Pros: discounted lunch, great team members, learned to fuction under extreme pressure.
Cons: below par equipment, poor management, rarely complied with evaluations and raise procedures.
A very fast paced environment that included a variety of tasks ranging from food prep, to customer service, to counting draws and administrative work. Most team members were ready to work and keep things functioning, however, management (excluding shift leaders) was lacking in leadership and regularly created a hostile workplace; they also failed to keep properly working equipment on hand or conduct regular maintenance. As hard as it was, we learned to get the job done the right way even with a sub-par environment; we helped each other out and kept customers happy and coming back.