“I wouldn’t say that we find the dishwasher position any harder to fill than a line cook position, but in general, it’s much harder today than it was five years ago,” Kincaid said. “And there are so many more restaurants now all competing for the same staff.”

For managers and owners striving to develop a tenured staff, Herndon recommends cultivating an environment where employees — dishwashers included — want to stay by showing them gestures of appreciation. “Show them that you appreciate what they’re doing ... especially back there when you’ve sort of got the messiest job in the restaurant,” Herndon said.

As an example of such a gesture, Herndon described one instance when the dishwashing station at Buckhead’s was particularly busy, and he assisted Daniels to help him get caught up.

“I did that because it needed to be done, but I think he appreciated the fact that I roll up my sleeves and get in there and get dirty with him too,” he said.

For Daniels, the environment that Herndon and his team have created feels like one where he wants to stay. “I’ll probably be here as long as Buckhead’s is here,” Daniels said.

As with any job, benefits and pay also matter.