I have been working at Colicchio & Sons full-time (More than 5 years)
You get to learn about wine and food, classes are given every friday
You most start as a backwaiter even if you have all the experience in the world to be captain.
Advice to Management
Be more connected with the staff, long hours kills productivity and make sure they make awesome money. Dont over staff, over staff is a problem here and money can be a lot better. Money money money most important.
I applied online. The process took 3 days. I interviewed at Colicchio & Sons (New York, NY).
Emailed sous chef, offered a trail. Standard stuff--basic knife work, learn a dish or two keep your head down and move fast. Don't be cocky and don't get in anyone's way. Work as clean as possible and ask questions.
Everyone makes $10/hour and you shouldn't expect a raise.
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