The leaders over you are disrespectful and talk to you as if you are children and not adults. Management has no clue of what is going on in the kitchen because they have NO experience (no exaggeration) like never even worked in the industry experience. If you don't have a degree in the field consider yourself safe and free to do whatever you please whether it be right or wrong. If they are aware that you have a degree and lots of experience beware. You are the black sheep and management is coming for you with everything they have to set you up to fail. Nothing is off the table: trying to destroy your reputation, gossip to turn your co-workers against you, challenge and single you out in employee meetings, try to make you feel less than, gossip to other mangers at different units about you and all around try to make your life, job and career miserable. They will do whatever they can to take you out to make themselves feel more valuable because anybody forbid from them learning anything from anyone who they feel are beneath them. They literally/physically stand over your shoulder trying to find things that you could possibly be doing wrong and try to get a rise out of you. If you have a degree in Food Service run for your life. For your own sanity, anxiety, stress, frustration and emotional stability stay away from this company. It is not worth it and is a complete waist of all of your hard work you put into school to deal with abuse from management while just trying to do something that you love.
My typical day at work was covering for all the people who called in sick for whom the upper management kept giving extra chances. Then I would get my own work done. When I would ask for help, I received rubber stamp 'figure it out yourself' answers, or outright snarkiness. Not once did I receive real time meaningful help from my superiors. What I learned from all of this was that I had to be excellent all on my own. I was for 7 years. Last year right before T-Day break when the FSLA rule appeared to be going through, I was promised a raise. The FSLA rule was blocked right before break, but three days after my raise was supposed to have taken effect, it was taken away, and then the company tried to blame the court system in a mass email--as if promised raises 'had' to be taken away when the case was only that they 'could' be. This is not the only mistrustful action on Sodexo's part, but it's a good example of this company's MO--a culture of secrecy and spooks. The hardest part of my job was being stuck between union workers who spent exactly the number of chances they had before they got in real trouble and a company that when I asked for bread for being instrumental in winning a 10 year contract gave me a stone. The most enjoyable part of my job was being the boss of over 100 people. It was really swell getting to know all my new employees and deepening relationships with the long timers who showed up for work. In summary, never work management for Sodexo. At a corporate training, I was in a class with a majority in worse situations than I. When I finally left Sodexo, my final paycheck was screwed up 4 times and I was still shorted.
The job as a food server is easy, really easy. It's just very disorganized, frustrating, and there is no actual training process which does not couple well with the fact that there is a high staff rotation due to everybody working there being a student, or at least used to be, you can expect everybody to quit within a year or two. My motto for the place is, "Get good, leave." As in, get good at the job, then leave shortly afterwards, because by that time you're off to your new job that actually has something to do with what you studied or is simply better than here.
We're discouraged, or better said, prevented from working 30 or more hours, and if you prove to be a useful worker you become an unofficial "shift lead" which has no benefits besides being tasked with more jobs and being responsible for the shortcomings of your other cowers on your shift.
Since we are contracted out by the school, they have a strong grip on what our budget is to work with, what we serve, and how we handle our appearance. So far, the only way to really get a tool or machine that is breaking down replaced is for it to become completely useless. I have been trying to get our coffee machine replaced for the past four months, the school and the Sodexo company have had a repairman look at it about eight times now. Ridiculous.
The job is easy, but I'm frustrated at how disorganized and difficult to improve it can be.