Pros: relationships with co-workers, autonomy during the evening
Cons: difficult scheduling, surprise shifts, loss of pay
If I was working during the day time lunch hours, I often had the aid of my excellent supervisor, and at times the owner. After serving the lunch rush, the remainder of the day was comprised of food prep for next few days. If I was working during the evening, I was always alone and was tasked with cleaning, dishes and closing up the shop, while serving customers at the same time.
At Quiznos I learned a variety of food-related skills, and things to always keep in mind when working with perishable products. Time management was essential when working alone.
Though the owner was highly motivated to keep the restaurant running and being successful, they did not put a great deal of effort or money into the idea. Flexibility was a complicated luxury. I was often finding myself with surprise shifts landing in my lap without question.
My two co-workers made working this job tolerable. They were both in the same situation, and we bonded over it. Virtually all daily and weekly tasks were consulted with my supervisor, as she in essence, ran the restaurant. One summer, the three of us sat down and devised a permanent schedule and were granted permission to work hours we were comfortable with.
The hardest part of the job was definitely working for the specific owner. They found every possible way to save money, if that meant selling scraps to revered customers, and we had to go along with it. I became upset to learn that we were being paid less than we were working on a few occasions.
Working alone was double sided. Even though it was difficult at times to juggle all the tasks, I found some comfort in being able to structure my evenings as I thought best. Working with the supervisor in the day time was also enjoyable.