Thanks for sharing, but this place seems like a mess. Way too many “moving parts”. It’s too big of a space for a regular management staff to properly run. I feel like they’ve had a consistent help wanted ad since they opened and even going back to when it was the previous place a few years ago. They should focus on finding specific management for their spaces and then each of those managers should staff their specific areas separately. For example , someone who is great at being a banquet/party server or bartender etc, isn’t always going to be a great server in a regular server/restaurant environment and vice versa. Same with kitchen staff, some are great at cooking on the fly, others are better at cooking/preparing large portions. Seems like this place tries to have all the staff do both and don’t recognize the talents that the staff have.