Do not work here!!!
Establishment: Bal Mar
Location: Ballard
What a joke it was to work here. The only people who work here are people that are desperate for a job and need the money I busted my ass to make the kitchen work well for over a year. Ever since Dwayne left the front of house staff have walked all over the three owners that are left. On wednesdays you can find john,(bar manager),and Sonya,( his server girlfriend), doing a crossword puzzle, while Walter is sleeping off his hangover upstairs. When is it appropriate for management to be romantically involved with a staff member? When Megan works you can find her at the smoke shop getting hammered before her shift. Sometimes joey will stink up the office with his weed and his bong during his shift.Whats even funnier about that is one of the owners knew about this and her response was \\\" Well its Joey, I\\\’m not going to do anything about this but if it was anyone else they would be gone\\\". Wow no wonder they get constant complaints about the service. Susan, Steve, and Andrea wrote an employee manual but do not enforce these policies for the front.
When it came to them dealing wit the kitchen they are even more clueless. There are some serious issues with some of the kitchen maintenance that they are aware of and were told that they need to get fixed. They probably still not fixed and need to for the safety of the food. In addition to that the menu was dictated by all three owners who know absolutely nothing about food. For example to get all three to agree on a seasonal menu change would take two to three months. A menu for the spring-summer would come out in august, and a winter menu in mid february. That is how inefficient their management skills are.
None of the three of you are on the same page. What is bal mar? High end Cocktial lounge? A dance club? A wanna-be dive bar? A gastropub? A restaurant? A private party spot with catered food? Find a buisness model and stick with it.
Susan, Steve, Andrea none of your employees respect you. It\\\’s no wonder you have gone through four chefs in five years. Why do you think that the turn over rate for not only kitchen staff but service staff as well is so high. Good luck finding someone to run your kitchen or manage your bar for less than the salary of a burger king manager, (who by the way also has full medical and dental benefits). Are you three out on Pluto? Take a restaurant management course for god sakes.
John, stop being lazy and scapegoating other people for your piss poor managment skills. Half of your staff is trashed on shift, the other half are just plain lazy. You want to own your own bar someday, here\\\’s a little advice learn how manage your way out of a wet paper bag.
P.S. Susan, stick to counseling, and schmoozing customers half baked. You are just in the way of everyone else trying to do their job. Oh Yeah and stop being so passive aggressive. It\\\’s annoying, and no one likes it. Stop beating around the bush and get to the point if you have a question.
yourthe dumbass that took the job there anyway.