Oceanair Sucks Customer Reviews and Feedback
Oceanair (IATA: TJ) was a regional airline that was based at Luis Muñoz Marín International Airport in San Juan, Puerto Rico. It competed on domestic routes with Prinair, and on routes to the Virgin Islands with Prinair and with Aero Virgin Islands; using propeller-driven aircraft. The airline flew from the late 1970s, when it started flying as Trans Commuter Airline, to the mid-1980s.
A former employee shares his experience on glassdoor.com, "Lots of politics at Oceanair. Recent HR is the worst HR I have ever seen."
Fine Dining Waiter/Server (Former Employee) says"The oceanaire has great managers but the popularity of the restaurant is dying and it is dying a fast. The Landry's company will brand employees for life without a second thought. One mistake could make you un-hirable by any of the other Landry restaurants."
waiter assistant (Former Employee) says"good experience,remembering the fifties,very busy place with good quality food. Cons: none"
Server (Former Employee) says"Denver Colorado location, fun, interesting, but no room for growth. Staff was non friendly, did not feel like team atmosphere."
Executive Chef/Operating Partner (Former Employee) says"The regional manager was a chilis alumni that hired only people he felt smart around. This allows for old fashioned cut throat environment. Final result: low morale, bad execution, unprodessional treatment to managers which trickles down to staff. A place that is in this price point owes guest better quality employees. Management gets dismissed after giving month notice. Minority guest/workers were treated very differently by GM"
Server (Former Employee) says"although most of the employees are great, the work is easy, but the general manager is is an awful person that does not know how to speak to people. She runs servers and bartenders off frequently and quickly with her horrible attitude and demeanor. She plays favorites with good tables so very few people actually get to make money. she also will very rarely let a female work a banquet where the real money is. Cons: the GM Marijke"
Server/Bartender (Former Employee) says"This company is not all is cracked up to be. first they lure you in with the promise of insurance and benefits. But with the Baltimore location, they are not open for lunch, so there is no way to work enough hours to qualify for benefits."
Server (Current Employee) says"If your intention is to deliver good service over everything else, then this is the place for you. You cannot work here and expect to make the same amount of money every time and you should not feel entitled to earning more than you get. If you do, then you will be easily discouraged. This is a restaurant job for well seasoned individuals who actually care about hospitality! Cons: You will not ear as much as you'd expect"
Sous Chef (Current Employee) says"It was a good gig at first but I found a lot of systematic issues that seemed to never change. Speaking truth to power was not an viable option. It was wa bigger than I cared for."
Food Runner (Current Employee) says"It is an incredibly difficult place to work where everybody feels as if they are god's gift to the service industry. The pay however makes it somewhat worthwhile. Cons: general work enviroment"
Server (Current Employee) says"Money is good in this location and on a good night as a server you could easily see 200 or more dollars. But the draw backs are primarily within the management. Management has favorite amongst the employees who they will become friends with and treat differently and if you are lectured by one of the Assistant General Managers he will not allow you to speak without yelling at you and using ample sarcasm. Cons: Benefits impossible to get/keep, management is unstandardized and unbalanced"
Sous Chef (Former Employee) says"Company got bought out by Landrys and all culinary freedom was taken away."
Busser/Server (Former Employee) says"I was used to fast paced labor intensive work at restaurants. Quickly ran circles around all bussers as to be expected.Was not willing to get paid underneath my standard of living. False promises of promotion frequently. All managers were in disarray on a nightly basis. Gossip, coked out servers complaining of their money, which was literally like 1k a week average, while I was making $650 biweekly. Horrible morale. Parking was a dramatic issue. Sliding the valet $5 to get let out already seemed taxing over time. If no valet because you closed, you had to pay $16 to get out. Or just risk parking in the cut for free. By the time the managers warmed up to me, I was already set on finding the next job. 10 bussers quit or were fired in less than 5 weeks, yet still being lied to about moving up, as if I possibly wanted to stay,"
Bartender (Former Employee) says"My experience was not a good one. I barely made any money there. Im talking $300-$400 checks every 2 week. they'll keep you on just to have one table and tippet most of what you made to your assistant, bar, and host whom get paid hourly already I might add.. or just send you home 2 or so hours after not needing you at all. extremely overstaffed and underpaid while I was there."
