The management is green but eager to do well. They listen to senior staff members and truly consider the ideas brought forth by bartenders and servers.
Cons
Periods of high turnover rates have been beneficial at times and harmful at other times. As with any restaurant, it has the potential to be a "catch-all" for staff that, as a professional restaurant employee, hinders your ability to do your job to the best of your ability.
Eva from management was super nice and worked fast to get me hired - she is very professional.
Cons
The place wasn't very busy during the months I worked there (spring time) and I was sent home mid shift SO many times. Definitely not ideal when you're trying to make money.