server

cook

restaurant manager

sushi chef

host/hostess

Hillstone-Restaurant-Group

I used to love working in the restaurant industry... until I started working here. I've worked at many restaurants since I was a teenager in high school, but never anywhere comparable to here. I'm not trying to be overly critical, I understand that the restaurant industry is a fast paced, and can be a stressful environment. I am only trying to constructively break down the countless number of issues I experienced in my time working at this company as a fair warning to other servers in the industry. Hopefully, corporate will implement some desperately needed changes. 

1. Most toxic work environment I have ever experienced. For one, servers/cooks are the backbone of the entire restaurant. There are no table busers, or food runners. Servers are required to not only be in their section every 2 minutes, but run all of the food, clean/reset all of the tables, seat for the hostess, roll silverware, take all of the plates out of dish pit, and to provide excellent service while maintaining time quotas such as 30 seconds to get the first beverage, or 2 minutes for appetizers. We are all only human, this is unfortunately just not attainable. Meanwhile, the managers berate you, servers get stressed out and snap at one another-- it extends beyond the realm of hectic. One night, a manager literally cussed me out for needing change. You will constantly be tip toeing on eggshells the entire time you are here in an insanely passive aggressive environment. I actually started wearing a recorder (legal in CO) so I could prove to my family that I am not crazy or over-exaggerating. 

2. Okay, I get it. You are not going to like all of your co-workers, such is a part of life. However, at this restaurant I experienced constant verbal snaps from older servers who all claim we are such a team, but it is only a façade. Incredibly disrespectful and unprofessional, it is not wonder they are so short staffed all the time from new hires quitting within their first month. 

3. Zero work life balance. Absolutely none. You will be texted on every single day you have off (but God forbid you text a manager on their day off), or you will be manipulated/hounded during your shift to pick up more days. Even if you do pick up a shift or come in and help out it will not be remembered. Makes you wonder why they even asked for your availability in the first place. 

4. If you want a day off you must first find someone to cover your shift-- totally understandable. However, if there are any "House Shifts" on the schedule for that day, you must also find servers to cover all of them as well. Trust me, there will always be "House Shifts" on the schedule. What even is the scheduling managers job then? Or, if you make a deal with a manager you essentially have to work 2 shifts for 1 shift off. For example, if you are going out of town and need 3 shifts off, you basically have to get 6 shifts covered! One of my co-workers wanted to go out of town to visit her family for 1 week, she had to get 11 shifts covered. 

5. The blatant lack of respect for employees by both corporate and management. I have never worked somewhere where the employees are so disregarded. During my own time working there I overheard many long-term servers talking bad about a server that went home early because she was feeling sick. They were calling her "lazy" and talking about how it is Hillstone Restaurant Group culture for everyone to pull through regardless: "One time the entire staff came down with the stomach flu, and we all took turns going from the bathroom to running the food and waiting tables. It is the Hillstone way." I stood there in shock thinking why  would anyone want to work for a company with a culture like that? Not to mention, that is so unsanitary and disgusting to go from throwing up to serving food! Fellow servers also made it sound like it was a brag how corporate will come in and fire people on the spot for not smiling, or for using the wrong type of pen. In my own time working there I saw a long-time server get fired for being "too spec" (a term used in the company for doing things the right way). How ridiculous! When that huge snow storm came to Denver, while every other company and restaurant shut down to protect their employees, they stayed open and forced us servers to be there. There is no respect for employees in this company. 

I could go on and on about the many horrible things I experienced working with this company, but I will end my review here. At the end of the day, the money was decent but not any better than any other restaurant I have worked at. You can work somewhere so much better that actually respects you as an employee, but I would stay far away from any Hillstone owned restaurant. 

