Pros
During the in season the money is good.
Cons
The AGM at my restaurant was beyond inept. After only 2 weeks on the floor I was put on a bar shift by myself at one of the biggest games of the year. Many of the drink items did not have buttons and so I had to look up the price and manually enter them. I was swamped at the bar and running out of glasses and asked for management to help with glasses because I was told that they would help if I needed it. Nothing came of that. I became incredibly overwhelmed and ask a manager if I could step away for a few minutes to collect my faculties. I was given approval in a couple servers came over to handle beers and wines until I came back. I was then penalized for the next month by having my shifts drastically reduced and the new bartender took over the better paying shifts who I later found out was actually an ex-girlfriend of the AGM. There have been instances of having tables broken into two separate tables that are meant to be one and seating the second table with no place in the system to ring it in. I was directly told to not properly sweep and mop nor put away all the glassware because the manager was trying to get out earlier. One of my first paychecks was short by over $800 and when I asked the manager to review the pay he took three days to do so. When I reached out to HR I was told that this sort of thing happens somewhat regularly because there's so many people accidents happen. Everyone that I know that I work with is highly dissatisfied with the culture and this particular manager in question. Basic cleaning tasks are not done regularly such as dumping or refrigerating leftover tea at the end of the night nor is cleaning the coffee machines or tea containers done each night.
