Anthony's Restaurants Reviews

Where to start? Upper level management is an out-of-touch, ingrown group of old cronies and their families who have been in total power since the 1970s. They are pompous, petty and cheap on all levels. It is a culture of back-biting, whining, brown-nosing and scapegoating. The restaurant where I worked had 11 different managers in 2 years. It was poorly designed and problems were never fixed, causing difficulty and danger to employees and customer dissatisfaction. Every so often they would "roll heads" in vain attempts to "fix" the place. The real issues were never addressed and moral was constantly poor. Customers were not adequately served due to poor design and management of such. Servers and managers were always blamed. On top of everything else, their taste in decor and uniforms is grotesque (fish shirts for lounge and deck servers - yuck!).

Degree to which locations follow corporate policy varies by location Scheduling is at risk to favoritism, nepotism, and direct relationship with scheduling manager Must be willing to work Sundays, and holidays Seniority seems to provide a shield for struggling managers No automatic gratuity (corporation wide,) including large parties Menu's are safe, and rarely exhibit anything in terms of creative or eclectic dishes Consumer preferences can vary greatly by geography and community. Anthony's makes company wide menu decisions based on consumer preferences closest to the home office. This means, for example, if your in Spokane, they might take one of the most popular items off the menu, because it wasn't popular at pier 66. When the summer (outside) decks are closed, things slow down dramatically, and hours are cut across the board for most positions Strong divide between front and back of the house (as is in most restaurants) Ceo, etc., have their target market in mind when making decisions. If this inconveniences or hurts their employees, they will not hesitate