Avantages
You get the “Ritz-Carlton training”, whatever that is supposed to be. You are able to please the guest anyway possible, so as a server you don’t need managerial approval to fix anything that might go wrong. As long as you can explain the issue to them and it makes sense, they don’t question you. I can work a 15 table bar by myself, it was good experience and really took my multitasking to a new level. You do make good money on every transaction as there is 18% gratuity included on all checks, so any extra tip is a plus. The tips are taxed automatically for you, not all establishments do that for servers.
Inconvénients
This particular location is just one of the worst. The restaurant used to be operated by a 3rd Party and when the pandemic happened , the hotel closed and after they were able to reopen they decided to make the restaurant and bar part of the hotel. The problem is that the management seemed to have never run any of these establishments before. As a woman who had plenty of experience in restaurant work, I was shocked at the lack of training and knowledge of how certain services should be given. I was also expected to tell my team what to do and I was never given a title change, no announcement was made nor was there a pay raise to my base hourly to indicate this. I was often run ragged trying to take care of my multiple tables and at the end of the day no one really tries to help. Also dealt with people stealing money out of the pooled tips, won’t do that ever again.