Work would typically start at 6.30/7am depending on the shift rota. The deli would need to be stocked before opening and restocked throughout the day. Stock control was regularity monitored in order to place new orders in a timely fashion. Food and Safety Hygiene was of the utmost importance and was strictly adhered to.
I learned how to multi task in an extremely busy deli department that prepared and served both hot and cold food.
I got on really well with my co-workers which extended to outside working hours when we would often meet up.
The job itself, was very tough and demanding in relation to the working hours and the amount of manual lifting that was involved, but that was just part of the job and i accepted that and enjoyed my time while working here.
the people I worked with.
no room for career progression within the company.