Help - Line Cook Macado's Employee Review

Fun Environment and Understanding Employer and Flexible Scheduling

Slow days during the week so little tip money Monday-Friday morning

There are no benefits to working for this company. You can find restaurant work elsewhere that is more fulfilling and less disgusting.

Embarrassingly bad management and even worse workplace culture, not to mention a filthy health hazard. I was told multiple times when I first started that "we're like a big family!" One red flag among many. I'm turned off of eating in any restaurant after working at this location. The pickle spears that come with sandwich orders are kept in a vat into which employees plunge their bare unwashed hands when their order is up and ready to go out. I never saw anyone wash their hands. Doesn't mean they didn't, I just never saw it. I saw a review from another previous employee that said they need to close temporarily and deep clean the entire restaurant. I thought for sure it was an exaggeration, but boy were they right. You can smell urine from the bathroom immediately upon entering the restaurant no matter the day or time. I'm surprised people still come in. I'm guessing the employees are desensitized to it at this point the same way they must be blind to how disgusting the kitchen areas are. Management is bitter, not helpful, and overworked/understaffed, and communication is abysmal. My last day there was the first time a manager directly instructed me to do anything, otherwise you are expected to "find something" to do. I was also never told when I would get paid until I called 2 weeks in to ask, and there's no way the "employee handbook" you are required to sign an acknowledgement for while onboarding has been updated since before 9/11. The manager in duty clocks you in and out instead of employees using a universal time clock, I guess due to previous time theft issues. I didn't trust them to do that since there was poor communication from the start, but I had no choice. To my knowledge all my work was accounted for correctly, but it's just another task on the plate of already overworked spread-thin members of management. There are other ways to address issues like time theft. One of them is adequate management. Technology was always broken in some capacity: card reader not working, prices that conflicted with menu listing, take out orders printed as dine in. I was blamed for "user error" despite it being an otherwise fairly intuitive interface I found easy to use. I scheduled an interview using their scheduling link and was stood up. Waited 45 minutes before I finally asked to reschedule. At my interview, which consisted of exactly one question (they will basically hire anyone it seems), I was explicit about my availability (Sat - Mon only) and even watched them write it down. After training I was immediately scheduled on a Friday, which I had them correct without issue at least. I was also told at my interview that training would last 4 days, but I was only scheduled for 3. I had more limited availability since this was a supplemental job and got about 7 hours of work every other week. You might get more if your availability is more open, but it is not worth it. The "Retail" position is basically a host job with more work and less pay. Just demolish it. Put all the kitschy memorabilia in a roadside attraction or museum where you're less likely to get salmonella.