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based on 18 ratings
I've worked for BP for nearly 4 months now as a line cook, and initially thought it would be a great place to work. However, chronic understaffing results in a lot of unneeded stress and frustration in those required to staff the kitchen. It can be very frustrating to be scheduled for an 8 hour shift and it turn into an 11 hour one. I've worked 10 hour shifts with no scheduled breaks. You can expect to stay far beyond the time you are scheduled to finish your shift depending on how busy the shift has been. Many of the problems of this place relate to upper management's desire to cut costs by reducing their labour.
Posted on 17 August 2011 by Rater #5 | Flag as inappropriate
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I suffered from the same issues, chronic under staffing in the kitchen. I've worked more than a few 8 hour shifts with as little as a 5min break. I was given grief over the fact I didn't want to do their "bp learning" on my own time and told the kitchen manager, I couldn't understand how a billion dollar corporation expects their employees to do training on their own time FOR FREE! Meanwhile it's my employers RESPONIBILTY that I am properly trained in WHIMIS but I have have to do it on my own time?
Posted on 2 September 2018
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