Long rows of windows along the waterfront afford hours of enjoyment watching boats and waterfowl. The feeling is like you’re on a luxury cruise liner. No matter where you are at Wahoo’s, the surroundings are posh and the views are lavishly gorgeous. In an extremely smart move, the sushi bar was moved to the upper level where it now has more of a convivial lounge atmosphere. When we went inside the main restaurant for dinner, right away I saw the sushi bar is no longer on the lower level. We were there during happy hour, so my martini and my friend’s glass of wine were each $3. The sushi at Wahoo’s Fish House is renowned, and the extensive menu lists dozens of choices, from baby octopus and tuna tataki to sea urchin and eel. We had a great time talking to the friendly bartender and devouring a charred poblano and salmon sushi roll. When the weather isn’t chilly the gazebo is open-air, and steps lead down to a succession of decks with tables overlooking the gorgeous inlet. Since the ownership change, the gazebo has also had flat-screen televisions installed. We started our evening in Wahoo’s adjacent gazebo bar, where in the winter locals huddle up under tower heaters and enjoy drinks, nibbles and live music. That’s good to hear, because Wahoo’s Fish House (formerly Divine Fish House) is one of the most beautiful restaurants in the Grand Strand area. Repairs and inventory concerns are now addressed promptly, they say, and day-to-day operations run much smoother. The two landmark Murrells Inlet waterfront restaurants were formerly part of the local Divine Dining Group, but since the Nichols are in charge, the employees I spoke to on a recent Saturday night said they are much happier now. Wade Nichols, a local endodontist, and his wife, Paula Nichols, became the owners in 2013 of Divine Fish House and the next-door restaurant called Bovine’s Wood Fired Specialties, they made changes that have thrilled most of their employees. The hardest part of the job was probably de-greasing the floors, not really because it is a very difficult job to do, but because floors are very grimy and dirty, and you must get up close and personal with that stuff.When Dr. I also like someone to have a good day, even if it's just because of a smile. I also like having the secret shopper, I liked getting a good review from someone anonymous. Although there were negatives, I really enjoyed having regular customers I knew by name, and having the relationship with them even if it was distant. I refused the sexual harassment from the males in the back, and I was tired of my managers not giving me even a 30 day review, when I had asked for two months straight for one. I refused to deal with people telling me what to do(simple things like check the lobby, making sure napkins were in the bag) when I have been working there for the exact same time as you. Most of my co-workers were pleasant to work with, until there were only one other girl hired besides me. Unfortunately, that didn't last very long once I realized it was just like every other food industry job, with young managers who choose their favorites. They made it so that I enjoyed coming into work, and wouldn't mind getting everything and more done. The District Managers and Owners were very kind, thoughtful and caring. The most enjoyable part of the job was when you finally connect with the co-workers, you understand them and they understand you so you can do a good work group, everybody is helpful and the job can be made easy and nice.īeing employed by Wahoo's Fish Taco was one of the best experiences I've had in the job industry so far. The hardest part of the job is at the close time, like sometimes we got customers at last minute and we have to run, attend them how they deserve and trying to leave everything clean and organized before the leave time. About a workplace culture, we were making sure we were helping each other but not leaving our responsibilities. The management is good, they are always trying to do the best of them and they are always finding solutions and how to make the company grow up. I learn a lot, a learn to do a good customer service, I learn how to manage the money, manage the day shifts, the inventory and how to lead the new co-workers. A typical day in this job is always get busy with something, and bring a lot of customer service, always try to fix the issues that we can or the customers can have with the restaurant.
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