I came on board at a new restaurant earlier this year as a sous chef. I'm wondering whether I'm part of a sinking ship.
I'm a sous chef, but in more of a chef de cuisine position. The restaurant is incredibly slow. I find that ownership and management are out of touch. FOH staff doesn't stick around because they're not making money. Everyone says it's the slow season. I've worked slow seasons. This is more like a dead season. Purveyors are getting paid, hourly staff is getting paid. But the restaurant is not doing well.
What are some of the signs of a failing restaurant? In my position, what should I start to look out for? How loyal should I be to the operation when it's not my name on the menu?