server

line cook

food runner

host/hostess

dishwasher

Founding Farmers

The work day tends to be the same but may vary depending on the manager. Managers seem to change very often recently and they all have different things they care about as far as server performance. Coworkers are cool but as a server, you don't really get to be close to back of the house unless you speak Spanish and you don't see them often since the kitchen is downstairs. You ave to wear a "uniform," for women its dark blue denim jeans, a denim button up shirt and a bow tie, the only thing they provide you with is an apron and a server book thing (I forgot what its called). The men wear dark blue denim jeans, a white button up, and a bow ties and apron. Black non slip shoes. Training is a lot and very in depth. Its relaxed, but also, you have to be very aware because it can get very busy very quickly. You can chat with other coworkers while at work but not much depending on the manager. Side-work is pretty light, you just have to fold a bunch of linens and keep your section clean. 

Typical day: come in, fix your apron and bow tie. Go over pre-shift with a manager, check what section you have. Work your tables until your cut/phased/(whatever you call it). Fold linens (about 100). Clean your section and reset tables. Do your check-out. Turn in the cash payments into a little machine and staple the printout on your checkout. Get signatures from the closers for folding your linen and cleaning your section. Turn your checkout into a manager to be able to clock out. Clock out. Go home..or if your social, go out for drinks w/ your co-workers. **you do not get payed out each night. You get to keep your cash tips. You get payed every other Friday.

I really liked the people(servers, hosts, bartenders, foodrunners, bussers....not the managers in the end, I did like the others before them, but the good ones kept being replaced :( sadness) I worked with. The people would change so often, so I got tired of making new friends every month or so when I worked there. Although, there are still some servers who have been there from the beginning. You can move up, there was a host who became a server who is now a bartender. There was a girl who worked there for like a month and became a manager. sometimes a random person will be there and be like "Hey, I'm ..so and so.., I'm from the other location, I'll be your manager fro today" which was weird ..maybe that's just me, I don't know. Its a cool place to work temporarily or longer, up to you. Tips tend to be 20% and higher if your good. With a good section, you can make 200-400 a night, minimum is 100 a night with a not so good section. You make the most money working brunch, plus its the easiest shift to work. Brunch is sat and sun mornings. I think that's enough info. Oh, you also get 50% off your meals as well as 3 other friends w/ you at all the FARM restaurant locations! That was me and my friends favorite part. My friends were the most sad when I quit lol. I hope you like working there if you choose too ^^

There's not really drama there, or if there is, I don't know about it. I never had problems with any of my coworkers and if I did, it was resolved that day.

I worked at FF for almost a year, and unfortunately, it turned out to be one of the worst job experiences I've had. While the job itself was enjoyable there were aspects of the work that I genuinely loved, the toxic atmosphere and the lack of support from management made it a place I wouldn't recommend.

The managers at FF, specifically at the KOP location, showed a complete disregard for their employees. I was frequently belittled by them for small mistakes, with name-calling being a regular occurrence. It’s one thing to receive constructive feedback, but the treatment I experienced went beyond that. There was no respect for personal boundaries or work-life balance. I often found myself working long stretches without proper regard for my time outside of work.

On top of this, the company consistently made sure I was not paid overtime, even though I worked 9 consecutive days at one point. Despite my efforts to address this, it was ignored. The general manager was particularly difficult to work with. He had a dismissive attitude, rarely responded to emails, and would make decisions without considering the impact on the staff. His attitude was both rude and unprofessional, creating a tense environment for everyone.

The overall atmosphere in the restaurant was also incredibly negative, with employees often feeling bitter and frustrated. It’s hard to work in such a toxic environment, even when you enjoy the actual tasks of the job.

In conclusion, while I truly enjoyed the work itself, the toxic culture and lack of respect from management made it an overall very disappointing experience. It’s unfortunate, because I believe with better leadership, this could be a much better place to work.

The KOP location truly is modern day slavery. Scheduled 14 hours a day every weekend with zero breaks for a base salary that was essentially less than $2 more than minimum wage but without a single second to breathe. Management (particularly including the GM) was completely inept, lacked communication between employees and even themselves, contradicted orders from the others all the time so I never knew which rules to follow, had no problems lying to me about my schedule, and only cared about the store's brunch sales rather than all other failing aspects of the location (like the only elevator for guests that was broken for at least five months).They also lured me and many of my barista coworkers in by putting listings for servers, hiring me as a server, and telling me I'd be serving upstairs, but then sending me and keeping me downstairs as a barista because they're desperate for help. They do this because the pay for the amount of workload as a barista is abysmal and they know absolutely no one would willingly sign up for this. The turnover rate is through the roof, and they even joke about how most people "bounce after their second paycheck" (yes that's an actual direct quote told to me).The workplace culture here is also so toxic that substances are rampant among employees just to cope and keep up. I had to become a heavy coffee drinker to keep up with the amount of customers with only two other coworkers doing the work of six, and I hate coffee.The amount you make here as a barista for the sheer nonstop workload, which is around $11 an hour after factoring in your tips, is hilarious considering how much this place acts like it's finer dining.

