Pros
— Food you serve is good.
— Guests are generally nice.
Cons
— Will beg you everyday to pick up more shifts then you come in and there is no reason for you to be there.
— System is setup to favor the restaurant, not the server. Server spend more time doing side work than serving tables.
— 3 table section max. Those tables might only be 2 top tables…
— Management has verbally threatened every server to put them in 2 table sections if they don’t do more side work, but the side work not done was also not assigned to anyone so it’s really managements fault.
— Management doesn’t have a real training staff and when you show up to work you might just be training someone without notice. Even if you are still a recent hire.
— Only benefit of training is a free meal, no additional compensation and you cannot say you do not want to be a trainer. It’s expected.
— Management doesn’t track openers or closers and blindly assigns them. You might close 3 nights in a row while others don’t close at all.
— Closer has no benefits. No extra tables, just more side work and responsibilities.
— Feeling financially underwhelmed for how much effort you put into the shift.
— No auto-grat on large parties.