Pros
- The job is easy.
- It's rarely busy, so not overwhelming.
- If you put in a request for time off in advance, they'll grant it.
Kontras
- Pay is awful, hiring ad said "Make up to $2,000 a week" but I made $500 or less most weeks. It's never busy unless corporate events are booked.
- Tips are pooled by floor, so you could be on a floor with no events and make nothing while the servers/bartenders on the event floors make bank.
- It often feels like management has favorites when it comes to scheduling, especially for the event shifts. Several employees have brought this up with management, but were ignored or given weak excuses for the shift disparity. From what I've seen, there are employees that come in once every two weeks that get better shifts than the servers/bartenders who give full availability.
- You can give full availability and still only get scheduled three shifts a week or less. Management continues to hire more staff too, even though their current employees are asking for more hours.
- Management is very adamant about employees getting five-star reviews for the company and has made it a competition. They say it factors into who gets scheduled for the good shifts, but this is not consistent with what I observed.
- People from corporate come in all the time and can be very condescending to servers/bartenders.
- Corporate also loves to do promotions where guests prepay for golf/drinks/apps when they book reservations, so guests will come in, get drinks and food, and have no bill since it's prepaid, and servers/bartenders don't get any tip for the work they did.
- Corporate regularly brings in influencers and comps everything for them, meaning no tips for service staff.
- Service staff is given family meal every shift during their break, but it feels as if the kitchen just throws something together and no thought is put into it. Half of the time, it's veggie quesadillas or pasta that has hardened after sitting in the warmer for too long. Meanwhile, corporate employees get to order off the menu at no cost when they visit and aren't made to eat what their service staff has to.