Before 5S: Dish Room at a busy restaurant.
The wait help and bussers throw their dirty dishes in the Dishpit mixing food with glass and china everywhere leading to broken glass. There is no organization which creates a hazardous environment.
Step 1: Sort
We sort through the dishes and cups by throwing away trash and broken shards of glass and china. We throw the compostable trash in one receptacle, and the non compostable in another. We also scrape the excess food particles off the dishes.
Step 2: Set In Order
We set in order the Dishpit (dish room) by stacking the different plates and bowls in their appropriate group, stacking the cups in their proper crates, and by placing the utensils in the soak bin.
Step 3: Shine
We shine the Dishpit by cleaning the dirty dishes, cups, and utensils in the dishwasher at a proper rinse temperature. We place the clean shiny dishes in the appropriate area. We hose and scrub down the area and finally squeegee the excess water away.
Step 4: Standardize
We standardize a process where the wait help and bussers scrape off their dishes before stacking them in their proper groups in the Dishpit. They place trash in the side receptacles, all utensils in the soak pan, and they stack all cups in their proper crate or neatly on the side.
Step 5: Sustain
We sustain the Dishpit by coaching the wait help and bussers in our new standardized process. They communicate with the dishwasher when it starts to get busy to maximize efficiency and flow of the restaurant.
By following 5S, we decreased broken china and cups and we increased financial savings, productivity, and safety! Thank you 5S and GoLeanSixSigma.com! Our Dishpit Hell is now more of a Dishpit Heaven (if a dishpit could ever be heavenly!).