Union Square Hospitality Group reviews

High stress environment because of the clientele and call volume. A very corporate atmosphere that makes a not super important job feel like life or death. You're handeling people at their worst (key-board warrior energy) and don't receive the tips/perks that FOH staff do. Working on site in the restaurant can feel quite isolating since you're on the phone 24/7 and it's more difficult to form bonds with the people around you. Your actual "team" is placed elsewhere so there's a lack of reprieve from socializing with your coworkers dealing with the same stessors.

If you are a person of color prepare for subtle and not-so-subtle discrimination. Scheduling seems to be handed out like favors: POC get the worst shifts and the worst weekday hours while white servers are given prime time dinner sections. Hosts and managers routinely assign the back corners and the smallest, least desirable tables to POC, even when those sections are busier. Requests to swap shifts get ignored more often when coming from non-white staff, and complaints about unfair table assignments are dismissed as “personality conflicts” or “not a big deal.” There’s a clear double standard on dress code and punctuality; minor infractions are called out selectively. Morale is low because reporting these issues accomplishes nothing - management pretends they don’t see the pattern. This creates a very stressful environment where people feel undervalued.