Location: New York City

I was very happy when I got hired to work at Bryant Park Grill…my happiness went away quickly when I realized they work by seniority, the old Servers get the better shifts which is completely fair…new Servers go to the Cafe Outdoors where we deal with TOURISTS 24/7 tipping us $7 out of a $234 check. This happens every day there and you can’t say nothing. When it rains or its hot humid nobody sits outside so you make no money.

Then there is ghe GM, Donna, who is rude and arrogant. Then there’s another Manager Diane, who make you feel like you are worthless…she talks about other Servers in front of other Servers so unprofessional. Anyway it wasn’t what I expected money wise and the treatment is so bad. Good luck if you go there.

Location: Portland, Bend, Seattle

DO NOT BE FOOLED. All Team is the same company as Food Team, the company which defrauded the state of Oregon out of it’s taxes, causing delays for dozens of UI recipients in the last 18 months.  To date, No one who worke3d for Sean WIlliams and Food Team in 2009 between Jan and June of 2009 has yet recieved a w2, comlicating Financial Aid for many.  These people claimed to be going bankrupt, but simply reemerged under a different name- yet they are still part of Resources in Food?Food Team/All Team, out of Illinois.  THe part of the company which was located in Plorida was known as Ware ENterprises, even though the checks came from St. Louis.  I was warned not to work for Sean WIlliams, but I was dumb enough to belienve the guy who hired me when he said there were opportunities. I should have gone with my gut instinct when I met Sean WIlliams, who gives off an air of weasel.  I have since discovered working for another agency that these people have their bad reputation for a reason- burned Food Team temps are everywhere, ask around the industry and see for yourself.  THe guy who hired me left when the office moved, (the people at the old address claimed they left owing nearly half a years back rent) and there is a guy nemaed Rob who smugly repeats the lie that it was a bankruptcy, and they know nothing about “those people” who ran it before.  Sean Williams ran it before. No bankruptcys were filed in this companies name in Florida, Oregon, or Illinois.  If you have had this problem PLEASE send a reprot to the IRS requesting a full inquiry into this matter,and file a complaint about your w2!

Check out this page at complaints.com for more on this fraudulent company

http://www.complaints.com/2009/september/23/Temporary_Staffing_Fraud_215831.htm

Location: Gresham, Coos Bay, Florence

Left STUNNED by the blatantly illegal questions they asked on their online application alone! Dates of graduation (age discrimination), type of military discharge (illegal to ask) and PENDING trials (employers can only ask about convictions, not arrests of any kind).

After filling out the lengthy (and illegal) application, you’ll take an assessment that asks in about 12,000 different ways “do you steal?”, “do you do illegal drugs?” and (my favorites) “to you deal to co-workers and get high at work?”. Somehow, I think you’d need to be pretty stoned while taking the thing to actually admit to any of that—no matter how many times they ask.

I’m clean on all those accounts, but if an employer breaks that many rules (and is that nosy) on the apllication alone, what are they going to be like to work for???

Location: Bethesda

I was groped, restrained, sexually touched and verbally harassed while working for a national chain that prides itself on a family friendly atmosphere. I reported the abuse to every manager I worked with. I reported to the Regional Manager and then the Regional Vice President. Nothing happened except that the abuse got worse. I resigned and filed a complaint with the EEOC. The chain responded that I hadn’t communicated the problem to the "correct" manager. I firmly believe that if I tell anyone in a position of responsibility that I am being assaulted and harassed the problem should be taken care of IMMEDIATELY.

I received a letter today, 11 months later, that says the EEOC have found in my favor. If anyone wants advice on how to hold these people responsible let me know. I may be inclined to reveal the name of the chain in coming days.

Location: Venice

Joanna Moore, the owner of Axe, is a sociopath.

She has this front, that she shows the public (guests, press) that suggests that she is into community and sustainability, but she is a profoundly emotionally violent person, with a particular hatred for women and Mexicans.  She has a racist, classist point of view of the world (Mexicans can’t move up, and they have to do the shit work.)  Women who work for her do not move ahead.  It is women (mostly) working the shitty lunch shifts and men (mostly) working at night (making the cash)

She does not give breaks, even if you are working a 7-8 hour shift.

