(05-01-2015, 12:58 PM)Viewfromthe42 Wrote: Any word on the management style there? I'd heard rumblings from (ex-employee) friends of friends that it was not a great environment for staff, in particular front staff.
If you are a foodie die-hard, then the work is your typical intolerable fine dining bitchery. Tips are great. But the work is tough and the amount of knowledge is crazy too.
I mean, it ain't Denny's.
But this is a guy who works 60 hour weeks minimum. Last night they held a competition called Rival's Edge. 3 ingredients, create. Like Iron Chef. He does this all on his "free time".
These guys can't compete with the big money of Charcoal, etc. So their "team" has to be super efficient and seriously, I give props to any server. Some just can't take the "style" of that restaurant, others thrive.
As for me, to help out in a pinch when they moved from King/Weber to the new location, I was pulled into helping with dishes a couple of times. That was enough for me. However, I have to respect owners who want everything to be totally clean and beyond what the city/county/provincial health requirements are. That said, I'll stick to accounting!
