Do not work here - Server True Food Kitchen Employee Review

I worked at True Food for two years. It was my first serving job. If you are an experienced server, know that your fellow servers (at this location) are inexperienced in the workplace. Period. From greeting tables, to handling multiple tables at once, to opening wine bottles, they either do not care to learn the business or do not know how. One of “perks” the company tries to push is that the people you work with are really special. Most of the people are in recovery for drugs/ alcohol. Which is fine. Except I am not. The management subsequently treats those in recovery (and you) like you are lucky to have this job (Example: One night during line-up we were told it is a "priveledge to work on the patio". I don't feel like it is a priveledge to go to work and do my job) Like you can’t make money elsewhere. And you can make the same (or better) money at a place with better management, less side work, and a better team. As a server you should know, that working here, you tip 2% to the bussers, who really did nothing. You buss your own tables and roll 75 silverware every night and polish 15 wine glasses. You then keep up with running side work and the side work at the end of the night takes anywhere from 45 minutes to an hour. So you could have made $50, and still be there and hour after you are cut. IF you are a closer, ( a spot reserved for the team leaders) you do not have to roll or do side work. Let’s talk about management. The management consistently demeaned/talked down to you. During one of my final weeks there, the hostess walked in 5 minutes late, and one of managers (let’s call her manager “A”) in front of me and other servers, told her harshly “You are 5 minutes late and not dressed properly. Now get to work“ The hostess then proceeded to cry. Whether or not she was 5 minutes late that is not the way to handle the situation. Another example is after the regional manager came to visit. During the visit he gave us a talk about “real estate” and how checking your sections is the first thing any server should do. The DAY after this talk, two servers walked into the restaurant before lineup, to the high tops where the section chart was kept. Manager “A” immediately yelled at them from across the dining room “GENTLEMAN. SECTIONS ARE NOT IMPORTANT.” That didn’t make sense. We were told to physically lineup everyday, as though it were military school. Sometimes manager “A” brought treats ( yes, like we were kids or pets) and would throw skittles or candy if we got a question right. At my current restaurant we are given family meal. A meal before the shift that the kitchen makes for the staff to enjoy. At True Food we were given one or two menu items, which we were then quizzed about. Unless Corporate was in town. Then we got pizzas and donuts galore. We were told on Holidays (such as Mother’s Day) that we could not take our allotted hour break. Sections were a mystery. You didn’t know what section you got until right before the shift, and they were given based on who management liked. An example is that one girl consistently got bad sections. The reason? Well. Manager “B” came up to another server, who was minding his own business, and said she couldn’t stand this girl. I thought that to be unprofessional. Sections were sometimes 2 tables, sometimes 3. If you were one of the well liked servers you normally got a 4 table Section. But not always. It was just hard to make money that way honestly. And there was truly no section rotation. Management also talked about other management behind their backs and in front of servers. One time I stayed to close and manager “C” was talking to the me and the other closer about how manager “B” had gotten a bad review on yelp, and saying a lot of stuff about her. I believe management should be a unified front. I was one of the top, favored servers there. Management quickly turned on me when they told me I had gotten bad reviews on yelp, or over the phone. One review said I had a fake smile. Several said I rushed the tables. For weeks prior to these reviews, we would begin every Friday /Saturday night with both manager “A” and “B” telling the servers that we should let our tables enjoy their hour a half there, but after that, the tables should leave for other reservations. I tried to follow that instruction. One of their complaints on these online sites, such as yelp, was that the tables were too close together. Management added tables to the restaurant from the back, but then when Corporate came to town, the tables were taken away. I am not saying higher management didn’t know about these tables, maybe they did. All management seemed concerned about was beating the other TFK locations. In closing, I’d like to say if you are a responsible adult seeking gainful employment in the restaurant industry, this is not the job for you. On the other hand, if you are a recovering addict with multiple felonies on your record, and have no where else to turn, they will hire you. As my best friend would say, “You feel me, playa?”