WOW! I agree with previous posters. As an EX assistant manger I was always being told that portions were too huge. But if a customer wanted more, I was told to oblige! Talk about a Catch 22! I was set up on a bonus program. If my store was making $$ I would receive a quarterly bonus. I had to make sure my staff was exactly right (4 oz.) of meat or under. And we actually took scales out to show the staff to make sure they knew what 4 ounces of meat looked like. Make sure they don't speak English too! That way you can sweep the problems under the rug. I was told to hold English speaking programs. ON MY OFF DAYS! Invalid SS number? No problem...It would take months to discover..maybe years if never reported. Managers are expected to work at LEAST 50 per week.....but leave the hourly's to 38 or less. Thank God I got my wits and went back to my Chef's profession. Now I make over 45K and work 45 hours a week!