Everyone in the kitchen worked hard, and very well, together. It was a great team of kind and funny people that managed to keep each others spirits up (often through playful or fun teasing and jokes while maintaining a good speed and efficiency to their work)
I started out working in the dish pits but due to some later physical stresses was able to move easily into a position on the line. I was then taught and trained by a very patient and understanding group of people on how the basic salads and sandwiches were made, eventually getting a small bit of experience with pastas, the grill, and fryers.
Eventually started doing morning prep shifts as well. This was often a much smaller team (2-3 of us in total). I was again taught very well by a patient member of the team on how everything in the kitchen would be prepped for later use.
Easily the most enjoyable aspect of this work experience was the staff. Managers were kind, gave a good amount of hours, and were responsible. Other cooks, dish-pit workers, and prep team members were always reliable, quick, and very kind.
Great staff, a LOT of hours.
Somewhat inconsistent hours (5-11PM one day, 9AM-5PM the following day)