Typically I would be opening, or closing the store five or 6 days a week. Daily I would take part in the preparation, and serving of the food. As well I would maintain the cleansliness of the restaurant both at my station and in general. Every Thursday I would unload and organize the invenotry of the next week. Little Caesars taught me how a small restaurant is run, and since the dough and sauce is handmade my talent for food preparation also improved. I loved this job because it was doing something that I enjoy, for a company I have always admired and respected and while sometimes hours would be long and breaks would be few there was not much reason to complain.