Cook, Institution and Cafeteria Advice
Q: What is it like working as a Cook, Institution and Cafeteria?
Cook, Institution and Cafeteria in Valparaiso:
Don't settle for minimal money go to larger businesses to recieve the most wage. Always practice new techiniques and learn as much as possible in this field and realize lots of competion especially if woman.
Cook, Institution and Cafeteria in Zuni:
Pros: I like to serve lunch and clean up the area for sanitization.
Cons: I thing I dislike the most is how we are getting payed.
Cook, Institution and Cafeteria in Corpus Christi:
Pros: Enjoy working with food and learning new things. I would also make vegetable trays and fruit trays.
Cons: No team work. Some people was all the credit for other people's work. Some people make it a very stressful environment.
Cook, Institution and Cafeteria in Tyler:
The company cares more about retention for sub-par employees than cycling through until they find the performance they're actually looking for. This leaves the brunt of the work left on the shoulders of those who are actually capable to pick up the significant slack left behind by those who are not.
Cook, Institution and Cafeteria in Lake Placid:
Pros: Every other weekend off.
Cons: Pay and hours.
Cook, Institution and Cafeteria in Greenville:
Pros: Off on holidays.
Cons: Not enough pay or benefits.
Cook, Institution and Cafeteria in East Peoria:
"They don't tell you:"
Everything, EVERYTHING, has to be done exactly according to whatever rules Corporate/management has made up for that day. And just when you figure it out, it's wrong.