TIPPEDOFF

We love reading the beefier reviews, but we've also gotten some more succinct ones in the last week and didn't want you to miss out.

It was fun for a while but then it became a hassle to just go into work...

"This place is a love hate relationship. Like all restaurants and bars, it can be a struggle to find the necessary tools to fulfill your job duties..."

"The kitchen crew is incredible but pretty standoffish at first. Get to know them. Ask questions. They are some of the most passionate people I've met. I often thought of jumping off the bridge on my way to work. No joke."

Money is good. A little bit overstaffed but cuts are made pretty appropriately. Tip out is high and money made per night is not known.

""It is a fun/easy/laid-back environment. There seems to be a high turnover of GMs that are hired by the investors (who have never owned or operated a restaurant.) Typically, the investors place all of their trust into a person who looks great on a resume, bu...

Since asked for reviews this week, we have received some very interesting and detailed responses...

We love the city, but staff in the suburbs need love too!

We (@shortpalepour and @heydooley) will be at the bar at Block 292 in Mt. Lebanon on Thursday, August 10th at 8pm to enjoy their incredible food one last time before they close, talk to the staff and management...

We've all been there. You interview at a new place and think you've finally found the holy grail that checks all your boxes. Two weeks of training at minimum wage later, you realize you've made a huge mistake. But what now? You can't afford to switch jobs again anytime...