I began as a substitute line help and was promoted to kitchen manager. I continued to sub at other schools when needed.
As manager, I managed and served with one helper. There needed to be a better helper than I had, because I did better working by myself in terms of reliability, attention to detail. Area managers don't manage on-site. They drop in and did not handle problems as they arise. It was frustrating at times, but It was a large company. The people at St. Peters North Ridgeville and Elyria Catholic where I worked were decent to work with however.