Pros
I’m a relatively healthy eater and like to eat organic when I can, so being around that style of food all day was great, and seeing that nearly everything truly was made “in house” and being able to tell customers the truth about the food was nice. Management is straightforward and reliable.
Cons
This is just the type of restaurant (with the certain type of clientele) that you will not make good tips at *unless* you work consistent doubles and/or are a bartender. The bar system is messed up- the bar gets sat in rotation with servers, has an entire 10+ table section, but pool their tips, and do none of the side work that servers do. Depending on the day and who you’re working with, as a server the sidework can be A LOT, and sometimes you’re left doing more sidework with very few tables (AKA making no money but doing more work). Learning the menu is A B*, and the accommodations the company makes for customers is a little (a lot) ridiculous.
