New Restaurant Chaotic Opening
I just started working at a brand new restaurant. It’s a new concept, with only one other location in another state. We started training about 3 weeks before opening, but it was really a waste of time. I only showed up to show my commitment. A week after opening, a corporate manager pretty much told us that we’re all horrible servers (despite having no service training) and the owner wants to close and scrap the staff and start over. I think most of the rant was dramatic, but something that actually resulted from that was a server from the main location relocating to south Florida to transfer to our location permanently. Our tips are pooled and we have support staff so everyone has points (servers: 10, bussers: 5, runners: 2.5, etc). However, servers that consistently carry the weight of the pool will get more points. This new server transferred with 12 points. He’s also now apparently our “lead server”, even though we were there from the beginning. Since he’s been here, he has the largest sections, his section gets sat proportionately more than everyone else’s, and he’s scheduled way more shifts than the rest of us. My gm and agm love me. They know my personal situation, and they value what I bring to the team. But I feel like the powers that be are trying to phase us out. That along with a kitchen that doesn’t run efficiently to ensure smooth service, I’m wondering if this is the job for me. I understand that opening a new restaurant is chaotic and I expected there to be humps, but things are going in a direction that’s not sitting right with me. What are your thoughts? Has anyone worked for a brand new restaurant or been in a similar situation? Should I try to stick it out or look for something else? The job market is brutal. I was unemployed for 3 months before getting this job