One of the most beautiful locations in the city inside and outside. Training standards are high and management is on top of maintaining execution standards which means you can usually rely on coworkers being strong and dependable by your side through the busy fast paced service hours. Great efficient teamwork with helpful full hands in full hands out philosophy. Mostly cool coworkers and lots of cool guests. Lots of beauties. Lots to like although not a place to make great money as a bartender.

Depending on the shift days worked, you would either meet the nicest team member ever or would be isolated by a clique. Tip-outs from servers really depended on how much they liked you at the end of the day.
Some management-level individuals were very great and understanding. Others didn't seem to realize that not everyone learns the same.

Basically the experience of any restaurant. Upon starting, they do a sit down assessment with you that is appreciated as you can see what they're expecting from you.

Worked as a prep cook taking some time to get back into kitchens from my break from the industry over the pandemic. It was very high volume and not for everyone though, technical skill is difficult for most new chefs, so you will be tested in your talent, but they spend time coaching everyone. They give 2-3 people per station, more than enough to handle anything they pump out, so support is always there.

Management focuses highly on morale, they have chants, sound bites, and attentive nature about them, so ask questions! they love to answer them and be 100% honest, they cannot read your minds.

Most of all, ask yourself what you want out of this industry, if it is to move up and learn from industry vets, then this is a good place, however; it is the highest volume in Canada for sales, we are talking in excess of 25k+ a night in the summer and 18k+ in the winter, so this is not a place for a lazy worker, you want to shine, you want support and want to learn from happy managers, then apply here.