Owners took employees for granted and we were expected to come in on our own time to do unpaid 'voluntary' training as we were expected to prepare for work on our own time. Owners were also keen to keep employees out of the loop, and would make changes at the drop of a hat. Long hours and hard work, combined with periods of either too few staff, or too many - hospitality is always changeable but sometimes you would go through a 10 hour shift with a 15 minute unpaid break.