Pros
make a meal while management's down stairs they usually go on about 7 smoke breaks a shifts. half off meal. paid weekly.
Cons
you don't get breaks. then when they don't like you they start writing you up for not taking a break. favoritism is everywhere aswell as management talking openly and disrespectful about employees behind their backs. very low staff so the good people get broken down by picking up the heavy work load of workforce. nasty conditions in the kitchen without knowledge of health safety codes and health standards. there was a mad scramble everytime there was a health inspection. intimidation and bribery is the language of management. empty promises and excuses where said so employees would stay longer and work while management went home. hazardous working conditions I was burned weekly due to not being provided the correct equipment.