Pros
Work and Life Balance because you will be penalized if you accrue even one minute of OT; don't have to work weekends
Cons
Chef Managers that steal food while you don't have adequate food to serve your customers Chef Managers that do drugs on the job and tell you it is OK to do it too Chef Managers that do not practice sanitary procedures Coworkers that steal and disrespect customers Having to provide and pay for your own basic supplies like a can opener and spices NO signs in cafe so that your customers know what you have to offer Hired to work 40 hours, but lucky to get 32 hours Required to take a 30 minute UNPAID break, but forced to work during the break Worst Benefits EVER - no holiday pay, no bereavement pay, takes forever to accrue sick and vacation time In 8 months I had 3 different Chef Managers - two were fired and the third one should also have been fired "Fresh Ideas" is supposed to be the motto, yet I was forced to serve cold cuts that were frozen and refrozen over and over again. Produce is sub par quality that I would never eat.
