Rolo's is a very well organized, well thought out, kind work environment. They are big on teaching and will help anyone who is dedicated enough. Line cooks work 4 day work weeks working 10h shifts and often have 3 consecutive days off. Very close environment. Management is great, complaints are heard and addressed. There's an overall feeling that everyone is working towards making the restaurant a better place to work.

This BedStuy gem was the only service job in my 16 years in service industry that I thoroughly enjoyed and felt respected and valued in. The vibe they curate with guests is matched in how they treat their employees, an easy-going, approachable, tolerant and thoughtful work environment thanks to the management/owners being cool retired musicians who bring their cool retired musician energy to their management style. Would say however, pay disparity between FOH and BOH was significant… the chefs made good money but the cooks made close to minimum wage while everyone front of house made wildly more money than that… Hosts made more than double the base pay of the line cook- worth mentioning in terms of what roles they value.

Staff is small (venue is tiny) but mighty in terms of quality and quantity served.