Bartender (Former Employee) – McLean, VA – October 17, 2017
This is a great place to break into the higher price point restaurants and get some experience in this area under your belt and on your resume. That being said, it is definitely a stepping stone. You can make a decent amount of money weekly here, but in order to do so, be prepared to either work 10-12 hours a day, 5 days a week, or be very good at what you do.
Usually free lunch, staggered in-times
Disorganization, expectation of mgmt to sacrifice personal life for overtime, lack of upwards mobility
Hostess (Former Employee) – Cambridge, MA – May 18, 2019
Typical day required cleaning windows, confirming reservations, and greeting customers. I learned how to multitask and build communication and problem-solving skills with managers and waiters in order to try and create a calm environment for when the restaurant became extremely busy. The workplace culture did need some work due to the fact that the restaurant was under new management and that built a lot of confusion on how the restaurant would be run. The hardest part was dealing with a stressful workplace but in order to not become overwhelmed, I would take a quick break (If possible usually hard to do). I enjoyed eating with co-workers before opening and closing.