They will tell you over and over again that you will make x amount of money a week and all I can say is don’t believe it for a second. Maybe that’s what servers make that have been there since opening, but as a new server you will not be making that amount of money and they will put you in terrible 3 table sections for MONTHS prepare to have those sections for over 6 month’s minimum. It’s virtually impossible to get a better section when they are really only concerned about the well being of the senior servers. Also prepare to only work 2-3 days and don’t even try to pick up shifts because that’s also based on seniority so you’ll most likely never be able to pick up a good shift. Also managers are mostly incompetent and have zero people skills. Also the tip out here is inane you tip out pretty much on average 20% of your actual tips to runner, bussers and bar and the bar tip out isn’t even just based on alcohol sales it based on your entire sales for the day which is actually insane.  Overall, I would put this job up there as one of my worst jobs that I have had and most of the staff is actively looking for other work. So take that as you may and just be careful and if you’re looking to make more and $600 a week I would definitely consider something else. 

Farmer Fishers Bakers was a very fun and super active job. I learned a lot at the Farm about different foods and preparations used to create many delectable dishes; i also learned a lot about different cultures that were foreign to me before i started working at Farmers. Everyone at the farm was upbeat and seemed to always be enjoying themselves, from coworkers, to managers and even our customers. The thing i really enjoyed and kinda miss about that job was the opportunity to meet and socialize with all sorts of different people from all over you never know who might show up looking to dine at the Farm; working there I've meet business owners, celebrities, foreigners and even the king of the Netherlands...literally. The only undesirable thing about the Farm was the crazy scheduling and the super long hours sometimes i would be at work for 10hours at a time and not get off work until 1 or 2 in the morning; but all in all the job was amazing.

As a server the typical day at work consisted of; showing up, doing side work, serving tables, running food, running drinks, executing wine service, finishing up and closing sidework.
Management was friendly and helpful. They don’t put people down for not knowing something; it’s recognized as opportunity for growth, which every employee is encouraged to take into consideration and coach anyone to be better next time. 
As far as culture in concerned, I’ve met some of my closest friends at that restaurant. Everyone is welcome with open arms, and everyone typically loves everyone. Frequent after work hangouts  with coworkers/friends. We called ourselves the “Farmily”. 
The hardest part of the job was keeping up with the business.. which is typical for a busy restaurant. The easiest was showing up with a smile because everyone wanted to be there.

I was hired with the complete understanding that my availability will change once I start making an income to afford childcare. I came in for a single training shift and after several texts asking when they wanted me to come back, they told me not to come back because they merged the position they promised me with another role in the restaurant. I was in communication with the hiring manager for almost a week, and the best they could do was state "I apologize for wasting your time". They robbed me of an opportunity to make a sustainable income, as well as a position with a different company because I turned down another job for Founding Farmers. If they had the decency to inform me of the inability to fit my availability with the needs of the store beforehand, I wouldn't have anything to feel slighted about. But instead, they promised me a position and wasted my time.

Always very high stress and sometimes toxic work environment. You can make decent money if you work doubles (10+ hours per double) 5-7 days per week...you just wont be able to walk after. Because of the location, a decent amount of the guests are rude and expect white tablecloth level service. 

Management doesn't seem to care that servers routinely get shafted by guests. For example, auto-gratuity is not applied to many of the large parties of 10-20 guests which occasionally results in servers not getting paid for an entire night's work. Instances like this make you lose trust in the management staff and company as a whole. 

Benefits are only offered to those who work full time for more than a year.

Pros:
Gorgeous restaurant 
Busy location
Hearty food
Diverse staff

Cons:
Inconsistent income
Clique-y staff
Poor management 

Money, money, money. You worked a million hours; closed, doubled, opened? You made money! You didn’t get an appropriate break? You made money! You got hosed left and right on tips by guests? You did volume and made money! You will make money hand over fist coming out of training and be shocked, then you’ll either fit in (keep making money) or slowly be phased out (be given awful sections/earn way less) , depending on what manager likes you. Bonus points if you don’t get made fun of or embarrassed during pre shift. The money (also: great sections, leaving early, first breaks)  is only consistent for the servers that have been there awhile and new people get a taste here and there. I wouldn’t send anyone I cared about there to apply. 




By great work environment I do mean that my coworkers made my job worthwhile. I detested having to go into work knowing it would be another day spent recovering my tables because of the inadequacy of the management team and the kitchen. Managers held personal grudges against employees, and both the kitchen and management favored certain employees, which allowed them to live easier lives. People who were more well-liked by management got better sections, and were given the room to grow; anyone else was not. There was never family meal, despite the company's Constitution saying there would be family meal for every shift, there was no help in getting shift coverage, it was run so poorly it's shocking that they stay open.

Top Job Titles	Average Salary
Server 14 salaries reported	$1,250 per week
Line cook 12 salaries reported	$18.26 per hour
Food runner 2 salaries reported	$26.29 per hour
Host/hostess 23 salaries reported	$20.05 per hour
Dishwasher 8 salaries reported	$17.27 per hour

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