fine dining server

host/hostess

food runner

server

manager

Copper Canyon Grill



I have concerns regarding how management treats employees and handles workplace issues. On multiple occasions, I witnessed and personally experienced being spoken to in an unprofessional manner. During one incident, the general manager raised their voice at both me and another employee and did not allow us an opportunity to explain our side of the situation.

I also received a first and final warning after calling out due to a family emergency involving my mother being hospitalized. I notified management in advance, attempted to find coverage, and provided documentation, but still felt that the situation was handled unfairly and without consideration for the circumstances.

Additionally, I often felt singled out for extra tasks that were not consistently assigned to other hosts, and there were times when questions or requests for clarification were met with dismissive responses rather than support.

I value professionalism, teamwork, and respectful communication in the workplace. Unfortunately, my experience with management did not always reflect those standards.


Managers should not show favoritism, discuss employees with other team members, or project personal emotions and attitudes onto staff. Leadership should create a professional, respectful, and fair work environment where all employees feel supported, valued, and treated equally. Managers should also avoid making discriminatory or inappropriate comments about staff appearance and should remain consistent and fair when addressing dress code or uniform concerns among employees.

A typical day revolves around what any restaurant manager can expect - interacting with guests, staff and vendors. I have improved on my knowledge of service standards and skills management. Management is a bit jumbled and I have seen much turnover in the general manager spot, however, it seems to have settled down for now. My coworkers are great and are the main reason I have stayed with this company. The hardest part of the job is the work-to-live attitude. The quality of life is on par with other restaurant jobs but not conducive to much of a "normal" life. I do enjoy meeting new people - something I get to do on a daily basis.

A typical day at work for me would be creating host schedule, delegating host tasks for the day, reservations, answering multiple phone lines, coordinating large parties, and maintaining customer satisfaction. While working at Copper Canyon Grill I learned the how important it is to pay attention to detail. Our mamagment staff was very hands on and helpful at all times. We worked in a team service environment so my co-workers were very helpful. The most enjoyable part of my job was enter acting with our guest.

Team service was designed by management to keep employees busy and guests satisfied. Full hands in full hands out is a very productive policy that creates exemplary team work and smooth pace that allows staff to get the job done.

Hardest part of the job is being away from assigned section while providing team service. Sometimes you could be away from your section for 5 minutes or more which is unacceptable.

The most enjoyable part of the job is always entertaining the guests.

this job is a wonderful job for college students. its a fast pace environment with lots of friendly people. the food is excellent and freshly prepared every morning. the management is awesome. i was a host at this job and i had to greet guess, open doors, walk the guess to there tables. i made sure the restaurant was running smoothly and efficiently. the hardest part was when the guess will get upset and they take it out on you. otherwise there wasn't must difficulty to the job. we were always on our feet making sure every guess was helped.

Copper Canyon is a wonderful restaurant I am previous working at as I have just relocated to the Orlando area. Here I run the wood fire grill station and I am responsible for prepping, setting and running station in high volume numbers. The Chef and GM are great influential and hard work individuals that help drive the succecfull restaurant. Hardest part of the job is doing large numbers in short amount of time. I love working with others and being challenged with large goals in a short amount of time.

A typical day is a full uniform inspection. Expect to be micro managed your entire shift even if you are the best of the best. I have learned that you defiantly can not judge a book by its cover. Management look good on the outside but you can tell they defiantly do not get  along. My co workers are the best part of my day they are some of the most positive people I have ever encountered. The most enjoyable part of the job is knowing that is some weird way you are your own boss.

Very relaxing atmosphere for guests. However, very unprofessional setting for employees. Began to get worse during my final days, until I was treated extremely poorly while being given a check for $41 after working more than 40 hours and tipped out less than $40. During this week other host/hostess where tipped more than $200.

you will never feel alienated while working there . Everyone is like family i learned to answer telephones and to schedule and make reservations. 
 Hardest part of the job is trying to maintain patience in customers while they wait if they have no reservation. Other than that you get used to working in the fast paced environment and it teaches you high levels of professionalism

Top Job Titles	Average Salary
Fine dining server 10 salaries reported	$890 per week
Host/hostess 3 salaries reported	$500 per week
Food runner 2 salaries reported	$500 per week
Server 4 salaries reported	$200 per day
Manager 1 salary reported	$75,000 per year

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