Mostly helpful because failure is not an option.
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Quick enough, started out as a host but it worked out.
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It's a restaurant so we put our best face forward and quietly groan in the back of house.
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Being able to do my job and not feel like I'm struggling to make the dining experience a failure.
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Understaffed, even before COVID shut down, meant that more cleaning and sidework is required for no extra payment. Longer hours and no support staff.
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Value your employees time, make it fair wage and benefits so I can comfortably do the job, not depend on the customers to pay me fairly.
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