Busy, but fun workplace
A day working on the line would start off with a restock. The restaurant would open for its lunch service. Once the service slowed down, breaks would be scheduled and the line would be set up for the evening rush. The same cycle would continue for the evening rush, but the closers would take of the line cooks around 8-9 o'clock. Management was great, they did a good job communicating their ideas and tasks as well as your performance. The hardest part of the job was busy services, it could easily get overwhelming and depending on staff, their wouldn't be much help to recover. The most enjoyable part of the job was the rewarding feeling after completing a busy rush smoothly, or effectively getting yourself caught up.