A typical day for me was either washing dishes or cooking ribs.
I learned how to use an industrial dish washing machine and how to tell when different types of meat are cooked.
The managers were fine, they helped out when necessary.
Many co- workers were unfocused, but for the most part they were fine.
The hardest part about the job was all of the multi-tasking. Having to wash dishes and putting away the delivery at the same time, in a timely manner.
The most enjoyable part of the job was short daily hours, usually never more than 6 a day.
Free meal every shift, and free fountain drinks all day during shift.
Working alone on days when there are supposed to be 2 people in the dish area was horrible.