Vantaggi
-decent staff meals -clean locker rooms (At least the womens room) -security 24/7 made it a safe place to work -incentive program wasn't bad, but you need a ton of their "bucks" for it to even be worth anything offered.
Svantaggi
-Heavily male dominated kitchen, and not in a good or inclusive way. Not a single chef or sous chef is female. Very "good old boys" club -conflict resolution, when you do have a conflict, is half-*sssed by HR -training as a new kitchen employee is minimal, there are no standard recipe books, you don't get chef jacket or pants, you have to buy all your stuff on your own. -Pastry kitchen is small, cramped, hot and unorganized -the head chef for Harriman's is an *ssh*le-he is biased toward his team and thinks everyone else is useless/stupid -the pay is not competitive -supervisors and management are not very understanding if you are sick/get covid. the just need bodies in the back.