Sources and scope
This page collects workplace experiences, questions and discussions submitted by users. Dates shown are submission dates, not periods of employment. Individual reports do not describe the entire company.
Read the community guidelinesColleagues who are very skilled and highly capable at their craft.
The owner and the owner's wife are somewhat moody. The owner himself does not come from a food-service background and has no relevant experience, but he would interfere in the work of the owner's wife, who was responsible for production, and the back-of-house colleagues by giving unsolicited suggestions. The work processes were chaotic and lacked standards, time planning was very poor, and they would often suddenly say that something was needed the next day or even later that same day. They were somewhat stingy, indecisive and unable to make decisions, and had little aesthetic sense. My working environment at the time was not very good because I shared the workspace with the back-of-house colleagues, and the oven was not far behind us. Even with air conditioning, it was unbearably hot.
During the interview, they make you feel that they are very friendly and value their employees, but they only want people who will blindly follow orders. On the surface, they ask for your opinion, but in reality they had already made up their minds; it was as if merely asking you meant they were respecting your professional expertise.