If you start work at Romer's whether it be front of house or in the kitchen, you’re sure to learn a lot. Especially if this is your first restaurant job, you’ll be taught a lot of the basics. Season truly dictates how busy you’ll be, as spring and summer (with patio) become super chaotic at times. In my experience, I always had awesome coworkers who were fun to be around and make friends with. In terms of logistics, working can be challenging depending on how organized the restaurant is at the time. You’ll find yourself picking up a lot of menial tasks that need doing and oftentimes things may heavily depend on you. It’s safe to say that employees are expected to step up when it’s required, as slacking off could lead to a domino effect of issues for coworkers. But most of the time, your job is pretty laid out and managers are understanding and good mentors. Overall, my time at Romer’s was very well spent for my first ever job and I’m grateful to have had it.

The people that work there are definitely the best part, everyone is very friendly and great with communication. Romers is an ideal location to get started in the industry, and teaches a lot of the important basics. My biggest issues are with the lack of advancement and the disorganization.

A good place to work as an independent server, but management does not care about you on a personal level. Not very much opportunity for growth. There's no sense of seniority among servers so it's great when you start working there, but servers who come after you may be given higher priority of the shift schedule. A lot of servers leave due to issues with management.