⋆｡‧˚ʚBinkyɞ˚‧｡⋆

day 242

When i started as a dishwasher, i was trained by an old career dish pit man named Claudio. He'd spent his whole life washing dishes. It allowed him to move to just about any city in the world that he wanted to and get a job without having to deal with complex hiring processes or strict resumé requirements. Which was the main thing he wanted out of a career. I still think about him.

He'd seen a lot of people come through that station who either didn't consider it a real job or thought it was beneath them, on their way to "better" or "more important" things. And, in retrospect, those first two days he was sort of doing the minimum with me that he could do and still respect himself when he told the manager he'd trained me.

But, maybe it was because i was really interested in learning all the positions there were in a restaurant because i knew they were ALL important, or because i was a hard worker, or maybe it was because i tried to have real conversations with him in my broken spanish and did my best to not make him speak any english unless he wanted to, but after a couple days there was a big shift in the way he and i worked together, and he started to really teach me.

That place ran the dish pit with one dishwasher, so when he was done training me I was going to be doing the job on my own.

The thing that stuck with me the most, for the rest of my restaurant career, was this... and it wasn't just the actual things he was saying, but a completely new way of looking at what i was doing within the context of how the restaurant ran. I came in for my 3rd day and he said

"When you work alone, you want to go home by midnight?"

we clocked on at 3:30 and took a half hour lunch break and usually skipped our tens, so, yeah i absolutely did want to get off work by midnight

Then, even tho i already knew where most of everything was by that time, he took me around and showed me all the dishes, cups, pots and pans, spatulas, silverware, had me look at all of it. Then he told me to remember that almost every one of the dishes I was looking at would be used more than once by the end of our shift- we were clocking on to wash the entire building full of dishes multiple times.

Then he led me back over to the industrial dishwasher most restaurants have, which looks like this:

and then this 60 year old career dishwasher from Mexico City said the thing that changed how I looked at restaurant jobs forever

"This machine takes two full minutes to run a cycle. We are on the clock for 8 hours. That means we have a maximum of 240 times we can run this machine. If you want to wash all those dishes, clean your station, mop, and clock off by midnight? This machine has to be on and running every second of the shift.

If you don't have a full load of dishes collected, scraped, rinsed, stacked, and ready to go into the dishwasher the second it's done every single time? You can't do it. If, over the course of 8 hours, you let this machine lay idle for just one minute in between finishing each load and being turned on again? Instead of 240 loads, you'll do 160 loads.

[like, literally, he had done this math, he had these exact figures]

160 loads instead of 240 loads means you are doing 20 loads in an hour instead of 30 loads. That means the dishes are going to pile up. The cooks will run out of pots and pans and will have to stop and wait for you, the servers will run out of plates and cups and have to stop and wait for you, and your night is going to SUCK. Every part of how this restaurant works can grind to a halt because of that idle minute between dish loads, and if it does you'll have an entire building of people in a hurry and all waiting on you.

And it means you're going to be here until 2 am doing the 200+ loads of dishes this restaurant goes through every night.

For this to work, you MUST have this dishwasher on and running every minute of the shift. As soon as you turn it on you have two minutes to have the next load ready. See these large items i put to the side down here? One or two of them takes up all the space in the machine. I keep them here so that if the machine finishes and shuts off before i'm ready for it i can stick one of these in there and turn it on again immediately. You have to think like that to do this job without stress."

The way he was looking at how the whole restaurant ran, the way he was looking at how he'd spend each minute of the entire shift, the way he broke down what the physical limits were and how to max them out so he could do his job and go home on time without stressing out... The way this 60 year old guy, who had never had professional ambitions beyond being a dishwasher, was still such a competent and brilliant expert in his field.

It was all such an important lesson, and one that stayed with me through every position i went on to work in restaurants, dish pit, busser, server, cook, all the way up through manager before I finally got out of my restaurant career

Claudio never wanted to be anything but a dishwasher who didn't stay any later than he had to.

But he knew how that restaurant ran better than most of the other people in it. I never had a chance to truly thank him for the specific lesson he taught me, because while it had an immediate impact, I didn't really understand how valuable a lesson it was until much later.

Stranger

"Don't forget, we are with you in the dark"

see, homestuck eventually becomes this massive narrative heavy emotional epic, but it didn't start that way

it started as a medium for jokes about computer programming

so characters' inventories, at the start, come from data structures, literally how computers store and retrieve data

stack modus means you have to pull your items out of your inventory one at a time from the most recent to the least recent, like a stack. queue works the other way, the accessible item is whatever was put into the queue first

tree if you wanna make life difficult for yourself, or you really like organising. hash table, as op said, assigns numerical values to each item (there are multiple settings on that one as to how each item is assigned a number), and you can only put items in slots that match their number

(array would work like a normal inventory but the characters find that boring so no one uses it)

it should also be noted that if you ever attempt to put an item in your inventory that won't fit, it will fire out any conflicting items at high speed, and weaponising your inventory is also a big thing in homestuck

and then as the plot goes on it becomes less focused on data structures and more on gimmicks. good at memory games? this one splits all your items into 2 cards and then hides them in a deck, find where the two cards are hidden to pull an item out. can talk to ghosts? try the oujia modus! how about one where you have a max physical space in your inventory and you have to tetris shuffle things around to fit? here's one where you can only put items in your inventory next to other items if they rhyme, so you have to figure out creative ways to name whatever you pick up. better at drawing than typing? just draw your item and let the pictionary modus figure out what item you want to retrieve! (results not perfect)

(here for a full list if you're interested)

it's also made clear in homestuck that you can pick up items without putting them into your inventory, but it's difficult and requires a fair amount of focus. the reason some characters choose not to put items in their inventory? their modus is really inconvenient to retrieve items from (or in the case of karkat's first one, it locks every item into a lockbox and then drops the lockbox in front of you. trying to put it back in your inventory just puts the box in a bigger box. eventually this broke a hole through his bedroom floor)