I was recently hired in Connecticut and started my first shift last week. I worked from 6-12. When I showed up they gave me the shirt and hat and then I was on the line until we started closing duties. The only training the manager did was telling me what each of the meats were and giving me the crew pocket guides. The other employees were a saving grace, and were incredibly helpful, but I have a friend working a few towns over that had the opposite experience. He said before he even went into the kitchen he had to sit on a laptop in the dining room watching videos, and once he was in the kitchen he shadowed someone for his whole first shift. Am I not being trained correctly? For context all the managers have been there less than a few months, the whole stores staff was purged back in the springtime. There was also a language barrier with the shift manager, which might explain the lack of communication, she also told me she was never informed a new hire would be starting on that shift. Is this not the standard procedure? I’m very nervous for when I end up thrown behind the grill or the register.   submitted by   /u/True_Upstairs7211 [link]   [comments]