Within my 20 year career in restaurants I have worked for some of the best. I was lucky. In my early 20's  ( 20 years ago) I  walked into  Bandera in Denver's Posh Cherry Creek Area. I didnt think it was anything it turned out to  be. Upscale , trendy  and a true "be seen" bar area was my first impression.  When I saw the menu I became very confused. It seemed a bit plain ...and almost boring . I wondered why people would wait 2 hours for red cabbage? Or peanut butter Cole slaw? Oh and don't forget the ...... cornbread??? HUH???? I soon realized  that Bandera could sell anything and people would wait . The fact that they are incredibly selective and knowledgeable  when choosing thier ingredients isn't even the start. It's almost obsessive how even an artichoke could be the subject of such maticulous standards. But it was!  They really go miles beyond to ensure quality and consistent product. 
   As a server it was a war out there... Constantly being critiqued is par and normal. Infact  you hear it from everyone. This place , not for sensitive souls. They scheduled an extra person every shift just so the server with the worst looking uniform would be sent home. Everyone I worked with was dressed pressed krimped and pimped lol ...and myself, already feeling outcast on day one but refused to give up. 
Eventually you become immune to all the attitude and judgements and become one of them..calling out fellow servers who missed a refill opportunity or have  first round drinks dying .... considered​ a servers #2 top priority only to running hot food. It becomes normal.. and soon you realize it's not personal, it's just how the team needs to be to keep the business at the highest level. 
service was organized perfection and nothing less. 30 second table greets, 2 minute first round drinks, 6 minute apps...all such a standard I still remember them. Yelling hands back, drop and go , and backup the ho...all verbage used to influence everyone to perform.
By the time I left Bandera I was ranked the number 2 server and 3 bartender according to thier standards.  With all the work and growth I   had  done they saw it. They recognized my work. I was one of the best and that felt good coming from where 
I was when i started .With all that I gained from this company I went on to open Cheesecake Factory's as a service teacher, I managed Cruise Ship Dining Rooms and had my own successful Steakhouse for 8 years before selling it. That is only to name a few. Bandera's culture influenced me a great deal, and would recommend anyone to take it seriously and go for it... i wish I never left. Do the work. Put in the time. If only so you can see how good it feels when they finally see it.

- intense training
- expectations are high, yet valid. 
       >everyone works hard, and takes their job seriously. Not for someone looking for a laid back environment. 
- I wasn’t there long because of COVID, and then I moved, but I found the experience amazing. Like I said, it’s not for everyone. They make their expectations very clear, and there were no exceptions to that expectation for anyone. Personally I like clearly defined rules in a work place. 
The pay, benefits and opportunities to grow with the company also make everything worth it. 
As a women I also appreciated their outspoken support for women who are pregnant, hope to become pregnant or needing breaks to breast pump. 
I would 100% recommend anyone in hospitality to work here if you: follow rules, are responsible, organized, a go getter, self motivated, a team player, and professional. 
The job is Intense! But totally worth it. Also be ready to take a timed exam during your interview, and it always helps to dress the part. Do your homework before you apply. They also have excellent manager training programs. 
- The hardest part of the job is learning their way of doing things (in the beginning), expediting food, memorizing acronyms for orders, and holding 3 large glasses in the palm of my small hand. 
- The most enjoyable: very organized, a lot of training, management support, consistent above average pay, everyone works hard (even the people that were considered mediocre to others would not have been on my radar).
>>> The harder you work, the more apt you are to following their ethos, the more serious you take your job; without a doubt it will immediately reflect in your pay. If you are average you will probably make 70-80k per year, if you care and commit you will easily start making six figures. 
- Culture is slightly cut throat but, in my opinion, in a good way. Expectations are: do it right the first time, every time. And everyone holds each other to that standard. They are a bit hard on new people (not management), but I think it’s because they want commitment, and to avoid turnover. So it can be intimidating during training. Your co workers are not their to coddle you, but they will teach you everything you need to be successful. 


A typical day of work consists of setting up the bar for service, which takes about an hour.  Lunches at Hillstone are extremely busy and fast paced.  As a bartender we make sure to give everyone the best service, every time.  We take orders, clear dishes, make cocktails for our guests and the servers, handle money and complete sidework at the end of each shift.  

I have learned a great deal of patience from working in a restaurant.  It is important to be sure that you are giving every guest an enjoyable experience.  I have also learned the art of multi-tasking.  And one of the most important skills I have curated is the ability to be even keel in all situations.  

I have been working with the same general manager for the past three years at my restaurant.  Over time I have really gained a lot of insight from him on how to deal with guests and employees.  The assistant managers and bar managers change often as Hillstone likes to move people around often so that the restaurants don't become stagnant.  This has been an interesting lesson in learning to work with all different types of people.  