If you don’t kiss her ass, you will get fired.  This person is truely one of the most abussive bosses I have ever worked for, and I have worked for many. 

And her bullshit about community just makes it more sickening.

Location: Boston

This idiot opens restaurants and doesn\’t pay his bills. Then fills for protection screwing people and workers! This guy should be shut down forever and not allowed to open up another locations and screw others!

Location: Ardmore

City is PA (no listing)

just found this on craigs pa :

https://post.craigslist.org/manage/1890364283/jb4vs

DO NOT WORK THERE !!

THE OWNERS (FRANCO & PINO) WILL TAKE / STEAL MONEY FROM EMPLOYEES EVERY NIGHT !!!

EVERY NIGHT YOU WILL HAVE TO PAY 10$ FOR GIVING FREE WINE TO THE CUSTOMERS ( THE JUG IS $12.99)..THERE ARE AT LEAST 5 to 6 EMPLOYEES AT NIGHT…

YOU WILL NEVER EVER SEE A PAYCHECK, THE GUYS ARE FROM CALABRIA (TYPICAL SCAM PEOPLE)…

YOU BASICALLY PAY THEM TO WORK THERE ,…

THE AUTHORITIES KNOW IT , BUT THEY LET THEM DO IT ….

CALL THEM ,LET THEM KNOW IT :

PINO (610) 202 1061
FRANCO (484) 868 3398

WARNING FOR ALL APPLYING FOR A JOB AT FELLINIS :

DO NOT WORK THERE !!

THE OWNERS (FRANCO & PINO) WILL TAKE / STEAL MONEY FROM EMPLOYEES EVERY NIGHT !!!

EVERY NIGHT YOU WILL HAVE TO PAY 10$ FOR GIVING FREE WINE TO THE CUSTOMERS ( THE JUG IS $12.99)..THERE ARE AT LEAST 5 to 6 EMPLOYEES AT NIGHT…

YOU WILL NEVER EVER SEE A PAYCHECK, THE GUYS ARE FROM CALABRIA (TYPICAL SCAM PEOPLE)…

YOU BASICALLY PAY THEM TO WORK THERE ,…

THE AUTHORITIES KNOW IT , BUT THEY LET THEM DO IT ….

CALL THEM ,LET THEM KNOW IT :

PINO (610) 202 1061
FRANCO (484) 868 3398

Location: Surprise Az

Every shift I survive without loosing my job is a good one. Being a bartender at Red Lobster has nothing to do with skill in cocktail making. Its all about  how much shit you can eat that counts. Aside from the tasks of making drinks for all the servers and your bar you also have to be a bank teller to all the servers, and their answering service as well, threre are no phones at the front desk, even though there are three or four hostess plus a LOWEST level manager up there every night. I also have to take and assemble all the take out orders, most of witch I get stiffed on. Heven forbid I make the slightest mistake on one less I risk being written up or fired. So aside from my duties of restocking the bar and changing kegs I also have all the foodservers dumped on me to cash out at the end of the night so the LOWEST level manager can sit in the office and talk to her husband on the phone or sit in the dining room and stuff her lazy face. Im supposed to go through the servers paperwork with a fine tooth comb and scold them for not ramming enough deserts or appatizers down the customers throats. Like I give a shit how much they are selling. Red Lobster calls their customers GUESTS. Guests are people you invite into your home, not people who you sell something to you idiots. Also no matter how many times the LOWEST level manager has her hands in my cash drawer throught the night, witch is many I might add, Im the one who gets written up or fired when the drawer is short, and its allways short with her incompatent hands in there all night. So no that im way behind in my own work beacuse of this lazy moron its time to do the tasks witch really count at Red Lobster, clean up their crappy little bar, that is if I dont have to make 10 + smoothies for the illigal kitchen staff because \\\” THEY WERE SO BUSY TONIGHT\\\”. I cant order food for myself, and if I get caught with a biscut ill get fired. So its time to start scrubbing, and I mean SCRUBBING, because \\\”eco friendly\\\” Red Lobster doesnt buy any real cleaning chemicals, they have no balls and cant piss of anybody who might not approve of seeing a bleach bottle laying around. Then if the bar passes LOWEST level managers white glove test and I dont get pulled in the office for some other bullshit reason I can finally go home. On my way out the phone allways rings again and Its LOWEST level managers kid calling for the fifteenth time tonight. Oh well, it was my fault for answering it anyway. Good night and shove this shit job up your ass Darden. 

