A typical day starts with punching in at work. The manager quickly tells you what you have to do. You have to complete not just what the manager tells you to do, but what you think is necessary to be done. If not, you get blamed for overall kitchen slowness in responding to customer needs.
Kitchen crew members have to deliver products as quickly as possible. If there is any spare time, you have to restock the kitchen refrigerators, do the dishes, sweep the floor, organize the cardboard, waste receptacles.
If there is too many people in the kitchen, the manager quickly decides whom to send home so that they can get more work done with less people. There is only a 10 minute break every 5 hours of work.
The pace of work is very, very fast and the kitchen crew member has to be physically very agile and strong to do the job. Plus, he has to have very sharp mental skills to make the orders correctly, the precedence of orders, drive through orders have higher priority than front counter orders.
The work hours are varied and the shifts are sometimes in the morning, afternoons, nights or weekends.
If one has to work on Saturday or Sunday night, it is sometimes very hard to motivate oneself to work because a lot of people eat out on Saturday, Sunday and the kitchen crew members have to work very hard.
Hours get cut if business is slow