I worked at Inn At Little Washington full-time (Less than a year)
The environment at The Inn is one of complete dedication and perfection. Every aspect of the day is centered on the guest's experience. If you are willing to learn, then they are willing to teach you. All you have to do is ask to be a part of something and they will, usually, make an effort to make you a part of it. The truly dedicated individuals stand out and receive praise on their merits. The Sous chefs and line cooks are all very friendly and communicable but will knuckle down and be all about business in the heat of a dinner rush. The Executive Chef/Owner is extremely passionate about the food and the guests he is unveiling it to. He has been quoted as referring to the dinner service as a "theater" where his staff are the performers and it is their goal to put on the best show ever.
There is little room for mistake, if any. This is a Five Star restaurant and a Five Diamond hotel and is a member of the Relais et Chateaux group. Everyone who works there needs to be at the top of their game or risk losing their position. It is a very demanding arena and nothing but the best is demanded from each team member. This is not for the faint of heart. There is a bit of low level hazing but just do your job to the standards of the establishment and you'll do fine. The paygrade was not terrible but it was not fantastic either. If you're coming in as a low
Advice to Management
Upper management seems to have a fairly decent hold on the situation in the kitchen. The only thing that I found to be somewhat discouraging was the hazing that went on when I first arrived. It is to be expected no matter where you go but at times the conversations that were had were on the verge of rediculous.
I worked at Inn At Little Washington full-time (More than a year)
Nice venue, nice landscape. Uniforms are being provided.
Low pay. Unorganized management. Unfair treatment. Always internal drama; on an almost daily basis.
Advice to Management
If you treated your staff better, you would not have a such a big turn-over, and in turn you wouldn't have to harp down on new employees that are being trained. Respect people. At a hotel where the lowest room rate is $800/night, you'd think you could pay the housekeepers more than $9/10 an hour, and not force them to turn in their tipps.. If you changed your ways of how you look at and treat your employees, people wouldn't use the hotel as a temporary job that they hold just long enough until they find a better one. During the busy season, you could hire more temporary staff instead of asking way too much of the staff you do have.
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