Fox Restaurant Concepts reviews

Clicky. Micromanaged. Overly managed. Very corporate vibe. Lots of management is overworked and underpaid. I was at Olive and Ivy for less that a year and saw I believe 5 general managers in that time. They hired on average I would say 15 servers every two weeks. They would sometimes offer the new servers better shifts and sections regardless of how long you were an employee. No seniority. The restaurant basically became a night club with a Dj on weekends. The kitchen employees and even the executive chef hated their situations and Sam Fox as well. Lots of turnover everywhere. Guests complained all the time to Sam. Employees are molded so experience is not necessarily a good thing. A ton of work everyday even on days when your section barley got sat and you may have made little to no money. Many managers didn't really care about most employees on average. It was probably hard to because there were about 100 servers on the schedule on any given week.

The tip-out structure. I'm not sure if I would have accepted the job if I knew beforehand. It's the top reason why I look for other places to work. I serve at a Blanco. Each busser/food runner receives 1% of total sales from our tips -- I am totally fine with that! They are integral to flipping tables & running food. We couldn't do it without them <3 There have been days where I tip them extra because they work so hard. But the bar receives 3% of our TOTAL sales. If I have $1000 in sales for a shift but never once had to ask the bar for anything, I am still expected to hand over $30 from the tips I earned. If I had a $100 check but received no tip, I am still expected to give bar $3. Each server on the floor can tip out between $40 and $90 a NIGHT. I've had a bartender tell me that a third of her take-home case come directly from the servers tips! Yet servers run the bartenders' food and roll their silverware - which easily adds an extra 30 mins at the end of each shift. On top of that, majority of the bartenders at my location are mean. I work 40 hours a week and am constantly worried about paying my bills. I've given hundreds of dollars to the bartenders. Handing over tips like this make me sick to my stomach. The fairer practice would be a tip out based on *alcohol* sales. If the bar does something for my table, then I'm happy to thank them by sharing a bit of what I make. If they make awesome drinks in a timely manner and I can sell more of those drinks, then we both win. When it gets busy at my location, it's not unusual that the drinks take 10 - 20 minutes. My guests get pissed, my tip is lower, yet bar receives my 3% no matter what. Also "Big Kitchen" aka Corporate sometimes visits the restaurant and are very standoffish. I've worked corporate positions and whenever I met front-line crew, I would at least acknowledge their presence!