Started out as a dishwasher and expressed interest in moving up at the job interview. After a couple months, the kitchen manager offered to train me as a cook, but consistently scheduled me to do dish shifts until almost a month before I left for another location.
At the second location I had open availability, with the exception being I needed - more... to leave at midnight to catch the last bus to get home. Unfortunately it got to the point I was expected to stay and close basically every shift scheduled. On top of that, management would approve time off or schedule me off for the day, and then ex ... - less
ProsClosers got free meals
ConsHours, low pay, lack of cross-training across entire staff