line cook

host/hostess

dishwasher

prep cook

cook

Another Broken Egg Cafe

This managers are belittling, disgusting and condescending. I have been in the food industry for 15 years and have worked for some of the best management there is. I have grown within companies and been praised for my excellent service and hard work. This restaurant is a joke. Nine plus hour shifts, no breaks, not allowed to eat during nine hour shifts as managers stuff their faces right in front of you. Management makes promises they can't keep. You will bust your balls if you work for this company. Working in a restaurant that seats 200 and you only have 3 to 4 servers on with no busser, no host, no dish (oh wait, that's your job, too!), management curses and screams if they have to raise a finger to help you with the overflow. Oh and, the regional manager finds it appropriate to discuss her personal bedroom life with the employees. I have been pulled into the office by her and literally yelled and cussed at for accusations. You are required to do an insane amount of work while also expediting your own food. Expediting isn't quick here, either. Forget having ten tables at once and all order oatmeal and the tuile. You have to prepare those yourself, run your own food, great your tables, get drinks, seat yourself..etc. Your tables most certainly won't receive good service in this situation. But wait, it gets better!!! Tip out...good times. Plan on 100 a week going to tipshare from your tips even when there are no bussers or hosts. Its great! My general manager got a kick out of cursing, punching doors, making you stay 2 hours past close to clean and clean some more. This place is terrible. I wouldn't wish it on my worst enemy. I went to manangement with issues that were never solved because...they were the problem! Waiting tables has never been so bad. Again, I'm a career waiter/bartender having worked for some excellent corporate establishments. This one takes the cake for being THE WORST company I have ever had the displeasure of working for. Tips CAN BE good, but expect a nice chunk to go to tipshare for invisible persons that aren't actually scheduled and taxes coming out since those tips (all on your paycheck) are double taxed. Don't say you weren't warned. This place is seriously disgusting in regards to treatment, vile management and the lack of professionalism. I wouldn't wish it on my worst enemy.

The job will provide you with decent income to cover bills while in school, or as a second job. Located in Birmingham, we were previously operated under an independent owner. This period was enjoyable, as corporate was not involved and was a relaxing and actually fun place to work. Corporate took over ownership after buying out the old owner in 2017. Afterward, they cut our costs by over 30%. Our staff was greatly reduced. The servers were the ones hit the hardest by this transition. Upon closing time, all of the kitchen staff and bus-boys were allowed to leave while the servers had to clean the front of house, including their sections, then were required to go into the kitchen and clean expo and prep, as well as prepare all of the fruit, etc for expo the next day. Reason being is that servers are paid $2.13 an hour, and it was much cheaper for corporate to make the servers stay late and do everyone else's jobs while the other kitchen staff, who make more per hour, were permitted to leave early. All in all it was a great job until corporate took over. Essentially corporate took over, and showed no lack of care for the servers, "If they don't like it, we will find someone else." Many of us, like myself, had worked there for 3+ years because of the convenience, hours, and pay. After corporate came into play, we were unappreciated and told in essence to get used to the new rules or leave. I understand corporate is all about saving money and cutting costs; however, the way in which they went about the transition and the excess work they put on the servers without an increase in pay was atrocious. Many times, I'd be cut around 1pm, though it would be at least 3-3:30pm before I was able to leave due to all of the side work and having to do work that the kitchen staff should be in charge of.

What is the best part of working at the company?
The Broken Egg has a great atmosphere and culture that is unlike any place I’ve ever worked. I will forever be awed by the food, the care they have for their staff, and the customer satisfaction oriented goals they set. 
Rob the territory manager and Chasity are the best bosses I’ve ever had and really care for your growth and passion in their store. 

What is the most stressful part about working at the company?
The only stressful part of working for the company is they only allow me to work 40 hours a week. I would work more if they were open longer!

What is the work environment and culture like at the company?
The work environment is fast paced and super friendly. Everyone supports each other and helps one another to learn and succeed. The culture is very friendly and pleasing, very based in customer satisfaction. 

What is a typical day like for you at the company?
I come in at 6 sometimes as an opener and set up line and/or front of restaurant depending where my area of focus is for the day. I make sure my stations are clean and stocked for the day. I may put up produce delivery or help with grocery. I work alongside cooks to ensure each plate is satisfactory. I ensure the servers have everything they need refreshed often, so they can do their job well. I clean up and close with a “close to open” mindset for the next day.

