1. Owners

Bob & Mary Keedy, Dick & Laura Dinon, Chef John Norman, and Patrick Faylor purchased Park Garden Café in 1997 and changed the name to City Park Grill.  

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2. Chain affiliation, information about the chain and the parent organization.

Wineguys Restaurant Group owns three properties; City Park Grill, Palette Bistro, and a cafeé called Roast & Toast all located within a block or two of each other.  Wineguys was started back in 1997 once the names above purchased Park Garden Café, they opened their catering company in the summer of 2016 and continue to grow.

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3. Organizational structure of the unit's management; show an organizational chart.

Owner ---> General Manager ---> Floor Manager(s) ---> Employees; Servers, Bussers, Hosts, Food Runners, etc.

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4. Organizational structure of the parent company.

Wineguys Restaurant Group - Parent Company owned as a whole between the partners mentioned on top.  Runs a catering company, has a café called Roast n Toast, a Bistro called Palette Bistro, and City Park Grill.

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5. Compare the formal and informal lines of communication. How would they compare with other organizations you have worked?

For communication we use face to face, text, and phone.  More casual than formal considering we use Facebook Messenger sometimes with the younger audience like our bussers, hosts, and food runners.  Compared to last summer, it was a tad bit formal just because we had an app for our scheduling that we can chat on, switch shifts with, or pick up any open shifts.

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6. Would you describe the work environment as pleasant, tough, neutral or threatening?

I feel as though it is pleasant and welcoming as it is a tourist attraction to begin with.

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7. Do others appear to be satisfied? Explain you decisions.

They do, the employees decide to come to work and continue to return year after year!

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8. Do others make suggestions to their supervisors?

Numerous suggestions have been made through my time there.  A ton of it is with training and the structure, continuing to grow stronger I am excited to see where they will be by the end of summer.

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9. Do you see any personnel problems in the work environment; if so, explain.

Not really, we all work as a team and agree on the same points of service.  We have set expectations for this dining area high and guests continue to return and ask about the chefs in the kitchen, enjoy the biscuits and continue to talk to me highly about our servers!  If there are any potential problems in the work environment, it seems to be left at the door before the shifts start!