barista

cook

server

executive chef

line cook

Infuse Hospitality

Things run just well enough that on the surface that I would bet everything seems to be running fine to customers, but if you dig even just a little deeper, the cracks start to show. 

Some of the shift leads are incredible at their jobs, but when they're not there, expired stuff stays on the shelves, the store doesn't really get cleaned, important prep work doesn't get done, and new staff don't get trained. For reasons I do not understand, these great shift leads are treated the worst by management. There's no regulation that a team lead has to work at least one close, or least one open, so often the best workers end up being taken advantage of for the sake of accomodating somebody else's ridiculous schedule. 

If you're looking at a team member position: Don't expect to get your schedule very far in advance. Don't expect the management to get back to you quickly unless they're asking you for something. Don't expect good training. DO ask your teammates what they're making, respectfully, to get a sense of whether you're getting paid fairly, because.... 

The pay across positions is totally inconsistent.  The pay you're offered when you're hired is totally dependent on how desperate they are, so almost every team member makes a different amount than another. Every time that someone quits, sometimes because the pay was too low for the work, they post the position online offering higher pay. At this point, they're basically rewarding bad employees, and throwing the good ones under the bus. 

It's hard to understand how or why the management makes these decisions. The director of operations doesn't work in the store or live in Minnesota, fine, but he does seem to have almost all control over how we staff, what we stock, etc. I would be ok with this if the result was good regulation of how staffing and wages were determined, but again, it's a mess, so probably an indication that things should change. 

When I started, they told us that we would get reviewed within 6 months so that we could know what we could improve on, so as to eventually get a raise. As far as I know, no one has received this review. I DO know, however, that the managemant has their own secret opinions about their staff, and only mention how they'd like them to improve if they like them personally. If they're not your bestie, they're not gonna tell you what you can do better, and will basically drive you to quitting. 

I would only recommend this job to somebody if they're only in it for the paycheck, and they know they're gonna be out in a couple months anyway. I've worked with some great people, but they're all the ones that have been driven to leave, while all the mediocre workers are left. Don't fall for the high wages they're offering, they're only an indication of how messed up everything is, and they'll treat you like dirt once they're back on their feet.

What is the best part of working at the company?
The most rewarding part of working here is knowing the work we do has a real impact. The company is purpose-driven, and there’s pride in being part of an organization that values quality, integrity, and doing the right thing.

What is the most stressful part about working at the company?
Organizational processes are actively developing and evolving, with clear intention and strong collaboration across teams. The pace reflects the company’s commitment to growth, alignment, and continuous improvement.

What is the work environment and culture like at the company?
The work environment and culture are truly collaborative and supportive, which is one of the main reasons I joined the company. There is a genuine “we want you to do well” mentality—leadership and teammates are encouraging, approachable, and truly invested in each other’s success. The atmosphere is welcoming and positive, making it a place where you genuinely look forward to starting the day and coming to work.

What is a typical day like for you at the company?
A typical day starts with walking in and greeting everyone as I head to my desk, which really sets a positive tone for the day. I genuinely believe in the mission we’re pursuing and take pride in the work we’re doing together. We begin our mornings with an all-hands meeting, then break out into our teams to focus on our tasks and goals for the day. I truly enjoy being part of this team and watching us grow and evolve together.

Infuse Hospitality's is the perfect place for young, ambitious leaders to grow in their careers. Infuse frequently creates brand new F&B concepts from scratch on behalf of clients across North America, placing up-and-coming talent in the driver seat. If you are focused on creating great experiences, committed to doing the work, willing to take risks and learn from mistakes, and comfortable in a "scrappy go-getter" type environment, this is a great company for you to "test your strength."

Infuse is a great place for restauranteurs to learn about commercial real estate, restaurant architectural planning, accounting and finance, culinary research and development, supply chain management, business development, and more.

As a young company working on a wide range of projects, resources can be hard to come by. There isn't a manual in many cases—you're often in charge with creating it. While this can be exciting for some, if you're not comfortable in that type of environment you should think twice about working here.

What is the best part of working at the company?
Leadership is accessible, transparent, and solutions-focused. Leaders set the tone by modeling professionalism and integrity. They are engaged in day-to-day operations while still maintaining a strategic vision for growth. Communication from leadership is consistent, and they make an effort to recognize performance and celebrate wins.

What is the most stressful part about working at the company?
Phoenix is still considered a start up, so there are moments where you need to roll up your sleeves and grind. However, the opportunities associated with the work are endless and rewarding.

What is the work environment and culture like at the company?
I’ve had a very positive experience working here, largely due to the company’s culture, organizational structure, and leadership approach.

The culture is rooted in respect, accountability, and collaboration. Team members are encouraged to communicate openly, support one another, and take ownership of their work. There is a strong emphasis on doing things the right way, which creates consistency and trust across departments. Employees feel heard, and feedback is genuinely considered.

