Pros
Beautiful location with promising promotions, friendships, and magical moments with guests. There is a vision here of beauty. I do stand by the many genuine recipes and hard work that is performed by the BOH to ensure uniform dishes. They help us make money by ensuring prompt seamless service. Unfortunately, they aren't given enough credit for blowing dishes out of the service line during PDR's or special events. Team work is seen mostly there.
Cons
Management. FOH management is a recipe for disaster. Overworked, underpaid, and not able to stay uniform as a team. Speaking of uniform. They ask that you uphold a very strict uniform policy and often times management comes to work looking disheveled, wrinkly and unkept. Office staff wears sweats/tight leggings with messy buns. Food and Alcohol Orders are unfulfilled so the waitstaff is left as the shield to the guest when something is 86. (which is daily.) If we aren't offering frozen beverages, why is it on the menu? Tipshare/commission taken and a paycheck that does not offer a break down of those service charges. Favoritism amongst many of servers, bartenders, and bakery. ANNNNND last but certainly not least. the main reason people leave.... OUR TIME IS NOT VALUED OR APPRECIATED!!!!! if a Server is scheduled a mid shift and you factor in drive time that is well over an 11 hour shift. No break, no food, no consideration for seating rotation or time out. We feel neglected when business is slow and you keep us on the floor plan for absolutely no reason. it wastes our time, shows us you're not aware, and leaves other servers without money.
