Pros
Service charge, some nice people
Cons
Disorganised management Bullying Dismissal of concerns Downplay crises Blame culture Suffocating I came to this job thinking I could make a career. I was told I would be head bartender and started off with a bang and made good impressions. This position has gone through 4 bartenders in one year (not included those who’s visas expired), two of which begged to transfer out of the position to another role, and two of which walked out. You are a grunt worker who is insulted (I was told to literally shave my head because my hair fell out of my ponytail) left to manage near 600 covers on your own, while management takes your equipment, restricts you to not leaving the bar but refuses to replenish your stock, refuses to let you go to the restroom, and shouts at you for making even just a coffee for yourself. The hypocrisy is astronomical and it’s a management team so full of themselves that their egos are constantly clashing and dropping shrapnel on all around. Staff are regularly made to cry, forced to go on their break as soon as they arrive for their shift (10 hours) and not allowed to leave the floor. It’s literally hell and I’m so happy I’m gone. This is the best I’ve felt in a year and I can’t believe I waited so long. The most toxic environment I have ever seen. They also had a staff member positive for COVID-19 and tried to hide it, and told other staff who wanted to be tested after interacting with this person that they SHOULD NOT REPORT WHERE THEY WORK. Manager fired someone for having a soda and then took a soda from my bar fridge for herself to have down the hall. Another manager shouted at someone for having a granola bar (a former eating disorder survivor) and then stood in the kitchen eating customer food. They’re sick people and money obsessed. A very sad insight into the world of “””””............luxury........”””””” retail/dining.
