McCormick & Schmick's Employee Reviews about "menu"

Pros

The management is encouraging. Great opportunity for professional growth.

Cons

The menu changes frequently.

Advice to Management

Quiz servers on the menu to ensure thorough knowledge of entree selections.

Pros

The menu is good and the name brings in a lot of people. Decent tips and fun coworkers made it a good job.

Cons

The restaurant is located at Ghirardelli Square so parking was sometimes hard to find, especially during events. Luckily multiple bus lines go to the area.

Pros

Beautiful environment, easy once learn the menu, good money 100-200 a shift on average, great coworkers

Cons

The management is terrible, they pick favorites, decide when to enforce rules and will terminate those they don't like. Example, someone was fired for drinking water on the floor while there were countless examples of employees showing up to work intoxicated. They decide who is more valuable to them and keep who they want. Scheduling is all or none. Holidays terrible. They punish you by forcing you to come to... meetings early Sunday morning if you don't sell enough of their 25$ special membership programs per month. Cheesy...

Advice to Management

Perhaps think about being fair and realistic with your employees. Don't call a meeting on Sunday morning at 8 am only to send everyone home 30 minutes later. What you are telling your employees is that their time is not valuable, but hello!! these are the people doing your dirty work.

Pros

The restaurant is a generally lax and fun atmosphere to work in. Tips are good. Family like environment between the servers.

Cons

None of the servers know what the food tastes like because management rarely provided taste plates for servers and they offer only one food class a year, with no food at the class. They recently rolled out a brunch menu where we were supposed to try everything, but didn't. Fish all have very slightly different flavors and aside from being able to describe them extremely vaguely, you can't do much. Management... also is ineffective at the restaurant I work at in particular because they are so loaded down with tasks that upper management has them working on. Often they aren't able to be out of the office for more than half the rush of the shift because of something that has to done on the computer. Management also continues to overstaff the restaurant because they are unable to see how many servers are actually needed on the floor in the mornings because they are in the office.

Advice to Management

Management has it's ups and downs, but from what I've seen and heard the upper management needs to release the reigns a little bit and let the store managers take a little bit more control of their individual stores.

Pros

Loved the atmosphere and people I worked with

Cons

Hated explaining to customers why our menu continued to decrease in quality but increase in price

Pros

Stress-Free environment, well managed and great all-around staff. It's pleasant to come to work and there is a lot of flexibility. All of these pros are (probably) the direct result of the cons

Cons

It just isn't busy enough, consistently enough. You cross your fingers and hope for a "whale" table because you have 3 or 4 tables in a night and that's it. I blame the concept itself. It is almost unheard of in this area, sounds like a Law Firm, and the menu is lackluster with direct, more contemporary competition just across the street. It often feels as if corporate wants us to fail, perhaps for tax purposes.

Advice to Management

Market research your area, consider dissolving this site as a "McCormicks" and rebrand it as one of your other Landry's concepts that is better-known in the area. This location should be doing triple what it does. Better, more interesting fish choices. Everyone has perch, trout, whitefish, and awful farm-raised Salmon with mashed and green beans. Go out on a limb and let your clientele know you're doing... something a lot more special.

Pros

It is VERY easy for ANYONE to be hired here for front of house because the turn over is very high, if you're a female under 22 you're pretty much guaranteed a job per the perverse all male management staff.

Cons

While the general manager openly refers to himself as 'God' its the offensive poor managerial practices regularly that contradict mandates and sneak around health codes ( I personally never ate the food after seeing the storage relabeling/non labeling) that stood out. To maintain bottom line profit bonuses for 'God' the restaurant was constantly poorly supplied with everything from silverware to glasswear to key... menu items resulting in slow service (we had to literally wait 10-15min to serve a martini drink because we only had 8- 14 martini shell glasses in the entire restaurant) and poor tips, being bullied and threatened into selling the Landry Club cards ($25 frequent diner reward card) your incentives for selling them are bogus and measly and of no monetary value, money can be made here however if you are aggressive enough to backstab, blamegame, lie or just flat out brown nose your way into sections with fair rotation, sidework assignments are biased, bar shift and closing duties are ridiculous( DON'T GET TRICKED INTO WORKING BeHIND THE BAR! You make under $100 for a 6hr shift on busy Saturday nights), you will find that issues cannot be solved because the management has poor individual communication and will openly gripe outloud about your fellow coworkers when they leave the area in an almost gossipy manner... BOTTOM LINE: Landry's owned restaurants have a generally poor reputation on Glassdoor so if you must work there get your experience and get out asap

Advice to Management

Get a clue, your shady back stabbing cost pinching practices and 'us vs them' attitude in regards to management and employees sucks and resolves nothing. You are not politicians so stop acting like them...

Pros

Fresh squeezed juice in cocktail drinks. It's a job so I suppose it is better than no job of working overnight in a warehouse.

Cons

Nationwide corporate menu, no more local selections of wine and down to only a couple Oregon beers on draft. Food is over-priced and hard to be proud of anymore. Open every day of the year. 8 year employee was fired recently for a bad shopper report. It was bad due to the fact that this person had 10 tables going at once because management was trying to cut labor to avoid upper management from breathing down... their necks. Too bad, they were really good at their job. Everybody that is good is quitting.

Advice to Management

Landry's blows