4 (Final) Mistakes Your Staff Could be Making
We've arrived at the final instalment of mistakes your staff could be making. This is not to be patronising to your staff, but some things to implement into your staff training to look after your machine and maximise your profit:
- Ignoring the ‘salt’ light for the integral water softener. If the machine has a built-in water softener with an indicator light to alert staff to refill the softener with salt, when it flashes, then they really should top it up. Failing to do so will put years onto your machine and it won’t be long until elements start to fail on a regular basis. If the machine doesn’t have an indicator, then you must build a routine so that they check the salt levels on a regular basis. This applies to external water softeners too. If you have a machine with an inbuilt softener and you operate in an area with soft water, then you can turn this indicator light off (in the user manual or ask your service engineer).
- Using the door as a step ladder to reach shelves above the machine. Believe me, this happens. I know a restaurant owner that walked in and caught a member of staff standing on the open dishwasher door and using it to get something from the shelf above. The door was already buckled, and other members of staff were complaining that it wasn’t shutting properly. No wonder! I’m pretty sure that it wouldn’t be covered under manufacturer’s warranty.
- Hand washing dishes and glasses in the sink and using dishwasher detergent. Because of the strength of these chemicals, staff should wear gloves and safety specs when changing over machine dishwasher detergent and rinse aid. They should never use these in a sink, even when wearing gloves.
- Pouring detergent into the wash tank. On rare occasions, we hear of staff manually putting in detergent every few washes when the detergent dosing unit is not working. This works in the very short term, but we would not recommend doing so as splashes can cause serious burns. Even swapping over an empty bottle of dishwasher detergent with a full one should be treated with caution and the operator doing so should be wearing gloves and eye protection to minimise any physical damage caused by accidental splashes.
These are the main examples that I could think of to help you out, along with the previous blogs in this series here:
I’m pretty sure that you have witnessed a few traits that haven’t been mentioned here. The bottom line is that if you can identify bad practise, understand the harm that it does and change it all to good habits then that’s a major win for your business.
Do not underestimate the cost implications of your staff making these mistakes and chances are high that they are making far more mistakes than just one.
Owner, Intellico Dishwashers & Glasswashers
- Richard Hose