“To quote my sous-chef on this: It’s more of a lifestyle,” Benjamin Sukle says of his first job in restaurants: He was a bun toaster—or, officially, Bun Loader—at Red Robin.
“It’s the job you give a 16-year-old ding dong,” he says. “It’s a giant conveyor belt toaster that toasts the burger buns, and that’s it. There was a little bit of dishwashing and loading the meat on the conveyor belt grill, too. I did that for a long time, so I was very good at it.”
This rote exercise was a step up from his previous job, stuffing ads into bundles of newspapers his parents printed off. “Anything would be better than the ad stuff since you’re getting all these paper cuts,” Sukle says.