I've been work here almost 2 years. I liked it but some problems are here. Ans managers (my work place) are really don't care harramenet ( i had racism exp here ) but kitchen manager depending other guy ( both white) that things i didn't like it. And here is not good place to learn as cook or chef career. Foods are simple and easy too cook nothing much to do. I like here only good pay, benefits and some goos events.
No break(cook) managers late night too much expectation
if you are well experienced in the restaurant industry you might not like working here because you may feel like you aren't getting enough for your work ethic but i enjoyed my time working here and it has changed my work preference.
For busser the day begins with cleaning up the tables and polishing the catlery. It is important to come on time and be friendly to guests. The stuff is friendly and very communicative. The most hardest part is waiting for manager to check the overall order in restaurant.
Typical day at work would usually be customer engagement and bar maintenance. This was a team effort environment where a group of bar backs had to communicate effectively in order to make sure proper products and services were available to our patrons. The hardest part of the job was keeping up with orders during peak hours - although this taught me the importance of organization and time management.
After leaving the aviation industry I was hesitant to come back to the hospitality industry as I felt that I had already accomplished what I wanted from previous years. The keg showed be the business side of the restaurant and how to go above and beyond the expectations of clientele and co-workers. An amazing team atmosphere is set up so that people can have trust in themselves to be the best that they can achieve.