I am a big fan of your show, but you have yet to disgust me. Cleaning a school lunchroom greasetrap hit home.You almost? threw up, but when it was being done at my (full service, "Down on the Farm",) restaurant I was hoping that none of my customers would smell it and want me to "comp their meals due to the smell. I am asking that you do two things, Mr. Rowe. First, tell us (the average viewer)what these people doing the "Dirty Jobs" make per year or even per hour (I can clean a lot of "poo"given the pay), Second, try a job at a restaurant (and I'm not talking about one of those shows exposing health violations, we've all seen those). Get a job working as a cook (or a dishwasher) working for near minimum wage (the reason for my first request)at a busy, major-violation free restaurant. Your only safety equipment is a pair of "non-slip" shoes (that you pay for), a cut resistant glove, and an oven mitt. Learn to work with hot grease, steam, clean grills (flat or char-broil) work on wet/greasy floors, and clean others' dishes. I would suggest a restaurant manager, but the show is not called "Stressful Jobs," try making everyone happy.
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Originally posted by protz057: ... Second, try a job at a restaurant (and I'm not talking about one of those shows exposing health violations, we've all seen those). Get a job working as a cook (or a dishwasher) working for near minimum wage (the reason for my first request)at a busy, major-violation free restaurant. Your only safety equipment is a pair of "non-slip" shoes (that you pay for), a cut resistant glove, and an oven mitt. Learn to work with hot grease, steam, clean grills (flat or char-broil) work on wet/greasy floors, and clean others' dishes...
Doug Restaurant Manager, Cincinnati, Ohio
Amen brother. You just described my first job: two days a week, I worked in a kitchen that served 6,000+ meals per day and on the other four days, I washed dishes and pots. The kitchen work wasn't terrible, so long as I wasn't the schmuck that had to make 80 gallons of stock from scratch and then clean the kettle. The dishroom was another story.
You can't understand what it's like to have 1,000 trays of masticated food, dirty silverware, used napkins, and spit coming at you on a conveyer belt along which the silverware and glasses have to separated and racked, the food and napkins have to dumped into a trough that propels the refuse into the disposal via a powerful stream of cold water, the dirty dishes have to be racked, sprayed, and loaded into a dishmachine that's as large as your kitchen. You'd think that person unloading the clean dishes would have it easy (since their hands stay clean) but essentially, you spend the night scalding your fingers and dodging random burps of steam as the cleaned and sanitized dishes emerge from the machine. And when some prankster thinks it's funny to open the grease trap in this hot, humid, culinary cesspool? Oh, it's not pretty. I can assure you that you have never smelled anything so vile--except in a gelatin factory. (Ha, and that's the grease that we used to cook your food.)
And as if that wasn't bad enough, try doing it for $5.15 an hour. Actually, that was 12 years ago but it wasn't great then and it's unacceptable now.
This message has been edited. Last edited by: dinahvonliebe,
