Extremely understaffed for how busy the restaurant is. No bartender, no busser, no food runner, three servers on the floor at a time, and two people in the kitchen for the most part. When it gets busy, you have to deal with: taking 12 tables all sat at the same time (because the hosts aren’t properly trained on spacing) while having to make drinks, buss tables, and running your own food; the kitchen getting way behind because of the amount of food put in at once, making the customers wait sometimes 30 minutes to 45 minutes for their food that usually comes out subpar because of the rush, causing a lot of meals to be sent back to be remade; and you have to prepare and check out to go orders, restock, and do other side work all while your tables are waiting for you. If they hired more people, it wouldn’t be as bad. All of this combined leads to bad service for the customers on every end, from the hostess, server, and kitchen. If you want to work for a well run restaurant that knows how to handle busy crowds consistently, look elsewhere.
