[Noisebridge-discuss] Stacks of dirty dishes

[Albert Sweigart]

I don't see the conflict. I'm not talking about removing dirty dishes
as soon as they are placed in the sink, but after they've been piled
up for days. And if the dishes are kept clean, there won't be any
dishes to remove.

-Al

On Thu, Jan 13, 2011 at 3:48 PM, Frantisek Apfelbeck <algoldor at yahoo.com> wrote:
> Message: 32
> Date: Thu, 13 Jan 2011 10:14:09 -0800
> From: Albert Sweigart <asweigart at gmail.com>
> Subject: [Noisebridge-discuss] Stacks of dirty dishes
> To: noisebridge-discuss <noisebridge-discuss at lists.noisebridge.net>
> Message-ID:
>    <AANLkTimYv8vuJarbC_9=3cCwdFg4_UOTk7BiqnJjbOdS at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> I'm not sure I've seen the sinks not filled with dirty dishes more
> times than I can count on one hand in the last several months. This is
> kind of a tricky problem to solve, and I thought once the dishwasher
> got set up it would abate a little, but it hasn't. It's a standard
> "tragedy of the commons" problem: everyone has incentive to use the
> dishes but nobody has as much incentive to keep them clean.
>
> I've given it some thought, and I think the only long-term solution is
> to move the dirty dishes from the sink to the dishwasher, wash them,
> then put them in a box and drop them off at Thrift Town (about a block
> from Noisebridge). We can then switch to disposable plateware if we
> run out of dishes (which are a lot easier to clean up).
>
> I'll volunteer to do this.
>
>>>> Please do not, read below <<<<
>
> Chore wheels and constant reminders won't work in the long-term or for
> our particular space (there's too many people.) Elaborate technical
> fixes that we can invent aren't practical. Appointing or even hiring
> someone(s) to keep the sink cleared isn't something anyone wants to
> sign up for or we can really afford over the long-term.
>
> And the Thrift Town solution regulates itself nicely; if people care
> enough about having dishes over paper plates they'll stick around, if
> not, we'll have fewer dishes that need to be taken care of and it
> becomes easier to keep them clean.
>
> I've thought it through, but if anyone has solutions that are
> long-term, practical, and cost-effective then email this thread. I'll
> post a sign about this policy in the kitchen for people who aren't on
> the mailing list.
>
> -Al
>
> Hi to All!
> I appreciate that this was brought up to discussion but I strongly disagree with
> the solution and I've
> not seen this post on Tastebridge discussion list were it certainly belongs -
> the are not culprits but
> stewards of the place. Dishes has to be cleaned on regular basis, it was managed
> before it can be
>
> managed again. It is not easy but possible and also necessary.
>
> Getting rid of the dishes will cause sever problems to the Tastebridge which is
> currently
>
> one of the most active groups in the space and one of the few which is promoting
> Noisebridge
> "out there" on regular bases. Switching for disposable dishes is not ecological
> and it will just not do.
> Kitchen without dishes is basically not a kitchen. Do not forget that to buy
> knew ones, which would
> happen sooner than later you spend a lots of money. It's like suggesting getting
> rid of soldering irons
>
> in an electronic lab which is certainly sometimes dirty and it is not after the
> Monday classes, quite the
> contrary, it's quite shining and the same applies most of the time when the
> kitchen is used for
>
> cooking and brewing classes.
>
> I will post on the Tastebridge mailing list this email knowing however that it's
> the Tastebridge people
> who in a long term keep the kitchen in a working order. However I'm sure that
> they will try to find the
> solution even if it takes some time. It may be, that we have accumulated too
> many dishes but it is people
>
> who use the kitchen on regular bases and have a proper manners to decide what is
> worthy and what is
>
> not because they have quite good idea. People who do not use the kitchen and do
> not know what is
>
> important for the classes, five minutes of fame dinners, underground markets
> etc. should step back and
>
> leave it on the ones who are involved in activities above to work on it.
>
> I hope that this situation will be sort out, so please try to come up with
> reasonably working solutions
> because as a chef and brewer you have to have proper dishes in the kitchen, it
> is as it is.
>
>
> Sincerely,
>
> Frantisek
>
> PS Based on the logic above we should close both bathrooms because they are also
> quite dirty
> quite often.
>
>
>
>
>