go in have a bite clean up the station organize it and then we would usually ketch up on the dish pit and then continue to do so and clean up the area the water go for pots and pans have a break to eat and at the end of the shift the team would talk about the progress of the day
I learned to adapted to a really fast pat inviourment as this was in the heart of down town Toronto and rated top chef of the year when I was working there I learned a lot about how to cook as well make drinks as well as prep
the management team was very nice they would always work with you as long as you worked with them and did what you had to do to keep you stations cleaned organized.
the work place culture was nice every one was friends with everyone it was very amazing never a daul moment
there was no hard part really accept near the end of the shift when I was on close but I always pushed through and did what I could to help my self and others.
I loved everything it was verrry nice.