It's okay, but there are better opportunities out there - Server/Waiter True Food Kitchen Employee Review

They expect servers to know ingredients very well (including allergens), but at the end of the day, doing this extensive research goes unnoticed because customers will tip poorly. Why should a server go above and beyond and not be properly compensated for it? Over the years, the servers have gotten way too casual as well. Before the pandemic, TFK used to have a more professional vibe to the restaurant and now its gone. The location I used to work at has a high turn around rate, which is a major red flag.