Pros: learning how to properly run a succesful restuarant.
Cons: no room to advance
Very busy Manhattan based restaurant, with lots of dinning in, and tons of deliveries. I learned how to prepare all sorts of meals, how to cut meats, and different kinds of wines and spirits. My co-workers helped me learned and master the menu. The hardest part of this job is when it gets super busy, and there are hundreds of deliveries that needed to be deliver in a timely fashion. The most enjoyable part of the job was the people I worked with.