front of house manager

bartender

server

restaurant manager

restaurant general manager

Maggie McFlys

They promise a rotating schedule, and say you will not have to close every night, which is simply false. They really don't see you as a valuable part of the team, just another employee, that is replaceable. Making them have an alarming turnover rate in staffing, and a horrible moral in day to day actives. When their favorite seasonal employees are back from school they just clean house to make room for them. 

         One of the benefits of serving is usually the fact that you can bring home a warm meal after a long day and not have to worry about standing on your feet and cooking after working, not here. Even if you pay full price for your meal you can not bring home anything, and I stress ANYTHING, not even a cup of soda. It's simply inconvenient. 

         The management is very demanding and always barking orders of busy work during the countless down time do to overstaffing. They are more concerned with their free lunch than your time and they make that very clear. On a normal shift they will be found calling for hands so everyone can help run everyone's food. Which sounds great, but will call on some servers by name and leave their favorites to spend their time as they please. They show very little respect for their employees, for example:

• Multilpe servers being fired after working there for years as respectful employees with no disciplinary problems on record. 
• Managment being fired on a weekly basis.
• Making servers drive to their shifts, with known long commutes, just to be fired. 
• Making ALL SERVERS park across a busy street, while Managment gets to park within feet of building.
• Do what I say not what I do mentality (They can go smoke and know where the cameras are to hide, but yell at employees)

         If you are a serious server just stay away, this job is for teenagers, that just don't know any better. I wish someone warned me not to waste my time here, that being said the other locations may offer a different experience and the owner showed no disrespect to employees that I was aware of, he must not realize how out of control some of his Managment staff is.

If I could give this place a zero I would. I've never seen a more unorganized and dysfunctional work environment in my life.  The main issue is management, the location I worked at played favorites non-stop giving unfair advantages to whoever the favorite was.  Management constantly complained when employees wanted to take breaks even after 8 hour shifts.  The kitchen would constantly mess up orders for the servers with seemingly no consequences.  The environment was so bad I witnessed 3 different servers walk out during their shifts.  The management team has absolutely no compassion for their employees, servers in particular, and treat them very poorly.  The money can be nice when busy, but towards the end of my time working their it was extremely slow, and they would routinely schedule excess servers on slow days meaning there were days where we'd only have 1 or 2 tables the ENTIRE shift.  They also force you to work every holiday they say if you work a couple of holidays, you'll have the next one off, but during my time there they scheduled me for every holiday.  They complain, write you up, or even suspend you if you call out and the "Benefit program" they offer is absolutely terrible.  Overall it's really just non-stop dysfunction from an incompetent and cruel management team that couldn't possibly be more greedy or selfish.  If you're for some reason considering working here run the opposite way as fast as you can!!! That place is awful.  Also the kitchen is kept in absolutely filthy conditions with sewer water leaking from the ceiling, to hairs and insects routinely found in customers meals.  This review was in reference to the Crossgates Mall location.  

A Typical day at this job is seating, serving, and keeping customers happy. Running up and down the stairs, running food to tables, running drinks to tables, rolling silverware, filling ketchups, salts, peppers, and sugars.
What I have learned from working here is how NOT to manage my own business one of these days. Management is not approachable in any respect of the word. Previous management was accepting of any questions asked. Now when you ask a question you ask someone else besides the managers for fear of attitude, ridicule, or punishment. The management only punishes when things are bad. Never do you feel that your work is appreciated. It seems like any tiny tiny mistake that you make could cost you your job. They pick on certain workers while others are favored and allowed to slide on things that other workers would be ripped apart for. The environment created by the new managers is so tense that I've lost my confidence in serving. 

You're also not allowed to eat during your shift. so prepare to pass out. 

The most enjoyable part of the job is the niceness of my coworkers and those tables of customers that smile and make you laugh.

The hardest part of this job is typical for all waitressing jobs. Sometimes you have a great table that is so pleased with your service, but maybe only leaves you a 5% tip. The inconsistent pay in this job is awful.

staff or expected to do too many jobs at once   for example if I was a hostess and there was only one Buser I would be expected to help buss but if  A waitress needs help on food run they would also expect me to help them while still doing my job as a hostess .   if you were working part time you only got four hours ( if least i did ) I’m assuming it’s because they have so many stuff I’m not really sure I didn’t really mind because it was a summer job but not to mention most managers made cuts early on a morning shift .   there are no breaks for part-time workers you get half off meals but you’re only allowed to eat after your shift  or before you clock in .  my location wasn’t really busy that often but when it was  The management was poor it just seemed really unprofessional and messy .  that’s just the cons I personally didn’t enjoy it I didn’t think the work that I had to do was worth the pay I was getting in the hours were just inconvenient for me .  But on a positive note the managers got along with everyone the environment was great the people were cool. I’ve heard great reviews from full-time employees and people who work there for a longer period of time and have created strong relationships with other coworkers but in the short time I worked there this is just a few things that stood out to me

