#Cobalt restaurant hours for free
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#Cobalt restaurant hours how to
I learned a lot of patience and how to stay calm under a lot of pressure and stress at Cobalt.AllergyEats is the leading guide to finding food allergy-friendly restaurants (and those not so friendly) across the United States. I handle them all with kindness and respect no matter how they treat me. Although they can get a little impatient, customers do not intimidate me. The most difficult part is getting customers to understand our policies and that if we are busy they will have to wait for the next available table. The most enjoyable part of the job is meeting all different kinds of people and working in the beach environment. The night shift picks up quickly and things do get hectic, but I have no issue with fast-paced work because I can get in a system of doing things, think clearly, and run things smoothly. It was also my responsibility to escort parties to their table if I was not running the chart. I would assign each party a table in a timely manner, while also giving servers about 10 minutes between tables. Once customers start rolling in, we greet them and I would be assigned to the table chart. A typical day at work begins with opening the restaurant and making sure all of the windows/doors are clean, cleaning the gift shop and restocking it, restocking bathrooms, and by writing down the specials for the day.
The managers kept everything organized and under control, but also trusted us to handle things on our own most of the time. I actually gained multiple friends that I still communicate with today. Most of the employees were from different countries, and I loved to learn more about them. It was a friendly and diverse work environment. It may look so nice as a customer, but on the other side, there is chaos, threats, manipulation, all while hoping the next day will have a little more than $40 a lunch shift. They have no idea what they are doing at this place as managers, they spit out ideas like high schoolers in a Socratic seminar and hoped for the best, it honestly got comical watching them before I left. (or you can pick from the "bad list o' chores" as they call it) Lovely, right? Oh, and the organization there, or lack thereof, hit a breaking point with me. Next, they'll threaten to make you search through dumpsters in PPE equipment if you and your coworkers accidentally get seen throwing too many dishes away while bussing tables in a rush. To make this all worse, they only give new servers lunch shifts, knowing they don't make as much, for a solid few months because of the favoritism going around. not true until May rolls around, and only for a few months. Here are some red flags folks: constant false manipulation by management every day about promising your money will be good during the shifts, that every day is the last "slow day" before we get busy!! not true. The truth started to peel away slowly at the seams as I watched Cobalt's truest form come out. at first, as in the first few days, it seemed like an overall positive change corporate-speaking because of the looser workers and the close-knit bunch of ten managers. So I've worked in many restaurants in my time, and know what reeks of corporate, what an organized team looks like, supreme hospitality, etc.
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