Location: UPPER EAST SIDE

There’s a God after all…,Dear hospitality professionals it is my pleasure to give you the good news: The General Manager Paul Murphy (a.k.a. the make up wearing)friend of the owners daughter.Was witnessed by another employee drinking away his long nights on the floor in the company of the Bar Manager the ever so "classy and fouled mouth" Elisa and not just any cheap bottle of wine….but a $400 btl and not just one but a couple of bottles.way to go…..
The Owners got ear of this incident and fired Paul Murphy ..the racist..,make-up sporting Manager .From reliable sources I heard that he can’t get another job as Management he’s now waiting tables.
way to show your grastitude towards the owners of Citarella..after Paul Murphy borrowed several thousand dollars from the owner to pay for his chic little apt. in Manhattan . Paul was responsible for several good employees to leave unhappy,offended & dissapointed from Fulton  the General Manager/Service Director, a Maitre’D..,and several FOH staff    So , there is justice after all…what goes around comes around!!

Location: 71st and Columbus

Ok so NEVER work at Lansky’s Old World Deli or Sushi A-Go-Go. (both located on the UWS) They are both owned and managed by the same horrible people. I only worked at Lansky’s for a short while but learned quickly I was in hell so I can only imagine Sushi A-Go-Go can’t be much better.

David Ruggerio, a washed up “celebrity” chef that looks like a pit bull, throws plates like a child and dates staff behind his wife’s back is the owner of both of these establishments. Even his GM Glen Young is scared of him. Glen is the worst manager I have ever worked for. He is sexist, verbally abusive, and lacks skills needed to work in a professional environment. Both of them yell and curse in front of guests and neither can handle the pressure of working in a busy restaurant. They focus more on their softball team’s record than the goings on inside their restaurant.

Mr. Ross is a friendly elderly man that they keep around simply to use him for his investment money. Other employees and managers are friendly but all are simply disposable pawns in their clumsy game of chess. The clientele at Lansky’s leaves a lot to be desired and the money is not worth the abuse.

Consider yourself warned.

Location: portland

I am currently employed at Gustav’s and AM in a position to comment on the treatment of employees.

I’ll begin by saying the the resturant managment team is not the source of the disenchantment experienced by most employees I know. It is the polices in place created by the company execs.

I have worked in the restaurant buisness for around ten years, and have worked for many different types of establishments in that time. And Gustav’s is the one and only that forces employees to pay for the cheapest food items such as rolls and soup. Even the bottom of the scale slop houses offer their staff with whatever is available in the mass produced low-food-cost department. And it is an even greater sin to require staff to purchase soft drinks and coffee. These nominal allowances are all part of keeping staff happy and healthy during a stressful and exhausting shift. And the in-house management teams are responsible for enforcing these policies so they circle the floor like vultures trying to catch some one abusing the 4 cent cost item. I mean come on. Really. Literally EVERYONE I have ever talked to has never worked in another resturant with these conditions. Many others, in fact, treat their staff with FREE shift meal. I know that is blasphemy in the Suzanne Maeger handbook. But it really does happen. And I’ll just say one more thing — employees are required to pony up between $2 to $3 dollars every shift ( $40 a month) for taxes from the credit companies for the privilege of using the credit card machines. What!!! I shouldn’t be charged so the company can operate in the current modern credit system. So Hannah, unfortunately, I’m afraid Wren18 may actually be right.

So I checked to see if anyone in Human Resources would be obliged to comment on this post, unfortunatly it was blocked from being viewed so I guess only positive feedback is allowed to be viewed, Wren 18’s feedback seems to be blocked as well. Hmmm? It seems thou dost protest too much. This is my 3rd post, I will keep posting this until they STOP REMOVING IT

Location: 2749 W. 79th Street

WHAT THE HELL IS THIS 

Experienced Restaurant Dishwasher Needed (Covenant Cafe)

Date: 2010-02-28, 4:18PM CST
Reply to: job-kaxke-1622201415@craigslist.org ^{[Errors when replying to ads?]}

Location: NYC

I have been waiting tables in manhattan for 10 years. I still work at one of the busiest restaurants in Manhattan but am very close to be able to leave the business completely and focus on my own biz doing In-Home Guided Wine Tastings. It’s a commission based biz, but I have had so much fun doing it and it is getting really lucrative for me. If you’re interested in details on it you can email me at Josh@directfromnapa.com. It’s not for everyone but I wish you all health and financial well being.

