Menu is complicated and the learning curve is steep. But that's not the bad bit. Tip out is 30%, as opposed to the regular 5-10%. That means you give up almost a third of what you make. Support and kitchen were always extremely concerned about receiving their portion of the tip out, which I assume means they were only being paid minimum (including the kitchen), and the money to make the difference was coming out of the server's pockets. Kitchen deserves to be above minimum, this is robbing Peter to pay Paul. And it showed, because all the serving staff resented it. Frequent staff turn around.
This new policy made everyone upset or made most staff members leave and it really hurt the team that remained. Certainly a great energy workplace and very fast paced, however its very cliquey at times and hard to mesh if you are not strong already. More steps of service than many other places and an incredible amount of bussing tables is required.