Best self development - Baker Brown Sugar Kitchen Employee Review

Talk about a mixed bag of great money and a nightmarish serving experience. If the money wasn't as good as it was (back when food was delivered to guests in under half-hour) most of staff wouldn't have stayed. Literally the only positive was that back then (tips on paychecks now-heavilly taxed) was the dough. Was it worth abuse from (majority) horrible disneyland customers and owner? Not really.

What isn't broken about this place? Owner had an ambitious concept and success in those earlt years. She's a control freak and doesn't enable true leadership. There's no soux shef, no skilled line cools, only poor contract cooks who come and go quicker than FOH. Talk about Hour long waits for basic food. No accountability from kitchen. Then horendous behavior from customers (in some ways who can blame them? For waiting 75+ min to sit then another 45+ for food) all expecting free stuff. Then at the end of the day, no perks/benefits. You're almost made to feel bad about how price points are so high and tips returned well... seriously confused and abusive leadership

The money was good, and the coworkers were friendly. That's it.

The money stopped being good. The kitchen always had malfunctioning equipment, or lack of staffing and refused to be helpful to the front all too often. Literally left hot oven trays for us to pickup with no towels or oven mitts to use! We couldn't change our tables over quickly therefore making less money. Did I mention the angry customers that you had to deal with? Or how about the angry and borderline verbally abusive chef owner? There was never any organization, no actual management and no one to fix serious issues with customers or behind the scenes. Literally chaos and damage control every day. This place and the stress it brings will take years off your life!