restaurant manager

dishwasher

bartender

54th Street

I see no busser reviews here, so let me clear things up..

Hosts and Servers get frequent talks from Managers about motivation, how good they are, etc. Bussers are left out of conversations that are supposed to involve the entire 54th Street Team. Bussers are looked down on by Managers, servers, and much of the staff in Front of House. I’ve gotten zero breaks in my entire bussing career of over a year. I’ve gotten no kind of raise or any kind of motivation to stay, the money is ok with tips, averaging $12 an hour on a really good day. Servers are meant to Pre-bus tables which means helping to clear tables with bussers, taking plates. This often never happens, managers see the problem occur but do nothing to try to fix it. I’ll always stand up for the busser working next to me, but never anyone else on the staff. I don’t feel part of a team, I feel very isolated at this job. Servers, managers, Back of House Staff, and bartenders all get some kind of break, I never did. In fact, I can’t ever actually stand still during my shift which usually lasts 6-8 hours. I stood at the host stand informing them of clean tables, after that I was yelled at in the back office by a manager. This was because I stood in the same place for more than 10 seconds or so(he was watching on a camera), and I am supposed to be constantly walking or moving somewhere. Sometimes I find myself in the bathroom stall trying to give my legs a rest, or just relax for a minute. Managers have given me mean looks for drinking water in between tables, also saying I should be doing something more productive if I have spare time like running food (which is not my job). I’ve gotten complaints from servers saying I’m not fast enough, even though they didn’t grab one thing off their own table. I’ve gotten complaints from hosts that I touch the host screen too much (to clear tables so they know where to seat). But I’ve never complained about a single person regardless of what happened in way over a year of work. Managers always sided with the side that wasn’t mine, insisting it must be my fault and ending it there. One busser is first out, and one is second out on a Friday/Saturday night. Sometimes I am scheduled first out, but end up finding out I am second when I arrive to work (this can be up to a 3 hour difference). I also never know when exactly I get to leave, managers have to “cut” me and tell me to go home. Sometimes managers simply forget about the busser(s), and I end up staying until 30-45 minutes past closing time taking laps around the restaurant (trying not to stand still). Until of course a manager sees me, says it slipped his/her mind, and then tells me I should’ve left hours ago but I can go now. Managers are also very inconsistent, some of them will tell you to go home much earlier than others (regardless of how busy it is). I’ve been told to change beer kegs by myself as a busser, I am not even close to strong enough to lift full kegs of beer but I guess higher-up management thought it’d be a good idea. Managers tried to teach me, but I often ended up soaked in beer (a few managers did themselves as well). Eventually they figured out that maybe most bussers couldn’t just throw kegs around whenever needed, so they left that alone. In past staff meetings, many positions were praised for their great service, and someone was even given a raise in front of everybody (applause and everything). I knew this person, and I’d been working at the restaurant over a month longer than he had, the only difference was he switched from a busser to a cook. Bussers were also shouted out in meetings, but only for bad reasons (some ice was on the ground next to the ice maker). With all other positions, they were all applauded in meetings. But with bussers, it was always a list of things we just could have done better at. This past week a manager said I was not fit to train an incoming busser. I am the busser who has been at the restaurant longer than any of the other bussers on the roster (and I am somehow not fit). I’ve suffered severe foot, leg, and back pain during shifts and especially the morning after (this should be a warning about physical conditions). I also never got free food at work, I get half off employee discount, but never free like many other staff positions receive. Relationships with other employees were bad, I did not want to talk to them and they usually never talked to me(other positions usually got pre-shift talks with a manager). Servers would ask me for favors and I would say yes almost every time, but I never asked them for any as I did not want to rely on anyone but myself for success. Some servers are not as mean and actually pre-bus their tables occasionally. However, other servers also joke about them keeping some money that is supposed to go into the busser tip out (saying the company can’t really track cash tips).  I know that is not likely true, but still it is a pretty toxic work environment.

Nobody deserves this kind of treatment.

The moral of story is not to be a busser at this restaurant. You can be a host and chill on your phone, or be a server or a bartender, but DO NOT be a busser. I’ve been a doormat that everybody in the Front of House steps on. I don’t know why it is like this or why it has to happen to bussers, but it does and it always has since I’ve been working. None of this is meant to be dramatic, and all is completely factual. I guess the money is the reason I stay for so long, I just grind every shift like I’m by myself and clock out. But this is a not a good environment for any kind of busser. This is a great place for customers, servers, and other staff positions however. And there is also great food and a great menu here. Just DO NOT BE A BUSSER.

If any upper management somehow read this, something needs to CHANGE!

So I started the job wanting to be a server, went in for the interview and was somehow talked into being a hostess with the possibility of advancing after a couple of weeks to be a server. 

When I started training only a few of the girls were helpful with my training. Some would turn their backs to me and give me the cold shoulder the whole 5 hours of the shift, and some would go as far as purposefully trying to teach me to do things that weren't part of our job as a form of sabotage. 