 My co-workers are honestly my favorite part of my job.  I have had the privilege of working with a group of really amazing men and women.  Hillstone gives everyone a personality test before they hire them, which ensures that we all have a similar work ethic and temperament.  Some of my closest friends have come from this job and I am sure will remain to be my closest friends long after I leave. 
 
The hardest part of the job is being able to please the guests that are a bit more difficult than others.  When faced with a difficult guest, I always remind myself that everyone has more going on that what meets the eye.  In those situations I do my best to remain positive and put into perspective that the guest may be going through something really hard at work or at home.  This makes it easy to ensure that everyone is treated with the same respect and good service every time. 

The most enjoyable part of my job is getting to know about the regular guests, their families, and what they do outside of their dining experience.  I have always enjoyed people and this is truly the best place to get to know people.

CORONA DEL MAR LOCATION:
AS A TRAINER HERE PLEASE READ BEFORE APPLYING!

Working here has been a mixed experience, with both significant pros and cons to consider.  

**Pros:**  
The biggest highlight of the job is the amazing team of employees. The camaraderie and support among coworkers make the work environment enjoyable and help balance out some of the stress. Additionally, being so understaffed creates opportunities to move up quickly, which is great if you’re looking to advance fast. The shifts are short, usually around 6 hours, and the pay is excellent for the time invested—weekdays often bring in $130-$300, while weekends can range from $200-$450. Another big perk is the reputation of Hillstone Restaurants. Since they’re nationally known, working at one can open doors to jobs almost anywhere in the restaurant world.

**Cons:**  
Unfortunately, the cons make this job tough to stick with long-term. Despite the short shifts, there are no real breaks—just quick 2-minute water breaks, and only two people can step away at a time. Corporate management frequently changes policies every month, making it difficult to establish consistency. They also seem to undervalue veteran employees, creating an atmosphere of uncertainty. Getting time off is nearly impossible—you’re required to find your own coverage, but even then, your request might be denied. The business is only closed on Christmas Day and Thanksgiving, leaving little room for personal holidays. 

Another significant downside is the guest experience. The strict rules—like no hats, no cell phones, no noisy kids, and no casual attire—frustrate guests, leading to tense interactions. This rigidity is mirrored in their expectations of staff. Perfection is mandatory, and if you don’t meet their standards, they won’t hesitate to let you go. For instance, women are required to wear makeup, and men must be fully shaved. The high turnover rate (2-5 people quitting every month) reflects how unsustainable these expectations can feel.  

Overall, this job is great for quick money and fast growth, but the corporate culture and inflexible rules make it challenging to stay long-term.  

I love the Hillstone culture.  The training is very intense and you think you will never pass.  It's truly about only the strongest surviving but it's totally worth it.  The management is very involved with the staff the entire shift. Someone like me thinks this is positive as they are always there to support, correct or help you.  You really need to be on top of your game and you must have the energy to keep up.  It's not a job where you can chill or brush anything under the rug.  What you will find is top tier people since the the training process is grueling. You will make lifetime, supportive friends.  You will also make lots of money! I cannot put this lightly though, IT'S TOUGH.  You need a positive attitude, carry your weight and more and spend over an hour after your shift doing side work.  There is little "extra" staff like a most restaurants such as bussers.  Servers set up the dining room, run food, clear tables, clean the restaurant at the end of the night and restock EVERYTHING. I mean everything.  If it weren't for the awesome staff and management , you wouldn't survive this job. I worked with them in college in my 20's and came back in my late thirties because it's one of the few environments I can tolerate. My office job was too toxic and gave up a nice career to come back and actually made more money!  The clientele is mostly "regulars" who know our menus in and out and they are not a pain and are familiar with our restaurant's culture as well.  The menu is small so it's easy to run through for the new guests that come in.  I learned a tremendous amount of patiences, communication and life skills through HIllstone and Houston's.  It's very hard to explain unless you have been with the company.  It just makes you a better all around person.  Any lazy or negative people are super transparent and weeded out immediately, this makes for a pleasant work environment for everyone.  I highly recommend this job, not everyone can do it, but anyone can do it ;)

