prep cook

front of house manager

line cook

kitchen manager

dishwasher

Carolina Ale House

Ale House taught me how to handle larger sections with ease and efficiency. I was grateful for all the people I had met while working there and making relationships with, not only co-workers, but customers and building up my own regular clientele. I enjoyed working for a sports bar because I am a very social person and love conversing with people, seeing reactions over games, and enjoying a couple of good laughs. I work in customer service for mainly this reason, but I also excel in making sure guests have a wonderful experience.
The management team seemed to not know much about how to successfully run and manage the restaurant. Instead of hiring people who were already within the company at other locations moving to the area for school, they were more likely to hire someone who had very little to no experience serving. The managers would then be upset with getting customer complaints and put people in smaller sections instead of hiring capable people with more experience and who had already known the menu and the ways of the company. Every manager had their own ways of doing things and there was very little to no consistency of what to expect. Individually, it was easy to figure out which manager would handle things which way, but as a team, there was never a consistent ground. They played the game of favorites way to often for tedious things. Due to their favoritism, their level of professionalism was very low. Write-ups would be given to the new people for things out of ones control. The managers lacked respect and would condescend more than encourage their employees.
Some co-workers have been there since the beginning and some were practically brand new. The newer ones seemed to get overwhelmed very quickly and easily as if they had not been properly trained and equipped with the tools needed to take on their sections with ease. The longer term co-workers seemed more or less frustrated with dealing with training new people and helping them out when needed. They were also less likely to do running side work and get away with things that others would not have due to their longevity of working.
Overall, this company mainly was a frustrating place for me to work. They are constantly changing uniform & company policies. The company is as consistent as their turn-over rate. I have worked for the L&M Restaurant company for almost 3 years now and they do not treat people fairly or legitimately care about employees. Regardless of how long you've worked for them or help them out continuously, you are always replaceable. I have seen this happen to far too many good employees.

A typical day at work began with setting up my server station, reading and completing opening side-work, along with helping out fellow servers if needed. Next, came greeting and serving tables, which included punching in orders, running food and drinks, and making sure they leave happy, with the intent to return. I learned a lot considering this was my first serving job ever. The management in my opinion was just okay. Mainly the reason I say this is due to one or two managers specifically, but the others were very helpful, and many of times helped me out with busing tables or side-work. I loved my co-workers and made friends with many of them who I still hang out with today. This is the one job where I can say I had no problem with any other workers. The hardest part of the job was definetely how many hours I was scheduled because it put me way behind in school. I wasn't full time and still managed to work 60+ hours a week. Although, the restaurant was severely short-staffed, it was still the mangers fault for not working with me. It caused me to drop two classes, so I could have time to work because as you can imagine, I couldn't keep up. Unfortunately, this caused me to leave this restaurant because I could not fail school, which is my more important job. The most enjoyable part of this position, however, the opportunity of meeting new people at every table. I really took the time to get to know my guests because I enjoy talking and interacting with people. This is my favorite aspect about serving, too.

Place is poorly managed. Management changes too often, but the problems stay with the store. They act like the staff is the problem, but the managers themselves rarely have previous experience and don't know how to handle even simple tasks. We have had good managers but corporate thinks that moving good managers and replacing them with incompetent newcomers is the way to get out of the slump that we are in. 

Money is not what it used to be. We used to be busy and even on slow days make at least 60-70. Now, there are some days where they keep us for 4-5 hours despite having had 0 tables all day. Most of the day now is comprised of busy work. We get paid $5.25/h to do silverware and sweep and polish tables. It isn't worth the time for you if you need to make money.

They also schedule you to close at 2:15 am and then open at 10:30 am. They don't take your life into consideration if you tell them you have open availability. If you plan on applying, don't tell them you can work whenever, because they will abuse you.

As a hostess a typical day at work consisted of me making sure that guests and large parties were seated as soon as possible, making sure servers were sat according to rotation, and taking to go orders and booking reservations. I learned how to develop a strong sense of urgency and work well with others in a stressful environment. Management was very different on any given day, due to it being the service industry that has very high turnover rates, but the managers I did have were always very respectful of my needs and came to me when ever there was a problem before it was known to others. The staff could often times be very catty and rude when they did/didn't feel like having a table. The hardest part of the job was learning to deal with the high volume of customers that came in on any given night, especially on weekends. The most enjoyable part of my job was getting to know tons of people within the company that I could network with in the future since this is my chosen field.

