Poster's Story Title:   Deluxe accomodations Name Of Establishment:   B.R. Guest Location:   Las Vegas Story:   Today, B.R. Guest has opened their 2nd restaurant in Las Vegas. Dos Caminos Las Vegas has officially opened their door's in the new Palazzo tower of the Venetian. But from what I am told, the opening team from their NYC corporate office has been living at the "DELUXE" Super 8 motel "The World's Largest Super 8" for the last month and a half. Meanwhile, their owner, Steve Hanson is living the good life in a suite at the Palazzo tower. One wonders why anyone is still working for B.R. Guest..... Response Story:   1. Why on earth would you expect anyone to care about this? 2. As it is that Steve is opening a restaurant in Las Vegas and not treating his staff to a week long vacation, I believe those accommodations are more than adequate. 3. Having worked for the company, the issue is really not stuff like this. I traveled to various cities and never once had a gripe about the accommodations I was provided with. The issue with working for BRGuest is the insane amount of hours it takes to work for the company, and the equally insane amount of paper work it requires it's managers to complete and keep track of. 4. The biggest critique of BRGuest while I was working for it, was it was simply too impersonal. Based on the amount sales, turn-over and general sales focus of the company, it's was virtually impossible to make the FOH staff feel like they were truly valued. 5. That being said, when someone was hired by the company, what they were getting into was made abundantly clear to them. The people who seemed to have the biggest gripes about working for BRGuest were people who generally thought the company was kidding when it said they would be expected to show up on time, know there menu items, signature cocktails, the culture and the lingo of the company, and all in all, take their job seriously. 6. I've read allot of posts on this site about BRGuest and other restaurant groups in the city, or which, about 80% are garbage, the other twenty percent seem to be about a specific person who works for the company. Keep in a mind one person is not the entire company, there are as many crappy managers as there are servers, it's the nature of this and any other business. You either need to figure out a way to live with it or leave the restaurant your at. There are thousands of other ones hiring in the city everyday. 7. If your skill set, precludes you from doing this (if for instance you can't tell the difference from a Pinot Noir and a Pinot Grigio, something I found to be shockingly common when I interviewed people), then learn to type, become a temp, do something else. If you are not willing to invest in learning, and think your just there to take orders, then seriously, get out of the business, it doesn't matter where you work, you'll get your feelings hurt every time. 8. One last thing, and it's a bit of a paradox to me, that the bar is set so high in the restaurant industry. I hear people complain all the time about productions and projects they are working on and the "lunatic director" the "difficult writer" "the a**hole production designer", how they were kept at practice for ten hours being betrayed, how they got kicked out or edited out of production with out notice, with out warning. I don't hear same indignation, the same outrage. Usually all I hear in response to these sort of stories, is a greater sense of determination to persevere, I hear about character building, about catharsis. It would wonderful if we could all employ that thinking in all areas, with equal measure.