The interacting with colleagues and captians
It was a long time ago.
The way line level employees and daily management work together. We seem to have a great respect for each other.
The captians and lower management make me feel comfortable in the environment with the challenges of opening a new property
Having a meeting to discuss negotiations with the culinary union on the contract that is ot has been negotiations with the banquet director and executive team. Right now there is little transparency on how we get paid
The captians work hard and have a great attitude and really care about the staff and guests. Banquet director is not approachable. Not having employee meetings since opening has has lead to alot of rumors and questions to be answered as about my employment and what to expect in the future