Back in the late 90s I was working in a nightclub in the UK. It was my first time when I had to use a 'professional' dishwasher. That thing could wash 50-70 glasses in 3-4 mins and I remember that when I was pulling out that tray it was hotter than the sun. We had 5-6 trays for each dishwasher of them and at any given time 1-2 trays were out filled with glasses cooling down.
These were like tiny ovens (same horizontal dimensions but only 40-50cm tall)
I haven't worked in a restaurant so I don't know about that complexity (cutlery, porcelain wearing out) but glasses.. oh man we had 99% mostly pint glasses (beer/UK) and shot glasses and 1% wine and champagne glasses, and considering people breaking them we had to restock (replace broken or replace worn out) every week.
At one point West Virginia had a very large glass industry, including production of drinking glasses for eastern cities. Sustained breakage ensured a large steady market.
Guzman says he's a better chef for having cleaned pots and pans and worked his way up in the kitchen. “Cooking school doesn’t prepare you for a broken dishwasher,” he says.
These were like tiny ovens (same horizontal dimensions but only 40-50cm tall)
I haven't worked in a restaurant so I don't know about that complexity (cutlery, porcelain wearing out) but glasses.. oh man we had 99% mostly pint glasses (beer/UK) and shot glasses and 1% wine and champagne glasses, and considering people breaking them we had to restock (replace broken or replace worn out) every week.