Paul Wall Sucks Customer Reviews and Feedback
Paul Michael Slayton (born March 11, 1981), better known by his stage name Paul Wall, is an American rapper, actor, and DJ. He has spent much of his career affiliated with Swishahouse Records, and has released several albums under the label and collaborated with numerous other rappers signed to the label. He began his career performing alongside Chamillionaire with whom he released couple albums,
Server (Current Employee) says"In the past eight months the restaurant has had Five different GM's, eleven different Asst. GM's and complete staff turnover several times. Not good."
Server/Waiter (Former Employee) says"Poor management was in house all the way to corporate. Favoritism plays a huge roll in getting hours and good serving sections. I absolutely loved my coworkers but there were too many issues with management constantly switching hands. NOT recommended. Cons: over priced, bad management"
Bartender/ Server (Former Employee) says"I used to work here and, although I made decent money, I hated their standard operating procedures. Working here made me want to pull my hair out everyday - seriously."
Server (Former Employee) says"Hey there's no busser, yup, they only employ "porters". And they might show up for their shift or not. The new bartender has already called in 5 times with a "family emergency". She has been on the job less than one month. No biggie getting your guests drinks there. Cons: No consistency."
Peon (Former Employee) says"There’s a change in management every 6 months so get use to inconsistency and ignorance. The price point is too high for some guests to tip so after the5% tipout, you will literally be paying to serve. Chef will ridicule you for asking any questions about the food, probably because he himself doesn’t know. You will waste your time, your guests time and your emotional well-being by talking to this feisty little 4-ft tall culinary parasite. This tiny two-faced man complains about and bullies everyone including other managers (behind their backs of course). He’s exhausting to be around. Cons: Chef Scott, decline in food quality, cowardly “management”"
Hostess (Former Employee) says"Pay is decent but hours are not there!!!! They have a new manager now. Before i left the previous manager played favorites with his niece. Wasn’t friendly at all and had no manners. Restaurant is very slow paced so look forward to a lot of down time and staring at the wall for hours. Cons: Not enough hours"
Server (Former Employee) says"I worked alongside people who would say "I hope I don't have to serve black people", some of the managers would assume that black guest would "run out" on checks, never happened. This is the worst place I've ever worked at and I hated every minute of it. The tips are easy money but the managers have favorites, they discriminate heavily against blacks. Poor food quality, they tend to pride themselves on having organic ingredients, but trust me. Nothing, not one single item is organic. I wouldn't waste my money, or time on a disgusting environment like this ever again. Cons: Managers, co-workers, food is trashville U.S.A"
Bartender/Server (Former Employee) says"I no longer work at this company. So these questions do not apply to me any longer. My responses would be outdated & no longer accurate, I'm sure. Now I'"
Server (Former Employee) says"I left a few months ago during the summer and I am still upset about what happened. The workers are rude. The managers aren't nice. The customers are the only good part of working here here."
Office Coordinator (Former Employee) says"Company became public and many changes continue to go on, negatively affecting some staff.Uniforms had to be purchased over and over due to new changes to the direction of the company. Food quality suffered too."
Lead Porter/Barback (Former Employee) says"started out as an original farm-to-fork restaurant. As the years went on it became more commercial and corporate. But as far as working in a restaurant, i would say it is one of the better ones to work at."
Busser (Former Employee) says"I only worked here for a few months but saw some of the managers being very irresponsible. They also didn't treat their employees equally and had what we like to call favorites. The tips were also not the best because the quality of the food is not the best. Cons: Management is irresponsible."
Server (Current Employee) says"Fast paced work environment, can anticipate some flaws along the way. Management isn't the best but its on its way. Coworkers are helpful they make it all worth it. Cons: low pay"
Server (Former Employee) says"I opened this location and was the first startup group in Pasadena. Have been Trey many management changes and recently the restaurant was sold to a corporation so a lot of changes have occurred."
Guest Service Manager (Former Employee) says"Very professional environment, long days, stressful in the busy season with heavy work loads. Communication is hit or miss at times but I have learned a lot about running an efficient, cost effective business. Cons: long hours, stressful work loads, slow advancement"
Bartender (Former Employee) says"Constant management changes. I've seen 7 managers come and go in the year and a half I've worked there. The pay as a bartender was OK but more could be made at lots of other restaurants I'm Dallas. I avergaged about 700-750 a week there, working full time. Decent money but not worth the stress. The high turnover rate I've seen in management AND bartenders speaks for itself."
Hostess (Former Employee) says"i learned a lot of communication skills working here"
l Server (Current Employee) says"Restaurant is definitely seasonal. The summer is a bit slow and I understand it picks up... Senior level servers are given bigger sections and the better shifts. It's hard to pay bills when you're just starting out. Cons: bigger and better sections given to senior staff"