Lots of negative , little positive ..

you are expected to work as if your life depended on it, never get praised, wait two weeks for pooled and post taxed tips, and constantly being hit on by one of the owners….overall not the worst place to work…misery loves company so everyone gets along pretty well

Go to school all you complaining people and STOP Blaming the World and Business owners who had the Balls to Start their Own Business in the First Place.

Peace & Love. You could all be fighting in the Middle East.

Love GOD !!!

On behalf of all the servers and bartenders, I would like to congratulate all the owners of restaurants that had the balls to open them. If any of us ever complained or felt we were treated badly, we apologize. There are some of you servers that give us a bad name for thinking you have rights as an employee. Some of you think we actually have the same human rights as owners. How dare you. These guys grew the balls to open their restaurants, and out of the goodness of their hearts they gave us jobs.They only degrade us, under appreciate us, undermine our person for the betterment of us. We rarely acknowledge the privileged of working for such greatness. Whoever posted the above comments is right…we should all go back to school, and then for our complaining about treated at times like animals, do a tour of duty in Iraq. Remember, brother and sisters, if you have the balls to open your own business then your day will come to be on the giving end. Just as the guy implied; ownerships(aka balls possessor) equals license to abuse. You even get to sleaze your way through the staff. God, thank you for inspiring us.

This is the restaurant business. It is ALWAYS difficult. As places go, this group isn’t so bad. Of course I would guess it depends on the position, etc. that you have with them. I think these guys run some of the best restaurants in town. If you know the owners, then you know that at the very least hospitality is really important to them and isn’t that why we are in this business? (besides making money) If you have worked for them and don’t think they care, well, what happened? I think they totally give a shit. Maybe not all the owners all the time, but come on. In this business, with the quality of a place like Radius, I am willing to take the chance with them. I think that in general Boston restaurant owners and chefs think they are Hollywood or rock stars. Come on people, you make food - for a living. That being said, if the food is good, I’ll take my chances with the personalities. I’ve got a pretty big one myself. Bottom line is if anyone you work for treats you with disrespect, then leave. This is the service industry, not the army.

I worked in this company for a very short period. On the whole they are not the worst guys. The problem is they want you to believe they are the best guys, and the result is a loss in translation. There are temper tantrums, insincere promises and managers that are overworked and probably underpaid. But we are in the hospitality business, and they certainly strive for perfection. I want to respect my owners and managers, not fear them. I want to think that they actually care about me, and appreciate my hard work. I’m not sure I achieved that there. I do however respect their accomplishments. But don’t be fooled by the notion that they truly nourish and embrace a family.

here, here.

I just know that if I am to ever own my own place, then I will certainly take all the things I have learned apply them. Then I will never, ever forget that the people who CHOOSE to work for me chose my place for a reason. That this is their livelihood, for some their passion, and for all the reason that my doors are open in the first place.

Radius. Where do I begin? I opened Rialto with these horrible people in the mid nineties. The owner, Christopher Myers (Never ever call him Chris)
was mister psycho-mood-swing. I was daily told that whether he was on , lithium, prozac or a deadly combination of any other drugs. He once told a bartender to get rid of “the bow-wow” women at the bar and get some “real hotties”. Unfortunately the bartenders wife was seated at the bar. The bartender never even told him. It wouldn’t have made a difference. His lackee Etee was discovered at the check out counter working at a clothing store. She got her position the old fashioned way: doggy style. Christopher left Rialto and had a nervous breakdown. I can’t believe these two losers with severe grandious personality disorders are still pulling the same crap.

Shouldn’t a guy who runs fancy places like Radius get a better haircut? He’s got an almost Billy Ray kinda mullet going on. This might explain the recurrent “doggy style” theme; no one wants to look at one of those.

Don’t believe me? Check out:

http://www.nantucketwinefestival.com/html/images/photos/Meyers_Christopher.jpg

I do believe there’s a bit of a Dracula peak going on there too. Scary.

i worked in this company for a very short period. On the whole they are not the worst guys. The problem is they want you to believe they are the best guys, and the result is a loss in translation. There are temper tantrums, insincere promises and managers that are overworked and probably underpaid. But we are in the hospitality business, and they certainly strive for perfection. I want to respect my owners and managers, not fear them. I want to think that they actually care about me, and appreciate my hard work. I’m not sure I achieved that there. I do however respect their accomplishments. But don’t be fooled by the notion that they truly nourish and embrace a family

I worked as management for the schlow crowd…

ugh!

They pay staff day rates instead of hourly compensation and make everyone work 12 hour days for very little money.

Great Bay lose money and has a six man hot line plus a chef, and pastries sports two cooks and a pastry chef who features such items as butterscotch pudding.. jello brand instant anyone…

Radius is a place to have of a resume but a painful existance. Meyers is a throw back to the eighties, Harvard educated proving that if you pay your fees you can get your B’s huh huh////carry a lap top and act important Meyers you fool nobody…

Via Matta had a great chef who realized that he was the little man behing the curtain and got out, Adam is competent but one can only wonder when he will bail…his resume had come across my desk

Jeremy Sewell was a capable guy, but his new venture Lineage is basically great BAYS menu, buy a cook book Chef there are plenty of other plates out there and nobody cares about your cousins DAYBOAT in March….

You learn a lot working for this group. But you have to be crazy to stay.
If you do then they have brainwashed you.

If you work at Radius you’ll be tortured. Esti is a bitch who is in love with the other owner Chris Myers. She’s very nice to the investors, important people & guests. She gets off on making staff cry - maybe she was abused as a child. They make you think that you are lucky to work there. Mmm aren’t there other fine dining establishments in town? Schlow needs to spend more time at the restaurants.

No one can figure out what Christopher Myers actually does. He’s very smart & manipulative. He’s a certifiable crazy person on far too many drugs. Pretends to be forgetful with the staff alot. Part of his game. He has issues with hitting on women. Used to sleep with the staff too (including Esti)

The management all has control & power issues. The food at Via Matta has gone way down hill. The bar attracts the city’s coke dealers & their clients. Ick.

But they are popular with the general public as part of their fake facade.

There are better restaurants to work for and there are owners who actually respect their employees.

All people deserve wealthy life and home loans or collateral loan will make it better. Just because freedom is based on money state.