Rumi's Kitchen Reviews

I honestly have nothing negative to say about the company itself. Hospitality and serving are just incredibly demanding industries, and I think anyone going into it should understand that from the start. The shifts are long, exhausting, and mentally draining at times. There were definitely nights where I left feeling completely burnt out, only to remember why I kept pushing through once I saw the payoff at the end of the night. None of that had anything to do with management. Juan, specifically, was nothing short of fantastic. A huge part of succeeding in hospitality comes down to the management and staff you have around you, and having supportive leadership truly makes all the difference. If you ever had an issue or needed support, management was quick to step in and help however they could. I actually had a close friend pass away while I was working there, and they immediately told me to take all the time I needed. That level of understanding and compassion meant a lot to me. At the end of the day, hospitality takes a different kind of person. You have to be able to handle high stress environments and sometimes difficult customers who may say hurtful things that feel personal, even when you’re doing your job well. But having a strong team and supportive management behind you makes those challenges much easier to navigate.

-Management style felt very micromanaged, which made the work environment stressful -Limited teamwork and support among staff -Training pay was significantly lower than expected -Overall culture did not feel collaborative or supportive