Water Grill is not an employee first company. They are a guest first company, which means if a guest feels you've done something subpar, it is an automatic write up and a redirect. "It is not in our company culture" to ask you what happened, since guest are first, and hence always right. This can be a massive downside, especially with guest who complain about things that are completely out of your control.
You are expected to be a busser and server simultaneously, not only for yourself but for your "Crew members" around you as well. Water Grill does employ bussers, however their job descriptions involve cleaning the remnants of a table post them leaving--typically this is just glassware--as a server all the table maintenance Is your responsibility. This is very unpleasant when you are weeded, and they won't lift a finger to help you. This is also a write up, as it does not align with their KWS standards (Kings Way of Service), where a server must maintain a table at all times--zero to little exceptions or excuses.
They will claim to be a hands on company where managers will get their hands dirty to help out anyone and everyone who is not hitting their KWS--however, is rarely true unless it is Josh, who (if you work for this company you will meet since it is a family ran business and fairly small) is a regional manager and comes into evaluate the teams operating standards. He wears a full tailored suit, and will run around living up to the standards most managers never reach in their careers. This is not a dig, simply an observation that has been sustained over the course of my two years as a server here.
During holidays they will do preset menus, which is great, my location however always ran out of food by the 7 o'clock seating so most second, third, and dessert courses were random offerings that the kitchen could make in lieu of the preset menu. This means you a server not only get to deal with unruly customers PO'd beyond belief, but management comping $2-500 off the bill--leaving you with disgruntled guest and per our KWS "recovering" with the guest post their intervention. Well let me tell you, there is no recovering when they could have gone to a restaurant for their special holiday, and had the preset they were promised and enjoyed their meal while tipping on a full bill-- and not on the reduced one.
My location (I shall spare them the embarrassment) also loved to operate with some questionable health ethics. For the new year, we were washing everything with hot water because they had forgotten to order detergent. So for a full week our glassware, silverware, plateware, kitchenware was washed in unfiltered brackish hot water--hows that for COVID friendly? Furthermore, they like to sell product whose expiration dates have just expired--to move product and reach their bonuses. This means a server sometimes you will have multiple send backs for things tasting fishy--go figure at a sea food house. My favorite thing is when management makes you and guest feel silly for saying such a thing, because "its supposed to its fish" when in reality its simply expired--and there's a difference.
Lastly, you are unsupported, and contrary to their claims, have little interest in seeing your POV. If it can be your fault it will be. They have taken classes to become management and have learned how to negate business accountability, and place it solely on you--again not in spite for them--but because this is how they run their business practices.