Great place to work. Everyone was very kind and the customers were good for the most part. The occasional West Van snobby elitist but generally great clientele. Also excellent tips! Probably the best part of the job. I could make $450 on a busy Sunday brunch.

Drink bill time standards are super short. Bartenders bump the bill before they start making the drink so your bill time is late before the drink is finished. Restaurant expects fine dining service in a 10-table section. Kitchen and coffee station are way too small for restaurant size. Bussers are never able to help on the floor because there's always a lot of back work. Terrible POS system. Wi-fi won't reach stations further alway which will make you run A LOT to put in orders and payments never go through. Half the appetizers are always 86. The worst of all that is that they have a private event area and when there are events you are looking at 40min wait time on appetizers. managers will ask you to not send orders but will keep seating tables.