line cook

restaurant manager

server

general manager

dishwasher

110 Grill

In a typical day at work I would make my prep list, conduct prep, work the line, as well as do the tasks of others because managers cannot keep their cooks in line. I was pulling the workload of the entire kitchen including taking deliveries and invoices. They will cut you hours early because they don’t get business and cannot afford to have you there. The 110 Grill cannot keep any managers. They rarely promote from within, and usually hire managers who are unqualified. Managers only last a few months leading to restaurants being left unattended and understaffed, and managerial duties are often pushed onto the cooks. They cannot control their food cost, or promote sales, so they will reject raise requests stating they are too poor to pay you. Corporate is extremely involved from afar, but only through numbers and reports. Corporate does not take into account the specific circumstances of each restaurant and demand managers conduct affairs AGAINST their best interests and AGAINST the wellbeing of the restaurant. They will offer you the possibility of a managerial position to string you along, and  increase your workload without compensation. The cooks are incredibly lazy and always too high to work diligently. If the 110 Grill taught me anything positive, it was how to cook, and how to manage everyone’s work load efficiently by myself. 

I've worked here for over two years, and pre-covid things were great, the management team was respectful and appreciative. I was hired at a good rate and was told if I worked hard I would get a pay increase. In just under a year I was trusted with running the host stand on weekends, which prior to my hiring was always done by a manager. I was approved for a 2$ raise, and began training to become an associate. Was following on of the managers on some days and doing invoices. Overall I felt valued and appreciated and very much enjoyed my job.

Post covid though things could not be any different, at first it wasn't all bad. But over time things got worse and worse. Looking back it just seems we had an exceptional management staff before covid, and after the higher ups stepped in and made everything worse. The 2$ raise I was told I would get never happened, I just finally a week ago (after telling them I was looking for another job) was approved for a 1$ raise (no retro). Our GM and head Chef were both laid off, the manager I was following transferred, and another was more or less forced to quit so needless to say my associate training ended. 

Now things are a mess, management is in limbo and being worked to death so they are all highly stressed. This has a negative affect on the rest of the employees, to the point where many long time employees have left and many new hires don't last more than a few weeks. 

There are so many negative things I could say about this place, but just to name a few...overworked, underappreiciated, favoristism, management is fake and conniving. They spend most of the time on their cell phones or gossiping about other staff members right behind their backs. They favor certain people who consistently break the rules but get the best treatment because they bribe them by bringing them in treats and coffee. Being a server here was a terrible experience. We were constantly running out of supplies and unable to do the tasks requested of us. The kitchen was constantly melting down due to cooks that were thrown into their position with little to no training and meanwhile the manager would be sitting on their phone not even paying attention while the few employees who cared were scrambling around trying to get things done. A side salad would easily take 40 mins to come out at lunch and no surprise if the entrees came out first. It was a good place to work when it first opened. Over the past year the management has changed so much that everything has become chaotic and unorganized. I feel the company is more concerned about expanding rather than improving what they already have. They are expanding rapidly and doing fairly well in that sense but with the way things are going I don't see them doing well in the long run.

I have been working for 110 Grill since October of 2020. Even during the pandemic I was hired and trained at a full salary. It has been a wonderful company to work for so far. Their attention to detail and resolve to follow the company’s core values is second to none. With 32 locations throughout New York and New England, and more planned in the near future, there is plenty of room to grow and excel with in this brand. As I was going to be put in a new location I had the pleasure of training in multiple locations which really gave me the chance to not only learn from multiple different managers but also see that the company truly carries its self with pride and commitment to its allergy protocol throughout every location. I would HIGHLY recommend applying to 110 Grill. I have learned so much and continue to every day. In my short time with the company I have experienced the family meals prepared by the chefs and regional managers for the entire team, as well as a training day at Apex in Mass, which if you don’t know is like a giant playground for adults. They really care about you and your personal time, it is not a restaurant that wants you there 24/7 they value you and your time. If you are new to the field or a seasoned vet they have a spot and are willing to have you! I believe I will be with this company till I retire and that’s not something I could have ever said before working for 110. 

