Pros: free lunch, get to nibble on what you are making
Cons: sporatic hours, (can work between 2-12hrs whether posted or not), hot and cold working conditions, loud work area
The management in the Kitchen at the Westin Nova Scotian is just plain bad. Mostly due to lack of communication and I think part of that is a language barrier. If that was it that would not be so bad, if there are issues that need to be resolved through the manager they refused to do anything to help. They would basically just shrug it off and leave you in a bad position. I would not recommend working int the Kitchen.