Location: chicago southport

I worked here from open to close…I thought. We opened in may of last year and all went well Great reviews, tons of business, runner up for chicago’s best new restaurant of the year. The staff was overall solid with the exception of an opening consultant who was useless. 

For the summer we were packed every night. Not surprisingly the fall came and business slowed. The owner, jerry, you know who you are,  started sleeping with a waitress…yes you ,kate!! Each week as it slowed more and more all the servers were cut down to 4 then 3 then 2 shifts. But kate kept her 5 shifts a week despite a consensus that she was the worst server in the restaurant! When one of my co-workers called Kate out on her actions she was accused of stealing bye the owner. Brought to tears and had to quit. 

When another server had issues with her he was as well accused of stealing and fired soon after. 

If they were trying to cover up the fact that they were chub bumpin(they are both large) they were awful at it. They would get drunk and grind on each other and were dumb enough to leave a towel covering surveilence cameras overnight. Shirt buttons ripped of his shirt on the floor for the bus boy to find, along with a buttonless shirt in the office. COME ON!! 

one night i sat at a table next to kate’s phone as a wasted(whats new)gerry psycho dialed here from the restaurant because he thought she left before he could get some nasty. 

They were even caught making out once. Yea we all know!

btw kate he tried to sleep with another waitress!! HE DON’T LOVE YOU HO!

But here is where it gets evil. WE were all told in the 3rd week of january we were closing because he could not afford to stay open. Frustrating annoying but it happens right. About a week after we close i hear from a food rep and a wine rep that had both talked to jerry that he was infact not closing. He had to shut down for a min because as he put it.  ”his kitchen was to expensive because they were, ya know. white.”

so in the worst economy in decades he laid off a dozen people who helped build his business to save a few bucks by taking advantage of people who he can pay less because they are not white I’m not sure which is more evil. 

sad sad sob 

oh yea he’s married. HI Kim winston

so it is reopening in march but beware!

Location: Anderssonville

I heard that Ole Ole a restaurant in Anderssonville is re opening it’s been closed for a while, and I was thinking of applying.  I heard from some people who used to work there that the pay is not great and am a little weary of applying.  Is there anyone out there that used to work there or that knows what it was like there? Thanks!

Location: 3rd ave.

Always one to keep my eye open for a potential new opportunity I read the craigslist ads pretty much every day.

How many months has it been since I’ve seen Jean Georges restaurants advertising for all positions. They literally flood the craigslist job board with want ads.

On a lark I decided to send them my resume. I have about ten years of top industry 3 and 4 star experience, I have referances from not one but two "celebrity" chefs and I even have a good educational background. All this to no avail, no call back, no thank you for your interest e-mails, no interview to be set up.

I’m curious…has anybody ever worked for one of these places? Are they that bad that staff runs out in droves nightly? Are thier standards so high that only a select few make the cut?

Has anybody ever even gotten an interview out of these job ads?

 Who is Tasha ?

I wonder if anyone ever has any experience or know anything about this agency?
I used to call them last year and the guy mentioned that I have to pay for some amount. So I didn’t go because of too many scams these days.
I googled them, but couldn’t find any info.