They overstaff the front of house to the point where it’s DIFFICULT to make more than $100 a shift. I should’ve known when someone training me said they only averaged $15 an hour that I should run, but I still tried to make this place work. You’re only given a 3 table section and management is terrible about cutting people once it starts to slow down. Not to mention the kitchen will deny your food order after being there all night with half an hour to close. Which is never stated as a rule by the way. Management is extremely condescending and rude. I have been in the industry for a while now and I’ve never met a more pretentious GM. They will send you away during a TRAINING shift if you have the wrong attire. I have many years of bartending experience however they won’t cross train anyone behind the bar due to the extreme over staffing. The coworkers are nice but they are all kids as no professional would EVER work here considering the payout. Not to mention you don’t receive cash tips at the end of your shift. You get your tips in a biweekly check, or direct deposited into your bank account for $1. If you’re looking for a place to learn how to serve this job is extremely easy and probably the way to go. If you have any experience in the industry whatsoever STAY FAR FAR AWAY. 

Working at 110 is amazing. We all have good days and bad days everywhere in the restaurant industry. Many people bad mouth this company because of one bad day that they had. They probably caused the situation themselves!!! Weather it’s poor leadership skills or poor people skills !!!! If you can’t get your team to do what you need them to do it’s you!!!! Not the company you work for. People take no responsibility for themselves and try to slander their company like it’s their fault. 110 is a great company with tons of opportunities to advance your career if you are a driven individual. I love working for a company that is becoming so great so quickly. Imagine if u had the chance to join a company that is in its beginning stages and you are the reason it expands. What do you think your future would look like. It looks bright and tons of growth ahead !!!!! join now !!!! I urge you to get with us snd help us become a giant in this industry. 

I started at 110 Grill when the brand only had two locations and have now been with the company for over six years. During that time, it has grown from a small, local restaurant group to a large brand with over 30 locations. I work in the marketing department and have had two team members within my department that started as servers and bartenders and worked their way up to working in the home office.  Our team strives to provide an exciting culture for all team members and really focuses on promoting from within. Some aspects of our culture include holiday gifts for all team members, other swag, company outings, management conferences, Red Sox games, flag football, softball, kickball and other fun outings.  Of course there can be some longer days and stressful times, but working for a growing brand with so many opportunities is worth it! 

I've been a manager with 110 Grill for over a year now. After previous management positions, I was very refreshed to feel more like a person in this company than a number. Though the systems to use are a little out dated, it has taught me more about how to run a restaurant at the core than any  other job has. The upper level management are all approachable and caring individuals who treat me with fairness and compassion. The pay is competitive and the work is fairly straight forward. Even with the pandemic affecting most aspects of my job, we have been supported well and the expectations set forward are clear and concise. I really enjoy working for this company, and I hope that my future carries me farther up the ladder than I am now.

What is the best part of working at the company?
Honestly I dreaded going into work here everyday. Very dishonest management and bully behavior to new employees. 

What is the most stressful part about working at the company?
The management and coworkers. Lots of name calling and favoritism and u happy servers. So many complaints from my tables

What is the work environment and culture like at the company?
Uncomfortable. Management does nothing when there are issues with staff. One manager is dating a server and gives this individual more tables. 

What is a typical day like for you at the company?
Not a busy place. As far as the work goes i never felt overwhelmed and left with not much money.

110 Grill only cares about money. They treat all of their employees incredibly poorly. Nearly impossible to ever take time off. I tried to request a Monday-Thursday off 4 months in advance and was told it was never going to happen. They’ll never scratch your back no matter how much you scratch theirs. Management is always horrendous here as well. They have a total lack of knowledge and work ethic. They’d rather sit there on their cell phones or laptops than actually be team players and help out when it’s busy. And to boot, all they do is delegate and pawn off managerial responsibilities onto the employees even though management barely works as it is. Don’t even bother applying. The place is a nightmare.

Top Job Titles	Average Salary
Line cook 113 salaries reported	$20.01 per hour
Restaurant manager 49 salaries reported	$64,510 per year
Server 59 salaries reported	$20.04 per hour
General manager 43 salaries reported	$75,116 per year
Dishwasher 42 salaries reported	$19.93 per hour

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