[Gnosh]

I've been in the industry for years (started out as dishwasher and have worked my way up to lead saute), and have never once gotten more then 1 or 2 breaks over 5-10 minutes per shift (alot of times not any break at all, even on 16 hour long shifts). Is it normal for line cooks to not get the "standard" alloted break times that other people in the working world get? (And I realize that the restaurant world is completely different then the rest of the working world, but after realizing this the other day, it would certainly make working the line a little more doable at the end of the day I think).