bartender

server

line cook

sous chef

executive chef

Burtons Grill & Bar

I really did enjoy working with everyone I worked with, getting to know guest, making people laugh and having a good time. My typical day would be opening the restaurant as a hostess which I would put the chairs down, bring the candles out, make sure each table and booth was set up and cleaned correctly, I would check the bathrooms and make sure they were cleaned and didn't need anything, put the rugs out, clean the revolving door, make sure the host stand is organized and check the reservations. I would then unlock the doors and make sure the servers were ready to take tables. I would greet each guest and sit them then go tell the server they have a table. I would do this and anything else the managers needed until 3pm to where I would change and start serving. I would make sure everything is set up before all the servers came in. I also would get a break before coming on as a server and the mangers always made sure I got a break if I was working a double. Servers would get in and around 5pm we would have our meeting and talk about anything new and to have a great shift. All the servers would work together and take care of our guest, run food and drinks. When we were all done and cut, we would do our side work and roll silverware. Check out with back and front of house servers that were closing and then check out with a manager. I learned from being a host and a server how to multitask and how to sell guest on food or drinks. I learned how to work fast and to work as a team. My favorite part is being social with the guest and making them happy. The hardest part was nothing. Everything was simple to do and people worked well together to get everything done that needed to be done. The management could have been way better than it was but no matter what I came in, did my job and found a way to have a good time. The coworkers I worked with were amazing to work with and always fun to be around. I made great friends that I will never forget. I did leave after a while and started to serve somewhere else because of management and we became too slow to where I wasn't making any money

Up until two months ago I never heard of Burtons but after over 10 years in the service industry I was looking for something more stable with option for growth should I choose to do so.  On boarding was easy but alot of information to take in since they have not been opened for business at the time. However, here you have all the tools to succeed and the company prefers to promote everyone from within. Definitely worth investing some time in for long term vision. If you're looking for quick buck this probably won't be worth your time.  
For bartenders you are required to train and have at least three server (training)shifts before you train for bar shifts so keep that in mind when applying. Then I highly recommend cramming the cocktail recipes and jump right into service bar to retain those recipes. For consistency Burtons is heavily focused on accommodating allergies but also the cocktails are all measured pours (no free pour allowed).  If you know your (Burtons)cocktails, have everything prepped, the shift will go smoothly. This is a great location, everyone lives in the neighborhood for the most part and good vibes at work with staff. Everyone's really friendly and helps each other out. Even when we get stressed out on busy rushes we move forward and don't hold grudges if we clash. Management is great and will take care of you, just communicate your needs. Taking initiative, working smart, helping out your fellow colleagues definitely make everything come full circle here. And management does pay attention. The people who generally complain(which is anywhere) are usually younger, new to industry, and all they do is complain and gossip instead of working. There's plenty of money to be made. We are in early stages of a restaurant that just opened. with a bit of investment we really can make 250/shift easy, but this location needs good staff to retain the customers. The customers are rooting us on but we need to improve everyday!

I worked here for a period of time, and while the money can be good and the tables are strong, the work environment is honestly one of the most toxic I’ve experienced.
The serving staff is overwhelmingly older, and there’s a clear pattern of hostility toward younger employees. Instead of any sense of mentorship or teamwork, it feels like they go out of their way to make younger staff uncomfortable or push them out entirely. The attitude is cold, cliquey, and often outright mean.
Everything is extremely competitive in the worst way. There’s no support system just constant tension. You can’t even have a quiet or off day without someone confronting you or starting an argument over it. It creates a stressful, on-edge environment where you feel like you’re being watched and judged constantly.
Most of the “friendships” here feel fake and transactional, revolving entirely around money and shifts rather than any real respect or teamwork. The bartending staff is one of the few bright spots they’re actually kind and professional but the serving team completely overshadows that with negativity.
Management is ineffective and absent when it matters most. If you get into a conflict, don’t expect any support or fairness. The fact that they’ve already lost multiple managers in such a short time says everything about how poorly things are run. It genuinely feels like the older servers run the restaurant, not management, which leads to zero accountability.
The hosts, who are mostly teenagers, seem miserable and it’s not hard to see why. They’re often treated poorly by servers and left to deal with the fallout of an already tense environment.
At the end of the day, yes, you can make good money here but you’ll be dealing with a toxic, hostile workplace to earn it. If you value a respectful, supportive environment, this is not the place

I am a former employee of the Boca Raton, FL location and to be honest the only reason why I stayed in this toxic work environment was because of my scheduling needs. Management was very demeaning (there were good days and bad days) and I personally felt bullied by a couple of co-workers at this location. Reprimanding employees for bad behavior was only for people who weren't the "favorites". Also, the floor and bar were always overstaffed to which it **significantly** affected the tipped worker's compensation. The kitchen also crashed every time it got busy, leaving guests angry and making it up to you to rectify the long wait times for entrees. The kitchen definitely needs to improve for accuracy of orders and execution times. This is an allergy-friendly restaurant and there were times when the kitchen did not properly make the orders, exposing guests to allergens. This is also one of the least paying jobs I have taken in this industry...if you want to work a VERY structured corporate environment where you are berated for little pay then go for it. There are WAY better opportunities out there, especially around the same area. I did change the timing of employment in this review to remain anonymous 


My experience serving at Burton’s in Lynnfield was extremely disappointing and emotionally draining. The work environment felt toxic and unprofessional from the start.

