I worked mainly 4-5 days a week, and I would be there usually 8 or 9 in the morning, to start machines, prep food, check stock, rotate it if needed, basically set myself up for the day, so that I can start doing orders as soon as possible, usually start ay 9 and really come in at 10, basically wanted to get all orders out and keep my stock up which would include, chips, chicken, burger needs. until about 1 when orders would slow down, so I could clean the joint before lunch rush at 2-3 and then school kids, another person is in at 2 to help, after that everything is cleaned, stock rotated, thrown out if need be, start making to order, and basically getting ready to close at 6. at some point during the day, you would skin the left over chickens and keep the chicken for rooster rolls the next day. that was usually it, the job was good I got really good at it so they usually had mainly me work there in the end. my boss sucked, very angry all the time.
hardest part was doing all the orders while keeping shop.
no overtime pay, usually overtime, cut other kitchen hand shifts