Pros: meals, insurance and other benefits
Cons: no small breaks
I come in at 4:45 am to take all the temps of the coolers and freezers. I turn on all equipment including filling serving wells with water. I cook sausage gravy, oatmeal and cream of wheat on the stove. I cook bacon, sausage patties, sausage links, cinnamon rolls, scones, muffins, and biscuits in the oven. I reheat gravy and biscuits in the steamer. After making sure all foods are at the correct temperature I pan all foods and wrap those needed then placing them in the warmers until service time. I also prepare bread for toast and obtain the correct utensils to be used for correct portioning. Then have my line set up by opening of service. During service I use customer service skills plus I use written communication skills so the cashier knows what to charge. In between customers I prepare outtakes such as pudding parfaits, cottage cheese cups, hard boiled eggs and fruit cups maintaining paperwork as I go. Once my outtakes are completed I seek other things that I can do in the time I have available. I also prepare omelets in an action station in front of my customers. After service is over I clean up my stations making sure to properly date everything and put things away.
After my lunch break, I help out with the deli and serve deli during lunch hours. We create wraps, 12" subs and 6" subs along with sandwiches and the special of the day, which may be a sandwich or a wrap maintaining paperwork as I go. Depending on the day is what I do next. Either I go home after making sure everything on deli is stocked and ready for the next day or I put all the food away dating everything before going home.