Stylish dishwashing, anyone?As much as I have big dreams and fantasies of being a prolific writer and novelist who works from home—"home" being either a lavish apartment in an NYC high-rise or a cozy, modern home in the Hamptons, a la my "friend" Ina Garten—I still have to make a living to sustain the lifestyle I want (I have an expensive chocolate habit).
So when my head isn’t above the clouds, my practical side emerges. I am aware that down the line, I might have to take on a second (or third) job that is non-writing-related. Right now, I’m at a comfortable place in terms of reaping some seeds I’ve planted in New York and working on blogging projects. I keep thinking, though, that if I were to apply for another job, it would be that of a dishwasher in a restaurant.
Shocked? Let me explain.
A few years ago, I was talking to a prolific photographer in Manila who specializes in lifestyle, travel, food, and still-life assignments. If you knew him, you would find his demeanor very mild and steady—making him a joy to work with because not only is he a great photographer equipped with tip-top technical skills, he’s also 100% drama-free.
One time, as he was quietly shooting beauty products in the conference room, somebody (was it me?) asked: “[Name of photographer], how come you like shooting products?” This is in light of several shutterbugs opting to do more location-centric fashion and beauty shoots.
“I like shooting products because they don’t talk,” was his answer. “They’re just there.”
I am guessing he meant this literally: Unlike models, stills didn’t require to be tediously prepped, and one needn’t engage in small talk. I liked this line of reasoning.
In relation to my dishwashing dreams, that is the same logic and point applied to this seemingly silly endeavor of mine.
When I first moved to New York and while waiting for my ‘dream job,’ I worked for three months in a Japanese restaurant as a hostess/maitre ’d, ushering hungry patrons to their tables. If I had better dexterity I probably would’ve also applied as a waitress—servers earn way more than hostesses—but I constantly feared breaking glasses or spilling food on the floor, or worse, on people.
Being in the front lines of the resto scene was okay for those months, but I wouldn’t go back again. Nothing against the job (it kept me afloat back then), but I believe I’ve had my fill of hungry, irate people who needed a table NOW!
I figure, if I were a dishwasher at the very back of the kitchen…
- I wouldn’t have to talk to anybody other than my boss, who will just probably ask me about my shift schedule.
- I don’t think one would have to deal with office politics in the business of dishwashing. It’s a clearly autonomous job description with simple job requirements.
- I wouldn’t have to dress up for work. I can roll out of bed, wear whatever, and be ready in no time.
- It’s going to be like a multi-hour facial. Have you seen those industrial-type dishwashing stations? They’re steaming hot! (I’ll just have to make sure to bring a face mask, as I don’t want to inhale all the toxic detergent fumes.)
- Most importantly: I’ll still be able to write when I get home. After all, many of my articles have been borne out of times I had been staring out the window, doing the dishes, and tinkering about in the kitchen.
Part of this month's Cosmo Series, 13th of 16 posts also published at Cosmo.ph.
(Image courtesy of CasaSugar.com)
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Funny you wrote this. When working at a fast food joint during college, I'd rather work at the back either prepping burgers or dishwashing of which most of my esteemed colleagues abhor. :)
ReplyDeleteI think I know the photographer. I asked the same question, and got the same answer hehe :) Or they just think alike :D
ReplyDeleteHi, Mich! See, you know what I mean.
ReplyDeleteStylekit, was it D.A.?:) Hehe! He's super chill that way.
not sure about dishwashing professionally, but i do find doing chores therapeutic and helps clear the mind for creative stuff...
ReplyDeletebtw, i checked out cathie black's book as per your recommendation, and im liking what im reading so far. not having the summit-hearst connection, i didn't even know she had a written a book :).
as for gladwell's books, i think "the tipping point" was what got me hooked on his books and what i'd recommend to you. i just found out he just published a book of essays, "what the dog saw"...
I thought it was D.A., too =) Saw him kanina, said hi. He responded, "Hi!" mga 2 seconds later pa hahaha
ReplyDeleteMe, I used to want to be a mailman. It allows me to meet people very briefly or at least take a peek into their lives, without really having to be friends. But because of the internet, mailmen are a dying breed.
It's a good thing then--all that sun exposure is horrible!
Hi, Chinachix! Thanks for the Gladwell reco, I'll check out Tipping Point. Ya, I really like how Cathie wrote the book, the overall tone and approach.
ReplyDeleteAnd I agree with what you said, chores can be therapeutic, as long as they don't pile up :)
Neighbor, I all of a sudden remembered a story you shared before from when you were little. I can imagine a chirpy you peering through houses :)
I so agree ... when doing chores ... I somehow figure out the solution to certain problems. I've solved many of life's puzzles while ironing and washing dishes.
ReplyDeleteTrue. And ever since I started wearing gloves (just the regular ones, not those pictured—although I would love to have those, too) while washing dishes, I find myself lingering longer by the sink.
ReplyDelete“I like shooting products because they don’t talk,” was his answer. “They’re just there.”
ReplyDeleteI thought I knew who you were referring too, until you mentioned the initials "D.A." in your comment. I think I remember someone else who said this. Or maybe they all think alike! :P
True :) I think the good ones have a little bit (or more) of that in them.
ReplyDeleteI have been a full time kitchen porter for 2 yrs now at a busy hotel, its damn hard work, non stop cleaning and washing up pretty much, I never even have my breaks doing 8- 12 hrs shifts mostly and I don't stop, It is a lot of physical graft involved and repetitive, most quit where i work after like a month or so because most people cant do the job or cant take it.
ReplyDeleteYou must be a very hard worker to be a dishwasher, it's crap hours like always there till 1- 3 in morning, on closes you casn never get out at night lol.
I make good money but the job sucks lol
Did it for 2 Months and quit, I gave it a go but I couldn't take it, if it was just dishwashing but there's a lot more to it like taking out trash, recycling skip areas, cleaning all the back areas, areas around Kitchen and outside they even had me cleaning outside, it just takes the piss how much work they expect you do for £ 6.00 an hr doing that, basically got treated like crap from the head chef there who threw a strop every 10 minutes, It's long hours, always wet and dirty, and you get treated like a machine, It was clear to me Dishwashers do the hardest work and they are the least repscted by everyone and I found that out in 2 months.
ReplyDeleteThere were 2 good lads who worked there tho who were nice, the one lad was polish been doing it for a whole 7 yrs wow, major repsect to him and the other just over a year, both solid workers, kudos to anyone who can do this job though