The environment of the site I worked at could have been amazing, if not for the site manager. Otherwise, the staff was great, the executive chefs were fun, the customers in business dining were great when compared to the general public. I was able to learn a lot of different skills and was given the opportunity to try a lot of different foods, and given some great freedom to experiment with cooking at times. It was hard work for sure, but on a good day it was overall satisfying.
Other deficits were the benefits and compensation.