Swiss Chicken
So last summer I got a job at a franchise restaurant, lets call them Swiss Chicken. The franchise owner had it for years. I apply for my favorite position, dishwasher. It all sounds pretty standard...right up until the end of the orientation when they casually mention,
"oh yeah we do SPLIT SHIFTS AND CROSS TRAINING HERE"
They wanted me doing split shifts 5 days a week, come in for open, cut and blanch 300lbs of fries, 100lbs of wings and then in the last 10 minutes before I was out the door, I would get to actually do dishes. Oh and after all that I had to filter the fryer oil while it was still turned on and boiling hot, in a kitchen with a dozen people wondering around me who just woke up. Totally safe according to the owner. Then go home for 4 hours, then come back and do dishes and get "cross trained" on ALL the other positions...
All for less money then I need for rent. Are these people on drugs? Like aside for someone who's retired and just working for fun/abuse, who's schedule/budget do they expect that to work for?
I guess my question is, are restaurant owners insane? Is it a kind of financial psychosis that you get from running a failing business for to long?