Very little good to say about it as a place to work - Avis employé Restaurant Manager Roka Restaurant

-Huge divide between the management and everyone else (commis waiters were expected to prepare plates of food for managers before anyone had even eaten anything which, as a manager myself, I found terribly embarrassing.) -13.5% service charge on every bill in a restaurant with an average spend per head should mean very competitive wages for the floor staff and the chefs, this however is not the case, the waiters are paid comparatively poor here in the context of busy successful London restaurants. Likewise, there is no transparency whatsoever as to how and where the service charge is distributed -Unpaid breaks, it's the only large successful chain I have ever worked for where the hourly paid staff are expected to clock out and back in for their breaks, so so greedy. -Turn and burn is the name of the game with guests. Get them in and out of the restaurant in the shortest time possible whilst trying to get them to spend as much money as you can. An awful way to run a restaurant in my opinion. -Poor rota'ing which led to a lot of incredibly tired and demoralised staff, chefs were not even allowed more than a 20 minute break when working a 15+ hour shift which is without a doubt illegal, and at the very least, an absolutely awful way to run a business.