Meg13
All you have to do is decide what to do with the t
- Joined
- Nov 17, 2008
- Messages
- 208
When I did the CareerStart program last year (basically CP once you arrive in Florida), I was located at the Electric Umbrella in EPCOT. Fountain View, the ice cream shop, was our sister restaurant, so we would get shifts there a few times a month, but the majority of the time was spent at EU.
Working at EU was absolutely phenomenal. I cannot give the experience too much praise. Of course there were bad days and times when I was praying for my break to come, but those things are so far outweighed by all of the amazing times I had there. The typical day (and I am a workaholic, so my days were longer than many others') at EU was getting to work around 11:00, when we opened, and then getting assigned a role in the kitchen. I was usually put on anchor or window (anchor receives the tickets from Guests' orders and assembles the tray, window scoops fries). Those were my favourite places to be, as they were fast-paced and inside the kitchen. There was such a... jovial atmosphere in there, it was easy to have fun. There were times we would be so busy we would have both sides open, tickets all the way down the counter, and still more spilling out of the printer down to the ground. Fryers would be rushing to keep up, top buns fell off of numerous burgers, and sometimes we would get held up by someone else, but it was so much fun! The time would fly by, and usually despite the almost frantic air about the place, we all got along so well there wasn't any animosity in the kitchen.
And we had amazing leaders. I can't give them enough credit. They were fun to mess around with (once you got on their good side, that is; they were still leaders first, friends second), and always willing to roll up their sleeves and scoop some fries if the window as getting overwhelmed with the amount of trays waiting.
There was a break or two somewhere in there, and I'd get rotated around the kitchen - or occasionally put out on register, but I preferred to be in the kitchen, and was better at those positions - and would work until close. Then it would be time to take up closing positions (even if I wasn't scheduled to stay till after closing, someone could always use the help). Usually I chose the most gross jobs to do (besides ovens, which was the disposed food; I'm a wimp, and that's got a lot of lifting), and would be one of the last people out, but I loved every minute of it. I would then clock out, head to Casting with my friends who'd stayed behind to help as well, and then jump in my car, smelling like a French fry and absolutely ready go to bed. Or Steak 'n' Shake, as often happened.
I know QSF&B has a lot of horror stories out there, and I've heard quite a few of them myself. I've experienced them, too, when I was transferred to a different location where the family atmosphere was definitely lacking among Cast Members; I went the whole time there and only saw a leader once, and that wasn't under great conditions. It just depends on where you end up, and how you get along with your fellow CMs. Personally, I know that I am still in touch with almost all of my friends from EU, and can't wait to go back!
Working at EU was absolutely phenomenal. I cannot give the experience too much praise. Of course there were bad days and times when I was praying for my break to come, but those things are so far outweighed by all of the amazing times I had there. The typical day (and I am a workaholic, so my days were longer than many others') at EU was getting to work around 11:00, when we opened, and then getting assigned a role in the kitchen. I was usually put on anchor or window (anchor receives the tickets from Guests' orders and assembles the tray, window scoops fries). Those were my favourite places to be, as they were fast-paced and inside the kitchen. There was such a... jovial atmosphere in there, it was easy to have fun. There were times we would be so busy we would have both sides open, tickets all the way down the counter, and still more spilling out of the printer down to the ground. Fryers would be rushing to keep up, top buns fell off of numerous burgers, and sometimes we would get held up by someone else, but it was so much fun! The time would fly by, and usually despite the almost frantic air about the place, we all got along so well there wasn't any animosity in the kitchen.
And we had amazing leaders. I can't give them enough credit. They were fun to mess around with (once you got on their good side, that is; they were still leaders first, friends second), and always willing to roll up their sleeves and scoop some fries if the window as getting overwhelmed with the amount of trays waiting.
There was a break or two somewhere in there, and I'd get rotated around the kitchen - or occasionally put out on register, but I preferred to be in the kitchen, and was better at those positions - and would work until close. Then it would be time to take up closing positions (even if I wasn't scheduled to stay till after closing, someone could always use the help). Usually I chose the most gross jobs to do (besides ovens, which was the disposed food; I'm a wimp, and that's got a lot of lifting), and would be one of the last people out, but I loved every minute of it. I would then clock out, head to Casting with my friends who'd stayed behind to help as well, and then jump in my car, smelling like a French fry and absolutely ready go to bed. Or Steak 'n' Shake, as often happened.

I know QSF&B has a lot of horror stories out there, and I've heard quite a few of them myself. I've experienced them, too, when I was transferred to a different location where the family atmosphere was definitely lacking among Cast Members; I went the whole time there and only saw a leader once, and that wasn't under great conditions. It just depends on where you end up, and how you get along with your fellow CMs. Personally, I know that I am still in touch with almost all of my friends from EU, and can't wait to go back!