Its busy in the right times of the year, I learned many skills knowing nothing coming into it. I learned to make prep lists and do many various tasks. I also learned to prep according to function sheets in large quantities, how to run buffets as well as going through banquet service smoothly. Management is good, the Chef there is always willing to teach and provide you a proper demonstration of the way tasks should be performed to obtain certain results.
The hardest part of the job is having to hold things down on your own, however it is a necessary part of the job at times and is manageable. It is a nice place to work, good conditions, GREAT team, decent wage, lots of hours in the summer, lots of room for moving up in the ranks if you are patient and willing to learn.
Lots of hours, $2-3 a day towards your staff meal, Great BoH team
Long weeks in the summer but then again its hours.