Dish Pit

This was the first green salad we had been served for months. December 30th.

This was the first green salad we had been served for months. December 30th.

We’re finishing at five sharp; the last of the lettuce is on the menu and there’s salad for maybe twenty people.

People put their dirties in the two tubs. Other people take them out and out them in the Hobart.

People put their dirties in the two tubs. Other people take them out and out them in the Hobart.

A real mother of a sanitizer. and a sink full of stuff form the kitchen, too.

A real mother of a sanitizer. and a sink full of stuff form the kitchen, too.

And more kitchen dirties. Through the sudsy water and some elbow work, into the rinse, and into the disinfect sink.

And more kitchen dirties. Through the sudsy water and some elbow work, into the rinse, and into the disinfect sink.


Software projects I’ve been on rarely are finished; they just get a versioned release and we all go back to working on the next version. There’s a joy I take in projects that have an end, and I get that in theater and — it turns out — in washing dishes. It would be something else to have it as a full-time job, and the Dining Assistants here work longer and harder hours than almost anyone else.

And nothing against my office-mates, but the DAs are also a happy and friendly bunch of folks, and at South Pole about as over-educated for their postings as anyone. There’s at least one Masters degree and an X-ray tech. None of the cooks or chefs are serial pot-burners, and Chef James Brown came up from the dish pit when he was a boy, so there’s good respect for the job and sometimes he helps in the pit.

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3 responses to “Dish Pit

  1. I, too, have had some occasions to work THE PITT and found it similarly satisfying after the initial shock…

  2. Ah yes, Mr. Hobart and I became good friends. I remember discussing with Ashley why the Hobart was “Mr.” instead of “Mrs.”, but the details are lost to me now…

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