SentryWorld Reviews

It is a chaotic environment. Management shifts often, and due to that, it can feel like there is little structure. There is a large staff, so getting everyone on the same page just feels impossible. There is a strong attitude that, even as a part-time employee, it is your responsibility to be available whenever they are short-staffed. The low staffing is never the problem. Customers can be very rude, not limiting company executives. There are a lot of "higher-ups" (executives or important partners/investors) that will dine with us, and although some can be great to staff, others can be stereotypically underappreciative and less than understanding. Because it is one of the "nicer" places in the area, people often exude a sense of entitlement when coming in, making service with a smile difficult. You simply do not make enough money. The level of service they are looking for employees to exhibit, versus the compensation they are offering, is just not competitive enough to attract experienced, confident new staff. Tips are similar to what you could make anywhere else, and as a bartender, you make minimum wage. This just feels embarrassing for a company hosting golf events on a national scale. The bar tip-out from servers is also low. This is no fault of the servers, but a majority of service is usually making drinks for the rest of the restaurant, meaning a majority of our tips should come from that, and at the end of the night, I am lucky if I leave with $100 in tips.

horrible tips, including a almost non-existent tip out from the servers. You would be lucky to make 100 dollars in tips on a 6 hour shift.