Simple but tough. As student workers we had little benefits, and staff weren't always understanding when it came to our demanding schoolwork.
Prep/Cook/Dishwasher (Former Employee) – San Francisco, CA – January 6, 2017
It was simple work, but required being on our feet 12 hours a day. The shifts were generally 4 hours directly following our 8 hour hands-on cooking classes in the on campus restaurant. The staff there hired on students over anyone that lived outside the island. The staff were overall friendly people, it was just the environment that seemed to drain that energy at no fault of theirs. Most issues I have with working in the kitchen are due to the school leadership, not the kitchen's, as class and work were back-to-back, but class was always to be prioritized. That led to some unavoidable conflict.
There was no room for improvement, and I found the culinary program flawed in that there was too much wasted in the kitchen that could be put to better use. I overall felt I was walking away with less than what I was putting my time and effort in for. Gaining near to no knowledge while working an allotted 12 hours and only being paid minimum wage for 4. Ultimately, I decided to leave and pursue my education elsewhere. This can be elaborated on upon request.
To diffuse any confusion, I give the kitchen I was employed under 5/10
I give the school I was attending that the kitchen was located in 3/10
Free lunch, friendly staff, easy commute
No benefits, minimum wage, overworked, little free time