Pros: great benefits, yearly increase in salary for first 3 years, reliable management and co-workers
Cons: short lunch break, carrying a heavy bag around every day, and not only being able to work in your city.
A typical day at work is generally consistent. On a daily basis, you are dealing with a superfluous amounts of personalities, races, and age groups which can be used as an asset for the worker, because it builds versatility. I've learned an extreme amount of information about the the proper precautions to handle food and prevent communicable and food – more... borne illnesses in restaurants, schools, bars, and swimming pools. My Supervisors and Directors are extremely helpful and willing to lend a helping hand whenever any issues arise. They are also very respectful, courteous, and professional. The coworkers also serve as a support system and good company when we are in the office on Fridays.The hardest part of my job is dealing with the many personalities that I encounter on a daily basis. In essence, I am practicing public health by enforcing the NYC Health Code, yet some Restaurant owners merely see it as Health Inspectors giving them violations. Once the right message is given, the personalities I encounter is not a problem. The most enjoyable part of the job is teaching people about the proper ways to handle food, and seeing the look on their faces when all their hard work they have been practicing from the information given to them by different Inspectors results in an A grade. – less