DISHWASHER
by Holly Rennick
Born and raised Methodist, when I moved to town the first church I visited was Broad Avenue Methodist, and that was that. "Broad Street United Methodist Church. Love Made Real," with the UMC logo on the sign.
Broad Avenue has a men's group where we discuss helping the homeless. We're going to fix some windows at the shelter after the bowl games, but the fact is that I'm neither that much of a carpenter or football fan.
Methodists prefer hymns that harken to our heritage, but Broad Street includes music more upbeat that speaks to the future, but in either case, I can't carry a tune.
As church is about learning from folks of different backgrounds, Broad Street welcomes all races, especially African Americans, though they don't really come, but even if we did, I'm not that multicultural.
If I were gay or one of those other letters, I'd have a group, but I'm just regular.
"Hi, Samuel. Great to see you this week." Broad Avenue encourages us to wear nametags, but many don't, this being one of the latter. I think it starts with an M or a T, but I hate to ask.
"Great to be here," my response, trying to remember if he's the firefighter or the CPA, both having beards. My profession, systems analysis, isn't a conversation starter.
The key to fitting in is to find your niche.
I always stay for potluck, in itself a Methodist institution. I usually brownies which the kids grab on their first pass. They're the future leaders of the UMC. I used to add walnuts, but some people have allergies. Myself, I go for the apple pie and eat the crust, though many don't.
I usually end up sitting between two seniors who talk about 1962, me making my escape by offering to bus their dishes to the dish-return window.
But on that fateful Sunday, the window being blocked with unreceived returns, I took the dishes directly into the kitchen.
The crew was hard at work, to be sure, but at what? An aproned woman was putting empty serving dishes into a picnic basket. Another was sorting serving spoons. Another was dumping the surplus coffee down the drain. Another was carting a tray containing several cups, some silverware, a pitcher and a baked bean pot. All necessary tasks, but was anybody clearing the dirty dishes from where they were blocking the return window? Was anybody moving them into the dishwasher, the critical-path bottleneck? No one!
Consider the dishwashing machine -- a tray of scraped dishes enters from the left and emerges sanitized on the right -- to be a unit operation on a systems flowchart, inputs being dirty dishes, hot water and soap, outputs being steam, dirty water down the drain, and clean dishes. (The machine is, of course, a system unto itself, but that's only of interest to a dishwasher-maintenance person)
The operator shoves the tray into the washer, that tray shoving the already-washed tray out the other side, where it's emptied and then returned to the head of the line for its next load. The operator raises and lever the hood by means of a leaver, flicking the disposal switch as needed to unclog the drain, but not for too long or it will grind down the blades.
That's a lot of explanation, I realize, but it's to show that a church kitchen requires a dishwasher operator with up and downstream feedback to optimize dish flux in a dynamic environment. We're talking logistics, but I'll stop there.
Boy, did they need help, and it wasn't as if I really needed to hurry back home and get back to my computer. Sorry ladies, it's a professional's job.
Probably the crew thought I was looking for more pie when I entered, and maybe nobody noticed when I began to organize the trays fed into the machine, but when the gal folding a tea towel did notice, she gave me a, "Thanks, Samuel" -- I'd my name tag still on -- with a smile, adding, "The green light means it's going or maybe they're done, one of those, I think."
"Got it," as I try not to say that I already know things.
One of them got me an apron, a blue waterproof one that afforded me some authority, and I got her preprocessing, there being a spray hose to blast off the food scraps -- lots of piecrust, this day. Methodists used to say, "Remember the hungry children in China" regarding food left on plates, but it's now said that they eat more healthily than we do.
Next step, someone to tray the dishes to feed the washer. Three small plates or two large ones side by side in the plate rack, no space wasted. Small beside large decreases thru-put by 20 percent.
Then the dishwasher operator, keeping an eye on the entire process and calling as needed for operational adjustments.
Then someone to relay the dishwasher output to the shelves.
And someone to handle externalities, the handwashing. While a soup kettle might in fact fit into the machine, it would slow down the run time.
I'd found my place at Broad Street UMC, an unofficial member of the Hospitality Committee.
***
I'm still not sure if "dishwasher engineer" was a joke, as I am indeed an engineer, but I don't care. Some guys usher for 40 years. Some guys understand how to wash dishes.