The kitchen managers from when I worked there were top notch. One has been promoted within the company, but I know the other is still there and I like to drop by.
The staff get to know you and it gets grindy but at the end of the day it's not bad at all.
I cooked on the line and learned a lot, but I knew the industry wasn't for me.
There's a lot of pressure on you to make a lot of different dishes quickly, prioritize and stay organized. Call for help whenever you need it, but there was always someone there to help and bail you out when things got tough.
Working here helped develop my work ethic and improve my self confidence. I owe a lot to my fantastic managers.
Good managers and staff
Minimum wage, high pressure