prep cook

host/hostess

server

cook

expeditor

Bricktown Brewery

The new management at the 71st location in tulsa was just awful, I have worked there for well over a year and never seen anything like it. They are just plain bullies. Favoritism is a big part, if you don’t suck up to them, you are likely to get treated like absolute trash. They threaten you when you mess up. Harass you about little things (but won’t harass people that suck up) and give unfair treatment. Example. One girl I worked with messed up on something Very Small, the next day she was given a section unlike the usual floor chart, she had less tables and was told it was her punishment for the day before, the next day another server messed up on the exact same thing and wasn’t “punished” at all, they will be petty when angry, example: clean everyone’s section but yours if you make any tiny mistake, one time I got scheduled on a day that was not on my availability, due to SCHOOL, and when I called and told them I was at school and I had told them I was unable to work those days, I got written up for it! But the day before, someone no call no showed, and did NOT get written up, just a “hey that’s not cool” they will also keep you late if they are upset and won’t give you breaks. One time I was supposed to get a break because I was scheduled a double. And they sat me time and time and time again until I had a full section and couldn’t take any more tables. Skipped everyone else just so I could not have a break and the excuse was “oh management was having a bad day” and when I was almost sat again in a table outside of my section, I gave it to someone who had NO tables and was YELLED at for it. 
Ps. When I quit, management lied to all my coworkers and told them I had gotten fired.

Get to work 30 minutes before the restaurant opens to get everything set up (i.e. make tea, ice, cups, sweep, plates, silverware)

Be prepared to improvise on a moments notice. There is a set rotation so that every server has the opportunity to have the same number of tables, yet guests sometimes pick and choose where they want to sit, which throws off the rotation.

The most difficult part is being able to multi-task. Each server has 5 to 6 tables each, which means that's sometimes 20-24 guests maximum.  Keeping 20+ people happy all at once is a great task and if you're able to do so then most likely the tips will be better.  Another difficult is being able to put your personal feelings and emotions aside.  Servers live off tips, so if they come to work with a bad attitude, more than likely they won't make very good money.

The most enjoyable part is the flexibility of the schedules and being able to interact with different people each day.

Great company to work for many ways for advancement if qualified. Started as a server one month after opening, co workers became more like family, in which made the whole crew succeed on a daily bases. Management was always there to listen even in busy rush hour like moments. We had a very high clientele volume, as we were one of the best restaurants in town. Several months into the job i realized i would like to be part of the bigger picture for the company, so i was promoted to supervisor. The hardest part was communication with kitchen staff during busy hours. After being in the supervising position i gained respect from not only kitchen staff but also my fellow co workers. I wanted to help all of them succeed so, we as a family could all grow, learn, and achieve.

Working at Bricktown Brewery was exciting from the get-go. This specific location was brand new when I got the job, so we got some of the best training I've ever recieved from a job. It taught me so much not only for that job, but for all the future jobs I've had since leaving. This brewery that brews local beers has the most fun atmosphere and attracts some of the most fun guest, workers, and management alike! I always enjoyed working for this company and only left to go off to college. I learned how to interact with managers, how to work hard and interact with people at the same time, and had so much fun with my coworkers when we got off! The hardest part was learning how to keep on a good face while also being swamped, but I have carried that with me throughout my experience!

It’s a restaurant job it’s exactly as expected, it’s busy and fast paced with high volume but the job itself is straight forward. coworkers can obviously be hit or miss but most people want to help you out and make sure the flow continues. the biggest downside was management. at first they’re all great, but over time they begin to dislike people. many of the managers play favorites and show it overtly at times. if you’re following company policy they manager will come in and save the day at times throwing you under the bus (horrible for tips) but if you offer to fix the issue THEN get management they talk to you about rule revision. once you put in your two weeks they treat you like trash and makes the environment very uncomfortable, no matter how long you had been there or how close you are to the teams 

Everyone really is like a family here.. When you need help you get help at work and outside of work. People truly care about each other. I didn't necessarily plan on making a career choice in the restaurant business but that is how it worked out. May not have been my number one career choice but most defiantly would not choose any other company in this business to work for.  The advancement opportunity's are plentiful because we are always growing. 
I can not say enough good things about Bricktown Brewery. It is a great place to learn and grow.

Overall this company is great. It creates a wonderful work environment. However, when it comes to management watch out. The managers on both of the Wichita locations can play favorites, not care if another employee is harassing you, and is lacking support. If you need support in a job this not the place for you. You can make decent money but that is if you are the ones that close the place down each night. It is difficult for the management team to actually help when busy. Most of the time they are on the IPads waiting for tables to get up.

Restaurants are a dime a dozen. To earn a good wage, you need high ticket prices, high volume, and consistent service. Usually its pick 2 out of the three. However, this restaurant succeeds due to the good variety of tasty brewery food, wide range of beer choices, and mid-level pricing. The management can vary from restaurant to restaurant, but its nothing out of the ordinary from the other restaurants. You will still hear complaining, drama, etc. It comes with the territory.

This restaurant is hit or miss when it comes to hours available to work.  Most days I work a split shift and because of my position, unless it's busy (almost max capacity) management requests that I spend usually another hour off the clock so labor costs can be saved.  I'm lucky to be scheduled for 25 hours a week and get 17.  The only way to get the hours promised is if you do the work of two people.  The scheduling is very erratic also, so i can't get a second part time job with a set schedule.  

The culture at this restaurant is terrible. The management team cannot get on the same page and run as one unit. Everyone stepping on each other's toes and not taking responsibility for their own actions. No matter how many goals you accomplish it will never be good enough. Until the management team learns to respect each other and work as a team nothing will change at this place. 

Top Job Titles	Average Salary
Prep cook 27 salaries reported	$15.04 per hour
Host/hostess 25 salaries reported	$11.36 per hour
Server 9 salaries reported	$15.38 per hour
Cook 25 salaries reported	$16.08 per hour
Expeditor 10 salaries reported	$12.95 per hour

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