Location: Surprise Az

Having worked in the restaurant business for upwards of 25 years I thought I had seen everything a large restaurant chain  has pulled on its unit staff members. But alas  I am still stunned when I see another act of petty abuse to its employees previously unseen. Red Lobster has sunk to an all time low in the treatment of their employees and not surprisingly gets away with it. I usually can tollerate about three years working in a large chain restaurant before I suffocate in the corprate bullshit but it only took me 19 months with Dardens shinning jewell Red Lobster. Never have I seen stupidity on a scale like this in restaurant managers.Take for instance, writing up a TRAINING server for making a mistake when entering an order into their P.O.S system. Isnt it a given that mistakes will be made while training ? Isnt that what the server who is training the new employee is there for ? To guide and correct the new server when they make a mistake? Shouldnt the trainer recieve the reprimend ? You cant tell me that when those corporate pin heads sit down to figure out cost that server errors arent rolled into the menu prices just like toilet paper and light bulbs ? A blatent attempt to shove off bad management by LOWEST level managers onto the staff members. If they were watching what went out  the back door in the cooks back packs or learned how to manage their food inventory they wouldnt have make scape goats out of the hard working wait staff who are just out there trying to make a living  and put food on table at home. I worked with two such petty incompitants at Red lobster in Surprise az. Choping of heads to save their own.This is only one example of  talent as LOWEST level managers, theres much much more to come, and it gets more unbelievable. Its sad and tragic to see a big company turn a blind eye to what goes on in their restaurants but you just have to keep a scence of homor about it when you are on the recieving end.

Location: Chelsea

In my opinion someone who is racist and sexist should not be allowed to work in the restaurant business without anger management treatment. Sous Chef Michael Davis from Del Posto is a very shameful example of anger issues.

Location: SE Portland

Please do not work here and get your friends to stop supporting this place. It is owned by rich fuckers who make all their money taking advantage of their very talented BOH staff. Let’s name a couple reasons: they pay their trained and experienced bakers and chefs barely more than minimim wage offering no other incentives to work there. No discounts, no paid time off, no benefit option, nothing. They (probably) illegally have found ways to not pay people for their overtime. They remove certain shifts from the time sheet so if one is not paying close attention to his or her hours, will not get paid for these shifts. Once you start making too much money (and i’m talking still not much more than minimum) they "let you go". So rather than asking for a raise, you just hold your breath until you’re fired, knowing that every damn 50 cent raise is getting you that much closer. and they turn people against each other as they fight to keep a job that will any day be taken from them.

this place makes so much money. i’ve seen the sales. and they have no respect or gratefulness for those who make it possible for them. they have a reputation and i hope they’re awful treatment of people eventually will ruin it. I hope this place, after 30 years goes out of business and the owners are forced to find their own minimum wage jobs.

Location: Wacker and Michigan

This place has an amazing location, one that most restaurant’s would die for. The problem comes from the ownership. They wonder why we, the waitstaff act indifferent. How about not understaffing us? You can’t run a restaurant with three or four servers, one busser, and one manager who also has to take deliveries, room service, phone calls and do some ridiculous package service. Does anyone think that you can run a 60-person indoor area with a 50-person patio with just five or six people??? I don’t.

Location: Watertown and soon to open Billerica

Stay away from this overpriced Venezuelan peasant food. Management is completely clueless and if you are not hispanic, forget about getting any respect.

