Just dont do it
Establishment: Broadway Grill
Location: Seattle
I used to work there in the ninties as a bartender, waiter and manager. Probably one of the worst places I’ve ever worked in Seattle in terms of food handling (sink chicken anyone?), employee hygiene, micromanaging, incompetent upper management and owner. Do they still do open interviews every Monday? I would train people on Tuesday and have then no-call-no-show on Thursday. "Wait warriors" more like collateral chattel. On the other hand, I met a bunch of cool people there that I still talk to today and invariably our conversations turn to laughing at how fun it was to work with such a bunch of motley people and at such a dirty establishment. Rat city for sure. They were everywhere. The sous chef used to pull a couple out of the waffle/fish & chip batter every week cause they’d fall in and wouldn’t be able to get out. We used to have a huge ass rat, just smaller than a Jack Russell Terrier puppy that used to come out like clockwork when I would close the bar named PorkChop. I threw a glass ashtray at him once, nailed him right in the face and he just looked at me. I never f#&*ed with him again and the next week I put in my two weeks notice. I’m sure they’ve made strides to clean up the joint but I’ve been there a couple of times since I left and I’ve always experienced gastrointestinal distress afterwards so maybe not. I look at working at the Broadway Griddle as kissing an ugly person. Everyone should do it at least once so you can appreciate how beautiful a real restaurant is. Whenever I get slammed today with tables needing my assistance with wine selections or my bar is 6 rows deep I can hump through it with a smile because I can say that I worked a Sunday brunch with a bunch of hungover bitchy queens AND that doesn’t even count my guests. LOL
Comments
New Owner. No rats. That’s the VERY LEAST a new owner could do. But if you were there under the D.Hag regime you saw rats everywhere. Ask Joel (He’s still there behind the line.) or Peter S. (I saw him on TV still working there. Ask him about backed up sewage in the dish pit and shop vacuuming it before it went into the dining room.) about the days of yore. Joel used to show the dead carcasses to me when I was the opening manager. It would be a plastic grocery bag full of ‘em. EVERY MORNING. If a morning cleaning guy didn’t show up I would have to be one of the collecting crew. FOUL. So “been there done that” obviously didn’t note the dates when I was an employee. Think about it: The less time a restaurant is closed to be cleaned the dirtier it is. e.g. Cafe Minnie’s vs. Canlis. Polar opposites and an unjust comparison but nonetheless. Just sharing my experience working there, but don’t call me a liar. lol Just sleepy drunk after a long night opening up wine for the Sultan of Brunei’s second cousin’s daughter-in-law’s-neighbor’s kid blah blah blah in sin city so forgive the flaming tone.
I worked there for about 6 months last year as a bartender and cocktail server. I wouldnt recommend working there for a multitude of reasons. A: The food-handling issues definitely are still prevalent. Most employees wouldnt even eat there.
B: Micromanaged like crazy. At the time by an uber-bitchy queen named Peter who I think in addition to having a serious illness, was quite possibly bi-polar.
C: Unbelievable amount of drug use and traffic. I think at one point there were 3 coke dealers on staff, and a good half of the FOH staff had a serious problem with it. Not that this is necessarily unusual in the restaurant industry, but you should know what you are getting into.
D: Not the most business minded owner… Lets just leave it at that.
E: You WILL have your ass worked off, without a whole lot of support, so be prepared to work 12 hour shifts with no busser and a constant stream of drunk capital hill peeps.
F: Last, if you are a straight girl beware. When I worked there I was one of only 3, and trust me its a little weird when all the boys act more like girls than you do, and the management definitely favors the cute, funny, stereotypical gay boys. (I was let go when I needed to take time off for an abortion. Apparently they didnt get it, which worked out quite well for me in the end, but definitely was not a nice thing to do)
On the plus side, there are definitely a lot of cool people who work there, even today, and I maintain strong relationships with several of them. And although it may not be the best place to eat, it is definitely the place to get your drink on. You take care of your bartenders/cocktailers, trust me, they will take care of you! the power of a good tip is not lost in this place. So if you do decide on applying here, do it during the summer, just do so with caution. Know what you are getting into.
I used to frequent BG when cap hill was the place to be. I remember one time the manager (skinny lady with long dark hair) was cracked out of her mind. It was pretty interesting to watch.
Went to open interviews there.This was years ago.Are there any straight guys that work there?I don’t mean that in a homophobic way. I just felt like I wasn’t even considered cause I was straight.
I also went to one of those open interviews and felt that I wasn’t considered because I was straight. Hiring an all gay staff is just as dicriminatory (sp?) as hiring an all straight one
Lesbian Owned, Hires only gay staff, food is ok, cleaned up there act since new owner has come in.
staff is ok, food is ok, go there drunk to fill the gut only
staff pours well when asked for call or premium liquor
no more rats in the food, thats good