- Fuddruckers23.Nov 2017
No care about employees quality of life
Corporate structure not setup for communication or success
No culinary team to support the restaurant and no feedback to be received
Expect no less than 60 hour work week if there managers. They will tell you 55 hours but you can’t do everything they are asking in this amount of time.
No cut gloves provided. Broken equipment not repaired safely had a tech tell corporate they would no longer work on fryers because they were 480 volt and they could kill somone with there current conditions. Corporates solution rather than replace 14 year old fryers was to hire another small company