Unfortunately, concept to execution is as wide and deep as the Grand Canyon. Airports offer many challenges to overcome that normal businesses never ever have to. Supply and employees are affected most. Can't always get your ingredients and quality employees are hard to come by at best.
The reasons a server can do very well is because, depending on the restaurant you're assigned to, make 250 to 500 a shift because it's too short staffed. On top of that, most guests were confused and angered by the technology. Most didn't realize an 18% gratuity is automatically added to your total and you can't send an order in until you swipe a credit card. Granted there is verbiage the staff goes through in regards about the guests ability to order, adjust gratuity and pay but the staff is far too busy due to being short staffed.
The execution is poor and chaotic on a daily basis and in all departments. With so many issues needing resolutions, most of the other managers spent more time cut throating each other and generally not working together as a team. No concern for the guest and their experience.
It's not just my experience at IAH. It was worse in Newark airport. Too many issues to write about. The point is, it's systemic.
One of the executives likes to tell new team members that the cake is already baked and I understand his point but this cake is missing a few key ingredients. Sometimes you have to bake another cake.
Long hours and the most difficult of restaurant experiences, but if you're young and looking for a challenge and not having a social life is ok with you this may work. It is a management boot camp to say the least. If you can succeed here, congrats the rest of your career will be smooth sailing.
