NEW OCEANA: MIDDLE MANAGEMENT AT IT’S WORST.

yes.., this is true about the guy with the BOW TIE who claims he’s from the “Danny Meyer School of Hospitality” and that he “believes in TRUE HOSPITALITY PHILOSOPHY …” that’s exactly what he told me the day he interviewed me outside the restaurant ( due to no place to have a quite professional interview inside where there was no furniture…)his first question to me was: ‘…why are you here,why do you wanna work …”? and questions like : “…so do you like wearing suits..,because the position requires for you to wear a suit & tie..” on that day I was wearing a dress shirt and dress pants -however no jacket …I knew then that he was MANAGEMENT AT ITS WORST hiring these young ,20 something girls n guys with little or no experience so that they could mold them. Glad I am not part of this MESS of RESTAURANT AND IT’S MANAGEMENT..,
stay way from OCEANA and wish you much luck in your job searches!

Wow it’s really a friggen jungle out there, in restaurant land..

The management is very inexperienced. They treat their employees like 1st graders, are incapable of basic problem solving skills to help the restaurant run more smoothly, and have no regard for their employees needs when scheduling. The foundation of a restaurant is its workers and this restaurant does not value their service staff at all. If you are a professional, please don’t waste your time trying to get a job here. There are many great places to work so don’t get stuck in this place. You will be frustrated, overworked, and underpaid.

wow, praetorian is also in a thread about jean georges.

bitch can’t keep a job i guess

Unfortunately for those like praetorian who are caught in the endless, relentless and pathetic cycle of young restaurant managers who are hired because of their knobishness - there seems to be even more trouble ahead. Especially because knobs like sixstars are being hired onto management teams in droves. Knobs are so much easier to find in an economy like this. Take your sad, defensive comments to your GM, sixstars. Jack-off at your desk while your doing your best Napolian act over this weeks schedule. Act like a poorly paid monkey with all the other pathetic “leaders” on your sad management team, and watch as you retard the reputation of yet another Michelin rated fine dining room. Putz …

At their other restaurant, Abbocato, they hired a hostess with no restaurant experience, who had only worked there 2 months to be the GM, at a very low rate ,one I’m sure that no competent GM or Assistant GM would take.

For NYC restaurant owners, it’s all about the bottom line, MONEY and nothing else.

How many times have we all seen a great chef being fired or enticed to quit,so that a much cheaper, off the books sous chef,who is not formally trained and barely speaks english can mimic the recipies.
Inept,inexpereinced management,who are threatened by any helpful suggestions from more experienced staff, then in a immature rage, fires those employees and uses thier suggestions anyway. Just wait until those boyz and girlz dare try to ask for a raise. They will find themselves amoung the legions of restaurant GMs and Managers scouring Craigslist for jobs that turn over faster than wait staff positions. Many of wait and bar staff realized long ago that, being a manager is the worst job in the house.

LOL.. does Tyler only wear bow ties? haha…is he gay by the way?

I knew a wonderful bartender when I worked at Oceana.. It was a few years ago though. His name is Matt.