An in-depth, open, honest sit down with the Chef/Owner Alex. He is an no nonsense type of employer which can seem like a negative to some but is something that I personally appreciate. Alex was a cook before he became a restaurateur and it shows in the way he treats his employees, especially the Back of House. Some consider his some what old school approach to management a bit aggressive. I would say though that if you don't take things personally and show a strong work ethic and attention to detail you can navigate HQG with little unnecessary stress.
