Pros: learning experiences
Cons: no breaks, being rushed off the line when the cooks are slow
A typical day a work consisted of assisting the staff in the kitchen, preparing side dishes(soups,salads,deserts), stocking the kitchen and dining area, serving tables utilizing fine dining techniques.
I learned to carry multiple plates at a time, also proper serving etiquette(ladies first, clockwise, etc.). My only issue with this company was the way management treated the workers under them, specifically the Las Vegas location (hence the location no longer exists) a strong restaurant notices the importance of treating all of their employees with respect and compassion not just the upper level management and employees that moved to LV from the Arizona location. The hardest part of the job with out a doubt was carrying multiple plates on each hand/arm it was however a very useful and stylish way of serving I still use this technique today. The most enjoyable part of the jobs was the customers and the look on their faces when they tried the food for the first time.