There will be a few times over the weekend when we will need to get dishes to wash. This will only happen early on as there will be PLENTY of dishes by about noon on Saturday. If we end up in a situation where we need a specifc type of plate/bowl/cup to wash, the crew chief may ask a couple of people to go out and retrieve bins of dirty dishes. Otherwise, the Waste management crew will be mainly looking after bringing us the dirty dishes. We usually have to collect the dishes from the hospitality area because we tend to run out of smiley mugs and we're extremely close anyways.
We have two stations for scraping, one close to each of the two locations for dirty dish drop-off. Dishes do not need to leave the scraping station spotless - this step is merely to remove large chunks, toothpicks, or anything else that could get stuck in a drain. The dirty dishes MUST be scraped before being washed or we may end up plugging one or more sinks. There may be a couple of times where we find that scraping is becoming a bottleneck, at which point the crew chief in charge may commandeer a couple of sinks to use for scraping until a healthy amount of plates are ready to be washed.
Again this year - Dish Jacuzzi! We tried it last year and we're hoping it helps us out again this year. It's a big giant bin of bubbling water to pre-rinse the dishes with. Hopefully it helps us avoid some of need for scraping!
The first sink the dirty dishes are put through is the washing sink. Make sure the water is kept hot and use a good amount of soap. Drain and refill once your wash water gets to cold or too dirty.
The middle sink is used for rinsing the washed dishes. Fill with clean hot water and change as soon as it gets to dirty (if there is an oily scum, it's just going to get on the clean dishes and no one wants that!)
The third and final sink is used for sanitization. This sink is filled about 1/2 to 3/4 full with a half smiley mug of bleach
added. Dishes are deposited in here after rinsing and should be left in there for 30 seconds to allow for proper sanitization.
Once the dishes have gone through the sanitization process, they are stacked on small slotted palettes that are set up the tables adjacent to the sanitizing sinks. Once a palette is full they need to be put on our drying racks around the edge of the dish tent. We try to air dry as much as possible as it is the more sanitary way to dry the dishes, but if we are in dire need we will have some drying towels available for us to use. Once dry, the dishes will be stacked on a few tables near the drying racks.