Hey fuck it's hard. I did it and other kitchen stuff for over ten years. I've done pretty much every variety except for big chains. I know professional food making.

I keep trying to do a decent answer but there's a lot of different setups and types of kitchens and stuff and I keep getting lost in specifics. There's the size of the place, the dish machine (if there is one) if you're solo or a group and other crap. No matter what it's fucking hard hard work. Kitchens are a whole culture that if you haven't done it it's hard to explain well. Kitchen work is fucking brutal up and down but dish in a bad place is the worst you can get. In a good place it can be pretty rad but that takes finding a good spot and being able to do more than just dish.