A commercial dishwasher does not wash "3D debris" like a home dishwasher does, it's a reserve of boiling water and fairly caustic chemical cleaners that removes lipid films and sterilizes the surfaces, and it does this in a matter of minutes. From what I can tell basically every restaurant employs people to wash/rinse dishes prior to this final step, using a high pressure nozzle, bleach or quat rags, and a series of sinks. The people who end up employed in this role and who actually show up every day are frequently given a lot of leeway as far as eccentricities, history, and interpersonal problems (Nazi facial tattoos and a felony history? Can you start Tuesday?), because nobody else wants to do it.