Avantages
The staff was one of the highlights of my time there. There was a strong sense of camaraderie between the front of house (FOH) and back of house (BOH) teams, which made for a supportive work environment. The food and drink discounts were generous, allowing us to enjoy our offerings while on break. Tip distribution was transparent and fair, which is crucial in this industry. I appreciated that management prioritized accountability in this area. HR was reasonable and approachable when it came to addressing concerns. The sections were large and well-distributed, ensuring that everyone had a fair chance to earn tips. The facility was mostly clean, with no issues related to pests, which is always a plus in the restaurant industry.
Inconvénients
Parking in the area is a significant downside, with high costs that can eat into your earnings. Unfortunately, I found management to be somewhat cliquey and occasionally rude, which contributed to a less-than-ideal working atmosphere. The bar and beverage program left much to be desired. It was often poorly organized, making it difficult for servers to deliver the quality of service expected. One of the more frustrating aspects was the tipping structure; servers were expected to tip out bartenders, even though we were often making the cocktails ourselves. The clientele, especially during sports events, could be demanding and rude, which added to the stress of the job. Lastly, the layout of the restaurant included a lot of stairs, which could be challenging during busy shifts.