Vantaggi
Learn a lot because they were always on a skeleton crew, so I worked every station in the restaurant, including catering and off site banquets and plated dinner functions that were multi course Great schedule Great vision and dental insurance
Svantaggi
Every person in the hotel that was a manager would come give feed back on the food that was prepared and we were expected to please every single one of their critiques within the same item Understaffed Bad pay, very bad raises Bad medical insurance Too high expectation for staff to be able to work in a timely manner with one or two people doing all tasks for catering and prep for kitchen and cook for restaurant and prep for next day for restaurant and events with multifunctions happening at same time.