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Anthony and Peter, Bucatini Restaurant, Edmonds, WA, 98020
Hostile and unprofessional work environment. Anthony, one of the many “owners” who owns about 1% of the business will scream at you in front of guests and blame it on his “personality”. Peter, one of the many “owners” will mess up your checks, not catch his own mistakes, and when you come to him with a problem, will literally nod off while you’re talking to him. He will also light up a cigarette in your interview, like he thinks we are in Paris or something. All owners are unbelievably unrefined, unprofessional, and just prove that any one can go into business for themselves if they have the funds. Doesn’t make them real worhy professionals though. Checks were late, was screamed at in front of customers, checks were not accurate, payroll messed up many times, and the work environment and restaurant is rudimentary and lackluster, but everyone you work with will think they’re curing cancer. Don’t work here. Go work for someone where you will actually be paid on time and correctly and not abused.
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Tarsi Hall, City University of Seattle, Seattle, WA
She is a demeaning, condescending person who wants to shine in front of the leadership in order to climb the corporate ladder. She lacks the experience and knowledge of her basic tools of the trade and as such frequently makes decisions that are incorrect. Even people who she did not manage were expressed their concern working with her. When she talks to other people, she likes to keep reminding them for no reason that she is their supervisor so that she can feel superior. Dealing with outside vendors/contractors, she is frequently using humiliating tone of voice with inappropriate choice of words to express her dissatisfaction with their work. She excuses herself by saying that she is a "direct person" thinking this gives her the right treating others based on her mood swings. She has only managed three people at the university in two years, but all three of them left her after eight months for they could not stand her demeaning personality. She forgets about work requests sent to her three months back, and when she is questioned about it, she finds an excuse blaming the person who supposed to complete the work. If this wasn't enough, she posts materials on her Facebook account expressing that she admires bossy women, and thanks her family for bossing her around while she was growing up. Nice! She is one of those individuals who smiles through her teeth, but stabs you in the back the first opportunity she gets. That's how she enjoys being in the center of attention feeling superior. If you ever come across working with her, I recommend using your phone's voice recorder to record all conversations that takes place during meetings, and also forwarding all email correspondence to your personal mail - in case you need proof in the future.
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STARBUCKS RESERVE, ROASTERY & TASTING ROOM, Seattle, WA
My boss treats me ok, not too bad and not too good. That is fine for me. But I am an extrovert, and like to talk to people. It is very crowded in this store everyday, so in fact I enjoyed working here.
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Bryan lorentzen, Solie Funeral Home, everett, WA
Misogyny, nepotism and low ethics are rampant at this company. Beware before working there.
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Lucky, Luckys Prime time, Rochester, MI
Horrible company to work for. They schedule you on days you’re not supposed to work. Suspend you if you don’t show up. You clean The restaurant because they are too cheap to hire a professional cleaning crew like many other restaurants. I mean cleaning out dead insects out of window panes , dusting and detailing parts of the kitchen and so on. The managers inside are even worse because they condone it and if you argue you are ostracized immediately. Oh yes in the kitchen is absolutely filthy and there are bugs and mice and several other terrible things going on in it.
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Boho, Boho Restaurant, Coconut Grove, FL
Cons •As an employer they do always have most of the supplies you need. •Supervisors/managers change often. (Still eat there. My teachers and friends from school go there to. Managers are different.) •Developing biased opinions, let other employees rule over them. •Allow untrained personnel to begin work in front of customers causing issues/embarrassment. •After I clock out they ask me to sweep the floor. •The servers ask a lot of things of me at the same time. To much sometimes I cannot do it all. •Last minute creating asinine rules (where there are no rules or employee handbooks) use it to their advantage out of spite against an employee or customer. •No proper form of disciplinary procedures to ensure every employee is not goofing off. •Creates an environment that allows employees to feel free to not focus on job execution. •Management allows subbing/relief of managerial duties to a person untrained in people skills. •Paychecks? Always late. •Kitchen staff changing with nice workers and also workers that throw plates or yell for absolutely no reason or try to kiss you. Making the workplace non-friendly/positive environment to execute success in business. •No changes can be made on the menu however the menu only states changes can be made for allergy purposes. *when needed always an issue for the head of the kitchen. •Patronizing employees due to customer requests on their orders. They yell at the server. (Kitchen manager). •Head of the kitchen (which often changes) will make awful remarks regarding orders entered by said staff in a small restaurant that arguing can be heard in the dining room from the kitchen. •Greek bartender always yelling in Greek and seems like he's arguing. •Had issue after leaving business with my check amount. Had to threaten to sue them to ensure I'd get my correct amount due to me. That is theft if you are not paid what you are owed. Beware with them. Count your hours. •No employee parking. •No refund in parking like neighboring jobs. Pros •Relaxed uniform, jeans and white shirt. You can wear different pants and not get written up for it. •The food is really good. The menu is simple yet not so simple. Details are everything. •Managed to succeed with their cocktails that go well with anything on the food menu. •Management let's you choose when you want to work for the most part. •If I needed more water pitchers I would get them next day by management. Very good with those type of needs. •Owners come from Greece and say hello they are very happy to keep employees working in a happy environment -(that's what they want). •They let you drink all the coffee you want. •Allow you to order food to take home. •Give you 50 percent off food. •Went with my mom and ate. I paid with my money at 50 percent off. •Have nice decorations that attract nicer crowd. Family crowd. (Adult family and young adults seem like what they want. Meaning no kids menu). *I worked there around when they first opened they wouldn't let some people be a server and they would let only 1 or 2 guys be the server. I still go there because I like the food but things do not seem like what they did before. I still have friend or 2 there. I hear things. People need to know what is going on in every job. Don't let this stop you from working here. Every job sux. I am going to school I cannot work there.
