My first red flag of the Bennett was that they didn’t have my size of uniform during onboarding. It reflects poorly on the hotel's attention to detail and organizational preparedness. Uniforms are a fundamental aspect of creating a cohesive and professional image for the staff, and not having the correct sizes available suggests a lack of foresight or inadequate management of resources. Additionally, it impacted my comfort and confidence, which are crucial for providing excellent service to guests. Overall, it undermines the hotel's reputation for excellence and can lead to a less than optimal first impression for new staff members.
When I showed up for my first training shift, there was nobody to train me.
Not having anyone show up to train you for three consecutive days is incredibly frustrating and unprofessional. It leaves you feeling abandoned and unsupported, which can negatively impact your confidence and ability to perform your duties effectively. It also indicates serious organizational issues within the company, such as poor communication, lack of planning, or negligence in onboarding processes. This lack of training can lead to confusion, mistakes, and ultimately a disengaged employee who may struggle to integrate into the team and deliver the expected level of service to customers. Overall, it creates a negative first impression and erodes trust in the company's ability to support its employees.
The first week of being tipped out, it was brought to my attention that two of the bartenders were stealing cash tips. Stealing cash tips from a tip pool is not only unethical but also undermines trust among coworkers and damages the reputation of the establishment. Tip pooling is meant to ensure fair distribution of tips among all staff members who contribute to the customer experience, including bartenders, servers, and other service staff. When a bartender steals from the tip pool, it unfairly disadvantages their coworkers who rely on those tips for their income. It creates a toxic work environment where teamwork and collaboration are compromised, leading to resentment and discord among staff members. Moreover, it reflects poorly on the establishment's management for not enforcing proper protocols and safeguards to prevent such behavior. Ultimately, it can drive away both customers and talented staff, harming the overall success and reputation of the bar or restaurant.
These two bartenders also had a severe cocaine problem, and drank heavily on the job. So much that the purchasing department of the hotel only would order bottles necessary for our menu offerings if the bar turned in the empty bottles we had gone through. This lead to a constant shortage of supplies, leading to constantly upsetting guests because we weren’t able to offer everything on our menu. They rather do a bottle for bottle system, then just replace the crooked bartenders with respectable and responsible employees. Not to mention There are several reasons why it's problematic for bartenders to drink on the job:
1. Impaired Judgment: Alcohol consumption can impair judgment, leading to poor decision-making and potentially compromising the safety of patrons and staff.
2. Decreased Efficiency: Drinking on the job can impair a bartender's ability to perform their duties efficiently, leading to slower service and potentially dissatisfied customers.
3. Legal and Liability Issues: Serving alcohol to customers while under the influence is illegal in many places and can lead to legal consequences for both the bartender and the establishment. Additionally, if an intoxicated customer causes harm to themselves or others, the bartender and the establishment could be held liable.
4. Reputation Damage: Bartenders are seen as trusted professionals responsible for serving alcohol responsibly. Drinking on the job can damage their reputation and the reputation of the establishment, leading to loss of customers and business.
Overall, drinking on the job not only poses legal and safety risks but also undermines professionalism and trust within the industry.
The turnover was high. Indecently high. When I came in there was 4 servers including me. In two weeks 3 servers, and two bartenders left. Leaving me improperly trained, unsupported and thrown to the wolves. This severely impacted me at work, High turnover in the workplace can have several negative consequences:
Disruption in Operations: High turnover can disrupt workflow and decrease efficiency as new employees need time to adapt and learn their roles, leading to inconsistency in service quality and potentially dissatisfied customers.
Loss of Institutional Knowledge: Experienced employees who leave take with them valuable knowledge about processes, procedures, and customer preferences, which can be difficult to replace and may result in decreased quality of service.
Decreased Morale: Constant turnover can create a sense of instability and insecurity among remaining employees, leading to decreased morale, engagement, and ultimately productivity.
Negative Reputation: A reputation for high turnover can deter potential employees from applying and customers from patronizing the business, as it may be perceived as a sign of poor management or a toxic work environment.
Overall, high turnover can be detrimental to both the financial health and the reputation of a business, making it important for employers to address underlying issues and strive to improve retention efforts.
The list could go on for pages. All this to say. Think twice before you take this job, and if you do… proceed with caution.
