Pros: good people, good products, healthcare
Cons: scheduling, pay, leadership
Workdays usually involve stocking department shelves, making sure department is clean, helping guests and continuously keeping items stocked.
I've learned a tremendous amount about artisan cheeses and I've learned how to use equipment I'd never used prior to this job.
The co-workers have been friendly and some are great workers but generally, people's moral is low and attitudes can be very negative.
The hardest part of this job is that there is no organization nor operating procedures to guide us through the workday and a lack of leadership to work out issues concerning schedules, attitudes and procedures.
The best part of the job is working with guests who are enthusiastic about cheese.