Beale Street Restaurant charges employees to work, Rip off or just plain cheap.
Never before have I worked for a company that requires you to pay to work there, or so it seems that way to me.
Recent implements in this restaurant included charging servers $1 per shift per day for silverware replacement, if silverware was accidentally thrown away. When you have 10 full time employees and 10 part time employees $1 per shift turns into $300 per year. Maybe Im the one that cheap but that seems unfair to me. Ive never know any restaurant to go through $3000 a year in silverware! Along with the silverware implement came the paying for broken dishes, any one who broke a dish had the amount of the cost to replace the item taking out of their pay checks. Lets face it, its a restaurant things get broke!
Paying for items such as silverware and dished is considered part of the owners overhead expense for owning and operating a restaurant, not the wait staff. Or any one else for that matter.
Several employees of this restaurant have also had their pay checks bounce for insufficient funds. When the employees asked the owner to have the amount of the return item fee reimbursed to them his response was simply "Try the check again." In some cases such as my own the amount of the returned item fees were more than the pay check was even worth. Oh and I did try again... Three times before I finally got the check cashed!
"Oh guess what Ive ordered new lights and fixtures for the dinning room and"...
Stop spending money you obviously don't have and stop worrying about your stupid new lights and start worrying about employee checks bouncing and the way you should be running your establishment!
While we are on the subject of cheap let me fill you in on a few other little details... The hostess makes $2.13 an hour, the same as servers. At the end of the night it is the servers job to tip out the hostess. Along with tipping out the hostess they also have you tip out the bartender, who by the way is the manager. Shouldn't the manager be helping run the restaurant smoothly instead of being behind the bar all night. Bartenders generally make more money than the servers, so why should I also have to tip out the bartender 10% of my beer, liquor and wine sales. Again Im the one paying everyone else, seem fair to you!?
Oh and you can only do one report at the end of the night so there is no keeping track of the percentage that you tip out to the bar... Which would be tax deductible at the end of the year if you could show you alcohol sales!
I have worked in many restaurants and Ive been a restaurant manager and never in 12 years of restaurant experience, have I experienced anything like this!
I hope this review come in handy for any one considering applying here. It is simply not worth it. If you want to pay other people, look in to becoming self employed and spare your self the headache!!
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