Lake Presidential GC Reviews | Glassdoor

Lake Presidential GC Reviews

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  1. "Cart Boy"

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Anonymous Employee
    Former Employee - Anonymous Employee
    Recommends
    Positive Outlook

    I worked at Lake Presidential GC part-time

    Pros

    The tips were great. The hours were flexible. The course was great. Got to play unlimited free golf. The food was good.

    Cons

    Poor Management. If there was poor weather, the course was empty. Low base wages. Poorly treated by managers.

    Advice to Management

    Learn to work better with cart staff. Be kind to employees rather than always degrading them. Provide employees with longer breaks


  2. "Extremely positive!"

    StarStarStarStarStar
    • Work/Life Balance
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Anonymous Employee in Upper Marlboro, MD
    Former Employee - Anonymous Employee in Upper Marlboro, MD
    Recommends

    Pros

    Working in the clubhouse restaurant is essentially similar to working at any restaurant. The golfers/customers you meet are great and tasks vary. You could be waiting tables, working the bar, or helping run a golf or non-golf event (wedding, party, etc). Co-workers are great and even though they are doing separate duties, all kitchen/pro/golf staff members get along and there is definitely an atmosphere of mutual respect. All employees are approachable for a business or casual conversation. Overall I highly enjoyed working at LPGC and would recommend it to someone who lives in the area and wants a part-time or seasonal full-time job.

    Cons

    As golf is a seasonal industry, the place essentially shuts down during the winter months. This makes most of the jobs (with the exception of the professional staff) ideal for college/HS students. This is not necessarily a con, but know that working at LPGC is definitely more temporary. In addition, since it is a golf clubhouse restaurant located in a neighborhood and not a chain restaurant, you don't get families coming in to eat on a regular basis (for example), so the busy-ness of the restaurant really varies day by day. The weather also affects the number of golfers, thereby affecting the number of people who visit the restaurant. This can be frustrating but at the same time the management staff is good about hourly flexibility and if it's not shaping up to be a good day, they'll send you home.

    Advice to Management

    There have been some less-than-stellar employees in the past so I would say to give potential hires a full reference check before hiring.

  3. "Great first waitressing job with good people in management"

    StarStarStarStarStar
    • Work/Life Balance
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Server in Upper Marlboro, MD
    Former Employee - Server in Upper Marlboro, MD
    Recommends

    Pros

    While essentially the same work day to day, a lot of events (weddings, golf tournaments, retirement/birthday/retirement parties, etc.) really vary up your days. The events allow all the employees, including management, to really work together in setting up, working, and cleaning up the events. Everyone works well together and is treated like a valuable team member. When there are no events and you work lunch/dinner service, the clientele tends to be very nice, since it is an upscale golf club.

    Cons

    The restaurant side tends to be either very busy or close to empty. Beverage cart girls tend to make more money by selling drinks/snacks on the course than servers do inside the restaurant. Can be unpredictable how much money you make on any given day, depending on if there will be an event that day or how busy it will be. Business also depends a lot on the weather - bad weather doesn't bring a lot of people to a golf club.

    Advice to Management

    The management does a really great job of making servers/event staff feel appreciated. Although there is a definite distinction between kitchen staff and the golf pro shop staff/management, everyone tends to get along. Management should make sure to put the more appreciative/harder workers on events who don't mind waiting for their paycheck to make money. Event staff that prefer immediate cash tips are usually frustrating to work with and do not contribute equally to the event, though they are ultimately paid the same amount.