*Inconsistent out times- you're not always cut from the floor when you're supposed to be. I was once cut a whole hour early, and sometimes cut 30 minutes to an hour late
*It doesn't matter how much you do right, but how much you do wrong- I could prebus like crazy and get many guest compliments, but if I drop one table or do something wrong, I'm screamed at. Basically there's no praise for a job well done but instead there's a ridicule for one thing gone wrong
*You don't get promoted to the next par in time- I have yet to get a promotion on time. I'm currently a Par II and am past due for my third star by two months.
* It can be very difficult to request off even when you rarely try to do so. Some of my co-workers were scheduled on the day of their graduation. They found replacements, but it's still rediculous to be scheduled on a day that's been talked about weeks ago. You have to write a note to management and give it to them so they won't forget.
* The routine after you are cut is such a pain- our order we must follow is tables, side work, and then silverware. After we do our tables, we have to get them signed off right away before the host seats the table again. Next, side work takes FOREVER to complete, and closers are never on the same page of how things are supposed to be done. Lastly, silverware is mostly scarce therefore we have to wait for some to accumulate before we sort more. (That's right, we sort and clean our own silverware, not dish). The worst part is waiting to get our slips signed, because the closers, who are still on the floor, are too busy to check our stations. It can be an hour and a half to two hours before you're finally clocked out after your cut time. It is best to not have anything planned two hours after your "cut time."
