![]() You get no break unless you work a double. Management has a tendency to punish workers silently, or for reasons that don’t even make sense simply because they aren’t a favorite. It’s a war zone full of micromanagement and quadruple seating sections. Turnover is very high, and for that reason I say watch your back. If you start here today, I guarantee you that a year from today you will see a whole new staff and a new manager or two. However, due to the work environment your mental health will take a toll. The money is a living wage for servers and bartenders. ![]() They'll over book and jam the floor with servers, splitting that pooled tips to shreds Pooling tips here is split far too much and company only cares about revenue and customer satisfaction. Overall good place to work at for free delicious food for a while and consistent income, but don't plan to stay long and/or expect there to be nights of coming home making $500+. ![]() You essentially aren’t even serving but just glorified pre-bussing as you carry over 12 plates and 30+ silverware at once over your shoulder throughout the restaurant all night, running back and forth constantly. Even with a small break in the center of a double, you’ll constantly be moving for 12 hours and find yourself making less than $300 and over 250 on a good night when the amount of strenuous work you’re doing should be far more. The tips are pooled between servers, bartenders, bussers, hosts, and managers (making an additional percentage on top of salary) You are essentially forced to work at least two days out of Thursday through Sunday, which will most likely be doubles. As a server you must constantly be moving and essentially pre-bussing the entire time as the restaurant is buffer style. First starting as a server, you would think that you would be making insane amounts of money from a restaurant where every plate is $60 minimum, and free meals every day of nearly anything does seem great, but you will soon see that you’re being worked far harder for what it’s worth.
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