Pros: free lunches, great kitchen staff
Cons: dinner hour was always hectic
typical day would be taking a cart full of trays and making our way the through the hospital as fast and efficiently as possible, to patients, guests, and employees. roll silverware and garnish placemats in downtime while we are waiting for trays or helping out in other areas of the kitchen.
on the tray line, the day went very fast because there were always tickets coming through. I would place cold items, condiments and silverware on each tray according to tickets. sometimes I would end up putting the whole tray together myself because everyone else would be busy running trays to rooms.