I really enjoy the people I work with in the kitchen. The main problem is the management. For the first couple of years their was only one respectable good manager. They now have an additional manager that is good at their job. Their is a clear division of how people are treated in the back in comparison to the front, front being treated much kinder. They are very flexible with hours and for fast food the pay is better than many. The owner is kind when you meet her; she host very nice Christmas parties and tries to genuinely help employees at times with attempting to listen, and has scholarship opportunities. The parts that cause most people to quite, mainly back people, is management, speed of work, diversity of how back and front is treated, and inconsistency in procedure.
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