Many diners are open all day and coffee shops often open early in the morning. Thus some short-order cooks work early mornings while others may work evenings or nights. Cooks must be able to work rapidly and carefully during peak rush times. Short-order cooks usually work without much supervision. Cooks at fast-food restaurants are often supervised by managers.
Cooks constantly stand and walk while preparing food.
Job hazards include slips and falls, cuts, and burns, but injuries are seldom serious. Short-order cooks may belong to the Hotel Employees and Restaurant Employees International Union. Wages vary with level of training, experience and location. Entry level wages may be lower. Pay varies with the area of the country, the cook's specialty, and the size and type of the restaurant.