executive chef

sous chef

restaurant manager

assistant general manager

dishwasher

Dos Caminos

Dos Caminos Times Square is by far he hardest bartending gig I had experienced working 5 years in the industry. Starting out with the company was great but than after working about ninety days they started cutting everybody hours down to even 1 shift after being hired for full time. "We can just hire someone else and replace you , this is nyc" is what they told me. They got rid of the barbacks hours and poured the workload onto the bartender. They have bussers there just to help the servers and not that bartenders that have to make all the drinks for the servers as well as wash all the glasses coming back. So on top of being a bartender/ barback and also a busser there is no runner ther to bring guacamole to guests which is the most popular app. So the bartender needs to leave the bar to make guacamole in the back of kitchen to bring it to a guest in a 15 lb volcanic rock bowl along with chips and salsa in the other hand. Sometimes 2-3 guacamoles were needed at once for bar guests compromising guest service at the bar. So on top of being a bartender you are also a barback, busser, dishwasher, and runner. 5 jobs all in one. On many days I would work nine back breaking hours and was denied a break. The most enjoyable aspect of the job was learning about the different tequilas and mexican cuisine.

Avoid at all cost management horrible 
Wrist burn ect 
Working at Dos Caminos was one of the most frustrating and draining experiences I’ve had in the restaurant industry. From the moment I started, it was clear that the training was rushed and disorganized. I was thrown onto the floor with minimal guidance, expected to memorize a massive menu with detailed ingredients and tequila pairings, and judged harshly for not knowing everything immediately.

Management was disinterested and unapproachable. Instead of supporting staff, they micromanaged and criticized, often playing favorites and turning a blind eye to real 

A typical day would include: filling salsas, cleaning hutches, stocking glassware, folding napkins. I learned a lot about tequilas, I learned the entire menu. The hardest part was being on top of your menu, everyday we had a pre-shift and we had to sell back to the chef a dish, in full detail. Management was poor, that is why I left. the money and tips were the most enjoyable part and getting to talk to customers.

I have been there for all most two years and have seen many changes since the corporation changed owners. I loved my job because it helped me go to school and also make money for my living. It can be challenging sometimes but I have aquired many skills that I can apply to my nursing field such as interacting with clients, prioritize tasks, multitask responsibly.

Things sometimes did not seem organized, if i was on call as a hostess most of the time i would have to come it so it seemed to me there should have not been a reason for me to be on call. The family meal that they had for employees was not up to par. It was be eggs and pancakes most of the time and it usually started an hour before the change of shift so not many people would be able to get the meal and ended up buying lunch.

Its a fast paced place to work for, the staff are friendly and I have met so many nice customers. It can be stressful at times just like any job but you have to remain calm and poised at all times because at the end what matters is making the guest happy.

A typical work day for me is dealing with a slow shift,balance and busty day in delivery. I learned out to work with a team and about the different types of food we served to customers throughout the share such a menu changes. The hardest part about my job is when theirs miss communication in the restaurant. The most enjoyable part about my job is the staff and when we have unexpected celebrities drop by.

Landry's trainning and education is the foundation of my career. Trust me, if you get their MIT trainning, you can run any restaurants in NYC with confidence. Very important, eqaul opportunity is stricktly followed by the whole entire operation. 

One of the biggest highlights about Dos Camions were the classes that the staff were required to take. Taking these classes allows us to become more knowledgeable about wine and food. Having this information has its perks in this competitive  industry.

The tips were really great. Sometimes the Casino would hold buy outs so I'd only work a 4 hour shift then everybody would go home with a good amount of money. They also served family meal everyday breakfast lunch and dinner.

Top Job Titles	Average Salary
Executive chef 13 salaries reported	$72,038 per year
Sous chef 2 salaries reported	$67,500 per year
Restaurant manager 1 salary reported	$75,000 per year
Assistant general manager 5 salaries reported	$88,000 per year
Dishwasher 3 salaries reported	$19.50 per hour

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