line cook

line cook/prep cook

kitchen manager

dishwasher

prep cook

Angry Crab Shack

The location I worked at was on Litchfield and Van Buren. The pay was terrible and they would try to work BOH as much as they could. If you didn’t have a life and could open and close, they would be happy with you. The environment was stressful all the time. Constant drama and gossip spread throughout the restaurant. I moved up pretty quickly in the restaurant but soon as I hit management i started to see why so many managers before me left and why so many things were going wrong with the restaurant. For starters, we failed many health inspections due to some of our equipment being old/outdated or just wasn’t functional. When this was brought up to the owner, his only solution was to get it looked at and fixed which would take months. When we requested new and working equipment he would deny our requests because he felt he would save more money if he could get it fixed. The person inspecting and fixing our equipment was a relative of his a not a professional. So things weren’t always getting fixed in time or if they did get fixed, they would still malfunction. The “corporate” board is ridiculously unprofessional from what I encountered. The owner tries to micromanage everything so nothing was done a bigger scale. The owner constantly recycled equipment from all locations. I understand that with business you want to save money and make money but when you need to upgrade things for better service, you should spend that money, which is something the owner was not willing to do which in turn meant complications with inspections. I would not recommend anyone to work here AT ALL! I could go on all day about the many challenges this company faced and I personally faced here, but I’ll save myself and your time.

What is the best part of working at the company?
Some of the perks were nice. Free food, free sports tickets

What is the most stressful part about working at the company?
Upper management was not on the same page about anything from policy and procedures to pay.  Many violated the same policies they set in place.

What is the work environment and culture like at the company?
The work environment was very stressful. Upper management did not treat other employees well  from yelling at them in front of guests to talking about the personal business of employees to other employees and guests.

What is a typical day like for you at the company?
Constantly trying to bring staff up to corporate standards including upper management.  Owner and upper management were rarely on the same page.

Amusing work. As a server here I enjoyed a lot of the jobs duties, with co-workers and yourself in a tip pool (if you can see it), some work duties, and responsibilities could be easily shared, as the money you make is as well. Sometimes P.O.S system will have you declare an amount in tips that is higher than what you actually take. Not sure if collecting tips from a previous days work is standard anywhere else, but you will have to learn to trust the system they adopted and that the math falls accurately. A manager there once told me “I do play that game” completely random and without context, you can only be so skeptical as to what that meant. Hardest part of this job was trusting the overall integrity of the people I worked with.

each shift would start with a staff meeting hosted by a manager or team leader describing new entrees, areas to improve on, complaints and ended with good reviews. There was a lot of teamwork considering tips were pooled and if you didn't contribute at least 15% of your sales your hours would be cut until you improved. the hardest part of the job was cleaning up tons of seafood shells and shellfish remains. oil and grease would stain all of my clothes but I averaged $120 per night when I had to close, staying a hour later than everyone else to sweep and mop up the huge dining room would also give me blisters.

Working  here was an incredible experience that exceeded my expectations. The team was tight-knit, and the management created a supportive environment that made every shift enjoyable. The kitchen staff worked like a well-oiled machine, consistently delivering high-quality dishes that we were proud to serve. The front-of-house team was equally dedicated, ensuring that each guest had a memorable dining experience. The fast-paced atmosphere was challenging but rewarding, and the restaurant’s commitment to excellence was evident in every aspect of the operation. Overall, it was a place where hard work was valued, and customer satisfaction was always the top priority.

The most unorganized company I’ve ever worked for. Some managers care but won’t stick up for you if upper management is brought in. Also they play favorites and give them the closing shifts so they make the most money. I’ve heard many stories of managers sleeping with the servers/bartenders; which increases their chances of good shifts. Not fair. The job itself isn’t hard at all. The clientele is a hit or miss but what really made the workplace stressful was management. This company is cheap and rarely has enough supplies for the servers to actually do their job. They do hire the BEST group of people though, the only reason most people stay. 

The only thing that made the place tolerable were a few co-workers and 1 manager. The managers that hired me left shortly after hiring me (they were cool) then were replaced with someone who seemed like they never worked restaurant management before. I got cussed out by customers weekly, specifically for enforcing the mask policy, typically, but there were a few times for ridiculous reasons such as not being seated immediately, etc. 

It's decent if you're just starting out but I'd already been working in restaurants for years and I couldn't deal with that plus the stress of another job and health issues. 

Morning starts with opening . Getting the lights and TV's and music set-up. Checking on kitchen manager to make sure the kitchen is set-up and ready for lunch. Tour the restaurant to check on closing of the night before. To make sure everything was done properly. Count the safe and petty cash. Take deposit to the bank and deposit it. When you get back from the bank you start to by scheduling stations for the servers. Once that is done you open the doors. Start to greet guests and set run food where ever your help is needed, Work 11 hours.

I honestly don’t have much to say about the company itself. They’re very money hungry. Really don’t care about the employees unless you brown nose your way into corporate and the owner. They have no care for the safety of their workers. Literally will stay open no matter what just to make money. As a server you’re in a tip pool and the kitchen you’re over work and underpaid hostess  treated like the bottom of the barrel by multiple servers. Don’t count on a consistent schedule, don’t count on consistent hours, so pretty much don’t count on a stable job

I enjoyed my short time there. Work was fun, and simple. The people were great. I had car issues while working there and for the most part they were accommodating. I had put in that I couldn't work a certain day, and the managers didn't communicate with me enough, I ended up missing work. From the car problems I had missed 15 min of work a couple times but after that they decided to let me go. Which is fine, I had unreliable transportation at the time anyway, so I had understood. It did make me upset because I had liked the job.

Top Job Titles	Average Salary
Line cook 2 salaries reported	$17.50 per hour
Line cook/prep cook 8 salaries reported	$15.56 per hour
Kitchen manager 3 salaries reported	$49,167 per year
Dishwasher 3 salaries reported	$18.67 per hour
Prep cook 1 salary reported	$10.00 per hour

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