Je travaille chez Earls Kitchen + Bar à temps partiel (Moins d'un an)
Easy to build strong relationships with coworkers, many locations, wide variety of techniques used to put out a menu with lots of diversity.
Improper training, hours are all over the place, you either get short shifts or split shifts that are never actually split or closing shifts. Management has favorites and makes it painfully obvious, you can work 4 times harder than their favorites and nothing gets noticed unless you stop with the extra work you chose to do to improve the quality of what you put out or to improve the conditions of the kitchen. You can ask for information regarding training and won't even get an answer. Training only happens if you're a closer or a favorite.
Conseils à la direction
Train your employees properly so less errors are made. New employees with no prior experience can't be trained in the middle of a Saturday night rush. Pay attention to your quiet, hardworking, wallflower employees because they can surprise you with their skill. Focus on being management first, and a friend second. For some of us, this is what we want to do until we die, don't push us to look into other industries because you would rather only invest in those who make you laugh or those who already have friends who work in the restaurant. Also make sure there are always gloves, allergies are a real thing and line cooks can have them too.