guest service agent

line cook

utility worker

cook

baker

Cameron Mitchell Restaurants

The coworkers are absolutely amazing and truly are one big family but if you decide to work at DTC, you deserve what’s coming for you. There is tons of favoritism within this building. If you work here and are not on the good side of management, that isn’t a good spot to be in. Your schedule will suffer, your well being will suffer, and most importantly, your money will suffer. Dinner is a lot of fun but lunch is an absolute joke money wise. Also not necessarily the friendliest lunch clientele considering they’re all corporate hounds. Tipout structure should be based on sales, not overall percentage. Why am I tipping out a flat rate to the bar when everyone in my section orders wine all night? 

Several SAs who should have gotten the chance to receive a promotion just never did. The last SA promotion occurred in August 2022 and before that June 2022, and there were a lot of great ones who should have gotten that chance but never did and likely never will. For a company that so greatly says that they promote from within, that simply just isn’t good enough. 

A lot of newly hired servers (even though they supposedly hire the “best of the best”) come in with absolutely zero knowledge that should be fine dining standard and aren’t willing to learn/adapt. 

Cameron Mitchell Restaurants is supposed to be a premier Restaurant Company to work for, it just isn’t.

As a woman, I’ve never worked in a restaurant where I felt as safe and valued as here. I have not been harassed (which, unfortunately, is a first in a restaurant job for me). Our GM keeps up with all of our lives and frequently checks in to make sure we’re doing okay. We all get along. There’s little to no drama. We get major holidays off. They try to make it so we have 2 days off in a row, which is super nice. Great work-life balance. We do check ins with the president of the company atleast once a year to ensure everyone’s needs are being met. That’s basically unheard of. It’s amazing. I like this job a lot. They really uphold a high standard all around. This is the way all restaurants should be. They like to hire up from within which is a huge plus aswell. 

My role at Cap City over the last 5 years has been to build repeat guests so that they come back to dine with us over and over.  I have learned that at our restaurant, the sum of the whole is greater than the sum of its parts, meaning, working as a team in this atmosphere is far greater than individuality.  The hardest part of my job is not having benefits.  I built my 401K account for nearly 7 years at Bobb Chevrolet (my previous employer) and have not been able to contribute to it for 5 years.  However, working with my management team and fellow co-workers is a pleasure.  I get along with all of my co-workers and managers, and enjoy recreational time outside of work (i.e. softball and golf leagues).

I learned a lot of culinary procedures for various types of dishes.  Prep mostly during lunch rush then fast paced dinner service. Time management was key.  Learning what was necessary for the shift and appropriating tasks accordingly was essential for a successful night of service.  The people were fun to work with, even in high-stress situations. The hardest part of the job was learning how to be quick, and still produce visually stunning food items.  The most enjoyable part of the job was learning something new everyday and seeing myself progress in a field I never studied officially.

Nepotism is real within this company. Managers play extreme favorites and can be great or absolutely awful. Easy to work up in the company and do office type work while still doing front of house jobs. Cameron is known as strict with his pop in visits. Food quality is good. Check balances are high. Most customers are nice. Biggest concern with hosting is how many people they try to cram into their restaurants, especially on holidays and the extreme push toward gift card sales. Many reservations wait over 30 minutes past their scheduled time because there is not enough time given between guests. 

Cameron Mitchell is a great company to work for.  He offers a lot of benefits and opportunities for advancement for his employees.  The company strongly encourages employees to participate in team-building activities and outings.  Management does a great job to make sure employees try all of the dishes and drinks and are trained very well in order to give the best service possible to guests.  This company takes a lot of pride in its products, service, atmosphere, and employees. Overall, a great company to work for.

Cap City Fine Diner was a great environment as a guest and an even better one as a server. Efficient, skilled, and experienced staff (FOH and Kitchen alike).

Procedures and standards high quality. Company treats employees well (and even get Superbowl Sunday and Memorial Day and other holidays off!).

Great earning potential.

The restaurant I would recommend to anyone looking for a serving job they enjoy with high earning potential.

(Review specific to grandview location)

What is the best part of working at the company?
I absolutely  loved ocean prime it was a healthy and  wonderful atmosphere to work in the best place with excellent culture to be part of


What is the most stressful part about working at the company?
The summer was so slow it was hard ro make ends meet.

What is the work environment and culture like at the company?
The culture was good but they really didn't value their associates 

What is a typical day like for you at the company?
Easy going get in do your side work few distractions good team work and wonderful heart of rhe house kitchen i miss them

First thing I do when i arrive at work, is make sure i say hello to everyone. From the back of the house to the front of house. Then i check in with my bar team to see how the lunch shift was. I make sure we don't need any back ups of anything. After I've done a line check, i focus all my attention on each guest thats sitting at my bar. I let them know that i will be the bartending taking over. After that i make sure everyone from the guest to my team is happy. I must be honest there were know downfalls of this job for me. I enjoyed every bit of it.

Come in and start the shift by making sure all sidework is completed and begin shift. If there are new employees, assign them their trainer. Check out all servers sidework and help run their reports.
I learned how to manage a larger staff effectively and teach them about food and wine.
The management was fantastic.
My co-workers were a great team to work with everyday.
The most enjoyable part was the great level of freshness of the fish and the great attitude everyone had

Top Job Titles	Average Salary
Guest service agent 130 salaries reported	$18.19 per hour
Line cook 112 salaries reported	$20.34 per hour
Utility worker 51 salaries reported	$17.81 per hour
Cook 28 salaries reported	$21.64 per hour
Baker 22 salaries reported	$19.55 per hour

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