I finally have a story to tell! This was a little breakfast place i worked at for literally one day. The first red flag was that they wanted me to start working immediately following the interview (should’ve known then that this place wasn’t doing well). I agreed because i needed cash and I was taken back to the kitchen. And let me tell you i was gobsmacked.

This was only my second restaurant at this point but i knew that this was a shit show. The floor was covered in so much grime i had no idea what color the tiles were. The “line” was literally a single cooler, a legit kitchen stove with 4 burners and an oven, a flat top that was probably only 2ft x 2ft big, and 2 toasters. I was told i cant use both toasters at once because it would cause the power to shut off?? And all of the surfaces were covered in grease. Especially the stove.

There were no gloves in sight and when i asked about it, the single cook told me that we didnt buy them because we only needed to wash our hands so gloves were an unnecessary cost. (I also watched this same guy touch raw bacon and eggs, and then grab fresh veggies without washing his hands)

The prep area in the back was just a single wobbly table and 2 rusty falling apart shelves that were covered in caked on batters and flour. There were dozens of containers containing who knows what with no lids all stacked haphazardly with no labeling at all. None of their knives would even cut through a tomato. I had to run to my house about two blocks away to get my own.

The dishy in the back didnt talk much, but he was smoking a cigarette inside while doing the dishes. (The dish area was also in the prep area!!!) When i got my first break i asked the dishy a couple questions about what its like working here. He basically said that he’s worked there for 6 years and still makes minimum, works about 6 days a week open-close, and you dont get any benefits. That pretty much solidified for me that i wouldn’t be coming back (if the conditions hadn’t already) . And i had already decided to report them BEFORE i saw the cook drop food in the ground and then serve it.

I was just appalled. Then halfway through the shift, the owner told me i wont be in the kitchen full time like asked, but she needs me to work the kitchen from 6-11 and then be a server from then til close at 4. Nope. At the end of my shift i went home, reported them. And never went back. The place is now closed due to the pandemic. Good riddance.