After being trained incorrectly and being subjected to hostile work environments, when it came time for me to work a regular shift, I felt like I could push my way through it considering the job isn't technically that hard. But when rush hit I felt very unprepared.

I still managed to make it through and even felt proud of myself for getting through it. But then a manager walked up and proceeded to bad mouth me to a guest right in front of me. 
I HAVE NEVER FELT MORE UNAPPRECIATED and honestly it was both very unprofessional and insulting. 

On top of feeling degraded by managers, my co-hosts would CONSTANTLY whisper in each others ears behind my back at the hosts' stand. Which is literally like putting three people at a 3ft wide desk. And on occasion even the manager would come and join in their gossip. 

SO.. If you made it this far and you're still thinking about working here, all of the drama isn't even the worst part!

I was hired wanting as many hours as I could get, and the hiring manager was only able to give me 20 hours per week. And since I already needed the job I took it.

Come to find out that I was being scheduled twice a week (5/6 hour shifts at a time) which was about 12 hours per week. Hosts/Hostesses make around $4 hour! I knew this when I was hired knowing that hosts/hostesses get a percentage of the tips. 

THE FIRST WEEK I WORKED THERE I MADE $27!

I kept waiting for the hours I was hired for, but they never came.
I kept waiting for the employees to act professional, but they never did. 

And when I asked my co-hosts why they had been working in their position for over 6 months and still haven't been promoted to a sever, I found out that they rarely move hostesses up.

So I left and found a job that wouldn't waste my time. 

I don't know about you, but if you can live off of less than 50 dollars a week and like to work in a hostile work environment this is the perfect place for you!

I hope this helps.

They lure you in with their "growth" but that's really all they have going for them. If you have management experience, prepare to throw that all out of the window for people who have never been managers elsewhere. Most of the managers working are kids (promoted from hourly), literally, they fraternize with servers and cooks and carry very little professionalism. There is no budget disseminated for lower-tiered managers and you'll spend about 60 hours a week being a "labor-saver" and only about 5 doing actual managerial work. You'll get your two days off, but prepare to literally spend your life here. 12-14 hour shifts, closing stations on the line, and a general lack of empathy for your well-being from upper management. If you have to miss a day, instead of giving it to you, they will make you "make it up." They will low-ball your salary offer because they don't want anyone with success outside the company working here. The upper management thinks that they can do no wrong--when none of them have outside managerial experience, and if you don't quit, will term you if you aren't "following their philosophy." Most of the managers working are late twenties males with superiority complexes, and won't hesitate letting you know your place on the food chain. The GMs and AGMs do very little work and never close--so they generally have no idea what is going on during the heaviest volume--but will silence you if you try to devise a better strategy. It's a very toxic work culture and turn-over is extremely bad--but yes, they are growing.

I was a host and a server.

Some of the pros were you get an employee discount on only items from the employee menu. 50% off. And you're able to collect the tips you made during your previous shift on your next shift, good way to always have a bit of pocket money for gas, food, etc. And you'll meet some very nice and kind people there.

Some things I didn't like was how the place was ran. Your hours/pay depends on others almost. Sometimes you're scheduled to work but you're considered an "extra" so you get sent home. Or if you work patio during the mornings, expect to make very little. Morning shifts are a lot shorter than Night shifts. There has been a couple times where I don't clock out until 1-2 am when my shift starts at 3:55 pm without a real break. Your downtime is whenever you have a second for it in between serving customers or hosting. You're only allowed break if you're working a double shift, they try to give you an hour but that isn't promised. But if you do work a double your food is free from the employee menu. The place gets really dirty towards the end of the day if bussers are lazy. It is slightly embarrassing to be working in.  And If you're serving, expect to get a few rude customers every now and then. 

This job isn't for everyone but I do think it is a good way to make a decent amount of money in a short amount of time if you can tolerate the chaos.

Let me break this down for you
1. Zero work/life balance. You will be working 12 hours a day..every shift. The will try to sell you a bill of goods in your interview but trust me. They will have you working at least 60 hours a week. If you are married or have small children stay far away from this place.
2. I didn’t learn anything that I didn’t know already. Most of the “managers” are a bunch of kids that have no idea how to run a restaurant. The kitchen is FILTHY. I worked at 3 different locations during my time there and the place was gross in the back.
3. Job wasnt hard..usually well staffed and you are either working the floor doing table greets or working outside expo. Just very long hours. I had came from Brinker where we working 45 hours most weeks and very occasionally worked 50 hours in a week. It’s not necessary to work anyone 60 hours a week. It’s a flawed philosophy that comes from the top of the company. They pay you poorly too on top of this. At this amount of hours fair pay should be around 70k-80k  a year starting. 
4. Nothing against the guys there they were nice kids for the most part. I take no issue with them. On top of all this I was battling illness for several months(got really sick with COVID twice)  and had to deal with some personal issues. Life got really strange towards the end and most of my last couple of months there are a blur now. 

