Google: maintenance responsibilities in restaurants, restaurant dishpits, etc. There was little information specific to these questions, and what there was was unclear and conflicting. I'm more looking for opinions from a few different people who have worked in this type of place anyways, as I trust that more than a computer search.
In a screenplay I'm writing, two of my MC's work in a "family diner," as it were. It would be roughly equivalent to a Smitty's (I guess a bit nicer than a Denny's, to use a broader example), nice enough but not all that uppity. It's perhaps a bit on the small side when it comes to size.
1. In this type of restaurant, would dishes created by the kitchen staff (food preparation and the like) be cleaned in the dishpit, or in the sinks by kitchen staff? Or maybe in a seperate dishwasher or industrial sanitizer in the kitchen?
2. Also, who would be responsible for cleaning the dining area after hours? I'd assume kitchen staff would clean up the kitchen, but as for the dining area, would it be the servers, or maybe busboys or dishies?
3. One more. Who would most likely be responsible for bathroom maintenance?
ETA: Thanks everyone for the help. I've been in the food service industry my whole working life too, but never in a restaurant, so this confirmed what I figured and gave me other ideas for how the place would be run. Those belt-run sanitizers are pretty handy-dandy. Thanks again!