Complaint: I was a waitress here. Metropolitan Kitchen and Lounge asserts itself as a sustainable, Farm-to-table restaurant. More like typical-restaurant-supplier to table. This restaurant uses Annapolis Produce just like every other restaurant in town. They have very few relationships with Maryland farmers as they advertise. They also advertise that they are sustainable but the business doesn’t even recycle.Owner Gavin Buckley mostly hires waitresses for their looks, not for their experience or customer service skills. He is married but talks about how he has a ‘crush’ on certain waitresses. His employees that show up for work and do a good job have to carry all the weight as people who don’t show up for seven or eight shifts don’t ever get fired.During the day, even though there is no business, the staff is underpaid and expected to do the job of a barista, a bartender and a waitress. If there is any chance to cut corners in paying someone, this company will take it.They owe all sorts of money to past investors and never pay people back.Sustainable? No way. This business is an example of unsustainable practices which is why every restaurant they have opened in this space has gone out of business.
Address: 169 West Street Annapolis, Maryland United States of America