Lack of empathy, poor communication from management, poor quality of staff food, required to accept to work 48 hours, gaslighting, poor quality of training,
Fair payment, professional middle management. The job gives a lot of oppurtinity to improve on wine serving skills, as a lot of bottle opening and pouring is required on a daily basis.
Cons
Closing times can clash with catching the last tube, the customer flow was high even on Monday evenings.
Additionally they expected staff to organize cover for their shift, if they are sick, which should be the management's responsibility.
They were also doing zero hours contract, wich makes the staff competitive
