitchens may be well-ventilated and air-conditioned, while others may be hot and humid in summer and cold in winter. The job often demands shift work, which includes nights and weekends. Some dishwashers may be engaged to work more than one shift per day or different shifts on different days, which makes it difficult to get enough sleep. Kitchens are often busy, crowded areas, and the dishwasher’s workload is characterized by long periods of activity. They may wash dishes by hand or use a commercial dishwashing machine. Heavy lifting and long hours spent on one’s feet are very common in this occupation.
Occupation Interest. This occupation may be desirable for a number of reasons. For many, dishwashing is an entry-level hospitality position that offers an employment opportunity for people with a low level of education. Others may seek a dishwashing job because the hours suit other commitments they may have, such as study or another job with irregular hours. The occupation may also appeal to those who enjoy active, physical work and routines.
A Day in the Life —Duties and Responsibilities. The dishwasher’s day varies depending on the employer and type of establishment in which they work. Some dishwashers may be engaged to solely wash dishes, in which case their work shifts are likely to coincide with peak dining times. Other dishwashers may be required to assist with other tasks, such as food preparation or kitchen setup. Dishwashers assist and interact with chefs and cooks, kitchen hands, wait-staff, and managers.
The dishwasher’s work mainly consists of washing dishes, either by hand or by using a commercial dishwashing machine. Dishwashers typically scrape food scraps into the trash, load the dishwashing machine, and empty it upon completion. They may be required to dry and polish plates, silverware, and glasses and to refill the dishwashing machine with soap or sanitizer. Pots and pans may require hand scrubbing. Dishwashers also store the cleaned utensils, dishes, glassware, and cooking equipment.
In addition to washing dishes, the dishwasher is likely to be responsible for other cleaning duties in the kitchen. They may carry bags of rubbish, clean trash cans, and wash the kitchen floor, walkways, and surfaces. They may also clean and maintain refrigerators, dishwashing machines, and other equipment, which means that they must be familiar with sanitization methods. The dishwasher may be asked to perform other duties as required, such as clearing tables of dirty dishes.
A dishwasher may work one or more shifts per day. It is not uncommon for dishwashers to be engaged to work split shifts, which means that two or more shifts on the same day are interrupted by a period of unpaid time off in between. For example, an individual might be scheduled to work peak lunch and dinner hours but have several afternoon hours off.
Work Environment
Immediate Physical Environment. Dishwashers work in kitchens and the areas immediately adjacent to them. Some kitchens may be well ventilated and temperature controlled, while others may be hot and humid in summer and cold in winter. Conditions range from relatively comfortable to cramped, small work environments.
The dishwasher’s work is physical and requires heavy lifting and long periods of standing. Risks of injury in this occupation come from scalds from hot water, slipping on wet floors, cuts from knives or broken glass, muscle strains from lifting and standing, and irritation from exposure to chemical detergents and disinfectants.
Human Environment. Dishwashers interact with other restaurant employees, such as chefs and cooks, kitchen hands, wait staff, and restaurant management. Depending on the size and type of the establishment, the dishwasher may work under the supervision of one or more chefs or the kitchen manager or restaurant manager. Besides working in a team environment, dishwashers must also be able to perform their work independently and with minimum supervision.
Technological Environment. The dishwasher may be required to operate a commercial dishwashing machine. Their job is likely to involve maintaining and cleaning the machine. They may also be required to clean, operate, and maintain other equipment, such as a dough maker or ice cream machine.
Education, Training, and Advancement
High School/Secondary. Dishwashing does not generally require a high school diploma; however, high school students can best prepare for work as a dishwasher by taking courses in English, food preparation and management, health science, and home economics.
Working as a part-time dishwasher while still in high school is an excellent way to gain entry-level experience in this occupation.
Postsecondary. Dishwashing requires no formal postsecondary educational qualifications. This is an occupation in which on-the-job experience is considered more important than formal credentials. Opportunities for career advancement are very limited because dishwashing is an entry-level occupation. Lateral career movements to allied occupations, such as kitchen hand, waiting and service staff, and cook may be possible for those who gain a broad range of experience.
Related Occupations
− Food & Beverage Service Worker
Bibliography
“Food and Beverage Serving and Related Workers.” Occupational Outlook Handbook, U.S. Bureau of Labor Statistics, US Dept of Labor, 17 Apr. 2024, www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm. Accessed 27 Aug. 2024.
“Occupational Employment and Wages, May 2023: 35-9021 Dishwashers.” Occupational Employment Statistics, US Bureau of Labor Statistics, US Dept of Labor, 3 Apr. 2024, www.bls.gov/oes/current/oes359021.htm. Accessed 27 Aug. 2024.