Bricktops Reviews

You're considered a nameless, faceless server-no freedom to be yourself WHATSOEVER. (The women all must wear their hair 3 WAYS ONLY: in a bun, in a braid, or in the 'Bricktop's pony' where its a pony but with hair bands going all the way down the ponytail no more than an inch apart. Everyone (except mgrs) has to walk a certain direction all the way around the restaurant. EVERYTHING about that place is overly strict for even high end fine dining places in present day, The stressful work environment is too much for most. The managers openly admit to letting the veteran servers "haze" the new ones. There is little to no actual professionalism there. Favorites are childishly chosen by management, for reasons at times that arent due to their performance. Ive NEVER worked for a place like this before in my 10 years serving tables. Ive never felt so alienated, abused and helpless at a job my entire life. lve never before been chased from a job, nor simply dreaded going to work.

1.5-2 hours side work after cut. You'll work 10 times harder than other serving jobs for a little more money. Run food, bussing, and resetting tables during shift and after cut adding to time out. 4 Managers are overly condescending, correcting, and 1 of them had minimal positive reinforcement. You had to take your uniform to the dry cleaners a couple times weekly. Moral was way low from staff and I rarely looked forward to going in to work. Personality and fun atmosphere this was not. 7-8 days extensive training. The amount of work would have been worth it if you averaged 50 plus an hour, maybe. Money is not everything. Negative energy and poor leadership are contagious. Some of the waitstaff replicated poor mgmt style in a gotcha, negative/wrong calling out first, help you learn and grow last.