Pre-Breakfast Dishes
Hours: 1
Time: Done 6-8AM
Focus on coffee/tea mugs, bowls, silverware, plates, and anything else meant primarily for consuming food.
When coopers have nothing to drink their coffee out of, it throws the whole day.
Post-Breakfast Dishes
Hours: 1
Time: between 10AM and noon
Focus on Pans, Pots, Spatulas, etc. (the things just used to make breakfast)
Post Lunch Dishes
Hours: 1
Time: 1 PM to 4 PM
It is important to finish this shift before 4, when the cooks start.
Try to anticipate what will be most needed for dinner. This may mean cutting boards, plates, pots & pans, or silverware, depending on what the cooks need and how much is already clean.
Pre-Dinner Cooking Tools
Hours: 0.5
Time: 3:30 PM to 4 PM
Priority for this shift are washing knives, cutting boards, pots and other cooking tools. Check in with the head cook if she/he is present, as the primary task is to insure the dinner cooks have what they need at 4pm. Also, (though it's not really dishes) while sanitizer is running, or after those sort of dishes are done, put away food deliveries that may be in the dining room.
Post Dinner Dishes
Hours: 1.5
Time: 8PM to 11PM
Check the filter and level of the soap before starting your shift. Clear the filter after you complete your shift as well.
There are two post-dinner dishes shifts: one for pots and one for dishes.
Details on these shifts can be found on the Dishes tab
If you work more than 1.5 hours to finish the dishes/pots, make sure you indicate so when signing off on the workshift website.
It may be necessary to move some items to the floor outside the dishroom to make room to work. Do whatever is needed to give yourself room to work efficiently.
Noon Pots Rescue
1.5 hours (done anytime between 12-3pm)
This is a "rescue" shift for the following shifts (to be done in this order): 1) pots, 2) dishes, 3) kitchen clean.
The purpose of this shift is to make sure no back-log of pots accrues in the middle of the day. The first focus should be on washing the pots that exist next to the pots sink or have accumulated in the kitchen and are no longer being used. If this gets done before the 1.5 hours is up, then you are supposed to do dishes for the remainder of the time. If there are no dishes to be done then you can work on tidying up the kitchen.