The Worst Parts of Working in a Restaurant | Eater
"Despite expectations about processed meats, the most off-putting aspect of working there was the pervasive bread smell that soaked into uniforms and seemed to cling to skin; customers often wondered what created the aroma, and staff attributed it to the production process. Bread left overnight would become lumpy and deformed rather than merely stale, employees were reluctant to take it home, and the lingering smell has left a lasting aversion for some former workers even a decade later." - Jaya Saxena
