Tip out is really high for servers and bar staff. It’s not rare to work 6 or 7 hours and only make $50 but still have to do side work for an hour. The side work is often more work than what is worth the money you make, especially on weekdays. Pros: it’s decent money on the weekends, you never have to work after 4pm, the company is environmentally conscious, you meet some great people and it’s a laid back environment. Not once did I feel appreciated by upper - more. I agree the food should look great but for the love of god It’s a fast casual brunch spot. constantly adding more and more to the menu and making it even more stressful on there chefs about how everything should be plated. They would rather open up more stores then improve stores who are already open and have been open for 10+ years without renovations. They say there is room to grow with the company however numerous times have I seen people who are ready to lead and take a manager role be put aside for a person who is hired from the outside who has no idea and aren’t ready for such a high paced environment. Not compensated well enough for the work load. Upper management is so out of touch with the day to day of working at a high volume breakfast restaurant. Regionals care more about the bottom line then the actual employees themselves. The Bad: -upper management is horrendous ranging from the Regional managers even as far up as the COO. Always checking in with everyone, they always had positive attitudes, asking if you needed a break, etc. Management was amazing at the store I worked at. It is what kept me sane for the majority of my time here. The Good: The people you work with make this job 100% worth it.
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