I worked at The Dinex Group full-time (More than 3 years)
I served tremendous wines. I was able to really refine my skills as a Sommelier. I experienced advancement within the company.
A negative is that the way the restaurant was set up required the sommeliers to walk through the kitchen, a hallway and down a flight of stairs to get wine. It took us off the floor for too long.
Advice to Management
Maybe try to not give too much attention to the VIP's because it is distracting to other diners and makes them feel less important.
I applied through other source. The process took 2 days. I interviewed at The Dinex Group (New York, NY) in January 2011.
Applied on craigslist, went in to the corporate office to meet with an HR person. It was a fairly easy interview, very conversational. We talked about the different restaurants in the company, talked a little about Chef Boulud, and talked about my work history. Then I had to meet with the general manager of the specific restaurant, and that was more of a discussion about training and scheduling.
Let us know if we're missing any workplace or industry recognition –