Constantly Under Pressure
A typical shift at domino's is constantly being in the makeline putting in pizza toppings and having all the toppings memorised in the form of codes. Had to work at very hot temperature up to 90 degrees as I was almost always near the oven putting pizzas in and taking them out. A pizza should be topped in not more than 45 seconds. It was a very fast - more... paced work and usually a 3 hour shift would feel like 10 hour shift as the amount of energy required for a 3 hour shift was equivalent to amount of energy required for a 10 hour shift elsewere.
When the orders stop coming for 1-2 minutes, the fl ... - less
ConsShort Breaks, heavy lifting dough crates.