Pros: wonderful co-workers and food
Cons: weak management
I worked dual positions for the night crew. Kept the lobby clean and stocked as one job, and kept the dishes and prep room clean while keeping the front line stocked and prepped tortillas, fajitas, salsas, and whatever we made in-store. Not much to learn here aside from how hungry a drunk patron can be and how good mexican food can be. I suppose since the management was barely-there and usually poor at leadership, I also learned how effective electing a peer leader can be (very). Co-workers were great, two of them were even long-time friends of mine. The crew worked like a precision machine at even the busiest times, never over- or under-cooking, never getting an order wrong or running out of an item. I have to say the best part of this job was the food, which barely beats the feeling of being part of such a well-knit group. The hardest part was keeping up with two jobs, but the other workers would take up small parts of prep or cover the lobby if a manager decided to interrupt the rhythm.