Terrible place to work with no help and no upper management
Employee (Current Employee) – Rhode Island – September 11, 2018
Stay far away from this shady company that uses and abuses all it's employees from manager to hourly employee..there is no help and when you call and ask for help you are told sorry there is no one because the company is to cheap and is always trying to cut corners and cost.there is no such thing as training so you have people cooking and handling food that never change gloves, wash hands and have no idea what food safety is.breaks are not allowed upper management wants you to falsely document that breaks are being taken you are told that the needs of the business come before a break it's a joke.the office in new York has no idea what is really going on and does not care about the people doing the work they can't even offer affordable health insurance
Barista Starbucks (Former Employee) – Dobbs Ferry, NY – June 2, 2018
It was a fun place to work at. But there were some draw backs. Low pay wages, and no sick pay. Some times long hours because everyone called out. Low morale, stressful at times. The plus side is that the manager was very nice, always worked with me to make the place better, and worked with my class schedule.
Bus Boy (Former Employee) – North Haven, CT – May 27, 2018
Working for Lessing’s was a great experience that I would recommend to anyone who enjoys working with new faces and diverse food culture in the kitchen. A typical day is started with a breakfast served at 12 then after it ends it goes to lunch then dinner. The food served is cooked frozen and fresh which makes for a healthy balance of nutrition. I believe I learned a lot about how a kitchen is supposed to be run and a lot about the Jewish culture. I was very intrigued about their religion and culture and was taught very well before I dove into work so that I felt comfortable serving food to customers. It’s a great place overall and I would recommend working there
Food Server (Former Employee) – Long Island, NY – February 14, 2018
I guess it depends what manager you get to work for? I signed on with no food service experience and was more like yell at then being shown how to do things? The last manager was the worst.I've never been talked down to like I was a dumb 10 year old child.They really need to get audio and video so they can hear the things that were said to me or other workers. Worst place I ever worked. Very short to know breaks which is by law wrong!! Luck I got to use restroom. Good Luck!!!
HEAD COOK (Former Employee) – Springfield, MA – February 9, 2018
It was a private business so I only worked for the workers there. I would prep cook and work the register stock and clean. The bosses we went through alot but some of them tried . The hardest part of the job was staying awake I worked overnights. My favorite part was my customers. I learned alot I was the only worker for nights I learned to make time go by faster by always constantly cleaning or preping or stocking.
Kitchen Associate (Current Employee) – New York State – January 29, 2018
I honestly don't think it would be a bad job if it was better staffed and had a more competent/professional manager. I have learned a lot yet don't have anything to show for it. No room for advancement or willingness to train the staff properly. Very high demands but very little pay.
Waitress (Current Employee) – Babylon, NY – January 29, 2018
In my experience for working for the Lessing’s I have learned how to work well under pressure, how to communicate with the public and be a leader. The company has made me want to continue on with helping others and working with the public.
Chef Manager (Former Employee) – Norwell, MA – October 25, 2017
While working here you are told to keep food cost down and generate more business by advertising. With that said, there is absolutely no help or support from the upper management team to aid in the implementation of advertising. Also, from beginning to end of shift there are far too many chores to do that would not allow enough time to even plan out advertising! As a manager of a unit, you are more of a cook, dishwasher and baby sitter! No tools are provided for success. Worst. Company. Ever.
Cafeteria Worker (Current Employee) – Great River, NY – September 20, 2017
I enjoy being able to multi-task and working at Lessing's has given me the opportunity to do just that. I cooked on the grill, chopped and prepared veggies for the sandwich and salad bar, made sandwich salads, cleared tables, operated the dish washer, operated the cash register, restocked beverage coolers and chip display, prepared soups and broke down and cleaned all areas including sweeping and mopping the floors. The working atmosphere at Lessing's is excellent. The cafeteria staff works as a team
Manager (Current Employee) – New York State – September 1, 2017
Before new management took over everything ran much more smoothly. The students were constantly getting away with stealing. No co!munication btwn Starbucks, main Cafe and victory.. there is so much potential there and their prices on some items were too hogh
Food Service Cook (Current Employee) – Florham Park, NJ – August 13, 2017
My shift consist of cooking, cashing, stock, ordering,catering and cleaning.They need to offer some type of healthcare. We could use at lease one more employee for all that the job requires there is only 3 employees working with Lessings.
cashier (Former Employee) – Dobbs Ferry, NY – August 9, 2017
I would arrive to work at 12 Noon.i would check my post and the type of food and beverages was being served for the day.i receive fresh food from the main kitchen and take it to my post.I have the help from a cashier and a line server.I stock beverages and assist customers.best part of the job is the food and the people who visit from all over the world.
Great place to learn off premise cooking and catering.
Lead Line Cook/Catering Chef (Current Employee) – Smithtown, NY – August 1, 2017
A regular day can consist of prepping cold or hot food items for a function on or off site later in the day or the following. I've learn off premise catering for the first time as well as butchering meats as far as beef cuts, poultry, and fish. Management has improved since I got there as far as communication and organization between workers. What makes the job hard is the lack of co-workers we have for the size of events we do. On the other hand, the best part of the job is the new people and places we visit.