Food Runner/Expo (Current Employee) says"it is very hard to enjoy working but the pay is better than most restaurants. The management is always disagreeing with one another. Chef's are very power hungry and need everything done their way. No question just yes chef."
Trainer (Former Employee) says"The concept is great the food and atmosphere amazing. Most times the staff/ coworkers are wonderful. Worked at two locations and opened/ trained for 2 of their locations. The second location I was based at didn’t haveasan experienced and talented GM as my first location initially hired at Made the most of what I could"
Waiter & Trainer (Former Employee) says"The chefs ego is out of control. They also allow the female staff to bully the men. You’re not allowed to have an opinion or ask the chef any questions. Cons: You get paid in a check"
Executive Chef (Current Employee) says"Good but not great. Expect to work holidays, and long nights and late weekends. Not much appreciation shown for success whether at the restaurant level or for accolades acquired through off site events!"
Server (Former Employee) says"The Oceanaire provides the perfect setting to enjoy the freshest seafood flown in daily from around the world. Our knowledgeable staff will delight you with exceptional service -- guiding you through the wide variety of items on our menu and helping you select the perfect wine to complement your meal. You'll find out why The Oceanaire has been voted one of the best seafood restaurants in the country."
SERVER (Former Employee) says"Overall slow pace , lack of pay for the areas living cost.."
Server (Former Employee) says"It has been a long time since I worked there, so I don't know how it is these days. When I was there it was a bustling, upscale, "place to be seen" restaurant. My co-workers were the best I've ever had. I got to see things like food and people that I will never have the opportunity to see again, Fun place. Cons: none"
Former Employee - MIT says"I worked at The Oceanaire Seafood Room full-time for less than a year Cons: Do your job as long as you don’t cross an entangled sexual fling between the powers above. You will be swiped out of the way if their story is threatened by consequence of your doing so. Don’t find drugs on an employee, and film it... they will choose to enforce the use of a cell phone in a closed room over the substance abuse/possession policy. What an upside down world inside that company! There is zero company continuation towards health benefits, rather disappointing for such a big company."
Former Employee - Sales and Event Manager says"I worked at The Oceanaire Seafood Room full-time for less than a year Cons: You are a number to them, not an actual person. You are just another cog in a machine to make them money and your well-being means nothing to them. I put in my two week notice and they decided to walk me (basically like being terminated). They are also not going to pay me out for my two weeks that I was going to give them. Now, I am in Colorado, so I understand it is an at will state and they are not required by law to pay me for the two weeks, however, nearly every other employer will compensate their employee for their two weeks in this type of situation. Please just understand that if you decide to work for this company, you will be treated poorly and may not get paid for your final two weeks."
says"I have been working at The Oceanaire Seafood Room Cons: Management does not look out for employees' interest. All staff are considered replaceable. No guarantee of hours. No benefits. Extremely negative workplace environment."
Current Employee - Server/Waiter says"I have been working at The Oceanaire Seafood Room part-time for more than a year Cons: The chef is a egotistical, short, fool who compensates his height by yelling"
Former Employee - Anonymous Employee says"I worked at The Oceanaire Seafood Room part-time Cons: Company started declining and job security was threatened"
Former Employee - Server says"I worked at The Oceanaire Seafood Room full-time for less than a year Cons: Management treats you as a disposable item doesnt care if you make money or not. Tip out is most ever had 5.5% of your sales whether you get tipped or not in high priced restaurant and a 1.5% fee on your credit card tips taken as well so you lose 7% of what you get."
Current Employee - Server says"I have been working at The Oceanaire Seafood Room part-time Cons: Huge loss of hours due to covid"
Current Employee - Server/Waiter says"I have been working at The Oceanaire Seafood Room part-time for less than a year Cons: Parking is really bad. Especially on the weekends."
Former Employee - Anonymous Employee says"I worked at The Oceanaire Seafood Room full-time for more than a year Cons: Good luck having a life - work life balance = none"
Former Employee - Server says"I worked at The Oceanaire Seafood Room full-time for more than a year Cons: Slow winter season can mean unpredictable earnings."