Extremely informal. No one greeted me for my interview, I wandered through the dining room trying to find where I needed to be. Finally located the person who I signed up with, who seemed caught off guard by my presence. Once upstairs, I discovered no one on the pastry team was expecting me, and they do not have a manager, lead, or pastry chef. When I asked how long the stage shift usually lasts, one team member recalled working 11-12 hours during their stage. Basic sanitation not followed, no sani buckets, dry linen towels to wipe plates. Traditional kitchen mentality, push through anxiety, stress, work long hours, and frankly, abysmal pay.
