Restaurants choose to employ human dishwashers for several reasons, even though dishwasher machines are available. While some restaurants do use commercial dishwashers for part of the dishwashing process, human dishwashers are still essential in many establishments. Here are some reasons why restaurants may prefer to hire people for this task:
Cost-effectiveness: Hiring dishwashers can be more cost-effective, especially for smaller restaurants or those with lower dishwashing demands. Commercial dishwashers can be expensive to purchase, install, and maintain. On the other hand, hiring dishwashers allows restaurants to manage their labor costs more flexibly based on the current workload.
Versatility: Human dishwashers can handle a broader range of tasks beyond washing dishes, such as cleaning kitchen equipment, pots, and pans, as well as performing general cleaning duties in the kitchen area. This versatility can be valuable in a busy restaurant environment.
Delicate or specialized items: Some dishes, glassware, or kitchen equipment may be too delicate or require special handling that a commercial dishwasher may not be suitable for. Human dishwashers can provide the necessary care for such items.
Efficiency and throughput: In busy restaurants, human dishwashers can work efficiently and quickly, ensuring a steady supply of clean dishes and reducing any potential bottlenecks that might occur with automated systems.
Adaptability to varying loads: Restaurants experience fluctuating demands, and a human dishwasher can adapt to changes in workload more effectively. During peak hours, they can handle a higher volume of dishes, and during quieter times, they can be assigned to other cleaning tasks or given a break.
Quality control: Human dishwashers can inspect dishes for cleanliness and make sure that everything is spotless before returning them to service. They can spot and correct any residues or stains that might be missed by a machine.
Environmental considerations: Some restaurants prioritize environmental sustainability and may opt for hand washing dishes to reduce water and energy consumption associated with large-scale dishwasher machines.
Space constraints: Smaller restaurants or older buildings may lack the necessary space or infrastructure to accommodate commercial dishwashers, making manual dishwashing a more practical choice.
It's important to note that many restaurants use a combination of both human dishwashers and dishwasher machines to strike a balance between efficiency, cost, and quality. The decision to employ one method over the other ultimately depends on the specific needs, resources, and priorities of the restaurant.