A typical Cosi work day for me, included questions on whether or not I was going to have enough staff for my shift, as well as whether or not we had the required food/drink items and supplies. Management was very lax, and I was often left short staffed. The hardest part of the job was making sure I was going to have enough staff to ensure every aspect of the restaurant would be covered. The most enjoyable part of the job was the loyalty of some of my regular customers, and the loyalty to some of the staff working under me.
Free Lunches/Dinners, Location
Management, Short Staffing