Central Social Hall

Central Social Hall is a fun place to work in the evenings with great people to work with! I have personally made some new friends working here.

Management is always working on ways to improve the menu and service at Central, while making it the best place they possibly can for everyone to work at.

The hardest part of the job would be on the weekends when we get extremely busy and a high demand from customers. We are running around doing the best we possibly can to make everyone happy!

I really enjoy entertaining the customers and going to work because I have fun with the staff and the customers that frequent Central.

I made good tips working here. It is in a good high income area however the same two girls get the Friday and Saturday close shifts every single week, along with the biggest sections, which I don’t think is fair. The manager took his stress out on me and made me cry a couple of times which has never happened to me in this industry. I did not feel valued as an employee here although I appreciated the job at that time because I really did need the money. I met some cool people and some not so cool people basically haha. Couldn’t stay here long term. 

Working at Central Social Hall was very exciting as a night sous chef. Daily you would prep for any catering events and the dinner service. With very little breaks and long hours the job was very stressful and unfortunately management was not able to accommodate to amount of people in the restaurant at some points.

Management needs to be more alert and quit being everybody's best friend also have the more experience people run the restaurant instead of kids who has no leadership skills.

i learn how to cook prep deep fry fires fish my co workers where good people to learn from they show me quick ways on how to do prep and showed me how to use a kinfe the most enjoyable part of the job was working with nice people

great place to work at great management and great staff to work with customers that come there are great and easy to deal with more of an older crowed. staff are well treated and paid well.

Fast-paced, intense, stressful and hot. But if you cant take the heat stay out of the kitchen ;). Management always helped out where possible never leaving the team down.

Able to make good money some weekend nights, most weeknights are very dead. Constant change in management, and continuous employee turnover. Little room for advancement.

Overall one of the better places to work. Seen equal return of investment. Staff and management/ownership were understanding and stayed in touch with the operations 

Work was great until there was new management, caused an even higher turnover rate than there already was. Tips for line cook is awful, generally chill environment. 

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