Awesome managers and coworkers, terrible everything else - Server Assistant Four Seasons Employee Review

Price of cocktails and employee pay certainly do not reflect each other. Absurdly long distances to cover during your shift. One person is expected to run to two separate walk-ins on opposing sides of the building while ensuring bartenders and servers are taken care of is fun for the first week but quickly loses its appeal. You'll find yourself crouched in the bathroom rubbing your knees in no time. The bar is designed by someone who's never worked a bar in their life. Be it a single trashcan behind the bar or the complete lack of space that can barely accommodate 3 people at once, it's a beautiful disaster. On top of that, equipment like ice machines and dishwashers are constantly broken causing a pile up BoH. Constantly heard the excuse "we haven't been open a year," as though there aren't successful four seasons around the world to ask for advice on how to open a hotel. A higher up openly stated he "makes the kool-aid, sells the kool-aid, and drinks the kool-aid" as though he isn't likening himself to cult leader Jim Jones who misguided the people who trusted him most, it seemed fitting for a place dangling a carrot in front of you. This is also a place that is happy to spend $3,000 on a single barcart but then state they can't find the money to give anyone a competitive pay rate to other hotels in the city. I could go on. The inability to hire or retain service industry people in a city built on service industry should serve as a major red flag. For the last 23 years Fortune has listed this company as 89 out of 100 best companies to work for but they obviously weren't reviewing this one. Never was I able to sign into my payroll to see paychecks, use my ID to get my uniform, or utilize any service set forth by the company. To top it off, I tried scheduling an exit interview but have never heard back. When my boss makes a dollar and I make a dime, I'll find something better to do with my time.