Great food and even better name but toxic work environment
Pros
I working with some amazing chefs and learned a lot while I was there. I enjoy working with my peers, and making great food.
Cons
The main reason that I had to leave was because management burned me out. When I was offered the job, I was also offered a pay that I liked. After accepting the job, I was told that for certain reasons they could not pay me what they had originally offered me for a few weeks. I was young enough not to question it too much. I was working a 70 hour week and making just enough to pay for gas to get there and home every day. When I tried to bring it up a few weeks later. They basically told me that I was being greedy and that if I was a real chef I would be there because I love to cook and not because of money. (I also later found out that the part-time hostess was making over twice what I was. I don't mean to say she doesn't deserve it. But I deserved that too.) My schedule was very inconsistent and would change throughout the week. This meant that I got called in on days I was scheduled off originally. They talked of standards but would not hold everyone to the same one. It was all about who sucked up the most.
