"I used to work at this restaurant, and if it weren't for my efforts, they would have been closed for two years instead of one. They struggle to keep good staff due to poor management. The organization is very lacking, and prices are too high. I often had to negotiate with customers because they frequently ran out of inventory. It was embarrassing to tell guests, "I don’t set the prices," especially when so many complained about them. Charging five dollars for a canned soda or a bottle of water is excessive. They opened new franchises and transferred staff from the original location without providing replacements. While the food was good, the management was weak, which is part of the reason they've been closed for a year. The kitchen staff did not wear gloves, and I often had to make my own food or have it specially prepared. The rooms lacked any special charm. I held multiple roles as a barista, server, and room service attendant, but my extra efforts were neither recognized nor compensated. It was difficult to say no to guests, which made me feel obligated to fulfill those additional responsibilities. Despite these challenges, my dedication to hospitality helped me connect with the guests."
