
Adherence to standards. Overall Continuity. I feel like nobody cares what comes out of the kitchen, as long as labor is met.
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Actually interview an vet potential candidates properly. My store is literally taking anyone off the street. And putting the in a chef coat.
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I've worked for company for 10 plus years. Monetary compensation is decent, but do to labor restraints at my location I'm only allowed between 25 -30 hrs a week. And the people that have multiple identities and make less per hour are allow 40 plus on a consistent basis. I want fair ethical treatment
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