Pros
Family meal twice a day. Good food and drinks. Every shift has meeting to educate team on food and bev. You meet a lot of great people through large staff. They are part of the billion oyster program.
Cons
Management tries but are very unorganized. they send managers from different locations which clearly doesn’t understand new locations guests expectations. When it’s busy there’s no available manager, or you que in line to speak with one since they have big roles of touching tables. you have a lot of guest waiting and they are big on quick service. They blame servers and bartenders for not being timely then give us smaller sections which leads to unhappy work environment. Lots of turn over on new hires. You tip out 35% and do majority of the set up/ cleaning They want you to have full availability so they can schedule 3 on call shifts and 3 normal shifts which are only 3-5 hours. Sections are not rotated like they say. You can tell on open table who gets the most headcount every night. And it’s not a pooled house so nobody likes to help each other. It’s strange they use canola oil for their house made salad dressing when the rest of the menu features local and quality produce