Some people say that the best way to make money is by investing. I say it’s a terrific way to make money, but only if you know how to invest. The first step in investing is spending lots of time picking stocks, which every investor should do while they’re young and foolish. But after that you need something else: a plan.

A plan is a blueprint for making money. It tells you what to buy, when to buy it, for how much, in what quantities and at what prices. A good plan will tell you when and why to sell a stock. It will tell you how much it would cost if you had to sell all at once; or, if the price keeps going up or down, when the price might reach that level; or when the price might start going down and come back up again.

Tokutomi has a big plan for his restaurant dishwashers: he orders parts for them from Japan, where they cost about $200 each (which does not include shipping). His plan says that he should order enough parts so the total cost stays below $1,000 — unless there’s an emergency, like a flood at his warehouse or a bad winter in Japan. He explains this kind of thing by saying he “has

Restaurant dishwashers are a minority profession. Most people don’t realize that they exist. They just take the usual tips for any job and apply them to the dishwasher:

1. Wash dishes at night, if possible, and after the restaurant has closed. This is a tip I learned from my dad, who said it was because in theory the clean-up crew comes at night, so you don’t have to wait in the cold or rain for them to come back the next morning. That’s not true: the kitchen crew comes when they wake up and go home when they go to bed. 2. If possible use hot water, but if you can’t get hot water use lukewarm water instead. 3. Always use steel wool or fine steel wool pads to remove food splatters from inside your sink and on your walls, then wash them off with soap and water afterwards (this is also a tip I learned from my dad). 4. Never let your eyes close for more than a few seconds at a time when washing dishes, or you’ll miss something important on your next pass and have to redo it all over again; keep your eyes open throughout each pass. 5. Never run dishwashers without water in them; this is how

I’m not a restaurant dishwasher. I work in a restaurant, but I don’t wash dishes. Instead I organize data about dishwashers. Why? Because I’ve got a strange fascination with the subject.

I get fascinated by them when I see them on TV shows like “Top Chef.” They seem like they’re having fun, and they are usually being funny (at least before they start eating your food). But it’s hard to have fun, or be funny, all day in a restaurant kitchen.

In the movie “Pulp Fiction” the hitman Butch Coolidge says that he doesn’t have time to go home and wash his hair. He is right: it takes him all day to do what you need done in order to make the money to do what you want to do.

That’s why dishwashers are so important in restaurants. They are the ones who are doing something normal about when to stop keeping your dishes hot for you and start getting ready for the next customer.

They are also the ones who will be blamed if something goes wrong with your food because they let it sit too long or if they were too busy texting to pay attention to what was happening in the kitchen. It’s always them.

As a restaurant dishwasher you will inevitably find yourself cleaning a variety of items. You may be cleaning glasses, dishes, silverware, plates and flatware. You may be cleaning walls, floors, ceilings and vents. You may also be cleaning garbage disposals and grease traps. There is no way to keep all of these places clean at the same time. In fact, given the number of items that you will be cleaning, it is sometimes not even possible to clean them all. Why should you take this on?

You may think that your boss or co-workers will feel sorry for you if they have to clean up after you finish washing their dishes. On the contrary, they would probably appreciate the fact that they don’t have to clean up after you because you are doing a bad job.

Many employers do not realize how much work it takes to maintain a restaurant dishwashing operation properly. If you want to keep your job and be qualified for advancement, make sure that your employer does know how to maintain his dishwashing operation properly.

Here is a step by step guide for keeping your restaurant dishwashers running well:

1) Keep one person responsible for each task when it comes to washing dishes and keeping the work area clean:

a) Dishes

Cooking is a skilled job. Very few people can cook well by just following recipes. But the restaurant business is different. One person at each table can get the meal exactly right; the rest of the kitchen depends on that one person’s skill and judgment, not on recipes.

That means there’s no such thing as a bad dishwasher; dishwashing is not a task to be delegated to the lowest-paid or most expendable member of the staff.

If a restaurant knows what it wants from a dishwasher, it will have to pay for good training, because employees will be judged on their ability to execute those tasks in an efficient and effective way.

So what are the things a dishwasher needs to do well?

We’re interested in the kitchen because it’s the only place where we can be sure that the people who work there are being paid enough to do better than they would otherwise. (It’s a notorious field for underpayment: it’s hard to find a job where you’re more likely to take home less than you’d make in your kitchen.)

As you might expect, restaurant dishwashers often end up in bad situations. It’s a tough field, and opportunities are hard to come by. Restaurants are always hiring, but they don’t always have any openings at all. And those that do have openings generally don’t advertise. So it’s often hard to get work, even if you’re qualified and willing.

And when there is work available, too many cooks can spoil the broth. So becoming a restaurant dishwasher is an interesting choice if you want to be able to say “I’m a professional” without having to go through any of the usual hoops just to earn that title.

I’ve been doing this for about ten years now, and I’ve noticed some interesting things about restaurant dishwashing:

1) restaurants use the same machines for different tasks: the dishwasher, the coffee pot machine, etc. In fact, most restaurants use two machines

This is a list of things I learned in my eight years as a dishwasher. It’s not rocket science, but it’s something every restaurant needs to know.

1. Every restaurant dishwasher should have two sets of gloves. One set is for cleaning the dishes themselves; the other set is for cleaning his hands after washing them.

2. If one set gets worn out, don’t throw them away and put a new pair on right away. Keep the old pair around until the seams start to come apart and the fingers start to fall off. Then replace both sets with a brand new pair.

3. When washing your hands after washing dishes, don’t rub too hard or you’ll wear away at the rings that hold your fingernails on.

4. Don’t talk on the phone while doing dishes (unless you’re in a movie). In fact, don’t be anywhere near a phone with no line of sight to something else when you’re working on dishes (like in an office).

5. If you have any hair left when you’re done with dishes, wash your hair before going home so you can have nice clean hair when your friends come over for dinner or drinks.

6. There are two kinds of people in life: those