True Food Kitchen reviews

Summer season is pretty slow.

What kept me here was the other girls I became friends with.. The pay was alright, but for the tasks we had deserved higher pay. Hosts should stick to just hosting, not food running, bussing, and more… Inconsistent communication between everyone and the GM was constant, and the micromanaging was the straw that broke nearly everyone’s back. It was difficult to manage many things on top of the rude behavior of management, servers, cleaning off tables due to the lack of bussers, cleaning the restrooms, the amount of guests pouring in was overwhelming. It was especially difficult because of understaffing the hostesses (1 host a night/morning for most days which made it difficult for rushes), management not blocking reservations on days that clearly do not have enough space and staff to handle, and so much more. There is a reason why the turn over rate is so high. The lack of systems of communication and understaffing was crazy, and belittling staff and having such disregard for the little amount of employees there are is beyond absurd. There is clearly a problem with management when every employee is unhappy. Do better.