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Mo wark, Zoiglhaus llc, Portland, OR
Self centered and out of touch. Is a director of operations so he should be great at communicating and delegating work. Sadly isn't good at either. Is very out of touch with the duties of a front of house general manager. Lies about things he said to do and will blame you for his short comings. Is a director of operations for pints and has had whole restraunts quit on him for his incompetence. Loves to talk about his trip to Vietnam and joke about " going back to serving" I doudt he ever was a server seeing as he has no idea how to sell a ticket and routinely sells smaller tickets in the kitchen before large ones that came in first causing angry customers and comping them beers. Is out of shape and eats for free while constantly raising food prices and employee prices. Stares and excel sheets like he's trying to figure out some sort of complex theory and thinks highly of his skills (or lack there of) when literally any kid born after 1990 could do his job and set up those excel sheets seeing as how to use excel and add formulas and graphs and figure out how to balance expenses and increase revenue since this is all taught in any public high school. I don't know who's *** he has to *** to get this position but he must be able to *** chrome off rims with his income. As I said earlier jokes about going back to serving because minimum wage got raised as if the amount of money we are being paid these days is equivalent to what his fat *** was making in high school but with less buying power. Saying that should be easy to figure out why that's insulting. To joke about that when you're well off and cutting servers hours and making enough money to survive comfortably at that really shows how much he cares. Quality of work has really fallen off and he recently fired our host who was hired as a server and never got serving hours even though the kid always got great reviews (customers seemed to love him) and was always receiving praise for scoring perfect seceret shopper scores. It was sad to see him go after being strung along for so long and was the only worker who lived in the community and truly wanted to see the place thrive. Poor kid was the happiest and most driven person when he started with no experience and quickly picked it up and had an open mind trying to constantly get better. I have been here for years and honestly am leaving soon seeing the direction he's taking the restaurant. I.E. getting rid of the host, getting rid of the front of house general manager,cutting hours while hiring more people for menial jobs (expo,more servers with less hours [keeping hours low as to not give employees insurance.] also does not lead by example when operating at front of house general manager by delegating tasks that take longer to ask someone to do rather than doing it himself and letting the worker know. Gives bullshit excuses as to why it's more logical to make you do something that he should easily know how to do. The more I've seen him involved and sweating and talking to table the less and less I've seen regular customers come in. Does not hesitate to blame other for things that he did. Not to mention he walks up to severs tables after the customers leave to check how much the servers are being tipped. Expects servers to pay for food and soup that they are expected to know how it tastes, how much comes in a serving, and how many people it can feed. Is quick to cut hours, positions, benefits, cut himself when he longer feels urge to work all to keep his salary paid the same. Also enjoys walking up to servers tables while the server is busy making the rounds to their other tables and then act as if the server isn't doing their job. I do not doudt that if zoiglhaus intends to prosper and be a true staple of the community mo's gotta be the first to go, not to mention employing people from the neighborhood seeing as that's what's going to help bring up the neighborhood and bring them together. I've seen a lot less regulars since they got rid of the poor kid who was hired as a server and treated as a host. Honestly he's so bad at communicating that emails me and other employees have sent him about issues that need to be resolved and demands responses to emails that truly do not a require a response. Also likes to talk down to employees by using slightly better diction than a sophomore in an English class as he believes that using clever words to say something rude and unprofessional because he seems to think no one who works below him (saying below because this guy truly doesn't understand the first thing about motivating a team of servers or the kitchen and definitely only considers him self as a big *** instead of part of the team or [family] as he would call it whilst bullshit literally and figuratively pours from his mouth.) the owners who own zoiglhaus and pints should send someone in to watch and see what he actually gets done and how he works under the guise of being trained for a director of operations job at another location because god knows this guy couldn't even pass the test the servers must complete to work there. Likes to add how no one pulls their weight with out taking in to considerstion how understaffed the restaurant is and that poor kid he had hosting instead of working the position he was hired for had his name slandered because mo had asked the poor kid to run food and to hurry and go clean all the tables and had him running around like crazy pointing out dirty tables that the servers are supposed to clean (literally in the job description) which would make him leave the host stand and then talk about him forn not seating new customers after even though when he was trained he was told to only keep the front 8 window side booths clean as to never be far from the host stand. And don't even get me started on the amount of *** he gives us (servers) as an example during the fall of 2016 he had asked a morning server who had a lot of sidework to get done before opening to go sweep the fallen leaves out front in front of our neighboring business which the neighboring business owner yelled at the poor guy for and that mo blamed on the server. Here's hoping you find this review before even considering him for another director of operations/ front of house general manager to save your business the money and loss of customers and valued employees. He has after all already lost pints a whole staff (server, dishwasher, and kitchen) in Arizona I believe and had to leave zoiglhaus for a week as to hire new staff/ crew. If I can save even one company/ person the displeasure of meeting and or hiring/ working with him then I feel as if I've done the community and industry a great service.
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Lauren Taylor, North Raleigh Hilton, RALEIGH, NC
Lauren makes her managers work long hours, and she gets all of the bonuses. Lauren never trains her managers, she just throws them out there hoping they'll figure it out. If she corrects a manager she rips them start publicly! Restaurant managers are rarely allowed time to eat a meal. When managers do eat they're made to pay for it, where as k As urea and her friends eat for free. Lauren has time to visit with friends at work, but no time to do employee reviews or review weekly work submitted to her for her review. Lauren doesn't allow managers to schedule enough team members to work, and manswers are so busy doing team members jobs that their own work does not get completed.
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amazon, Software Development Engineer, Seattle, WA
Management is awesome, office culture is incredible. Very high turnover rate, on call is quite tough.
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