Pros
pros...pros...ok...well one pro is that training is 6 days and not two weeks or something. they have some staggered in times up to 530-6pm so that helps with scheduling and it's in a nice area and generally always busy. The new GM comes with high standards so he is trying to make it better there but there are too many low class people already working there. There are nice, hardworking people too but they are few and leaving.
Cons
There are a lot of downsides here. The restaurant is always EXTREMELY hot inside and despite customer complaints and sweaty workers, they do not turn the air up. The sidework is ENDLESS and the hours are long. The tip out is OUTRAGEOUS. They think it is comparable and it might be but not in exchange for the support. If you are a good server you will end up bussing and setting up your own tables, running your own food and still tipping out almost half your tips. NO one cares or rectifies it. So, with the often international clientele (10-15% standard, sometimes 20%), the tip out, the long hours doing sidework and having management HOLD YOUR HAND on tip claim (I don't want my employer to tell me what I claim to the IRS. That is my business) meaning you will have your 2.13 hourly taxed to nothing, you end up making little more than minimum wage in the end.
