the moment i clock in i start to stock up my station unless i have a lot of orders that come in on my screen then i cant do anything about how my station is stocked until i have a break in between orders . its really difficult to do a %100 great job and fast service if the person before me leaves with out giving me a chance to restock or have the station already stocked ,then i'm running around like a chicken with out a head , trying to get my station in order for happy hour witch starts the moment i clock in at 3 pm and continues to 6 pm and try cook and plate orders all at the same time.The head chefs are really helpful. so are the line cooks who know all the stations because they will jump in on your station and help you with orders if they see you need help.
i really loved how much fun we have on a daily bases , if you need a sick day , its no problem because there is so many employees . now the down side to that is if you take a week vacation they WILL cut your hours when you come back from your vacation or a sick leave.
sometimes its to busy and the staff cant keep up. so food is left sitting in the window getting cold and stale , and then us cooks have to recook food that should have been sent out 30-45 mins prior to us recooking it (it happens daily) .iv even seen food that sat in the window for a whole hour and them just throw it away because they couldn't find what table it belongs to ,witch makes me wonder if we are charging our customers for food they didn't get.