Chill environment but lower tips due to pricing - Server Chuy's Employee Review

Overall a great place to work at

Restaurant did not survive Covid

Most of the people I worked with were friendly, cool and hardworking - especially the KM and AGM. The salary was decent for the industry, but not necessarily workload.

Questionable kitchen practices - A dish machine that doesn’t work, “clean” dishes sit in filthy dish water and most of the time, aren’t even clean when they get put away to be used. Proper food storage is not adhered to. You probably have guacamole in your tres leeches because some prep cooks don’t like to wash utensils if “it slows them down”. The current GM definitely has favorites, and likes to talk down about other managers on the team instead of being a leader and helping people develop or get better. If you’re not in her circle, she ignores you unless you blatantly need to get in her face about something. From someone who fully understands to be in that position, it just wouldn’t cut it for me. Especially at a place that preaches about culture. Training is all over the place bc no one can get on the same page about the need and need not to-knows. It gets overwhelming and frustrating for a new team member. Also, kitchen training is mandatory in many management roles, but they should really think about changing “restaurant managers” to “kitchen managers”, since they seem to care about the front of house or guests very minimally. I didn’t sign up to be a kitchen manager and surely was not being compensated for it because everyone in the industry knows they always get paid more.