Pros
Friendly staff. Respectable Management. Understanding people.
Cons
Culture needs a lot of work. The professionalism of needs a lot of work. Not enough safety precautions. No real times for breaks. Very performance-based. It's not a place for people to make a career. The max a person in any position should stay is two years. Your culinary skills won't go any further and your skills will dull after two years. It's not a bad place at all, it's just a bit stop type of place in terms of careers. I say this even for management. Best to do part time only. They pay a dollar above the minimum but you are capped under $20,000 no matter how many hours you do as prep. If you work as management, you will earn a lot more but you won't have a work-life balance and will work almost 13 hour days.
