Pros and Cons
Establishment: 13 Coins
Location: Downtown Seattle
I worked at 13 coins for a while. I liked it there. The management is fun and supportive, some of the coworkers are the same way. Most of the servers are pretty knowledgable, but most of them are there to make money, not because they actually like people. Some of the service is fake. The day time crew is AMAZING, the daytime cook Sean is like.. the best chef EVER!
Cons: the newest owners have been cutting almost every corner to try and increase profits which drives down quality, which changes clientel. I mean.. that’s okay… understandable
the worst con, which makes me have to post here, is they have a pretty bad problem with not being on top of their food rotation, since they are 24 hour they dont have a set time where the only thing they do is check the quality of their stock, and the closing graveyard chefs usually are too busy to check on that. understandable excent when it comes time to cook the food, the chefs will usually overlook food that is just starting to turn, or a little bad and serve it anyway.. I personally think that is gross and would have to make sure the ingrediants for my employee meals were okay.
summary: if you are hungry from 2-6 am this is a great place to go.. its just an unfortunate gamble with the quality of the ingrediants.
the servers to ask for are Leslie (fun), Chuc (a fucking pro.. but business like), or Geoff. I also gotta give a shout out to Noah but he gets angry eaily.
Leslie or Noah will give you the most fun time.
Well, I’m out. Increase your food quality and get a new graveyard chef, 13 coins, and you will be untouchable.
-S
Comments
I worked at the 13 Coins from 1981 to 1986, and again from 1991 to 1993. It is definitely not the same. I’ve cooked for Wayne Cody, the coach of the Denver Broncos, Sean Kemp, the members of Soundgarden, Nirvana and just about every seattle Grunge band at the time. I miss the old standards when the union was in place; there were decent wages, free meals, holiday pay, birthday pay and a general sense of job satisfaction, resulting in a fantastic crew, both front and back of the house, and huge profits. Since 1993, the quality had steadily gone downhill, all the best cooks and waiters begain to retire or quit, and it just wasn’t the same (no insult to the great cooks and waiters still out there), but the union busting was a big mistake, because it funneled the profits away from quality employees into the owners’ hands, which is good for them, bad for the workers. And when that happens, what then? Pissed off workers, food quality and service goes down, bad reviews on Yelp and other places, which ultimately results in a loss of $$$ and eventually shutdown. So unless the owners start channeling that money back into the business, both for the staff and the quality of food, then it’s just going to spiral down into consistent capital losses and eventually bankruptcy. I worked 13 Coins, Canlis, El Gaucho (7th & Olive), the Mirabeau — all the top places since 1977 so I should know. Things are just not the same, and I want the old days back! Dammit! LOL 
it’s all good though—
I worked at the downtown 13 Groins for almost 10 years. After the ownership change the atmosphere for employees went way downhill–no paid time off, insurance so expensive it’s prohibitive, unfair/uneven schedule cuts and nothing but lies from the ownership–including some noteable Seattle “personalities” like Lenny Wilkens and Gary Crowe. The worst part is when these “personalities” come in and expect service when the staff has been cut short so they can make more money.
The prior comment is correct in that the day crew rocks and Sean is probably one of the best in Seattle.
Bizzle