Pros
The staff were the highlight to working here. Inclusive, vibrant, welcoming. They were the most mistreated as well.
Cons
Stressful, demanding 50+ hour work weeks. Not including May sort of commute, you could easily call it. 70. Don’t forget the working from home you’ll be strong armed into doing. The slack, emails, and text threads you’ll need to catch up on are so ridiculous it’s almost comical. Assignments that are not in your training or discussed at all are suddenly your urgent problem. (Example: calling a repair company on a Sunday night at 9pm to come fix a leaking wall in fridge). As bar leader, you can expect to never be in the bar. In fact you’ll be lambasted for spending any extra energy on the bar or inventory. Upper management wants the hourly employees to do the inventory for you. So good luck getting any orders correct. Oh but don’t over spend and out up bad numbers, because even though you didn’t take the inventory, you’ll be responsible if it’s wrong and too much money was spent. This company does not care about the environment, the staff, or the food quality. Sushi Mondays? Those rolls were make 10 hours prior to the actual service. Wine Wednesdays? The cheapest wine they can find that passes as “good”. The cocktails? All batched even down to the citrus. The staff is just pumping out bland boring products. They get their teeth kicked in every service, and if they leave a crumb of water on the bar at closing they “need a discussion on improving”. They are worked liked dogs. The type of people that join planta, are not of the best quality hospitality wise. A woman once screamed at another guest for having a fur coat. Another guest berated a host at the stand for not seating them on time, because Planta forces you to over book, then “buy the table drinks” to off set their mistakes. To summarize because I could go on but feel this is sufficient, if you’re a restaurant professional and have the options to work for a real restaurant, I suggest you do that.