Whether it is hazardous for food temp or it's not the correct way they will enforce the act. You would have 4 supervisor on top of 4 chef that tries to input their opinion. U.g : if they wanted you to work for the next day they won't be bother to let you know whether your service is needed or not, rather they will send you home and let you waste your gas. Like other would say you're just a number nothing else. Unless, they like you.Ĭertification whether you spend $4k every cemester to graduate from Culinary School is not important. If you overtime at your schedule off time they won't count it and make a deal out if it. Why? You work harder than anybody in the casino (I know for myself) however you get payed only $9.50/ hr.