Pros: free lunch, coworkers your age, and lenient schedules
Cons: bipolar supervisors, being understaffed 2-3 times a week
A normal work day would consist of greeting your morning coworkers that are usually very easy to get along with. Then you start your opening which usually takes 20 minutes maximum. The opening I had consisted of setting up a salad bar with food and utensils, followed by stocking the reach in refrigerator with the foods we will need daily, then turn all kitchen equipment needed for the day. The management is on a friendly level, which is good or bad. Just depends on the type of management you work best under. The hardest part of my job would be constantly receiving orders from two different managers. The most enjoyable part of my job would be all the friends I've met while being employed with the company.