Union Square Hospitality Group Reviews

Pros

I worked at the Whitney Museum in both the Cafe and the Restaurant. Pros: -Location -Coworkers (who are consistently undervalued)

Cons

-Abhorrent management with predictable results. High turnover rate, especially at the Cafe upstairs. People are often tricked into working upstairs, where the culture is shockingly different from that of downstairs at the restaurant. -No Pay. Minimum wage, and interns don't participate in revenue share. Better pay at most any other place. -Lack of transparency from higher management. Family meal is docked from pay, potential employees are called in to trail for certain positions downstairs and pressured afterwards to work upstairs, passive aggressive climate. General Manager is truly awful to work under and her philosophies obviously permeate through the space. -Racially insensitive practices. They tout diversity because they have a lot of women in leadership. Many managers come from racially and financially homogeneous backgrounds, and their understanding of implicit biases and prejudices is zero. Black employees are not treated well. -Often asked employees to leave in the middle of shifts, leading to concern about weekly hours on employee's part. You will never reach 40, and often won't get close, without a close eye on how often you are leaving per week. You'll never get overtime. Against company policy. -Micromanagement of employees. This is especially true of the cafe upstairs. There was a tendency to be proactively and unneccessarily punitive, affecting employee morale and trust in/respect for management.