The typical day of work consisted of preparing, serving and prepping food items for next day. In addition I was in charge of the temperature log, rotation of product, stocking, inventory and ordering. I learned how to do the temperature log, rotate products so they had time to thaw, keep track of numbers in inventory for ordering purposes. I learned how and how not to manage people depending on how they reacted to authority. My co-workers were typical employees, some good and some not wanting to work at all. The hardest part of the job was keeping up with the changing demands of regulations, while maintaining the same output of product that was affected by those changes. The most enjoyable part of the job was knowing I did the best I could and when i ordered the perfect amount of product to get me through the week and still fit, that made me happy.
free lunches and working under 40 hours a week most of the time.
Not enough workers to get the job done when changes happened.