Quote:
Originally Posted by blankall
I think a lot of people may have had that experience. They had a tough time keeping staff. This made the job even worse. You were constantly picking up the slack for people who had quit and walked out on shifts or people with way too little experience.
I also worked at the Keg, which was a huuuuuuuuge difference from the Earls I worked at.
It was simple things that made the difference. At the Keg we got free sides plus 40% off steaks. This meant you got a steak dinner for like 7 or 8 bucks. The discount also applied to anytime, so you could stop in while you were not working. It also applied if you brought in your girlfriend, a family member, or even a good friend the restaurant was familiar with.
Staff parties at the Keg were also amazing. They even had a retreat up in Whistler where they rented a massive lodge. Everyone who worked for the company was invited.
The head kitchen guys at the Keg restaurant I worked at had been there forever and they had no trouble whatsoever keeping staff.
I think the general sense of community at the Keg made the waitresses a lot friendlier too. Working in the kitchen at Earls they treated you like their . Working at the Keg you were their co-worker.
I should also mention that the managers at Earls were constantly trying to shave our hours to meet their own targets. So you had to keep track or get screwed.
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Now I finally get it, I've always wondered why the Keg is always so awesome, steaks are always done right and the wait staff are always so friendly with great service! Whoever runs the Keg knows how to run a good business for sure.