You would think Hilton would not allow some dumb fat bitch to manipulate company documents, screw over employees left and right, push her work off onto a secretary and claim how hard she works. You would think the fat manager would work more than monday thru friday days. YOU would think the General Manager would see what a worthless POS she is really is. If you want to be treated unfairly and get lied to  work for Grays at The Park.

Location: N. Lombard, Portland, OR

Just wanted to inform patrons and potential employees of the North End Pub/Rivergate Brewing located on N. Lombard of the owners less than honest approach to opening and running a business.

These two business partners decided to open a brew pub without the ability to pay their employees. The owners chose to open thier business on the fly in November without proper financial backing. They hired their staff and had many of them working off the clock to help open the place.  Only after they opened did they actually have the staff clock in.

When it came time for the first payroll, they were late issuing the checks, split the pay period between two checks, then had trouble having sufficient funds in the bank.

This first payroll was followed by the owners refusing to use their payroll service and started making promises to pay the employees when they could. They said they were waiting on help from investers and from potential loans, which never came.

Consequently, they never issued another paycheck or payed payroll taxes for the employees through January.

Obviously, many of the employees moved on and have still not been payed.

Please comment on this situation and let the public beware. Who really wants to support a business that does not support it’s employees.

The wait to get paid has lasted far too long!

Location: Santa Barbara County

Working for this company has been great, however, the longer I stay the more unethical behaviour I have noticed. The first was a salad offered by Panino labeled "English Stilton, walnut, and Asian Pear salad." There are no Asian pears in this salad and as far as I know, there never has been. Instead they use under ripe barllet pears and don’t seem to have any intention of changing the menu. Next, I noticed that our menus also claims to use organic greens. Nothing we use in the restaurant is organic. As a organic food advocate, I find this extremely unethical and misleading. Another false claim on the menu is the curried chicken salad, which claims to include apples, cranberries, and pine nuts. My co workers were informed several months ago to no longer put pine nuts in the salad due to high cost. However, the menus has not been changed, and again there does not appear to be an intention to do so. When a customer complains, I am put in a position where I have no choice but to lie to them.

Also, I have found that the longer I work at Panino, the less likely I am able to take breaks. I work 7-8 1/2 hour shifts, and I’m lucky if I get to shove down a sandwich in ten minuets, mean while answering phone and doing paperwork. It’s my understanding that I am required a 30 min break after 6 hours. The deal is we are suppose to stay clocked in for our breaks, and we get free lunch, be we are often too understaffed in order to take a full break. I find this unfair. When I mention to my manager of under staffing problems, I am told tough luck in so many words.

These are issues that seam easy to change if only they were called out on them. I am unsure on how to letigimantly file complaints about these issues. Can anyone point me in the right direction?

Location: right here

Hey fellahs!  This format is hard to browse or search and doesn’t search on the old AWESOME PERFECT site you had before.  The topics take up way too much space on the page and you have to know where to look just to find the old site. 

I really relied on this site and now I don’t think people post anymore (I’ve noticed a significant drop in posts) because the way this is set up.  Anyway, I love what you’re doing but I miss the format of the old site.  I also liked seeing which city had the most posts.  Portland  blew the other cities out of the water! Anyway, just my two cents. 

Cheers,

Flo

Location: International Mall Tampa Fl.

Nordstom Sucks for service. I am the former Personal Shopper for the Royal Family U.K. while at Harods London. I went to Nordstoms Tampa Jewelery counter with Sarah The Duchess Of York (FERGIE)> She liked a piece of jewelery there and asked a salesperson there how much it cost. Both of us were dresses casually. The salesperson said if you have to ask you can’t afford it. HOW RUDE! She cut up her Nordstrom credit card and left it on the counter and neither one of us has stepped in a Nordstrom since.

Location: Upper East

Anyone work for them?  They ask you to trail for $40/day for 12 hours/day for 3 days and they may or may not hire you officially. Want to know if it’s worth my time.