Pros
First off, the food is amazing. It's always easier to do your job and suggest dishes to customers when what you're saying is truthful. Friendly and encouraging atmosphere, everyone is welcomed equally, even newbies. I was never afraid to ask questions to superiors when I first started out. The changing menu keeps you on your toes and keeps regulars coming back to try new things.
Cons
Management often has a hard time with scheduling, and I would say that communication between immediate management (not owners) with employees could improve greatly at Costa Mesa location. The turnover rate definitely picked up the longer I worked there. I know high turnover is normal in the restaurant industry, but a boost in morale could do Seabirds CM some good. My biggest complaint with management, however, would have to be the way in which they distribute tips. The whole system is very disorganized, done by multiple people, and they're rarely handed out in a timely manner. I would usually have to ask/beg my supervisor at the moment for my past 3-4 shifts' tips. When your livelihood relies on the tips you make 4 nights/week, that should be seen as a priority by management.
