No such thing. There used to be a 401k but when the new owner took over that stopped.
Communications with associates that run their company when they are away. Stop the favoritism and listen to complaints by fellow associates when complaining about others in their absence.
Nothing at the moment, they are short changing the staff to make quota, along with short changing the supplies to feed the customers and the supplies to do our job correctly and safely.
As people they are great but the management does nothing to improve the standard of the work envornment. They allow people to become to comfortable in not doing their job as it is expected of them.
The customers, most become like family you learn their likes and dislikes. Whet they expect from you and if delivered give you the praise that is deserved in either money or verbally. If they can't tip you then a kind word works just as well.
Once again the customers.I am of an age that they make my day especially the older ones who know how to act in public and to treat a waitress or waiter with respect. The younger generation think you owe them something and half do not tips.
Turn it into a respectable resturant again instead of a joke on social media. Where customers and employees are fighting and talking trash. Make all employees responsible for their actions and the care given to customers and the facility. Stop hanging on for a body count instead of a good employee.
The way employees has changed over the years, it leans toward those who do not do their jobs and who are a minority. It is as though the management is afraid to say something to these people and also the customers who treat the associates badly. Favoritism runs high. Tipped associates are cheated.
Team work that is enforced by management. Get rid of the slackers and complainers who are not doing their jobs, they have a camera system they can use to do follow ups on associates and see who is slacking and who has the resturant in their best interrest for the company and the customers.
They expect everyone to take up their slack, they think they are there for the tips and to serve the customer but they are expected to wash their own dishs, pots, pans, tables and table set ups and to do their cleaning chores. Cooks who do not do prep expect the next shift to do it.