Cheap, poor ingredients. They just get these new accounts fill them with cheaper labor and pump out poor product. Turn and burn. Then when the account does poorly they start cutting the dish washer or prep cook leaving the rest to pick up the slack without compensation. If the account no longer has a contract with the client people lose their jobs because of corporates refusal to change with the times. We failed miserably to bring in new customers. I never been given my own uniforms. I never received any training and was expected to preform the duties of three people. There's no communication, you must speak Spanish, no recipes, no definite roles or responsibility delegation. No leadership, no sanitation standards. If you have creative ability, fine dinning experience or education this is not the place to work. It isn't welcome and met with conflict and jealousy. They are stuck on doing the same poor food that they've been doing for the last twenty years.