Cook, Greenville, TX - August 24, 2017
At the rib Crib I went in anywhere from 6:30 to 7 and preped food for the day. We had a prep sheet that told us how much we need for the day. I worked every position in the kitchen besides cut. I worked flat ,char, friers, sides and salads, mids. But I wasn't getting the hours I was promised to I decided to quit.