Huge division and animosity between AM prep cooks and the PM line cooks. Morning staff were provided and a staff meal and a place to sit down to eat. Evening staff were only served the room temperature leftovers and provided a milk crate by the staff washroom. Passive aggressive notes on prep lists were the norm and management appeared to encourage this behaviour.

I feel lucky to have worked at Hawksworth, the best highend restaurant in the city IMO. You're required to be on your A game but if you put in the work there's no better place to learn high end cuisine and Chef's name will open doors for you in the industry as it did for me. Hawksworth treats their staff right. Get that resume in.