Pros: friendly co-workers, learned some cooking tips
Cons: hours, pay, overworked, mismanaged
A typical day consisted of coming into work and beginning to prep for the cooking class/classes with the other kitchen assistants. About 1/4 of the time we would not have the ingredients needed for the class, or the ingredients would be expired. There was a nat problem in the kitchen and the solution was to place wine glasses full of soap water around the back counter and next to the drink station to try and catch the bugs. Ew. On top of that, three of the four chefs would all talk trash about each other behind each others back, and we were always short handed. I sometimes had to work a class by myself, no matter how many guests taking a class, so cleaning up after classes like that was always a pain. Corporate was always changing things regarding how the classes were run, and the retail part of the store hardly ever made the days goal in terms of sales. The only positive thing about this place were a few of the people that I worked with, they are what got me through the day. Had I known what was going on behind the scenes of this place, I would have never worked here.