server

sous chef

restaurant manager

line cook

bartender

Clydes Restaurant Group

A typical day as a Clyde's bartender includes interacting with patrons sitting at the bar top, as well as creating drinks for the remainder of the restaurant via the server window. It is vital to memorize exact cocktail recipes and menu items to ensure liquor and food costs remain efficient. I have learned several interpersonal communication skills and the ability to handle and diffuse arising situations. I have also exponentially increased my knowledge of food and beverage ingredients and recipes. Part of my job is to educate people about unexplored options, encourage them to expand their horizon of food and drinks,  as well as encourage repeat service. Although the relation between bartending and medical or pharmaceutical sales is slim, from Clyde's I am now able to sell dessert to full guests nearly every day. The hardest part of the job would be establishing barriers and boundaries between myself and the bar guests. While I adore all of my guests, it is very important that I remain professional and safe in my place of work. Another challenge I face daily as a bartender is the ethical dilemma of serving alcohol to severe alcoholics or guests with mental health problems. I very much enjoy the sales and social aspects of the job, however I wish I was able to sell products that would better peoples lives, rather than enable poor habits. By far, my favorite part of this job is interacting with clients and other employees. I love building strong relationships with others among the Clyde's Restaurant Group family.

I have no problem with CRG as a corporation. Wish corporate would make more of an appearance in certain locations. Great organized company as a whole, which is hard to find. Working at Clyde's  was such a blessing and allowed me to really evolve as a person/worker. I learned a lot and was able to really grow. I thought that I mattered as an individual, especially after putting in extensive effort and hours, but i forgot that businesses are still businesses at the end of the day, and in this field of work, everyone is more or less replaceable. I wish employees had more knowledge and more of a personable and real connection with the managers/corporation so that they are more or less protected and feel more secure whilst working. The culture/environment is a breath of fresh air. The guests are great and the opportunity of networking comes in abundance. The money is great and your peers really make you feel like part of a family. Apply and you will not be disappointed.  My advice to anyone seeking employment here, Keep your head down and just keep working, don't invest too much into it (won't necessarily be reciprocated), Stay under the radar, and be prepared to make a great and honest living in which you can feel good about.

Scheduling efficiency depends heavily on the manager doing it, some managers there are completely inept and will schedule you even if you had requested time off. Managers are nice and approachable, and are helpful most of the time unless they are busy. Favoritism plays a role in advancing, was told multiple times by different managers that they would start me on the process of moving from runner to server but nothing ever happened. The kitchen is a nightmare when the restaurant is busy, but when it isn’t, it’s a cool place to be. The chef’s you work with are cool and honestly often more helpful than management depending on the scenario. The BOH staff makes this job a lot better, I made personal connections with pretty much every chef in the kitchen, and they are just as interested to reciprocate that friendliness. A great place to work if you only plan on holding the position for a little while.

At Clyde’s of Gallery Place in Chinatown I have many different jobs. When I’m a host, I represent the face and name of Clyde’s at Gallery Place by welcoming customers, giving them information about our restaurant and giving them the best customer service experience by issuing and receiving their personal information  in order to notify and educate our customers on our daily specials, as well as building customer loyalty, and doing so in a very professional manner. I also work with the management in the budget process, in which I help calculate our daily and monthly sales accordingly. I control all means of the restaurant, in which I place where servers go in the restaurant and take strong leadership roles in securing every server gets paid proportionally according to where I placed them fairly. I also handle the register and have experience in registering . I am also a  front-runner, in which I deliver food to customers in a timely manner and persuasively recommend our daily specials to increase sales in our restaurant.

A typical day would be to introduce the new hire into Clyde's standards of service and policies. Teaching them the menu and drink menu. Also teaching them in creative ways to memorize the menus and Standards of Operations to make an efficient server and co worker. As a server trainer, I have been trained in a managerial setting to help me deal with all types of learning styles and personalities. The hardest part of the job was wanting to do everything myself. I found that doing it myself not only insured it getting done as I liked but it also kept my busy and I enjoyed that very much. My co workers have become a few of my life long friends in which I owe that entirely to the Clyde's Group. The really hire some amazing people.

Working for Clyde's Restaurant Group has opened my eyes to so much more. I have learned a great amount about dining, food, wine/beer, and much more just from working at Clyde's. When you arrive to work, you go to Menu Class, and after an insightful 15 minute talk, you get to taste some food or try some wine/beer. After all that is said and done, you get out on to the floor to start your shift. Things can get hectic, but that will happen in any restaurant. The difference with Clyde's is that when things get hectic, people there work as a team to pull everyone out of the chaos. You get a family oriented vibe from your fellow coworkers and management. It is a great restaurant to work for!

Clyde's does not want to distinguish between accounting management and waiters and busboys.  No holidays.  Little flexibility.

Clyde's misrepresented themselves in the initial job description, cutting a FT (40 hour) job to 30 w commensurate cut in pay.

Clyde's Restaurant Group is in Georgetown - no convenient access to Metro (other than bus service). 

Office was under construction with jackhammers pounding most of the day.  Cramped, dingy office space for Accounting - large, spacious offices for Executive management (Marketing, HR, Ops, CEO, CFO)

A typical day at work consists of building and maintaining relationships with customers to insure customer return and high levels of satisfaction. I have learned a lot about people, food and drink; and also have become a better sales person by implementing sales techniques. I am a member of the Top Gun Program which gives me experience training new employees. The management is very helpful and dedicated to customer satisfaction. I love being able to meet new people everyday and building relationships.

From the outside looking in you would think that the company is one of the best in the D.C metropolitan area, due to the name, many locations, and staples like Hamilton and Old ebbit. They hire executive  chefs and General mangers who they can get to do the dirty work. Most of the sous chefs and managers are overworked, and underpaid and treated poorly. In 2019/2020 they fired so many chefs and managers due to New management and most fired were for little to no reasons at all. I do not recommend. Please run the other way. 

This job isn't for you if you cannot handle being stressed out sometimes. Issues that are out of the wait staff's control become their problem because management doesn't do enough to fix certain issues. There is good money a lot of the time but it can be hard to make a ton of money at first. I enjoy the people and love the servers I work with. I've learned there's always going to be one person who is not a great leader but you just have to accept it and look up to the leadership who is doing their best and treating you with respect. 

Top Job Titles	Average Salary
Server 111 salaries reported	$1,132 per week
Sous chef 81 salaries reported	$71,327 per year
Restaurant manager 89 salaries reported	$73,399 per year
Line cook 95 salaries reported	$19.94 per hour
Bartender 42 salaries reported	$1,370 per week

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