As of this past April, Los Angeles has a Tao of its own, along with a handful of other concepts from the same owners, all attached to the new Dream Hotel in Hollywood. How else to explain Tao? The outrageously over-the-top mini-chain that originated in New York has seen its Las Vegas outpost become the highest-grossing and most profitable restaurant in America, and its New York locations aren't far behind. But my guess is that if you surveyed the dining-out proclivities of the 1 percent, you'd find mostly crappy chardonnay, too-sweet cocktails, safe but expensive steakhouse fare and terrible pan-Asian food. County? The dumbed-down selections on so many Beverly Hills wine lists? Yes, there are exceptions, and yes, many very good (and also very expensive) restaurants survive thanks to customers with both the money and taste to patronize them. What other explanation accounts for the mostly terrible (yet very expensive) restaurants in Malibu, a city with one of the highest median household incomes in L.A. In fact, I'd say that if we are going to generalize, it would be more accurate to say that the very wealthy in this country have some of the worst taste when it comes to food. But it also smacks of classism and ignores the fact that most Americans, regardless of financial status, eat poorly. It's an assumption that's deployed frequently when discussing food deserts, obesity, nutrition and other issues of food insecurity and hunger. I left due to a combination of lazy coworkers, lack of hours and passive-aggressive management.There's an odd, pervasive myth about the way Americans eat that at its most basic goes like this: The privileged among us eat well, while the poor eat poorly. This caused it to get backed up because only 2 people are in the dish pit despite 5-6 people working that day. However, many of my coworkers would take lunch for an hour or more and kind of try to minimize how much work they have to do, leaving the main work area for long periods of time. The work overall was not hard, it was just physically tiring (which is to be expected for a minimum wage labor job). We got about $350 a week when we should be getting $450 a week.
#Tao los angeles full
In addition, dishwashers and some of the bussers would not get their full 40 hours, something that was impossible unless you were willing to either intentionally work very slowly or literally just stay clocked in another hour doing nothing (which nobody did). Several employees (including myself) were not given the promised holiday bonus on Christmas (that they stressed on, telling us more than once that we could look forward to it).
The superiors were nice people, but rather stressed and sometimes hard to deal with. The coworkers are all very friendly and supportive (but lazy, more on that below), but management can be obnoxious at times. The overall job is hampered by lazy coworkers who take 60-90 minute lunches (despite only being allowed 30 minutes), and semi-incompetent HR staff who as usual don't help you with anything as all Tao does is exploit your labor for poor pay. It gets to the point where we have to make up stuff to do because there's no dishes to wash and everything is already organized, or with the more chill supervisors we'll just slow down and chill/make small talk until something to do comes up. Dishes come in super slowly especially on Sunday/Monday (which are so slow they close an hour early). The head chefs can be irritable and easily angered on extra busy days, but are pretty lenient 90% of the time.įrom Sunday up until Wednesday, the day is pretty slow paced. The supervisors are fairly laid back and don't really bother you very much, they check on you or bring food every so often but otherwise they leave you to do your own thing. Despite being a 40 hour job, we rarely get more than 32-35 hours because it's de facto a "leave when everything is done" system, and usually regardless of how slow or fast it is we finish after 6-7 hours.
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