After working as a bartender here for over a year, I have witnessed many illegal activities at this restaurant. First off, I finally quit after things became unbearable to watch; I am not a disgruntled fired employee.
Some of the ways David rips off his customers includes but is not limited to the following:
1. During parties when there is a hosted bar, the bartenders keep a tally sheet to keep track of all the drinks made in order to count the total bar tab at the end of the night. Considering that I was to earn a gratuity on the bar tab, I would count up the tally before handing it over to David so I would know how much gratuity to expect. I would then see him adding extra tally marks for drinks that were never made, and would see higher totals on the final bill given to the customer at the end of the night.
2. During parties when the customers supply their own wine for a corkage fee, David would take cases of their wine and put them in the cooler in the back. He would charge the corkage fee for those wines as if they had been poured during the party, and then sell them during the week in the restaurant.
3. The prices of bar drinks would be adjusted to suit any huge purchases he planned to make on the resturant. For example, he raised the prices on drinks for the two months before he purchased new dining room chairs. When I asked him about that, he told me he had to make up the difference somehow.
4. Centerpieces from weddings were taken and put in the back cooler, then brought back out and used in the restaurant during the following week. I was actually reprimanded once when a bride and groom came in the day after their wedding looking for centerpieces they could not locate. They informed me that the vases had been rented and they would be charged a huge fee if they were not returned. I felt horrible, so I went and checked the cooler in back. Sure enough, I found the three centerpieces they were looking for and returned them to the couple. I was yelled at the next day when the owner's wife found they were gone.
5. He lies to customers about being able to rent out the whole restaurant. However, he is under contract with the city of Santa Clara due to the fact that his restaurant is on the premises of a municipal golf course. He is required to reserve a certain amount of room to accommodate golfers in the restaurant at all times. Therefore, customers are forced to share their events with golfers even though they were led to believe that they would have a private space.
Some of the ways David rips off his employees includes but is not limited to the following:
1. Withholds tips from employees yet still claims them on their checks
2. Does not claim all their tips from the restaurant, causing the employees to owe back taxes and even get penalized for not paying enough taxes throughout the year
3. Allows the manager of the restaurant to drink on the job to the point where he gets inappropriate with the customers and employees. He also does not do anything when these matters are brought to his attention.
David also tries to serve expired milk, coffee creamer, and lettuce in the salads. The salad dressing sits out all day and over night without refrigeration. He claims he has fresh orange juice, but it is really from concentrate.
He also ignores fire codes. The events in the main restaurant are constantly over maximum occupancy. I have witnessed the fire department come in many times and ask them to remove tables as well move tables from doorways. They followed suit, only to move everything back once the fire department has left.
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