Dante and the brothers

This is what happens when you don’t respect your staff…..Wake up! Dante and Damian! Everyone thinks you skim off the tip pool… Big Brother could be coming to visit you soon…..

Not sure if they are skimming off the tip pool or not, but if I were a betting man.” Hey Dante nice new BMW, you selfish girl,”. I worked there for a while and was promised a raise, benifits and a place to learn and build my resume. I never saw any of that.
Here is what I did get though. I was asked to come in early to prep, but was not allowed to clock in until my schedule time. I believe that is a bit illeagal, BIG BROTHER just may visit .l I worked 50 hour weeks but nerver saw a dime of overtime. The health insurance they finally offered cost more than 25 % of my monthly income. On a daily basis we were desperately trying to decipher what Dante wanted because his communication skills are less than zero, and then had to take being called retard, and f—ing useless when things were not done his way. I’m fine with being screamed at when it’s my fault, but don’t have a fit when you are never in the kitchen, and can’t give clear direction. Dante can cook, but that is as far as his talents can and will take him. He and his brother think they know everything there is to know about the business, look where it has taken them. Right to the top of Shameless Restaurants, good job boys!!! GO BACK TO BLU……

The above six postings that attempt to trash restaurant dante were created by the same dude. He ended up telling the wrong people about his posting rampage. Word is out on who this server is. He was a respectful guy but I got to say he tossed restaurant dante under the bus. Totally uncalled for. I have been working for these guys long enough to know that they work hard, run a tight ship and treat us well. It sucks that one employee has to try to ruin it for the rest of us who have been working our butts off to make the place one of the best spots in town. I hang out with a lot of the people from dante (you’ll probably see me out with them tonight for f-cks sake), front and back of house, people dig the place and everyone is getting what they want out of it. Sure it doesn’t work out for some and you have to move on. Sorry it didn’t work out for you buddy, but when you came back after a 2 week vacation and couldn’t go with the flow it’s not a reason to blast the restaurant, that doesn’t help us. Most people at dante have learned half the stuff they know here; and that’s my big criticism of the place: hire more experienced people! —training some of these people is a f-cking b-tch. But the brothers — Dante and Damian — are on top of their game and the staff is pretty tight. I am not going to let one sorry server [I'll leave his name out for now] trash the place when he showed up with no fine dining experience to begin with and learned half his tricks from our star studded crew. Knowing him, he’ll probably be responding with his many identities and attempt to disguise his language and trash the restaurant some more, hopefully he can do better and not tell anyone he’s posting this time…………….Good luck out there buddy.

Enjoy your extended vacation and keep on doing that cute little curtsy when you greet your tables, we miss that about you.

This is the first time that I have posted anything on this website, and it will be the last.

“current employee”, you know what’s uncalled for? Publicly accusing someone of slandering the place they spent a year of their life working based on nothing more than an assumption. What gives you the right to try and smear my name just because you’re frustrated that somebody had bad things to say about the place you work? Frankly, it’s pathetic that you had to hide behind this website and couldn’t say all of those things to me in person.

I’ll tell you about Dante. I worked there for almost exactly a year, and it wasn’t all roses but, then, no job ever is. I stayed there for a year because I was working with a crew of talented people that I liked for decent money, I was proud of what we were doing, and I felt like I was learning. In that time, I learned more about food, wine, and what it means to provide high level service than I had in the five years before, and I’m grateful for it. I don’t regret leaving as abruptly as I did, but it’s a shame that there was even a note of sourness because I still have a lot good feelings about the place and I still consider everyone there a friend.

So, to everyone who still works there: I miss you all.

To “current employee”: after I’d known and worked with you for a year, you turn and publicly insult me because of a hunch? Who’s the backstabber now? I really have nothing more to say to you.

Well, sir, consider yourself lauded! I also am a former employee of restaurant dante and remember you clearly. Thank you for such a concise, articulate and non-underhanded posting! I have not yet posted anything about my experience there… too many people planting posts (ahem, “ex-girlfriend?”) and too much slander. I won’t add to the negative.
I also spent almost a year with this company. I learned, on a daily basis, what makes a restaurant work and what doesn’t. But every day, I was learning. That’s what made it worth my while to be there- the learning experience. Seth told me that any job I have in the future, I should be learning on a daily basis. He is absolutely right. No industry job IS all roses, we learn as we go, we adapt, we grow, or we get the hell out of there. I really miss the food, the family meals (honestly, best I’ve had in 15 years,) the family attitude of the crew, and my former co-workers on a daily basis.

The place has been open for just over a year- the growing pains should be ceasing soon. Most of the staff I worked with last summer is gone, but I’ve still had good service and awesome food every time I have gone in to eat. Give it a chance- it’s a tough work environment, but what does not kill you makes you stronger… in the long run.

I miss you all, too. Can’t think of a nicer crew to work with.

Seth, Damian, Dante, keep it up! I’m on your side even though I’m no longer on your payroll!

i’ve been working at restaurant dante for five months now. it’s been a great experience. damien definitely is a great manager who really gives his heart to the restaurant. he always has the guests experience in mind, and i feel like i’ve learned a lot about the service industry by just watching him. same goes for seth, who honestly is an amazing manager. you couldn’t ask for anything more from him and damien.

as for servers, i find them all to be very knowledgeable and respectful to our guests. i get to interact with a lot of our guests as they are leaving, and i can’t tell you how many great things they have said to be, completely out of the blue, regarding the great food, service, experience.

the food is amazing. seriously, that’s quite clear if you’ve ever eaten here.

and if anyone is thinking about joining the work staff, i say absolutely go for it. it’s a tight crew that definitely opens up to all new employees. i wouldn’t have lasted this long if i didn’t enjoy coming to work every time, and i really do.

I’ve known Dante and his family for years, and worked for him for awhile. In the time I was working for him there were aspects that might have been annoying but this was definitely secondary to how much I learned. He has been a great friend and has helped me out when I was unemployed, before dante opened, by getting me in contact with area chefs to help me find a job. If I hadn’t stuck out at the job he helped me get I would have gone to work for him in a heartbeat. Any time I have gone to eat at dante, or sent friends or family there, he has been gracious and generous. I salute his success and wish him the best with his new venue in Belmont.