Parasole is a joke. - Recensione dipendente - Dipendente anonimo presso Parasole Restaurant

2,0
2 feb 2009
Dipendente anonimo
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

Sometimes they make good food.

Svantaggi

Almost all of the restaurant managers in the uptown area are working with a complete complex. They think their job means something and it doesn't. They are just glorified comp card carriers. It's a downward spiral of management abuse on servers, then one or two servers get promoted to be a manager and think that being a evil person is the expected norm. They can't wait to start treating the servers like crap just like they were treated like crap. They work on favoritism, unnecessary comps, threats, irresponsibility, and absolutely no trust in the ability of their servers who have been waiting tables for more than 5 years.

Esplora altre recensioni su Parasole Restaurant

5,0
29 gen 2026
Dipendente anonimo
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

Great restaurant concepts, amazing management, and the most organized/efficient restaurant I've ever worked for

Svantaggi

hard to get promoted to server, people rarely quit

2,0
13 gen 2024
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

My coworkers were almost all amazing to work with, and the managers were always helpful. Benefits and perks were great in the early 2010’s.

Svantaggi

Over my time there, benefits were cut and fees and burdens on the employees were increased. Servers had to pay 2% credit card processing fees on credit tips, meal benefits were severely restricted, Christmas gift cards and employee incentive programs were essentially eliminated; employee anniversary rewards ceased and tips were no longer paid each night, instead added to the biweekly paychecks, amongst other policy changes that enriched the company at the worker’s expense. POS systems constantly broke down. Upper management refused to renovate the building and unceremoniously closed the restaurant abruptly. Working was almost always frustrating as we were not given the tools needed to do our jobs. Promotion within the company was nearly impossible and I saw many of the best cooks passed over for promotions as the restaurant burned through head and sous chefs incredibly quickly. Corporate management overworked and under supported local management. All in all, the company’s days of growth appear behind it, and over-aggressive expansion combined with apathy toward its established concepts is a concerning combination.

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