Pros: try new products
Cons: often short-staffed, having a heavy workload
Kept relatively busy. I learned quite a bit on how to run the deli as I was the person in charge when the supervisor was away. I worked both opening and closing shifts and there was a difference in both. Day- made hmr and deli items for sale, put out stock, did paperwork, and helped customers when needed; so I kept busy. Night- did clean up (dishes, garbage, cleaned slicer/service case), and filled up or faced items that looked empty; wasn't as busy-more routine than day. I also mainly did the training for new employees and helped decide on who to hire. I enjoyed the people i worked with, the atmosphere was very friendly. The only issue I had was being short-staffed and having to do catch up on a lot of work that would need to be done.