Pros – Got to work under a master chef, relatively steady income, and for the most part many of the managers are fair. It is close to public transportation and the food is generally executed at a high level.
Cons – Club members are all douches, schedules come out WAY too late. Additionally, you are required to work banquets & events that pay way below what you could make as a server on peak hours. They love to overwork people during the holidays and then just dump them when it slows down.
Advice to Senior Management – Stick by your rules - quit playing favorites! Don't sell your staff out just to appease some awful, conceited member.
No, I would not recommend this company to a friend
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No thanks –