Repeated issues of saying one thing, doing another; recently more concerned about quantity than quality; One coworker recently stated 'The reason they pay well is so they can take advantage of us'; Significantly reduced hours, with middle management expected to pick up the work; F & B departments rarely are able to take breaks, and making up the 'overtime' at the end of the week by cutting hours; staff stretched very thin to create a memorable experience, but very few employees are genuinely happy; mistrust in upper management; Room for growth in culinary is rare and advancements in status and pay are minimal when it happens.