restaurant manager

bartender

cocinero/a

server

intendente

Calo Kitchen + Tequila

The strongest part of the job was definitely my coworkers and the teamwork oriented environment. The pace is fast, and I learned how to multitask under pressure better than anywhere else I’ve worked.
However, I experienced ongoing issues with management communication, staffing, and work-life balance. Expectations often changed with little notice and were sometimes only communicated to certain employees, which created confusion and inconsistencies during shifts.
I also personally found the work environment stressful at times due to the lack of support staff such as bussers or food runners. Servers were expected to constantly stop what they were doing whenever “hands” were called to run food or help elsewhere. Teamwork itself was not the issue, but the delegation often felt inefficient and created unnecessary frustration during busy service.
Work life balance could also be difficult. Some employees were scheduled up to 6 days a week and occasionally worked long stretches without a day off. Break policies were technically in place, but in practice, 30 min breaks are mandatory but taking 10 min breaks sometimes felt discouraged because servers risked losing tables and tips if sections were transferred while they stepped away.
Management turnover also seemed very high during my time there. There was a strong emphasis on formal write ups and strict appearance standards, including detailed grooming expectations and policies regarding uniforms, jewelry, and shift banks. While I understand the importance of professionalism in hospitality, at times the expectations felt excessive compared to the level of compensation.
Overall, this review reflects only my personal experience and may not apply to everyone. I would encourage prospective employees to ask detailed questions during the interview process regarding scheduling expectations, management style, support staff structure, and workplace culture.

Working here is a guarantee to fast money if you need it. You get paid after every shift and the menu you are working with is pretty pricey so it would add up fast. The clientele went a different direction but that's another story.
Little to 0 support from management-- active support, yes, but in terms of emotional guidance and leadership they lack very much. I found that management contributed to drama the most within the work environment. They lacked maturity and could not accept fault when they did something wrong. They are unfortunately very unhappy working here which reflects on the team. 
The work-life balance does not exist here either, as they require full availability Friday-Saturday. 
The team is great and support within the team is instilled since day 1 since there are no bussers or food runners.
No free lunches, no appreciation from corporate, stingy managers who make employees pay full price as a punishment. My best advice is go to your shift, make your money and get out of there as fast as you can. 

Working at Caló Kitchen has been one of the most positive hospitality experiences I’ve had. The culture here is built around professionalism, respect, and real development — not micromanagement or coddling. Directors want to work with adults who take pride in their work, and in return they genuinely invest in us. When you show you care, they match that energy with education, hands-on coaching, and opportunities to grow your career from the ground up.
This isn’t a place that treats you like a number or just fills a schedule. They teach you the business, support you, and expect accountability and responsibility because they believe in developing strong leaders. How far you go here truly depends on your own drive. If you want a team that values high standards, growth, and a supportive work environment, Caló delivers professionalism at its finest.

This location will not care about your well being but for the company’s. Your feedback on how things are ran get seen as “ negativity “ and is followed by “ if you’re not happy here then there’s the door “. They want you to lie to new hires about how great it is and you are basically silenced by a threat of termination if you say anything bad to a new team member. Staff doesn’t last for a reason and some employees don’t make it past their training due to the overworking and strange setup how things are ran. You don’t make as much here as you think you would because of the location. I’ve been in the industry for many years and a word of advice is to please run in the other direction and do not apply here. The only good thing about working here was the wonderful people I met working here, but they all quit or are in the process of. 

The team is great, I have never been part of team so dedicated to service which is very refreshing. My past jobs were filled with people who didn't care or had no desire to work.  The money is very consistent and that was important to me because I could depend on it. Was it the most money ever? no but it was very consistent like I said and that matters a lot. The managers are very nice and they have a hard job so I always had respect for what they do and I was always glad to hear that they get paid very well, they deserve it. The hours can get long because they are busy so I would only work here if you are serious about working. The customers are maybe the best part, they are lucky to have such great customer, it makes the job fun. 

If you like to be micromanaged and underpay this is the job for you , you only get 3 tables at a time there is no limit on how long the tables can stay so you could be stuck with the same tables over 5 hours while helping others none stop ,managers don't care about you .. you have to share a party bigger than 11. People  get full off free chips so on a party of 11 you after splitting since you have to share big parties you might end up with 30 each , if you don’t care about tips and are okay minimum wage this is the place for you , they make it really hard for you to take a 10 minute brake too , another thing you can’t leave even if your table pay out 5 hours ago until you clean that table

DO NOT work here unless you want to be treated like ****…. Management is HORRIBLE!!! They preach about having a positive mental attitude but are consistently being passive aggressive and punishing the staff for minor mistakes… they literally took away the table from the break room as a punishment to the servers. Trash. Management wants everyone to be hands on and react immediately when asked for something however,  when you ask them for help they literally do not help you, the GM is the least helpful. The GM literally gets an attitude if you ask him for help. Trash. The $$ is good if you work everyday but you will be stressed and questioning your ability as a server.

Management doesn’t care about your well-being, they’re unforgiving to outside commitments, and play favorites. Money isn’t consistent,  and the structure of the company is crumbling. In the beginning it seems like a good job but quickly it proves to be otherwise. Co workers are tight knit but that’s all you’ll get from this place. Severely understaffed and would rather stretch everyone thin than hire help. If you’re hired as a host- be prepared to be a host, barback, runner, busser in one shift without the corresponding tip out. Some employees have also received raises after threatening to quit creating a known wage - divide.

There is a complete lack of teamwork culture. Very clear favorites and cliques. Feels like High School no matter what position you are in. They do not value the hard working employees, only the ones management is friends with. They try to pass off responsibility to people that are not management and that ended up creating a very toxic workplace. There is potential to make good money but at a very clear cost. Expect to be scheduled outside of your availability on top of several doubles every week. Communication is very poor so be prepared to have everything discussed clearly documented.

This is the most positive job I have had. I am very thankful for being around a team that is so positive. I think the best thing is not that negative things don't happen but that we don't let them overtake the shift or the culture. The team and managers are very active. Teamwork is very much the idea here. It is drilled into you from the beginning and so you will need to be in that. They money was good and the place is always busy so I really had no complaints.  I think the hardest part about being here is getting time off especially around holidays but I guess thats expected in this industry. 

Top Job Titles	Average Salary
Restaurant manager 5 salaries reported	$100,000 per year
Bartender 1 salary reported	$375 per day
Cocinero/a 3 salaries reported	$24.67 per hour
Server 3 salaries reported	$275 per day
Intendente 4 salaries reported	$19.00 per hour

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