[red-iron-pine]

Same idea as every restaurant I've worked at, though some were smaller.

But yeah basically high pressure hose + conveyor belt.

The dishwasher's job was mostly to scrape and spray everything beforehand, pull forks out of the trash, etc. Some glassware had to be done by hand, too.

You're supposed to let the dishes cool before using, but in practice they went out almost immediately. Could cause problems if they were chilled rapidly, hot glasses used for sodas with ice, etc.