You need a scraper to attack dried-on sauce. A drainboard to let air-drying work its magic (no towels—they breed bacteria!). And a thermometer to prove your water isn’t lying.
Ever seen a dishie use a power sprayer? That’s the joy of compressed water. It can blast a clump of rice off a plate from three feet away. It’s also dangerously fun to aim at coworkers. Don’t ask how I know.
Quirky Details You Didn’t Ask About
Did you know the order of sinks is mandatory? You can’t wash in the middle sink. That would be chaos. Also, every compartment must have a drain plug that works. Use a potato to block it? Fine, but the health inspector won’t laugh.
A three-compartment sink uses about 30 gallons of water per hour. That’s a lot of H₂O. But it’s a drop in the bucket compared to a commercial dishwasher, which can guzzle 100+ gallons per cycle. Talk about a hose-off.