I spent multiple years at this company. You will be talked about, you will be underpaid, overworked, spoken down to by ownership, and treated lesser than.   After you leave the talking about you will be worse...giving negative remarks to your new opportunities.. spreading rumors and lies about you within the company as an attempt for ownership to justify your not being there. These remarks are career-altering. The company posts about their kindness and company culture and it seems to be a cover-up. You sit in one room with everyone, a tiny team and the energy is conniving. They could care less about their team from ground level up to corporate.

I have never felt more underappreciated, overworked, or disrespected by one organization. I have worked for many other hospitality organizations. They are on their 3rd CEO in 5 years... with no experience as a CEO and all hiring has been put to a halt. Seemingly, the company is going out of business and employees are leaving as fast as possible. Many more to come. Also, when you leave good luck getting paid they will find any reason not to pay you along.

I currently worked there for two years. Please DO NOT APPLY HERE!! They will underpay you, No HR team to report to, but if you have a raise that’s coming up best believe they’ll find a HR person for a  write up. It’s a revolving door with this company no matter what entity you work for. I’ve witness 12 people leave in 2 years that’s absurd itself. The managers don’t get the pay their deserved so they will not advocate for your pay raise. The company just needs someone to buy them out and start over fresh. They only hire migrants now and family members so be prepared. If you’re bilingual it’s a plus if not you’re going to feel extremely uncomfortable the entire time. CEOs only show up to show off  to other business owners. They don’t show face any other time. No rewards or acknowledgment for good performance nothing. You get scolded for making mistakes. No manager on duty for most of the day so if a complaint is made they will side with everyone else but you. You’re a loner in that work environment and no one’s cares about you more than you. Instead of giving raises they will fire you to keep getting people to come in with the entry pay and that’s how they stop you from growing within the company. Overall look for another job!!! 

Working in senior living food service has been an incredibly rewarding and fulfilling experience. Every day brings an opportunity to make a meaningful impact on residents’ lives through quality meals, personalized service, and warm interactions. The environment encourages compassion, teamwork, and professionalism, and I take great pride in contributing to a department that plays such an essential role in residents’ well-being.

I truly value the relationships built with residents, families, and colleagues. Preparing and serving meals becomes more than a task—it’s a chance to bring comfort, joy, and a sense of home to the community. The support from leadership and the collaborative spirit of the team make it easy to grow, stay motivated, and provide excellent service.

Senior living food service is not just a job; it’s a purpose-driven career that allows me to use my skills to make a difference every single day. I’m grateful to be part of an organization that prioritizes dignity, respect, and exceptional care for its residents.

Let's cut to the chase. We're living in a Pandemic, and that's dramatically changed the way we all work. 

All things considered, I am incredibly grateful to have a job at Fairgrounds. It's a cute and trendy shop, which means people like coming here and spending their money. A lot of other places have gone out of business because they don't hit the mark. 

As far as COVID, we have a lot of extra safety procedures in place that are somewhat of a hassle, but hey at least they're well thought out and make a lot of sense. We also have to deal with the occasional customer who doesn't understand them or follow there rules, but at least they're  tipping well. And the pay is decent.

The owner can be pretty intense, which can add to the stress when he's in the store (and he's here a lot). But at least the manager and director of operations seems to genuinely care about us employees.

At the orientation they ramp you up with so many promises of growth and opportunities just for you to barely get trained. Team leads and general manager don’t even know the basics of how to steal milk. Over staffed on paper yet under staffed on shifts due to “labor costs”. If you aren’t good with rushes and get overwhelmed easily it s not the place for you because you will be handling everything yourself  Managers are too busy plotting on how to get people out that they don’t like instead of handling business. There are no systems (well there are but no one knows them because they do what they want to do). Hours are super inconsistent almost to nothing where it isn’t worth it. Team leads using our cash tips to even out drawers when they are short. The workload is not worth it for the pay, the hours or the environment. Steer clear seek a better opportunity.  They talk a big game, the owner makes you feel fuzzy at orientation thinking this will  be a great place to work. It is not

Restaura has an inspiring organizational vision and a compelling story about redefining hospitality, but the day-to-day reality does not align with what is promised. The leadership team communicates ambitious goals, but follow-through is inconsistent.

Although the company promotes an employee-ownership model for frontline teams, it is largely symbolic. Wages are tightly controlled, training and onboarding programs are minimal or nonexistent, and staff receive little of the support needed to deliver the elevated experience the brand advertises.

The work environment is disorganized and, at times, hostile. Processes shift frequently, priorities lack clarity, and leaders are heavily focused on selling a brand promise that is not backed by infrastructure, resources, or operational systems. Culinary and hospitality standards are not thoughtfully defined, and teams often operate without adequate tools or guidance.

Top Job Titles	Average Salary
Barista 70 salaries reported	$19.07 per hour
Cook 52 salaries reported	$19.77 per hour
Server 50 salaries reported	$17.27 per hour
Executive chef 34 salaries reported	$91,750 per year
Line cook 27 salaries reported	$19.37 per hour

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