Vantaggi
Red Carpet has allowed me to expand my culinary knowledge ten fold since I have worked there. The owners are very good hearted people and if you are in a tight spot they will do whatever they have to to make sure things come out alright. I started out as a dishwasher and had to work my way up to Sous Chef which only took me a year seeing as how there were only three other Kitchen staff including the Chef working there. It's a good place to work if you like to expand your knowledge on worldly foods. Every week me Chef Carlos and Chef De Cuisine Russel sit down to plan menus, and with about 15000 pages of cooking material between us we all soak in something new every week. It's also a good place to work because were the favorite little bistro of all the Government types here in town. Mayor, Senator, Justice of the peace, if they have an important title in Lubbock they probably want to eat here.
Svantaggi
Working at the Red carpet is not for the weak of mind or spirit. I can honestly say that I am probably the poorest Sous Chef in the World. You have to be a trusting person, I have never had a rich pocket but I definitely have a much richer heart. If you're not able to be creative it's not for you. One thing that is not necessarily a downside but most people of the industry are not used to is the staff size. We only have a staff of 7 people, and that includes front of the house, back of the house, and owners; but were such a tight nit group that we can do a 10 person party just as easily as we can do a 700 person party. Honestly theres nothing bad to be said about the restaurant other than the money, which is understandable because were only in our second year.