Head Chef (Former Employee) – Bury St. Edmunds – 11 June 2019
As Head chef I got used to a 70 hours plus week. Would be called in on at least 3 of my days off a month and regularly worked an extra 6 hours after I was due to finish. A weekend would end with a 7 grand stock take on a Sunday night followed by a 6 am start on a Monday to reconcile it. I was called by my area manager while in holiday to discuss issues and told when my partner was in hospital that he "had a business to run" Maybe if you have no family and purely want to work this may be up your street. But the salary is low for a head chef in the area and if you don't hit bonus you'll be on about £9 an hour. So better of temping or in an independent place. East anglia was particularly bad but maybe that's changed.
Free coffee on shift
Always at work, two emails minimum a day on your day off
Waiter (Current Employee) – Tunbridge Wells – 26 April 2019
Job is tough dealing with a lot of customers, often all at once, being able to multi task and being confident with other is a must. Tips are unpredictable but you keep all your cash tips, which is a massive plus.