In the Washington Post, food critic Tom Sietsema signed up for a dishwashing shift at Caracol, a 250-seat Mexican restaurant in Houston to experience the job Anthony Bourdain said taught him “every important lesson of my life.”
Dishwashers get paid a median annual wage of $20,000 a year in the U.S. and are a critical component of the restaurant industry. As Emeril Lagasse puts it, “You can’t have a successful service in a restaurant without a great dishwasher.” More restaurants are finding ways to recognize and reward their dishwashers:
After years of performing tasks no one else wants to do — cleaning nasty messes, taking out trash, polishing Japanese wine glasses priced at $66 a stem (at Quince in San Francisco) — the unsung heroes of the kitchen might be finally getting their due.
This spring, chef Rene Redzepi of the world-renowned Noma in Copenhagen made headlines when he made his dishwasher, Ali Sonko, a partner in his business. The Gambian native helped Redzepi open the landmark restaurant in 2003. And in July, workers at the esteemed French Laundry in Yountville, Calif., one of master chef Thomas Keller’s 12 U.S. restaurants and bakeries, voted to give their most prestigious company honor, the Core Award, to a dishwasher: Jaimie Portillo, who says he has never missed a day of work in seven years.
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