The environment of this restaurant is negative due to upper management. A typical day would be come in for the shift and have preshift to know what to focus on and then go to work. Learned a lot about different fish, if you listen. Management is OK. Only a select few will listen to you. But that is at every place you go to. Co-workers are the only reason the job is why and why majority of people stay around. Hardest part is dealing with difficult Guests and having everything comped off the ticket, even though it was not your fault, and it could have been the kitchens, but you still suffer from the tip. Most enjoyable, is the shorter shifts and the co-workers (non-management).
Good tips, great advancement opportunities, flexible schedule (if you state it from beginning in interview, and not a manager), fun co-workers
Slow days, upper management attitude