If you have previous experience, throw it out the window and prepare to have a bunch of 20-something kids belittle you for 12+ hours. There is very poor upper management here. Most with very little experience outside the company. I'm not sure how a company with only 30+ stores functions like they are world beaters. As management, prepare to do a lot of things that have you question the industry and spend very little time at home. You will have clueless GMs and AGMs because they do very little work, but upper management will sound as if they have all the answers...they don't. There is a reason they are always hiring, it's not because they are growing (and they will surely tell you they are), it's because the turnover is extremely high. Disproportionate work life coupled with lazy, inexperienced, and extremely cocky upper management. They could care less about you as a person or employee. Prepare to close stations, work extremely long shifts, and not be shown any numbers to justify the work-load. The stores are dirty and unorganized, and lack a lot of GOOD leadership because they think low-balling a server for 42k a year is more ideal than putting someone with some actual clout behind the wheel. If you like wasting away a few years before you actually have a management job and get paid peanuts in the process, work here. 

Servers (mainly opening and closing servers) must tip out to bussers and host even when the bussers and host are off the clock. Front of the house is only allowed to order off a small employee menu if they want to receive 50% off. Otherwise we must pay full price. You are also not allowed to take any food home with you. So if you do not finish what you order you must throw it away. If you work a double, do not expect a break and if you plan on eating you will have to stand and quickly eat before your next shift starts. Family and college is undervalued by management. If you see district managers or any of the higher up managers come in don't expect them to talk to you unless they need you to do something for them. They will never know your name, and I am not sure if they care to know who is working for them. This company is all about improving, but for the sake of making sure the customer is happy and how to put more money in their pockets. They care little about how to improve the job quality of their employees. Our employees come in with negative attitudes and often repeat throughout the shift how much they hate this place (54th Street). I partly blame this on that they are overworked and cared little about. I enjoy this job because I make great money and I enjoy most of my coworkers.

The place has a concept that wins.  Great food mostly from scratch, and organization/communication to keep it running smoothly.  The expectations and follow through on those are what I really enjoy.  I like being pushed, and being able to count on those around me to help me as well as push themselves.  Management is very involved.  Food quality is very good, and the serving staff can point out something that is not good enough and it gets remade/fixed!  Most places you have to deal with the cooks attitude so what you get is what you get.  54 still uses managers to expo food for the most part so that communication between cooks and servers is gapped with them.  Good for the cooks too so they are not dealing with the servers chattering to them all day.  The place is busy, and couple with that management and staff that *for the most part* really care and want to do a great job, it is a great place to invest your time.  We have had bussers promoted to GM's within 7-8 years tenure, managers become GM's within 3-4 years, and growth in other states(Texas) as well.  Give it a try, if you are prideful and a hard worker, you will love it!

As a veteran of the service industry I went to work for 54th Street because I enjoyed dining there.  We always had a great experience; enjoying both the food & the atmosphere.  I am sincerely glad that I applied at this restaurant and that the management gave me a chance.  

Management are exceptionally proactive - engaging staff and guests to ensure that shifts run smoothly.  Communication is excellent all the way around.  The management is remarkably flexible with scheduling needs, helping employees balance life, work, family, school, etc and assist whenever possible when those emergency situations arise.  

Co-workers and management are the best part of the job.  54th Street emphasizes a team attitude in taking care of our guests.  This really helps with efficiency.  Guests remain happy and tables turn quickly.  We are in a great location and business is brisk.  Lunch servers can expect to work from 10am-5 or 11am-3ish, making a decent amount each shift.  Dinner shifts begin at 5 on weekdays and 4 on weekends.

The challenges at 54th Street are in line with those of the service industry more broadly, but the great guests, our location, staff & management all work in concert to mitigate most concerns.

I initially got hired on with numerous other people, exceeding the amount of employees they could afford to keep hired with a reasonable amount of hours alloted for each employee. This was a new restaurant location for the company, therefore corporate said they did not need to worry about the initial expenses regarding employee pay. After the first few months, though, they had to cut hours by a significant amount. I went from working 30-40 hours a week to almost none. In fact, the last three weeks that I was employed there, I didn't work a single hour. I was a dish washer there, and it was always insanely busy. Dishes were constantly being piled up, and even with the industrial dish washing machine we had there, the queso would always stick to the dishes, and had to be run through the machine at least 3 times, before it could even be scrubbed off, putting us further behind. The dish washers would also be routinely pulled from our position to help somewhere else, and as we returned, we were back at square one, with a mountain of dishes. 

Overall, the management, in my opinion, was inadequate for running a smooth operation, and taking care of the employees. The work can be handled by someone who is driven to be fast paced for the entire shift, otherwise the employee may fall behind.

Top Job Titles	Average Salary
Restaurant manager 1 salary reported	$40,000 per year
Dishwasher 1 salary reported	$17.55 per hour
Bartender 1 salary reported	$15,000 per year

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