Where do I begin with the cons? First of all we’re in an age where the majority of us are GenZ, perhaps millennials, the attitude and the respect of the people in authority here at True Foods Kitchen, approach the environment by creating a culture of top down authority which includes having to earn privileges for a basic human rights such as eating when we are hungry. Every day feels like preparing for battle between front of house and back of house and management. Nothing is collaborative. Nothing is respected and heard between each team, creating a sense of insecurity and fear of whether or they not will be placed in circumstances where financial needs will be met. Often times servers will hear two particular managers, snicker back-and-forth about other servers and other employees making fun of their concerns and stonewalling any any attempts to give feedback or request for a better work environment. Often when these two particular managers are working chefs servers hosts to go employees will often feel dismissed, unheard, disrespected, many of them, shedding tears by this treatment. While it’s understood these two managers have had many years of experience in the restaurant industry yet their behavior has created unease especially when they try to be nice yet so easy to downgrade and be unempathetic to the workload that servers have on their plates.
