LORRAINE VALVO, a benefits administrator from Centreville, spoke highly of her recent dining experience at Coastal Flats. "We will do anything we can to hold up that brand and hold our promise." The brand is a promise with our guests that we will deliver great food with great service," said Tom Rush, co-managing owner. "We created a brand over the last 30 years. There's also items that span the East Coast, such as the Low Country Baby Back Ribs, which are made with a South Carolina-based mustard and vinegar sauce, or Grouper Fingers, which are fried in the Coastal Flats lager beer. The upscale menu is primarily seafood-based with a few alternaties such as chicken and filet mignon. The 240-capacity restaurant is operated by Great American Restaurants, the same people who run Mike’s American Grill and Sweetwater Tavern. You don't make that much money unless you are a lead server which takes months and butt kissing to get to that point.Directly across the courtyard from the new Fairfax Corner Cinema De Lux, just a short walk across the children's fountains lies a bright yellow building - Fairfax Corner’s newest restaurant, Coastal Flats. You don't start out making 1000-1500 a week. But in the same instince other servers got double and triple sat. I was told that I wasn't being skipped in rotation because I was new, just because the restaurant was slow.
If the table doesn't want to sit in your section you have to wait till all the other servers are sat twice before you get a table. The managers act like they care but unless you kiss butt they really don't. This results in a few people doing all the side work. None of the manager's make sure that everyone is doing doing their share of side work. For me this leads to tasks being done multiple times. You are not just responsible for your own section but others as well. They make so much money because they charge the server just to work there. They charge you a percentage of the credit card fees. You also have to pay for pens and a wine key.
The uniforms are pretty expensive, even when they are on "sale". You have to pay for uniforms which need replacement after a month or so. Be ready to learn a whole new "SPEC" lingo. As an experienced server(6 plus years) this restaurant was very frustrating.
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