Vantaggi
You get somewhat decent experience, depending on what area you work in. I worked in the cafeteria and was able to make my own food to my liking and not depend on the cooks with unwashed hands to make it for me.
Svantaggi
Supervisors are disappointing. They all sit in the back office gossiping. Nobody knows what is going on half the time. Most of the kitchen employees could do their job without much supervision but some were completely lost half the time and were really slow. Supervisors flirt with the girls who work tray line and the hostesses. Supervisors were inappropriate, making crude remarks to the girls just to make the male cooks laugh. Anything reported to HR is completely disregarded. Training is provided in each area of the kitchen depending on what they want you to do. But sometimes they just expect you to know what to do or how to run a certain machine. A lot of employees I worked with did not care about their job, just wanted to fight and cause problems between other employees. Two of the employees were dating and would sneak off to other areas of the hospital, leaving other employees with all the work. Managers did a lousy job of scheduling. They would schedule people when they knew they were unavailable, would give the most hours to their favorites, and not give people time off they requested. The lady in charge of it all, the director, is worthless. She can't approach anyone, she cries in her office all the time, she can't deal with pressure and walks around looking confused. All of the supervisors and managers are worthless. Nobody seems to be able to tell you anything going on with the company or be able to answer any questions you have. They make employees wear hair nets and gloves but most employees don't wash their hands before putting gloves on. And a couple of the cooks had long beards that they never covered up, getting beard hair in cooking areas and possibly in food. It was disgusting. The guys in the dish room were constantly touching their faces and dirty clothes and then handling the clean dishes. Most of the time would not wear gloves, or would touch the food and then handle the clean dishes. Management did nothing to solve this problem.
