ST. LOUIS — You can count on them for a good meal, but some employees say they can’t count on the Gamlin Restaurant Group for a paycheck.
Gamlin is one of the biggest and most well-known restaurant groups in St. Louis. They’re the people behind Subzero Vodka Bar, 1764 Public House and Gamlin Whiskey House, which anchors a corner in the heart of the Central West End.
However, several current and former employees told 5 On Your Side’s Abby Llorico Gamlin isn’t living up to its end of the employment deal.
They said checks were late and sometimes when they got their checks, they bounced.
Gabriella Jordan showed 5 On Your Side four paychecks the bank returned to her because she said they bounced. Jordan said she got those checks late in the first place.
Jordan ended up quitting her hostess job at Gamlin Whiskey House.
Derek Gamlin, who co-owns the restaurants with his brother, admitted that it’s been a tough year. They opened their latest restaurant—1764 Public House—during the protests in the Central West End and throughout St. Louis. He admitted they’ve had a tough time making money at the restaurant.
However, he denied that anyone is owed the money they deserve. He also struck down rumors that they’re planning on closing any of their locations.
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The Gamlin Restaurant Group sent out a letter to their 210 local employees asking them to bear with them during this growth period. They also said business has been tougher this winter because of snowy weekends and cold weather.
The owners admitted that on the last payroll six of their 210 employees did get paychecks that bounced. The Gamlins said being able to pay workers eventually is better than cutting them off the payroll altogether.
“Some people got paid a little bit late, and there was a pay freeze. Unfortunately in this business sometimes you have to make those hard decisions to do that to keep people’s jobs,” Derek Gamlin told 5 On Your Side.
But he added that the employees stayed in the restaurant group for a reason.
“They stay because they make a lot of money, and they stay because they care about what we’re trying to do and they see our vision. We are here to be part of Central West, to be part of St. Louis and to be proud of it,” Gamlin said.
The note below was sent to 1764 Public House customers
'In the nearly 15 years since we first opened our doors at Sub Zero Vodka Bar, the Central West End, the St. Louis dining scene and our restaurant group have changed and grown in ways none of us could have imagined. Through the years, we have seen empty buildings transform into bustling businesses (including our own addition of two more restaurants, Gamlin Whiskey House and 1764 Public House), and watched vacant lots around us develop into high-rise apartments. We have celebrated the explosion of exciting new bar and restaurant concepts throughout the St. Louis region, and cheered enthusiastically for the recognition our great city is receiving on the national culinary scene.
Through it all, we have strived to adapt and make smart business decisions while continuing to provide the same exceptional drinking and dining experiences our incredibly loyal customers have come to know and appreciate at all GRG establishments.
It will come as no surprise that winter — especially a brutally cold one — can be tough on a business like ours. While you may have heard some recent rumblings about our restaurants, we want to assure you that we have no plans to close any of our establishments. We have been working tirelessly over the past few months to adjust our operations, not taking our own paychecks, and streamlining wherever we can without sacrificing quality and to ensure that all staff members are up to date on payment.
Being a business owner can be at times a humbling experience, but one we wouldn’t trade for anything. We are incredibly grateful for you, our loyal customers, for allowing us to speak so candidly, and welcome any thoughts you have going forward. Please feel free to email us directly.
Again, please know that Gamlin Restaurant Group is here to stay. We would love to see you in the coming days and know that with your continued support, our restaurants will come out stronger in the end.'
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