This summer, I found myself desperately searching for a temporary part-time job so I could earn some money before returning to school. 

As much as I didn’t want another food service position, my options were limited because most businesses were looking for full-time employees.

When a dishwashing position at a country club in my hometown opened up, I figured I’d better take it since it paid well. Even though I had worked at a restaurant before and knew how exhausting and demanding it can be, I thought, “This can’t be that bad.”

I was wrong.

After a stressful and eye-opening first day, I quickly realized how understaffed the dishwashers were—and how much work the job actually was.

At this country club, there were about two other dishwashers and one employee who sometimes helped on the busy nights. Most days, it was just me and another dishwasher responsible for washing all of the dishes in the restaurant.

Bryan, the other dishwasher who is in his sixties, has worked there for nearly 10 years. Every day of work, no matter how backed-up the dishes were or how late at night it was, he always kept a smile on his face and was happy to be there.

That motivated me to keep going and to not quit until the end of the summer. I couldn’t imagine staying any longer than I did.

My summer days were spent getting buried with dishes as members of the country club flooded the dining room.

There were two kitchens at the club and two dishwashers, so we were responsible for washing dishes upstairs and downstairs. There were also events the club put on throughout the semester, which attracted more members—and more dishes, of course.

As dishwashers, we not only had to wash and put away dishes, but our job also included cleaning the dishwasher, cleaning the break room, sweeping and mopping the upstairs and downstairs kitchens and taking out the trash. Luckily, some of the chefs helped with the dishes and other jobs from time to time which was helpful.

The biggest event of the summer was July 4, when the chefs spent countless hours preparing trays of barbecued ribs, brisket, burgers, hot dogs and nearly every classic American food imaginable.

That day and the day before, I worked for nearly 12 hours, and it was the hardest I’ve ever worked.

On the Fourth of July, as hundreds of members feasted on barbecue and enjoyed the grand firework display outside, Bryan and I were stuck inside washing and putting away dishes for hours.

I remember feeling as if I was a robot, doing the same thing and wondering when it would be over. The fact that there were only two of us and the heat coming from the dishwasher and the kitchen made the job even more difficult.

There were a few other events throughout the summer, including two weddings that brought on endless dishes and busy nights.

For about two months, I spent close to 40 hours a week at the country club washing dishes and wishing for it all to be over.

I truly believe that my experience as a dishwasher changed me, and I’ve grown more respect for food service workers and other jobs society labels as “unskilled.”

Jobs like these are essential. Without them, there would be no clean dishes, no food prepared and no floors mopped.

While my time in the restaurant industry may be over, I’ve learned we should all appreciate food service workers a little more.

They work as hard as everyone else. They deserve recognition.

Aden is an opinion writer. Contact him at [email protected].