Pros: understanding, intelligent boss, caring people, fair treatment.
Cons: hours for a "call-in" are not certain
A typical day will begin with cooking food for the catering event of the day, loading the truck and driving out to the event. We will then set up, serve the clients, clean up and return back to the commissary. We clean the kitchen before we leave for the day. The single biggest thing I've learned at Canteen is how important it is to be slow and steady with my work. Coming from a slew of fast food jobs, I set my pace at work to be pretty fast. At Canteen, I've learned to slow my pace just enough to keep productivity up, and keep small avoidable accidents down. I've become more aware and cautious since I began working there. The management is stellar, my co-workers are wonderful people. The hardest part of the job really isn't very hard. It would have to be the lifting involved, which is never more than about 50-60 pounds. I most enjoy doing the WHOLE job, start to finish, and knowing I am becoming capable of handling catering runs myself.