What I Learned From My Time as a Dishwasher

A few lessons from the wash bay

Over the past few months of quarantine, I’ve been consuming my fair share of podcasts and books by thought leaders in design and business. I find myself listening more carefully when they get on the topic of their childhood and upbringing. Though sometimes brief, they usually touch on a time that would end up becoming invaluable as adults—identifying interests, social behaviors, and emotional tendencies that would lead to their success.

I found myself either not relating to their stories or questioning if the opportunities I had, or the lack thereof, could be a predictor in career success. So, looking back to my first job at 16, I thought about the impact being a dishwasher had on me and why it was just as valuable as a cushy job in an office.

Lesson #1 – Get your hand’s dirty—literally

There is something very humbling about cleaning dishes and tables for people you have no relationship to. While they enjoy their meals and sip their glasses of freshly squeezed orange juice, I was in the back, scrubbing caked-on egg residue from plates and getting a face full of hot steam from an industrial-sized dishwasher. There I was, in a small café, every Saturday and Sunday morning, making $7 an hour.

And you know what? I really enjoyed it. Getting covered in mystery liquids that accumulated in the bottom of trashcans and being on my feet for eight hours a day didn’t bother me. It was hard work, but I was the engine that kept the ship moving, in my eyes. No clean dishes means no dishes get plated. Whether or not anyone would admit it, I was like Lebron James leading my team to victory every weekend morning.

Lesson #2 – Wash dishes like they were deadlines

I managed the dishwashing bay by myself, and that means very little breaks. The sense of urgency was always looming; and if you think getting yelled at by your creative director is scary, try the Sunday morning breakfast cook who just ran out of plates. Everyone needs you, and they need you now. Tabletops need to be bussed, fresh coffee cups need to be replenished, and the lady at table five complained that there’s a smudge on her fork.

Getting a constant flow of demands and “favors” was stressful, but, no matter the ask, I always accepted with a smile. I knew, even at 16, that accountability and kindness can get you pretty far. I was asked to take more shifts, I was invited to after-work get-togethers, and I earned more raises.

Lesson #3 – You are not better than anyone else

I remember when a group of popular students in my grade came to the café for breakfast. Though I was always “cool” with them, there’s something humiliating in cleaning after a family of 12 while they stand there awkwardly waiting as I nervously prep their table. They enjoy a hot breakfast filled with inside jokes and high-fives while I scrape grime off of frying pans.

Sure, there was a level of inferiority. But instead of falling into the trap of self-pity, I took the high ground. When my classmates finished their meals, I swiftly took away their dirty dishes with confidence and kindness. I asked them if they needed anything else, if they needed any refills, and I told them to have a great rest of the day.

They left with a sincere smile and a reminder that even though dishwashing and bussing tables wasn’t that cool, I was proud of what I did. Treating others with respect is a quick way to earn respect in return, and I was giving them respect whether they liked it or not.

As a reminder, the next time you encounter an elevator attendant, a garbage collector, or even a flustered dishwasher, acknowledge what they do and say thank you. It could do you some good.

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