Thanks!!

http://newyork.craigslist.org/mnh/fbh/1598147118.html

Location: NYC

Attorney Delyanne Barros stated, \”We hope that this lawsuit will convince Mr. Goode and Mr. MacPherson to change their policies throughout their hospitality enterprise, which encompasses several other restaurants and hotels in New York City.\”

The defendants are Eric Goode; Sean MacPherson, Garden Cafe Associates LLC; Sulcata Corp., doing business as B Bar and Grill; Bowery F&B LLC and Bowery Hotel, LLC, doing business as Gemma; and BD Stanhope, LLC, doing business as Matsuri and La Bottega. In addition to these restaurants, Goode and MacPherson co-own and/or operate several prominent restaurants and bars, including the Park, Waverly Inn, and the Lobby Bar at the Jane Hotel.

Location: new york city

Attorney Rachel Bien stated, \"From Matsuri on the West Side to B Bar and Grill on the East Side, employees of the Goode and MacPherson restaurants allege that they were uniformly deprived of overtime, reimbursement for the cost of their uniforms, and other wages required by law.\"

Attorney Delyanne Barros stated, \"We hope that this lawsuit will convince Mr. Goode and Mr. MacPherson to change their policies throughout their hospitality enterprise, which encompasses several other restaurants and hotels in New York City.\"

The defendants are Eric Goode; Sean MacPherson, Garden Cafe Associates LLC; Sulcata Corp., doing business as B Bar and Grill; Bowery F&B LLC and Bowery Hotel, LLC, doing business as Gemma; and BD Stanhope, LLC, doing business as Matsuri and La Bottega. In addition to these restaurants, Goode and MacPherson co-own and/or operate several prominent restaurants and bars, including the Park, Waverly Inn, and the Lobby Bar at the Jane Hotel.

I am a server at a restaurant / club where our credit card tips go into our paycheck.  If all of your tips earned in a night are through credit card, when it comes time to tip out the bussers and bartenders, you are expected to use money out of your own pocket or go to the atm to tip them.  This happens often due to the fact that the majority of the bills are paid with credit cards.  For example, say I make $100 in credit cards tips one night and no cash tips.  At the end of the night I have to pay $30 to tip out bar and bussers out of my own pocket…but when I get my paycheck I get the $100 worth of tips.  This doesn’t seem fair because on my paystubs it seems like I am making more money than I really am because I get taxed on the $100 I made but I really only earned $70 after tip out.  Is this legal? 

Is it hard as people say or am I thinking to much into it?

Location: pearl

let’s just say its an ethnic food restaurant and leave it at that. Swearing at the staff all the time, calling us idiots and fu**ing useless (in jest of course! funny.), having fights on the dining room floor, not paying OT, and keeping $$ from large parties. Ah the service industry–should be the servitude industry. we never know when one of them will explode, and have to walk on eggshells all the time.The owners here are totally 2-faced–if only the customers they suck up to know how they treat their staff. Plus they are lowering food quality while raising prices without telling customers.

Location: SF

Hey, so although this is not a rant inspired by, long carppy working hours, bullshit customers and general weariness from this industry I am hoping you guys can reply! A point to note is that I have indeed ranted endlessly about my previous jobs in Ireland, but noone needs to hear about that :P.

Anyway getting to the point, I was hoping you could give me some tips, advice, and maybe warnings seeing as you are the people who know best. I’m moving to SF in June, and it is most likely serving/waitressing will be the kind of employment I will find as it is what I am most experienced doing. Any info and tips regarding, pay, tips, good restaurants/areas…etc are all welcomed! Or any other contributions you see fit.

Thank You!

"Laziness may appear attractive, but work gives satisfaction", Anne Frank.

Location: Everywhere

Don’t get me wrong, there’s nothing wrong with an accent, it’s even a bit sexy, HOWEVER….I can’t help but notice the growing number of service staff who’s English is clearly not thier 1st or 2nd language.

The ability to communicate is essential in the restaurant business. I recently went out to eat at a local place where I made a slight  modification from linguini to penne pasta. Whenever I had a customer substitution, I wrote Bolognese sub Penne and it was universally understood by the kitchen.

