server

bartender

dishwasher

maintenance person

host/hostess

COASTAL FLATS

As an experienced server(6 plus years) this restaurant was very frustrating. Be ready to learn a whole new "SPEC" lingo. You have to pay for uniforms which need replacement after a month or so. The uniforms are pretty expensive, even when they are on "sale". You also have to pay for pens and a wine key. You can't bring your own. They charge you a percentage of the credit card fees. They make so much money because they charge the server just to work there. You are not just responsible for your own section but others as well. For me this leads to tasks being done multiple times. None of the manager's make sure that everyone is doing doing their share of side work. This results in a few people doing all the side work. The managers act like they care but unless you kiss butt they really don't. There's a lot of favoritism. They don't sit the tables fairly. If the table doesn't want to sit in your section you have to wait till all the other servers are sat twice before you get a table. I was told that I wasn't being skipped in rotation because I was new, just because the restaurant was slow. But in the same instince other servers got double and triple sat. You don't start out making 1000-1500 a week. You don't make that much money unless you are a lead server which takes months and butt kissing to get to that point.   

While at coastal flats a typical day started off with checking my tables to make sure they were clean and set to the specific standards. Next I would greet the guests that were seated at my table and share the days features with them. Before I would leave the table, I took everyone's drink orders. On my return back to the table I brought all drinks and complimentary bread. After a few minutes I would take and place their order into our POSI. At the end of the day we all had specified cleaning jobs in the kitchen and  had to reset our tables to perfection for the next day.

At Coastal Flats I learned a lot about what to say and what not to say to guest, how to fix guests complaints, and my memory improved.

The management deserves an A+ because they care about their employees as much as they care about their guest. They are so approachable  and  will help fix any problem you have until you feel comfortable to get back to work.

My coworkers were just as helpful as the managers. We practice team service where we took care of each other and each others tables.Everyone was respectful and cheerful.

The hardest part of the job was memorizing the daily features and prices.

The best part of the job was meeting new people.

Management advertised that you can make 700-1100 a week as a server. That’s a lie, you make about 500 a week. Impossible to make over 150 a shift since you only take tables in a 3 to 4 table section. Impossible to make up a bad tip from a customer when you only have 6-7 tables a night. If the hosts or management mess up and promo negative for the guest, you have to pay the tip out for those items even though you had nothing to do with the problem. Managedment nickels and dimes you by having to pay for dry cleaning their own pens for a shift and then you can barely make 80 bucks. Also if you work a double and want a meal after your shift you have to pay full price after dinner shifts. This company does not care about its employees I wouldn’t recommend this job to my worst enemy

Working at Coastal Flats has been a great way for me to develop professional skills while being in a positive work environment. A large part of being a team member there is developing your teamwork skills. This made the restaurant run smoothly and helped everyone to be successful in their individual roles. The managers are great and flexible. They were willing to negotiate schedules effectively, taking into consideration the schedules people have outside of the restaurant. The hardest part about working at coastal flats, and at restaurants in general, is that your weekends will not be very open for free time. Overall it is a great place to work with a positive environment.

Working in an environment as diverse and unpredictable as a restaurant presents many challenges. One would think that a job delivering food from the kitchen to the guest requires little brain power but there is more to it than expected. Every day is an exercise in patience and self-control due to the multitude of people a food service worker comes into contact with constantly. A strong memory and good communication skills are also recommended if one wants to achieve success in the business.

Great place to work at. Good pay, nice people, and the management was amazing, but some of the rules here just seemed so ridiculous. Dry cleaning after every shift and bringing it in the dry cleaning bag, etc, and having no lenience at all can be a real turn off from a job. extremely busy place called for extremely busy schedule, and trying to balance work school and a social life was too much so I ended up quitting. also the there was no job security let alone advancement unless you were working full time.

I worked at this location for three years and have never loved a job more. The location was frequently busy and management made sure we stayed up to date with food knowledge exams every quarter. Management, servers, food runners and back of house staff were all very friendly and it felt like a family. If you work hard and are determined you can move quickly through the ranks and earn leadership positions. Leaving was one of the hardest things I've done.

Working as a bartender provided valuable experience in customer service and handling a fast-paced environment. However, communication from management was often unclear, which sometimes made it difficult to meet expectations. There was also a significant amount of nitpicking over minor issues rather than focusing on overall performance and teamwork. While I gained useful skills in multitasking and customer interaction, the work environment could have benefited from more constructive feedback and better communication between staff and management.

While not the most exhausting job, it can be depending on what’s placed onto you and sometimes management may even point our what needs to be improved yet it’s always vague and they can demand something while not understanding from the view of the employee at times. Competence is what is lacking in my own opinion 

I feel all should work in the restaurant industry at some point in their lives. It’s fast paced, teaches you to work in a somewhat stressful atmosphere and the soft skills are priceless. 

As for THIS coastal flat in particular,
The management is always changing because of the system GAR has in place, they need a better vetting process. Hit or miss. The MP is the only exception, expect greatness from him. Hours are long and sweaty, not much time to eat or take a break when busy (norm in food industry).
Amazing pay. 

Top Job Titles	Average Salary
Server 48 salaries reported	$1,250 per week
Bartender 42 salaries reported	$1,250 per week
Dishwasher 37 salaries reported	$17.00 per hour
Maintenance person 38 salaries reported	$16.00 per hour
Host/hostess 1 salary reported	$18.00 per hour

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