baker

line cook

dishwasher

server

farm hand

Ginger-and-Baker

What is the best part of working at the company?
I’ve been a server my entire life. 26 years . Only worked 5 restaurants total. My favorite part of working at ginger and baker was my guests. I learned so much from them. Laughed together . Lots of fun . I never had a guest leave without knowing I gave them my best hospitality to them and their family. 

What is the most stressful part about working at the company?
Ownership and management. The owners used to care a lot. When I left their joy for hospitality and joy of running a large operation was absent. I worked with hundreds of employees  they came and went. Management never tried to retain talent. They just let them go. I worked with over 75 managers in my 4.5 years working at the restaurant. Tip pool stressed me out. The system doesn’t promote capitalism. It doesn’t promote energy to be better and strive to excel. It needs to be abolished. 

What is the work environment and culture like at the company?
Extremely toxic. Very emotionally draining. The culture of joy and excitement isn’t present. There is no praise for those who excel and  only disciplines are recognized for little mistakes. From ownership down thru the ranks of managers to the servers the culture is lazziness and fake. 

What is a typical day like for you at the company?
Stressful. Extremely busy with poor to know management skills or structure. Many days we had no leader present. Felt like a work mule making Pennie’s thru their ridiculous tip pool while the owners pocketed all the rewards.

I've been with Ginger & Baker for over five years (in this business that's saying something). I had over a decade of server/bartending experience in fine dining, casual dining, banquets, catering and just about everything in between before I even joined the team here. The reason I'm still here is that this is by far and away the best place to work in F&B in Fort Collins. 

The owners and managers are dedicated to their business and to their staff. They care about the people that work for them and are dedicated to success. There are plenty of shifts/hours to go around; the schedule is flexible, and the pay is great. This is a professional work environment; bring your 'A' game and a professional attitude and you will expand your skill set and make good money. 

There's plenty of opportunity for advancement for those who want it (that goes for back of house and front of house). I've seen new hires in the kitchen be trained over the months going from dish, to salad, to line, to sous. I've seen servers become managers. I've seen servers up their wine game and become sommeliers.

If you've got the right attitude and the right work ethic (something that seems to be hard to find these days) you can thrive at Ginger & Baker. Negative reviews here are from disgruntled former employees who didn't bring their 'A' game and who didn't have any sort of work ethic - i.e. spoiled children. This is a professional place for professional people.

I worked as a cook here for about a year. Looking back on my experience now, I can say that I received very little respect and that is the main reason for this review. To praise them, I will say for sure that I like the owner, she is a very sweet woman. The restaurant also has good morality in that they recycle, compost, and donate extra food to shelters. They are very good in that regard and I wish all restaurants did that. 

However, management was bad. My hours were cut for no reason, and they told me my wage was higher than it actually was. My boss seemed to not like me in general, and made me feel like I had to "prove myself" to him about being a good employee. 

Now that I've moved to a new job, I realize I am actually a human who deserves respect in a work environment. I should be able to get a clear picture of what, and why, my hours and wage are. I am a knowledgeable and intelligent person and I shouldn't be questioned about it, I shouldn't be undermined. I know what I'm doing in a kitchen. I shouldn't have to prove myself, my boss should know based on my efforts that I am valuable to the company. The Ginger and Baker staff is not "like a family," as they tell us in the interview. If we were one, it was a vastly disfuncional family. I don't hate the place, I would just not recommend working there. Of course I had good times and bad times at work, but nevertheless the bad things about management trump the fun conversations I had with co-workers. 

I have never entered a more unwelcoming environment while just wanting to learn and grow as a fresh college graduate. I was continuously belittled because of my age. Not only did I feel uncomfortable because of my coworkers and try to push through from the start, but they also continuously blamed me for a lack of relationships with coworkers in a new place. They also made assumptions about me because I was quiet and kept to myself. Finally, the owner decided to terminate me based off of complete lies from other employees and never even discussed any issues with me personally.  It’s a place that will bend over backward for some of the worst employees because they’re constantly complaining but if you keep your head down and try to get your work done on your own you’re looked down on. For a company that tries to make such a point to have a “family like environment” it’s one of the most cliquey places I have ever worked and I have never been in an environment where every employee is constantly talking badly about other employees, especially the admin. The only good thing I will say is that I had a good experience with a select few coworkers and my direct manager. 

I have been with Ginger and Baker since opening in 2017. This place is unlike any other I have ever worked - we work hard to provide an excellent customer experience but the reward is worth it. The standards set around cleanliness, how staff carry themselves and how to coach and manage rise above what the "norm" is in the restaurant industry, it is noticed and appreciated. 

I have had an opportunity to be coached and grow my skills here from day one. Ginger, the owner takes care of her team and is more than hard working herself, she wouldn't ask anyone to do a job she isn't willing to do or has done herself. I have had a chance to work with excellent managers, chefs, servers, bartenders and more here - many who are currently with the business and others that have moved on and we have kept in touch with. 

We get to work with some of the best guests a hospitality establishment could as for - from coffee shop regulars to business event hosts and guests to couples getting married here. It is beyond rewarding when you learn their stories and connect with them, the guests start to become family. 

First off- I interviewed for the dishwasher job because I needed a second job while teaching.. I ended up in a hosting position. A little thrown into the part-but that was familiar to me working in childcare. Soon enough G&B became my happy place. With good coworkers, understanding and experienced management as well as yummy food! It soon became my full time job. I earned more hosting than teaching without the side effects of burn out. I’ve now been there a year, one thing is for certain you get what you put in. If you enjoy working, you work hard and you do your best, they will do their best to help you grow. 

I've been working at Ginger and Baker for almost 3 years and I still love it! There's always something new going on which means I'm never bored at work and I'm always learning new things. The management team is caring and dedicated and does their best to make everyone feel supported. There's great teamwork between departments which is amust with how large of an operation G&B is. And there is an overall positive attitude among all employees. It is a bonus that the building is historical and beautiful and the food is delicious! It's impressive how focused on sustainability and forging local partnerships the business is. 

I have never experienced a work place as disorganized or hectic as G+B. Within the first couple months most of our managers had quit or been fired. Many of the staff followed. The chef, sous chef, head of line, and head of prep were gone within four months.
   On multiple occasions the line was shut down completely in the middle of service. Both café and cache worked with a menu that was severely flawed at best. They managed to lose entire months of paychecks from employees so we had to estimate how much we worked to then get compensated. Pastrami left to brine was forgotten for months, only to be found rotting months later. Situations like these were common-place.
   If you have other options I would recommend you pursue them instead.

I have been working here for 2 years now. I didn't really have any line cook experience when I started here, and I  have learned so much working here. I was given an opportunity to work my way up in the kitchen. Our team of managers and chefs are amazing, Ginger and Baker is my second family. It gets pretty busy here, but we take pride in knowing that we give guests delicious food and genuine hospitality. There's so many different departments throughout the building, which means more opportunities to grow and learn!

A typical days has me arrive at 5. I run food, bus tables, fill waters, set up tables for the next course and flip tables for the next guests. I have learned a lot about taking care of the customer and what it looks like to put the customer first. I have also learned about effective communication. Christian in the Cache is one of my best managers I have ever had. He has such a perfect demeanor and really makes you want to put in good work. The hardest part of the job is the dinner rush from 6-8. The most enjoyable part is the great people I get to work with.

Top Job Titles	Average Salary
Baker 6 salaries reported	$19.08 per hour
Line cook 6 salaries reported	$17.71 per hour
Dishwasher 6 salaries reported	$17.50 per hour
Server 3 salaries reported	$29.50 per hour
Farm hand 1 salary reported	$22.50 per hour

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