I was excited to start working at a restaurant where I would be receiving good money for an easy job, but the management team (even my coworkers) didn't provide the best experience for me. A lot of the time they really just pick on the bad that you're doing (which is understandable if you just started, but they really don't even provide healthy/positive feedback AT ALL) they don't support their employees. If an employee has a family or personal emergency and can't make it to work, don't count on your coworkers to sympathize and cover your shift unless you're on their good side. Oh, and the management team will write you up in a heartbeat; even if you need to take your grandma to the ER. 
I understand having to deal with upset guests when working in the food industry, but I don't understand having to deal with an insensitive management team that cares more about the wellbeing of their guests rather than their employees. Ironically, the guests (even when upset) are easier to deal with than the entire working team. 
Honestly, the only way you can work here is if you're able to completely separate your work life and personal life. When you're working, you're there to work and nothing else. No developing any genuine friendships because all you have to do to succeed is fake being happy and kiss up to the management team. Oh and just think about the good amount of money you'll be making, that should get you through this rough employment.

If you are looking to work here, please spare yourself the trauma and stress of this work environment and its management. I worked at this establishment’s Winter Park location as a server for around 5 months. I wanted to quit 1 week in, but continued to give management more time to do better. During my time there, I watched servers come and go SO often because of how awful the environment is. Many of the servers would confide in one another because they were too scared to bring their concerns to management (very valid as this management is the most manipulative and invalidating I have ever seen) and the experiences that were shared with me were so upsetting. Servers are treated like trash. 

At the time when I brought my concerns to management and gave them my letter of resignation, I was getting over a sickness and was told that I was “delirious” and was invalidated and extremely gaslit about my entire experience there. The management thinks they hold so much power over their staff that they will belittle you any chance they can get because they think they truly have nothing to improve on themselves. Managers are constantly projecting their stress onto their staff and do not care about anyone that works for them. It was so disheartening to witness even a few of the kind managers become so quickly changed by this same awful environment and begin to treat servers with the same disrespect. Please do not put yourself through this horrendous experience and look for employment elsewhere. I am extremely grateful that I got out. 

What is the best part of working at the company?
Other servers who are like family

What is the most stressful part about working at the company?
Everything!!!!  Everyday you come to work and you never now if it’s your last day. Maybe you didn’t smile enough or walked too fast or too slow😂😂😂

What is the work environment and culture like at the company?
The work environment is extremely rigid and high-pressure. Management focuses heavily on control and constant evaluation, which can create a stressful atmosphere. It often feels less like a supportive team and more like a system built around criticism and fear of making mistakes. For some people that structure may work, but for many it leads to burnout and low morale.

What is a typical day like for you at the company?
A typical day starts with making sure you are exactly to spec — ironed apron, the required makeup, and strict rules about hairstyle and overall appearance. Before the shift there is a preshift meeting where managers inspect everyone’s uniform and presentation and sometimes do small quizzes on the focus points of the week. If something is not correct, you can be sent home.

The shifts themselves are extremely busy and stressful, often with little to no time for breaks or even to use the bathroom for several hours when the restaurant is full, which is most of the time. After service there is also a large amount of side work before you can leave.

Working here was incredible at first. It was the first time in my life making really good money. I enjoyed most of the people. It is a very high end restaurant and the you are compensated as such. It is by no means an easy job. If you want to make incredible money in the service industry, you have to be aware that you will work your butt off to deserve it. The issues come from the top down. During the COVID-19 pandemic our store was one of the few that was still showing good numbers because it is located in Georgia and we never were really at a limited capacity once we reopened. I think we were doing about 90% of our pre-covid sales but that wasn't enough in the eyes of corporate. This led to a lot of stress for our GM who then would take it out on us. The work environment let to much of our regular clientele leaving, and the new clientele would never tip as much as the people who had been dining with us for 30 years. Whenever employees were sick or injured, we were made to believe that the management had our best interest at heart, but in reality they just wanted to get us back on the floor for 14 hours a day and work us until collapse because of how short staffed they were. It seemed that it was the servers fault that there were not enough staff members. It was worthwhile for a short time for me, but the personal value of the staff is much greater than how they are treated from the top down. 

Top Job Titles	Average Salary
Server 4 salaries reported	$53,750 per year
Cook 14 salaries reported	$21.96 per hour
Restaurant manager 51 salaries reported	$102,451 per year
Sushi chef 10 salaries reported	$25.65 per hour
Host/hostess 2 salaries reported	$46.25 per hour

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