Solid Training - Barista Southern Grounds Employee Review

• Flexible hours • Good tips • Complimentary meals each shift

• High turnover • Weekly schedules

Accountability is non-existent, which is great if you don't want to pull your weight, free shift meal, lax on callouts because no accountability. Owner and MGMT will work line when there's no one else to do it due to staff retention issues

Scheduling requirements are ignored (line cooks work 5-6 days per week, 40+ hours, no matter what), accountability is non-existent which means recognition for working hard is also non-existent, as are raises. PM line cooks are regularly asked to do prep, line, and dish in one night. Either know what you're doing already or be ready to learn everything on the fly, there is zero training. Pay is way below industry standard and is subsidized by customer tips, which the MGMT treats as their money that they're paying you. Kitchen pay is 12/hr + tip split. There is zero direction, both in terms of menu and in day to day procedures and operations. Zero communication from MGMT to shift workers, especially during service. Be prepared to tell every server, every 86, every order. Not enough staff for BoH, overstaffed FoH, can't keep BoH employees due to high work load and low pay. Upper MGMT will directly tell you that "anyone will do anything here for whatever we pay if they just want to be here". Out of touch.