line cook

sous chef

service manager

host/hostess

sales manager

Haywire

Haywire may look appealing from the outside, but my experience was very different. I found the workplace to be disorganized and lacking professionalism. Communication from management was inconsistent, and interactions could feel dismissive or condescending, especially during stressful situations.

Training expectations were unclear and frequently changed, which made it difficult to succeed. Instead of feeling supported, I often felt like I was being held to shifting or unrealistic standards. This created an environment where it felt like you were constantly doing something wrong, even when you weren’t.

There also appeared to be inconsistency in how accountability was handled across the team. Some employees seemed to be held to stricter standards than others, which impacted overall morale.

From a financial standpoint, I personally found it challenging to consistently make a sustainable income as a bartender.

Overall, I found the culture to be draining and lacking support. There are other workplaces in hospitality where employees feel more valued and set up for success.

If you work full time hours here you’ll spend more money tipping out this restaurant every month than you will paying the rent on a very nice apartment including utilities. I spent way over an hour every night doing side work and cleaning. You will be expected to do it all again and again if it’s not perfect. We always lacked every supply we needed to do our jobs. The closers were all aggressive and rude. They had been this way for years. Company didn’t care. Some of them will spend all night ordering the staff around like you work for them personally and they are usually the laziest and greediest ones themselves. They treat employees badly every night and management just watches. None of them were ever written up or had shifts taken away. Management goes missing regularly or sits in the office for hours. They gossip obsessively about staff. Never any write ups or firings for them either. During pre shifts they tell the staff to be nicer to them and respect them more. While you tip out thousands……

You used to be able to make a livable wage here. Not anymore. All sections are 3 tables. Now they are expanding and becoming more corporate and you are expected to work for free. And you will constantly be told you should work harder and do more for the company. Management blatantly refuses to help run drinks and food or prebuss tables even when the restaurant is busy. They spend most of their time trying to get servers and bartenders to run the restaurant for them while they stand around chatting or go missing completely. Corporate staff walks around making creepy comments to staff and doing nothing to help. Veteran servers are miserable and will try to bully you into quitting so they make more money.

This job strung me along for 6 months just to fire me on the second day of training due to scheduling conflicts that had already been approved by management. Wasted half a year of my life, straining me financially and causing me to adapt my schedule SEVEN different times as they pushed back the date of opening, even including causing me to drop a class so that I could fit more hours in. Fired me without any warnings that there were any issues and when I suggested alternative ways for me to continue my employment, they dismissed them and said that my "employment is terminated without any further discussion". Management comes across as prepared but is a facade for their lack of professionalism and experience with leadership positions. 

A typical day at work included a motivational speech in the morning. In which I think that it was a positive way to begin the day for the staff. It would motivate you to give your best self through out the day. The hours in haywire were see as normal but from 9am to being at work until 8pm was not normal for me. The management which was very organized in terms of  who was in charge, was very easy to deal with. The workplace culture was great because everyone was friendly, it was almost like we were a family. The most enjoyable part of the job was the co workers and the environment.

he managers are very helpful and try to connect with the staff. They want to make the best experience for the customers and are usually there to help when needed. Yet, some coworkers can become too much. Since there are about 4 to 5 servers per night, any kind of remark gets passed around and heard quickly. Many coworkers talks about each other behind the others back and completely degrades them, it wore me out to constantly listen to my coworkers whisper about me or someone else. Besides the degrading, the managers, pay, and enviornment is overall pleasant and helpful. Just make sure you have tough skin for when people make 

It’s a good place to gain some experience if you’re a newer server, but they don’t have real interest in training even if you have a good foundation as an employee. When it came to me, they told me in interview they were happy to train as I had only bartended but never served. Ended up letting me go after a few months after very little actual training and me making basic mistakes due to said lack of training. Very much lacked compassion as they let me go a few days before Christmas for very said basic mistakes. Forgive me for keeping it vague as the specifics would not keep this review anonymous

I started before they opened. Momentum was high at the beginning but they over promised and under delivered. Favoritism and racism/prejudice is why many left early next to not making money. High turnovers, bad scheduling, and VERY unqualified managers that are afraid of the guest. If you want money you’ll have to work EVERY weekend & night shift only. 

At haywire the environment at the office is really fun and intense when it's time to train others, people have different personalities. You need to learn how to read people and be very patience with them, because every person at a company progress in a different way.
It's also really interesting dealing with different types of people because you learned how to be a good leader as well.

Loved my co-workers and direct manager. Unfortunately, can’t say the same for my other managers and corporate. Pay was late multiple times, I was paid incorrect from events which took weeks to correct often. HR and corporate is wildly understaffed, and the restaurant I worked in had a GM that could truly care less about everything. Many other restaurants that won’t leave you fighting for the rest of your paycheck. 

Top Job Titles	Average Salary
Line cook 11 salaries reported	$19.73 per hour
Sous chef 6 salaries reported	$70,417 per year
Service manager 1 salary reported	$70,000 per year
Host/hostess 2 salaries reported	$16.50 per hour
Sales manager 4 salaries reported	$62,500 per year

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