The Spicy Radish interview questions

The interview process was less interview and more doing free work for them. During the stage I could tell that this place is not a good place to work. Fairly unorganized from a production standpoint, and their office organization was something to behold (never have I seen a kitchen computer with 30+ open google sheets tabs all for a different function). Employees barely spoke to each other. The exec chef complained incessantly about high turnover, and then laid all the blame on employees. The food was very basic. The real scam is the bit where they will keep you under 31 hours to make sure they don't have to bother with employee benefits. The sugarcoat it by calling it "work/life balance" and a ton of so-called "paid time off".