fine dining server

manager

host/hostess

line cook

pastry cook

Davios Northern Italian Steakhouse

Davio’s Northern Italian Steakhouse is a well-run, high-end restaurant that truly values guest experience and teamwork. The standards are high, but that’s what makes it a great place to grow professionally in fine dining.

Management is organized, supportive, and hands-on, especially during busy service. There is a strong focus on communication between the front of house, back of house, and management, which helps service run smoothly even on high-volume nights. Training is thorough, and expectations are clear, which sets employees up for success.

The environment is fast-paced but professional, and teamwork is heavily emphasized. Davio’s also takes pride in presentation, hospitality, and consistency, which makes it a great place for anyone looking to build strong customer service and operational skills.

Overall, Davio’s is an excellent company for those who want to work in a polished, upscale restaurant setting while gaining valuable experience in hospitality, guest relations, and restaurant operations.

Where to start? I spent just 3 months with the company as a high level, capable manager who was not given any responsibility.

Work/life balance is a major issue. Maybe it wouldn’t be as bad if you had actual responsibilties. I don’t know how it differs from store to store, but I worked for a general manager that didn’t want to share any of the responsibility but also desperately needed help. 

Going from GM to shift watcher while the GM sits in the office for 8 hours isn’t great. 

Everything is extra- 

The scheduling 
The paper work at the end of the night 
The paper charts for floor plans 
Banquets
Upper management whos super old school, who never show up, give you feedback, and bail.  

I was hired as a host at Davio’s Northern Italian Steakhouse, and unfortunately, my experience was extremely disappointing. The training process was very disorganized and below standard. Management seemed unprepared and often scheduled far too many staff at once, only to send people home shortly after arriving.

There was little to no proper training, yet employees were expected to complete a lengthy test on material that was never actually taught. This created a stressful and unfair environment for new hires trying to learn.

I also felt uncomfortable with the overall culture. There appeared to be a lack of diversity among the staff, and certain choices—like consistently playing Fox News—contributed to an environment that didn’t feel inclusive or welcoming.

Overall, this was one of the most unprofessional and discouraging workplaces I’ve experienced. If I could, I would rate it 0 out of 5

Pros:
The food and wine list here are some of Philly's best.  Fantastic servers with great character on the floor.  Staff meal during preshift meetings is always a savings.  I learned a good amount about Italian cuisine and got to meet the farmers, grape growers, etc. who came in to our meetings.

Cons:
Paying $35 for your white uniform is pretty costly when your work environment is surrounded in red sauce, wine, and reductions.  They really need to pay more hourly wages to their staff considering you make more money elsewhere without all the prestige, and demand on wine and food knowledge.  Some employees* make me wonder what they ever do while there other than hide in the office and lose your tip envelopes. Thankfully Leo just joined the team and has been trimming the fat.

Overall:
I will always go back there for a meatball and Chuck's amazing character behind the bar.  I wish them well.

The Reston location of Davio’s is struggling under poor management led by the GM. As soon as I started my first day, all my coworkers warned me to go somwhere else. Since the new GM's hiring, no new employees have stayed long-term due to inadequate training, lack of communication, and disorganized leadership. Servers are blamed for issues caused by understaffing, an outdated menu, and ineffective management. The GM appears overwhelmed by standard service volumes, and management fails to provide necessary support. I doubt on where the GM even got the experience to believe it can be a GM. I didn't see my money through branch for almost TWO weeks, I had to chase everyone for them to let me use my money. A recent hire, walked out mid-shift after weeks of training due to the toxic work environment.

     This location is incredibly slow and management is non-existent. Tip out is egregious for the money you take home and to put it simply it just isn’t worth it. The disorganization from the top down is immense and as a server here you are the focal point for any issues that the whole restaurant endures even if you have no involvement. The food is just flat out not good either and back of house refuses to take accountability for mistakes and instead falls on the server with little to no support from management. Management is a 4 person panel here that are never on the same page and GM keeps certain AGM’s in the dark and controls narratives based on how he feels. 

What is the best part of working at the company?
Scratch kitchen and some of the staff

What is the most stressful part about working at the company?
Lack of change.  It's very stodgy.  Take too long to transition seasonal menus. 

What is the work environment and culture like at the company?
The environment is chaotic with little to no leadship to direct clearly the vision that needs to be accomplished.   

What is a typical day like for you at the company?
Do prep work to prepare for the day.  Then prepare and events that need to be done.  Most of the time it's by yourself with little to no help

There's a family meal provided every day. Some coworkers were a big part as to why I stayed as long as I did. Most of everything is made from scratch which was really nice to be apart of. Pay was decent but not enough to live off. Hours were never over 35 a week and when holiday and vacation seasons were over loyal employees get hours taken away. They will hold pto over you head like you're a dog and take weeks and sometimes even months to update an approved raise into the system. I was proud to say that I worked here, but I was often not respected as a person should be. 

What is the best part of working at the company?
Disorganized general manager does not care about staff

What is the most stressful part about working at the company?
Schedule is not put out until two days before next week begins. They overstaffed shifts, make cuts over the phone and play favorites with assigning sections.

What is the work environment and culture like at the company?
Dog eat dog. Because they are overstaffed there is a lot of backbiting between staff members.

What is a typical day like for you at the company?
I never know what to expect there

I would offer water to  the tables and bring them bread and condiments as well as clear plates for the different courses.  I learned how to work well with people and serve high class customers in a fast paced and precise way.  Hardest part about the job for me was clearing big tables where it was hard or awkward to reach plates.  The most enjoyable part of the job was being able to have an enjoyable work environment.  The management was friendly and provided the enjoyable work environment, and my co-workers were easy to work with.

Top Job Titles	Average Salary
Fine dining server 5 salaries reported	$33.60 per hour
Manager 2 salaries reported	$80,000 per year
Host/hostess 8 salaries reported	$17.56 per hour
Line cook 11 salaries reported	$19.45 per hour
Pastry cook 3 salaries reported	$18.83 per hour

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