Okay, but trial and error
Training barely existed in this work environment, the only thing that was properly taught as the way to slice cold-cuts. Other than that, you figure out how to do things on your own. I didn't know there was a Kosher machine until 3-4 months later into the job. Once you get the hang of things, the job is sub-par.
ProsFriendly co-workers, can be lenient at times
ConsLow pay, lack of management, lack of training, inconsistent scheduling.