Pros
- Good environment to learn, challenging. Fast paced hard work expected from all levels - Huge learning and knowledge about the delivery sector to be had at Taster - A large number of areas challenging the business, opportunity to move around and deal with different areas - Team culture taken seriously
Cons
- Kitchen staff salaries too low to attract good staff, therefore relying on operations to an absurd degree - Kitchen managers unable to do simple, normal hospitality tasks without hand holding - Pervasive culture of 'do the minimum' in kitchens with Ops left to clean up the mess - Rigid company policies that make it impossible to effect meaningful change - Upper management have limited knowledge of food and operations, which makes it very tough to work here, unless you want to forget what you know and just do things the 'Taster way', which does not work - You may be held accountable, and even blamed for results that are the consequence of other people's decisions, that you are simply carrying out, after your own advice and opinions have not been headed