The staff at Ophelia were why I stayed so long. It was hard for me to climb the ladder because there was never any turnover in staff. The owners are not very good people and very cheap. Overall I have a lot of great memories of working there but have a bit of resentment that I worked there for so long and was never able to advance there.

Pros:
- Industry Average Pay for Workload
- Consistent Hours
- Potential opportunity to work at Flying Pig or Monarca
- Very Good Learning Opportunity for Mexican Cuisine
- Positive and Bonding Work Environment

Cons:
- The kitchen has a high turnover rate. The head chef and two of sous chefs have left since I've started.
- Sometimes, they would rather throw food in the garbage rather than give it to their staff because of "company policy"
- One year before benefits when it's usually 3 months or 6 months in my experience
- Corporate owners will barely pay attention to you and pretend you don't exist unless you're in a management position