Management showed clear favoritism, and it strongly impacted scheduling, sections, and overall treatment of staff. Certain employees were clearly given advantages, while others were ignored or pushed aside, creating a hostile and unfair workplace.

I personally felt uncomfortable with how management interacted with staff. Boundaries were not respected, and interactions often felt inappropriate and unprofessional. This made it difficult to feel safe or supported at work.

There was also a lack of accountability across the team. Rude behavior from employees toward one another—and sometimes toward guests—was often overlooked, which added to the negative atmosphere. Concerns raised by staff were not taken seriously.

Overall, this was not a healthy or respectful place to work. I would not recommend Burton’s Lynnfield to anyone looking for a professional, inclusive, and supportive serving environment.

The small manager was also known for hitting on his employees and would take bribe in order to adjust mistakes on scheduling which he was of fault.

My experience at Burtons Grill changed me for the better, forever. To find a place to work that provides a culture that encourages growth and development of their employees, especially in the restaurant industry, is often like finding a needle in a haystack. Not at Burtons Grill!  

Because of the ownership and management's desire to improve the quality of employee and management experiences, I cultivated skills that have carried forward in the rest of my professional positions.  Inclusion, fairness, transparency, competitive wages, flexibility in scheduling, and consistent access to training and development resources put this company miles ahead of other leaders in their industry. The friends that I made while working there are still my friends, 12 years later. I miss working with them terribly, and if they had a location in my state, I would work with Burtons Grill again in a heartbeat!

I would regularly arrive at work 5-10 minutes early in order to eat a breakfast bar and get dressed. Soon thereafter I'd get my prep list and check off every task as I finished them. I learned a lot about organization and stocking from this job- being one of the most proactive back-of-house employees regarding rotation of food stock when delivered. I felt a lot of distance between certain segments of the restaurant, e.g: very little interaction between the line and the prep stations unless strictly necessary. The most difficult part of working at Burton's were the shifts wherein I had to put my nose *through* the grindstone to finish all of my tasks while intermittently helping fellow prep cooks and the line within the span of my shift's expected length. However difficult those days were though, they also functioned as my favorite days- seeing as I always left work feeling satisfied and successful in my goals.

Burton's had great food so I really liked serving the food. It would be great place to work if management treated the employees with respect. Some of the mangers thought they were Gordon Ramsey and subscribed to his gruff and loud management style. Yelling and screaming and using intimidation is no way to motivate and retain a work force. The location that I worked in had the hardest working and cohesive kitchen but was never given any recognition for the great and consistent work that they did. Management would add you to the schedule one hour before your shift but never inform you and then penalize you if you didn't happen to check the schedule and notice that you were added at the last minute. They would then take you off the schedule for the rest of the week as a way to penalize you. 

Overall, great company to be apart of. The typical age range of servers is mid twenties so everyone gets along pretty well for a restaurant. Management does a good job of keeping hours manageable and accommodating time off requests. They take pride in their food and as server it felt good to sell something that I could be proud of. The best part of the job was the work atmosphere. The GM is there is one of the best GMs around. He cares about his employees, takes pride in his work, demands great effort, and remains humble through it all. The worst part of the job is the new management coming up. It seems the company has a quick turnover rate as far as management goes and as a result they are speeding new managers through training and they could probably use a little more training but I'm sure that will work itself out. Otherwise Burton's is the best restaurant I've ever worked for.

Burtons Grill and Bar was the first evening serving job that I was hired for, after moving to a new city and state. My coworkers/managers were very friendly and welcoming and were always there for whenever I needed help with being in a new city. Burtons was also my first time working in an upscale-casual place, but their training program was very detailed and easy to understand. It was a little challenging at first, as their primary food focus is accommodating guests with allergies. However, because of this, I was given very thorough product knowledge and had no problem answering any guest questions. 

Management is very encouraging and also flexible with scheduling. The company values work-life balance and I never felt overworked. The income was pretty good AND as a server, we were paid at the end of each night, which was a huge benefit. 

Top Job Titles	Average Salary
Bartender 19 salaries reported	$1,500 per week
Server 1 salary reported	$1,500 per week
Line cook 24 salaries reported	$20.63 per hour
Sous chef 15 salaries reported	$67,667 per year
Executive chef 22 salaries reported	$81,932 per year

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