Management will give you a slew of menial tasks and no reward while you attempt to look busy during your work hours even if it's completely unnecessary. You will work for a company that doesn't believe in "buy back" rewards or appreciation towards it's regulars that come in more than a few times a week. Co-workers are the only thing that keeps everyone sane, since everyone is of a younger early 20's generation and share the same interests. The higher ups make no attempt to acknowledge good work and continue to take away responsibilities, which in turn, takes away money from the workers, due to the inevitable few bad reviews that pop up naturally on yelp, comment cards, etc. Moving up the ladder feels more like a demotion than anything else, since you receive no benefits from having more responsibilities. The owner firmly believes (and will say it to your face) that you are lazy despite how hard you work, while not recognizing important life circumstances that might require you to have a shift off. Expect to always be scheduled every holiday, no question.

A typical day includes being micromanaged by incompetent managers, gossiping with coworkers (which is the most enjoyable part of the job), trying to communicate with impatient customers who only tip well if you're lucky. Do not apply to one of the Connecticut restaurants. I don't know how management is in the other locations but the CT management has gone completely down the drain. It was never a GREAT place to work, best for a side job for high schoolers and local college students or a management job for someone who actually cares; but in the past few years it's gotten so much worse. The owner and higher-ups care more about expanding to new locations and creating a chain restaurant than ensuring things run smoothly at its two original locations. I've never worked anywhere with WORSE employee satisfaction. You're responsible for finding coverage for any shifts you need/want off, and even if you succeed, the restaurant is so short staffed you're still not guaranteed they won't schedule you for those shifts.

The menu is huge but it doesn't take long to learn.  Side work for servers is generally easy where as behind the bar the side work doubles, but no silverware rolling so pick your poison. On Friday/Saturday nights working the bar alone doesn't happen but if you prove you can handle it, management may let you take on bar dinner shifts alone during the week. Keeping staff behind the bar was a struggle while the server floor was pretty flooded for dinner shifts, lunch shifts were appropriately staffed though.  CC tips were paid out every week and cash tips were taken home daily. Health insurance benefits were also offered here (not  great coverage plans though) Parties over 10 could apply gratuity. My paychecks were pretty consistent here, summer months and Christmas time being a little bit better. 
If I had any issues, I felt comfortable to have sit down meetings with management and most issues that came up were solved pretty quickly. I felt heard, respected and appreciated my time at Maggies.

I was hired at Maggies in Albany on a whim from my employer. The restaurant is large with many tables and a massive menu/beer list. It’s a place an experienced and confident server can make an absolute killing on tables ($400ish a Friday or Saturday). There are not enough experienced servers to staff the floor so prepare for a decent amount of panicking coworkers with little experience, prepare to do extra prep work yourself. 

I had some personal issues that led me to step away from my career to focus on myself for a while and management at Maggies was extremely kind and discrete, both women display a level of professionalism rare in the industry and I appreciate it a great deal.

 I would recommend this position to anyone willing to work hard and who is already competent in the service industry. It’s demanding but overall rewarding.  

-Work conditions aren’t always great, needs renovating!
-Employees are expected to do a lot of side work before ending a shift. 
-No support staff during the weekdays therefore, servers are expected to bus, host, clean, stock, do takeout, answer phones, while taking tables. 
-Not always the most professional work environment, although some managers are professional. 
- Corporate is in and out of there on a near daily basis which can make the workplace feel stringent. 
-Rude and disrespectful customers are allowed to come back despite mistreating staff. 
-Management allows or ignores workplace toxicity. If you happen to have an issue with a co-worker, it won’t be mediated appropriately. 

-There is room for growth in the company if you’re hardworking! 
-You can earn decent money on weekly basis!
-There are always shifts available to pick up if you need extra money. 
-Good for customer service experience 

Maggie’s is constantly understaffed because people quit so often and they fire those who stay at whim. This is taken out on the staff, as they will pack the restaurant even with only a few servers and one bartender on. More nights than not, the bar would be so understaffed that it takes 20 minutes to get a drink. The management is nonexistent unless they want to come down on you for something totally irrelevant. They prefer eating on the clock to actually helping out employees who need help (because it’s busy and we’re understaffed). This job put me through h*ll and took a real toll on my personal life and relationships. The higher-ups go out of their way to make sure everyone knows they don’t see us as humans. The closing bartender is left completely alone for hours at the end of the night. I wouldn’t recommend it to my worst enemy.

Top Job Titles	Average Salary
Front of house manager 8 salaries reported	$53,938 per year
Bartender 11 salaries reported	$8.23 per hour
Server 1 salary reported	$17.46 per hour
Restaurant manager 1 salary reported	$70,000 per year
Restaurant general manager 1 salary reported	$47,500 per year

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