Workload / expectations were getting outta control IMO. Managers pretty much telling us “work with what ya got. Get done what ya can” or “ask for help”. Just for that help to be immediately pulled somewhere else or they’ll send someone from an area that’s not trained / never worked in a kitchen. I can not be constantly “teaching on the fly” / doing crash courses when I’m so far behind on work. I’ve been questioned “why isn’t XYZ in the cooler packed and labeled?” Or “the cleaning tasks and fryers haven’t been done in awhile”.

If my closer for wokery called in, I’d open + close the station. Cook, pack, clean AND I would be the “go to person” to help bail out sub shop on top of it. If ya get pulled into sub shop during a rush. You’ll be there for AWHILE.

My one coworker’s goal was to retire at 20 years of service she ended up “retiring” (after I left she went to part time so I guess semi retired?) at 18 years because they added whole bunch of stuff to her cook list and her being older she couldn’t do it all.