Blue Ribbon Restaurants New York reviews

small company and little room for growth

Lot's of micromanaging, no sitting/resting even when there are no customers, always need to be doing something (or act like your busy with "side work" but I guess that is to be expected for most restaurants in the city. Sometimes I would have to take shifts as a cashier, which I didn't have a say in. Those were the longest shifts as expected since the nature of the tasks are very repetitive and almost feels robotic. You will come across some rude customers, (naturally lots of tourists visit the Rockefeller) confused/don't know how to order sushi, and complain about the high prices, dine in, and then don't tip well or at all. Paid minimum wage + percentage of tips.