Pros: pay, healthcare, vacation time, hours, management, coworkers, learning.
Cons: availabilty, point system, commute, parking
I was honestly trained on about 8 different stations
dining room attendant-cleaned dining room /cashier
cashier- totaled out peoples orders, counted your drawer at the end of the night, also stocked chips, candy, and nutri-bars.
the hearth- pizza station, learned how to make and cook pizzas, along with gluten free items, along with strombolis and deep dish pizzas, and garlic knots in a turbo oven, cleaned oven everynight, along with turbo oven and prepped about 25-40 pizzas a day.
exhibition station- served cultural foods with a Chef and helped him cook live
Grill line- made burger, cheeseburgers, chicken, black bean burgers, also breakfast foods. working a turbo oven with fries and chicken tenders
assembly line- have a bunch of different dishes of food, along with a entrée serving it to customers, and helping those aside of you and replacing your dishes when empty
self serve bar- each day was different for the menu, set up the food accordingly and make sure you come back to check on it n clean up what people made messy. when you weren't doing that you were stocking cooler items while the stocker was being the runner for everyone else's food downstairs, also had to replace soups
wild green salad staion- always had two featured salads on the menu and you would make them or customers also had the option of getting a salad by weight,
sandwhich station - in the morning you would make between 25-50 sandwiches of about 3-4 different sandwiches. customers would order a sandwich and get it customized the way they want it, along with different sides dishes
stocker/runner- stock/rotate everything in the coolers by date, over lunch you run for people, whatever they need downstairs you get for them because you cant leave your station over lunch