Typically the day would be a manic rush weather behind the bar or in the kitchen. Staff are expected to serve customers within 2 min, no matter how large the order, and to have 'acknowledged' any patron who approaches the bar within 30 seconds. Food is expected to leave the kitchen in under 7 minutes, again, no matter how large the order or weather or not there was 5 well done steaks on said order. The management is mostly fair and friendly as most of the manager in wetherspoons have climbed the ladder within the company and understand the staff. though there is the exception to this. The hardest part of the job would have to be, remaining calm when these pubs is extremely busy as it is most days, especially weekends. the most possitive part of the job is working with great people and getting to know the customers who are friendly. What i learned most is that i can be a leader.