Vantaggi
They have a wonderful commitment to excellence when it comes to guest service/ relationships, and an excellent dedication and accountability to each other as a unit of fellow team members. They empower the employee to personally take matters into their own hands when it comes to going above and beyond the guests expectations. They train you at True Food to not only hold yourself to a higher standard, but to help hold others to it as well. They and their structure foster work ethic in individuals because of the high bar for performance, and each role bartender/ server/ line/ expo All contribute beyond their job duties. It Is a wonderful standard to strive for. And I am glad I was a part of it, It taught me discipline, attention to detail, exceptional customer service, and how to solve guest problems and maintain guest relations by meeting and exceeding guest expectations. They have thorough training. And extremely thorough product knowledge training. You get to learn a lot about the types of food they provide, vegan, gluten free, responsibly sourced. They also train extensively on wine pairing as well. They will sit you down and do encourage you, and will take the time to correct you or help you meet the standard if they see you are lacking. It is a wonderful restaurant to work at despite my cons listed below.
Svantaggi
Can often times be a little too critical of mistakes on an individual. The bar or standard is high yes, as it should be. Which is one of the Great things about True Food Kitchen. But if someone is struggling to meet those marks, the culture there (Managers downward) tend to solve the problem with the individual quickly (great for the guest and team) but I have seen in cases where then they subtly will hold it against the employee in the future. Thus not allowing the person to grow out of their mistakes, or helping to foster their growth as a member of the team. They do promote and encourage you owning your mistakes which is excellent (for everyone's sake). And they will sit down with you to a degree. They will foster and exhort what you need to work on if there is a situation depending on the manager. I have seen many sat down and talked to (Of Which NONE of this is a con) But I have then seen It bite them behind their backs. You can easily at True Food if you're not "crushing it" all the time get labeled as something, or branded a particular way. Which made me want to crush it every day aside from just wanting to be good for the guest primarily and then for myself. But I've seen people passed over for promotion who were promised things or who at one point were a "sure thing" in the eyes of management, who maybe suddenly ended up going through a "season" and tripped up here or there at work, and I've seen many people's hopes of moving up or transferring just swept under the rug silently. That's the other thing about True Food, they'll just not readdress it with you, and leave you hanging with ambiguity. So you never quiet know where that promised promotion that corporate/management was buzzing all over you about went. Ive seen a girl stick with the company for a long time in a key holder position only to be promised many things, and have to revert back to her position to just get by because it just never came, and watched her to continue to pour her life into TFK only to be dangled about. Ive seen chefs just never get that transfer they were promised. Ive seen managers linger in limbo. I myself never got readdressed for my promotion. I say these things not from a state of bitterness for my pass over. I just went and worked on other jobs while working there. It did not bother me as I moved on. But I say this for the people who I saw hang on to that hope, as they were baited along. I say these cons because they are the truth about the culture (I worked in 2 locations and helped open 1.)
