- Owner thinks micromanagement is good management
- Poor communication from all leaders
- General Manager has been verbally abusive to numerous employees
- Kitchen Manager is a poor leader who does not take accountability or show initiative
- Management does not listen to staff when they suggest ways to improve
- Overall lack of professionalism within upper management
- Unsafe working conditions
-AirCon is often broken with 2+ industrial ovens making temperature up to 90 degrees while working
- Pots and cambros often fall on your head in the dish area
- Bugs, lizards, and mice have all been spotted in the kitchen as recently as summer of 2024
- Work stations sometimes include a folding table in the break room or table in front of bathrooms even when Dept of Health advised against it
- Multiple Health Code violations including but not limited to expired sanitizer buckets, improper food cooling techniques, improper storage of food items, fridges/freezers running hot, food served beyond 4 hour time limit
