Pros
Coworkers were chill, management was great, and there was opportunity to make good money depending on the season/ shift.
Cons
Inconsistent hours and client base, although in all fairness that’s been true of any restaurant I’ve worked in. However, the owner is at times verbally abusive to employees and loves to micromanage, despite never having worked in a restaurant himself, nor knowing how his own computer system works. Huge ego. One time he called me an expletive to a customer for trying to clarify something on said customer’s order despite it not being obvious. He’s also a climate change/vaccine skeptic and loves to let these beliefs be known in the workplace. He once knowingly came in to the restaurant with Covid (no mask) and infected the entire staff. Extremely selfish. We all tried to avoid him whenever he was in the building. He gets upset at the bartenders for not moving fast enough but then has a habit of going behind the bar to talk with customers… prohibiting the bartenders from moving faster. He once told me that he would prefer that I pretend to clean when he walks in the room, even if there isn’t anything to clean (ego). Miserable individual to work for. I could go on but you’ll just have to take my word for it.
