Stealing anything from the company is bad. Mistakes are basically anything you can think of. So it's easy to get on their penalty list. Oldest mistake gets easrased., as it passes 6 months. And they don't take it off your record for a long time, like 6 months. Their tally of each employee's mistakes they keep a record of is too much!. Stupid on my part, but they were stupid to let me go. I’ve never seen a management so dysfunctional and team members from different outlets calling the buffet “The Gulag” or “The Trenches” it’s more than dissatisfying and it’s the reason why FB department is having a MASSIVE turn over of employees from all outlets, and all different levels of cooks from 1’s to Sous Chefs. My best advice is to avoid food and beverage, make as much money if you can, and advance away from the casino as quickly as possible.

Expect to be over worked, underpaid, no recognition, no comprehensive official training, and a HR that could care less, but you have somewhat decent benefits. You will be randomly put to another outlet with no notice and the expectation to do overtime and change your schedule the day of. If you want to work in one outlet of the casino, DONT. FB Management (sous chef/restaurant chefs) would rather have team members struggle and potentially get hurt with lack of training or supervision and if anyone does get hurt FB management (sous chefs/restaurant chefs) will blame the team member 100%. FB Management (sous chefs/restaurant chefs) like to have one on ones in the office and will belittle you without another person to witness. Second buffet management will advertise “Culinary Training Program” but in reality it is a packet of skills management has copy and pasted from multiple websites. Firstly there is a attendance point system, just like school.

Food & Beverage Department is treated like garbage.

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