The waiter was a nice fellow,energetic service,but  sadly,me and my freinds were not able to understand the specials,choices of wines by the glass or anything this hardworking man was trying to sell us.

When I my pasta came out with linguini,instead of penne, I asked to have it sent back for what I wanted usually,I would just eat it and not make a fuss, but when the same  dish came back to me hotter!, that was the last straw.  I think he meant that I wanted more fire instead of refire. The manager came over and this guy must have been his cousin or brother in law that imported him for that job. In his broken english, I was offered wine and dessert as my guests food also had to be refired as it now cold. Isn’t that a waste of money or food costs?

The money restaurants try to save by hiring illegal immigrants must outweigh these mistakes. Many businesses want to avoid paying employment taxes that pay for Unemployment.

I realize that we are a nation of immigrants ect….blah blah blah but I have noticed that more and more restaurant waiters are unable to command the English language.

I’m all for people comming here LEGALLY and working hard to blend it but, because they are cheaper, don’t complain and are so desparate for work they are valuable  to greedy employers looking to save money on employee tax,but now there are more and more of them. When will it stop? Why do I have to learn to speak Spanish?

Before I get deluged with defensive posts, to all of the illegal workers comming here when jobs for American’s are scarce, remember that YOUR ONLY VALUE  is your cheap labor!  Whether you are from China, Russia, Mexico,Guatamala or Canada.

Location: The End Of The Rainbow

I love to rant with the best of them, but I was wondering,has anyone had a really good or at least decent Restaurant service experience?

For me it was many years ago @ Rockefeller Center outdoor restaurant, it was easy, cash and cary, the old NCR system, fun staff and a fun summer, many people would come back.

The next one was just luck of the draw, at a well known but now gone restaurant in it’s last days where the owner wasn’t around, the GM was fair, the Maitre’D was fair and fun, the waitstaff was top notch,cooperative and fun and we made good money, it lasted 1 year then everyone went on to do other things.

Location: ballard

I worked there for 3 consecutive days, and during that time I was praise for the work I did. I was certain to get the job and I was rather excited about it, everybody was nice and low key.

As they were in the middle of interviewing people, the schedule was messy, so at the end of my third day GRG told me that he’d let me know the next time I should come.

He never called. More over, when I called, he didn’t have the guts to tell me that I didn’t make it for the position. He said something like: "Oh yeah … hum … well let me call you next week …"

As you imagine, next week came but no news from mother f#%*ing GRG.

So I call again, he’s not available, I call again and again.

Finally I learn from a third party that they hired 2 part-time for the hollydays.

Now I’m really pissed, I called until he’d answered, and when he did, I asked him to send me my check home.

1 week passes, 2 weeks … F*#k !!!! I call again and again, Never could get a hold on him.

So finally I decide to write an email to the owner, here below:

Anita,

A month and a half has passed since I last worked for you.
Still, I have not received payment for my time.
I have called a "couple" of times, even arranged with Greg to have it mailed at my address over at least 10 days ago.

I do not want to make it an issue, neither do I want to have to beg for it.
This is my due, for I have earned it.

I have totaled 17 hours within 3 days. Washington’s minimum wage in 2009 was $8.07/hour.

In hoping you take the required measures.
Sincere salutations.

The owner called right back, she had that very sorry voice, that can tenderize the toughest meat. And said she would put it in the mail the next day …

YEAH RIGHT … 10 days later I still didn’t receive anything, so I went there and sat in the dining room and asked for the check.

The check was there … in a reused envelope from which the previous address had been scratched off and my put on the side (with a mistake of course). CHEAP & LAME.

They say you can judge a place by its bathroom … @ least their bathroom was cleaner than the way they do business.

Location: Airport

What the hell is wrong with this guy Martin the idiot Chef and his truck driving wife. They run the place like a personnal sespool and the owners should be ashamed to have such garbage run this hell hole. From the sexist comments to the truck drivers attitude of that bitch he calls a wife. This place is where no one should ever work again, I know I won\’t.