The chef and kitchen talent are amazing, as are the long term service staff. Unfortunately, the business runs on ego with little to no regard for the staff in the front lines, which reflects in a less than perfect experience for the guests. Gratuities are not received in a timely fashion and schedules are a disaster. Long hours, crumbling systems and a GM who works less hours in a week than the bussers.
Beautiful venues, talented staff, busy locations, endless potential
Lazy, incompetent GM driving quality staff and clientele out the door.