Pros
-Employees get 50% off break meals. -The hours were given/reduced upon request and they were very understanding during the school year. -A request-off book was available for employees to write down their availability. -Store closes promptly at 9 p.m. -At the end of the night, leftovers either went to donation or employees took it (even though senior management doesn't allow this, my managers let us anyway). -Many of my managers were nice, fun people. -Most of my coworkers were cool and I made new friends. -There are usually 4 different positions to work: Dish, Dining, Bakery (register), Line ( food preparer) -You don't stink of grease when you come home.
Cons
-You don't stink of grease, but you still stink. -Store opens at 6:30 a.m. -- not for late-sleepers like myself. -Out of those 4 positions, I was originally trained and often worked the hardest position of Dining. I worked the longest and hardest, carrying heavy buckets and garbage, general cleaning up after the public, plus tedious vacuuming and dusting. Everyone else got out around 9:20 when I left as late as 9:45. After repeated requests to be trained on other areas, I threatened to quit and was then moved around. -Working the morning shifts are a nightmare. It is super busy and people are demanding. Dining and dish positions are combined for a full hate-your-life effect. -I never received more than minimum wage. -I trained many people without receiving a trainer's wage. -Auditors are incredibly harsh on stores; you prepare for it by scrubbing the bathrooms ceiling to floor with bleach. -Managers are way too overworked. They have to do the books, monitor employees, deal with customers, plus other stuff...and they usually still do associate stuff like dust ceiling fans. They never told me their salaries but apparently it's not worth it.