Different managers have different specs they go by. That is, some value meeting spec, others value food presentation, and others just want orders out as fast as possible. The result is not knowing what I'm aiming for and on shift change getting scolded.
The prep cooks are entirely understaffed with a typical Friday or Saturday running 8-12 hours, and if you try to take a break, 5 minutes in the manager's trying to get you to work, so whenever I know I'm having a long day, I know it's going to be without a break.
The job itself isn't very hard, but when you have 1 person on staff and 4 hours into my shift it's clear the managers are trying to get me out of there as soon as possible, it's quite aggravating when I know it's going to take me 6+ hours to finish from the get-go.
Management is a mess and the general manager at my place had no idea how to motivate others. Common practice was outright lying when he'd make agreements with other staff.