Vantaggi
If you’re local the location cannot be faulted and the restaurant itself is beautiful. A majority of guests are delightful and appreciate good service. The food & drink on the menu is amazing (expensive but that’s what comes with the name) so it’s easy to up-sell and boast about its strong points.. in particular the tasting menu. Management are typically very friendly as long as you are competent at your role.
Svantaggi
It is noticed by a majority of serving staff (non-management) that there is a significant divide within the team between managers & FOH staff. This may not bother you however can become frustrating when trying to manage your section, speak to guests, serve food .etc. One such example is the teams access to coffee. Managers may have as many as they like from the coffee machine whilst all other staff are restricted to instant. As with many restaurants in the industry there is also the usual grey-area of where Tronc money goes. Your promoted salary will likely include your allocation of Tronc so it is best to clear this up before starting. The restaurant takes in a huge amount of Tronc with spend per head regularly exceeding £50/60 (service @ 12.5%). It was claimed to me it is used to ‘top up’ the wages of staff however it never quite added up. Tips (if you receive them as many tables leave it as service charge given it is already significant) are split with the kitchen 1:1. Make of this what you will but the likelihood you see any cash tips is pretty slim. There is no formal training as such offered by the company so it’s best to either know what you’re doing beforehand and outline exactly what your role entails. Best to ask as many questions as possible regarding wine, spirits, cocktails AND FOOD (the chefs proprietors are INCREDIBLY FRIENDLY (given it’s not a hectic day)). The restaurant prides itself on its sustainable ethos however I would take this with a large pinch of salt. Many practices ‘regular’ restaurants carry out are just as apparent here… shipping in produce from far & wide for example. AND MOST OF ALL: if you’ve worked in essentially any other restaurant you will be accustomed to staff food. Usually in other establishments this is off a reduced menu or prepared by the kitchen to serve as a good meal. Sadly, despite this group now having its first Michelin Star and the L&T making its way into the guide, you will not encounter such hearty meals as you spend your day serving to guests. Unless you find yourself on a ‘healthy week’ (once a month) the staff food really is poor/satisfactory at best. Greasy and cheap is what springs to mind so I’d consider bringing in something of your own. Overall, an establishment with incredible potential. Adam himself is a great guy if you meet him. Enjoyable to work at if you’re competent and on the right side of the management. Can pick up plenty of hours here and they’re very appreciative of individuals with the right skills.