Typical work day- lots of repetitive cooking tasks. Never earned over 100 dollars.  Shifts between 4-6 hours.  
Learned- just some recipes 
Management-  the kitchen manager is top notch.  The GM did not manage people very well. Hostile towards others suggestions and unwilling to listen to others about even simple things like the amount of cinnamon rolls that can fit on a tray in the oven and cook throughly.  
Workplace culture- wants to be positive but there is pretentiousness creeping in and it is very cliquey 
Hardest part of the job? Not being able to work enough hours.   I was told several times that they wanted me to leave after only 4 hours at work every day as the prep cook.  Touted as a full time position, I do not ever clocked In over 30 hours.   Even worse for the line cooks.  I've seen them cut at eleven am because the company wasn't making enough money that day.  Who needs the 40 dollars more? The individual employee or the corporation ? 
I've been cut before even working 3 hours before.   Gm overzealous with cutting people.   
The most enjoyable part of the job?
Joking around with my fellow employees.  

When I use to work there management was pretty decent! Sadly at times one manager was hard to approach due to his stress making him yell and staff would usually blame hostesses for ruining the flow on busy days even when following management orders. So for sure prepare yourself mentally! The servers who worked there the longest did have a habit of not making new servers or hostesses feel welcomed or included in the work space, so sadly those who didn’t fit in to the servers niche group it felt pretty isolating. The hostesses were the best support system for me and so was the traveling manager, I really hope there’s better work environment for the restaurant today so please just be mentally aware and prepared so you don’t feel as isolated as a few of us were.

I worked at the fishers location for two years and it was very disorganized when I came in they had not staffed the location with a kitchen manager and it showed the kitchen team was very disorganized and privileged, they constantly challenged any guidance I offered and upper management constantly took the employees side when I attempted to change anything regarding product development or team development. I basically had to do anything myself if I wanted it done correctly. Team members were drinking of the clock and I was not able to discipline them for a much longer than acceptable time. Overall bad experience will not return 

I was a past manager and the whole time I was there was horrible. My GM was toxic and very unprofessional. My other manager always was talking so Ill of other employees and myself included. I would have to work the entire kitchen myself and then my gm would send the dishwasher home too. I had to close the kitchen and the dish room and the store myself most of the week. When the other managers would close no one ever got sent home. Way too much unfairness in the workplace with so much hostility and unprofessionalism. I’m sure the company is good my cafe was not. When I brought it to my supervisors attention the answer was I was taking it out of context. Poor management and a horrible place to come to daily. I hated my life working here. Even though it’s a breakfast restaurant still didn’t leave until 5 so not a lot of work life balance. The pay was subpar for the position. Ag the end of the day the culture and the team was not a good fit. I think they need a lot of work on management skills. 

I have been working full time for this company for over a year now and and I’ve come to realize that they have no respect for their employees at all. They only care about the money they’re making for the company and care to pretend about the workers well being to make that happen. Managers will retaliate in the work place if you don’t do everything they say and corporate will protect them doing nothing to help you . There is so much drama in the work place it feels like I am on a soap opera everyday I go in. We are constantly out of the bare essentials in our restaurant cause the managers never order anything even when the restaurant breaks down. The BOH is falling apart and nothing is fixed until it becomes a hazard that could hurt the company’s image. Used to love working here but now Its obvious I have done nothing but waste my time at for a company who doesn’t respect or care for the well-being of its employees. 

What is the best part of working at the company?
Continuous mentorship and support from leadership and peers. There is strong collaboration across departments within the Support Center and field, which creates an environment where ideas and feedback are genuinely valued.

What is the most stressful part about working at the company?
The restaurant industry is always changing. Staffing needs, operations, and trends shift often, so flexibility and quick thinking are important. Handling employee concerns and supporting daily operations can be challenging, but it helps build resilience and a strong, professional mindset.

What is the work environment and culture like at the company?
The company culture promotes resilience and growth. Employees are encouraged to solve problems, stay organized under pressure, and keep a positive attitude in a fast-moving environment. Even with the busy pace, there is strong teamwork and a shared sense of responsibility that helps create a supportive workplace.

I worked at Another Broken Egg right after moving to a new city and it was my first job there. I quickly felt like I belonged to a family and had the best coworkers. No night shifts, ever, which allowed me to work a serving job at a dinner restaurant, while working part-time at ABE. Even though I only worked there during the weekends, my coworkers were always excited to see me and gave me a warm welcoming every week. 

The money that I made at ABE was higher than I expected to make. The food itself was good and the menu changed every couple months to reflect the time of year, especially with the Seasonal Selections. Management was also very accommodating, helpful and fun to work with. 
The mugs that they use for coffee are super cute. They get different colors from time to time. I would recommend working here and to buy yourself a mug, when you find one you really like. 

Top Job Titles	Average Salary
Line cook 40 salaries reported	$15.16 per hour
Host/hostess 59 salaries reported	$12.97 per hour
Dishwasher 22 salaries reported	$12.34 per hour
Prep cook 9 salaries reported	$16.06 per hour
Cook 30 salaries reported	$15.87 per hour

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