Practically a sweat shop
Line cook (Cook III), Paradise Valley, AZ - August 31, 2012
Culinary students picked fresh out of school to be used for the gain of a 5 star restaurant, discouraged, and thrown out to make room for the next. Chefs loss their temper in an unprofessional matter, as if in an attempt to make you feel inferior at every possible opportunity. Insufficent supply of kicthen equipment forces constant improvisation of how to complete required tasks. Forced to work every holiday without holiday pay.