Willing to answer (serious) questions about the industry in an attempt to get more interested in working in the restaurant business. I am a sous chef here, AMA
I don't follow any specific techniques. Over the years I've kinda mastered a hybrid of Arcata-frontshaolin, and Digslauda-Huuntz technique. I think a mix of those 2 provides the best dishwashing.
I can send you my portfolio if you still need convincing