Decent and enjoyable for a fast food job.
Pros: free lunches, great staff, and sometimes a fun work-place.
Cons: pressure, hours, and wages.
Normal days: go in through the back door, punch in through the computer, speak to manager about the day's placement.
IF CASHIER: You normally spend the day talking and serving customers while on the terminal. Every here and there, you're asked to prepare a cash float, seeing as you may only have 100 dollars in the cash-terminal at once. Re-stocking – more... and keeping track of what products are needed in the front, such as pop, ketchup, napkins, and bags, are a huge responsibility to keep track of. At the end of the day, and sometimes during, the door is to be locked and the front of the store is to be maintained and cleaned. Garbage is to be replaced, pop and ice are to be topped up if needed, and the bathrooms are to be washed. Floors are to be cleaned as well as the counters. Once everything is stocked, cleaned, and replaced properly, you may punch out and leave.
IF CENTRAL CHEF: This is a straight forward job that involves a very collected mind. You prepare all the products that come up on the screen while being polite to the customer, and efficiently quick to serve. There are instructions on how to make and prepare all products provided if the chef has trouble understanding. There is also a key point to keep communication with the BACK CHEF and CASHIER. The BACK CHEF will notify you when chicken will be ready, which can sometimes create a wait for the customer. Of course, you are to relay these times to the CASHIER when they are an issue. You are also responsible to keep watch of your salad and product count, and to cook/prepare fresh product when need be. It is better to keep a full stock of things rather than run out. At the end of the day, you are responsible for tidying up the central kitchen, replacing product, washing dishes you may or may not have used, and taking out the trash. Occasionally, you are also responsible for replacing the grease in the cookers. It's a simple task which normally calls for the Manager's help, but one must always be careful when working around hot grease. After the kitchen is tidied to workplace expectations, you are to punch out, and leave. – less