Typical Myrtle Beach serving job. Moderate volume but too many servers on shift. Management will prioritize doordash/ubereats orders over people waiting in restaurant. This creates excessive and unnecessary wait times for tables when restaurant is at half capacity which makes guests leave. Excessive sidework for what an average shift will net you. Sections are totally imbalanced and inconsistent with low sales and tips unless you are a closer. Restaurant GM seems miserable and has very little regard for staff or the restaurant in general. Front of house staff is severely lacking and no one works as a team. Entire restaurant is dirty and unsanitary. The reliance of paying out tips on a prepaid debit card (Instant card) is annoying and costly considering you have to pay a fee to transfer tips more than once per week. Awful experience working at Carolina Ale House, seems like the entire staff feels the same way.

This is a scratch made kitchen that requires you to have a full staff from a prep person to a dishwasher to a fry Grill and salad person for every shift..that is definitely not the case here. labor is ran extremely low and local business, different events and different seasons aren’t always taken into account.the kitchen manager where I work any given day was the manager ,dishwasher ,prep person and salad all in one shift. But had at least 2 front of the house managers sitting down with servers is eating breakfast most mornings .And nights here are a nightmare cooks getting high on the clock, servers shotgunning beer in the back.most nights there is barely any cleaning done.I on multiple occasions watched the kitchen manager clean up things from that night the next morning. I wouldn’t eat or drink here let alone work here. hope this help’s someone.



During my time at ale house I actually worked three different jobs (not at the same time). I was brought in as a bar back and after about 3 months they gave me a server position. I would not consider this a promotion as the pay did not vary significantly (extra $20 a week at most). during my final two months i decided to work in the kitchen as a prep cook. Yet again the pay did not vary enough to boast. I will say this however this was probably one of the more satisfying jobs I've had. I always felt needed and appreciated and everyone there got along great and was fun to work with. My manager was insanely funny and cared for each one of his employees on a personal level. Despite the average compensation, overall this place was great to work at.

The place is a okay job the pay was alright it’s just the staff and management, Servers were never on time which caused back up and management was horrible wanted you to do everything for little pay.They  hire anyone which is okay considering the shortage but it just caused us to have a horrible lazy staff.The hostess was just expected to work the front and the back which is considering we have seat guest, take and pack to go orders, clean/check bathrooms, wipe windows and bust and clean tables for the servers plus the extra workload we were given.It might seem worth it to some since we got tip out but for the hours it wasn’t I was in school HIGH SCHOOL while working almost 40hrs a week and not getting home till almost 12am on school days.I think place might’ve gotten better so don’t get discouraged from working there just be aware and don’t be afraid to speak out.

What is the best part of working at the company?
They take care of their employees I work at Carolina Ale for 7years and the only reason I left because I got burnt really badly carrying a boiling gravy I didn’t sue the company because I enjoyed working there all my friends said that I would have gotten a lot of money because I am scared for life!!! The reason I didn’t is that I enjoyed working there 

What is the most stressful part about working at the company?
Not really had any stress working for the company 

What is the work environment and culture like at the company?
Very good environment culture equals appreciation for the employees 

What is a typical day like for you at the company?
In great condition I was a line cook and had a great time enjoying my time even had to help out my chef when he got overwhelmed

A typical day at work consists of greeting guests at the door and seating them. I've learned so much. My communication skills have progressed over time. Not only did I greet guests, I would also help the waiters and waitresses serve the food to tables and make sure specific areas were sanitary. Management would slack at times because they would mess up my hours and I was getting paid so little. The restaurant is very diverse. I've met so many people. I believe thats the most enjoyable part of this particular job because meeting new people can help you learn so many new things and expand your intelligence. The hardest part about this job is on the weekends it may get entirely crowded and sometimes the guests were a hassle. Although some nights were rough I still stood my ground and kept everything steady as possible.

Top Job Titles	Average Salary
Prep cook 4 salaries reported	$15.75 per hour
Front of house manager 5 salaries reported	$52,000 per year
Line cook 2 salaries reported	$16.25 per hour
Kitchen manager 1 salary reported	$57,500 per year
Dishwasher 3 salaries reported	$10.63 per hour

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