line cook

host/hostess

prep cook

server

dishwasher

Mainstreet Ventures

I typically start my day by checking the specials, looking at the floor plan and checking the covers for that shift. I then find things that need to be put away, such a liquor orders or linens. If I closed the night before, I will count the drawer and give it to the bartenders. Then I will wait for my first table, folding napkins or finding a cleaning project, maybe discuss new specials with the bartenders and chef. Typically I will have 3-4 tables throughout the night, then do some end of the shift side work (polishing silverware, glassware).  I will probably be called upon to talk to some tables about wine, and acquire said wine for my associates.

I have learned how to step up as a leader and an example with this company. By taking on aspects of the menu that were often neglected by other staff members, I sought to set myself apart.
The management of the locations I have worked for, have tried very hard to improve every aspect of their respective establishments. They have given me power and autonomy to act as a manager and a server. I earned that trust, and I say it worked out well for them.

The culture of the workplace has changed quite a bit since I first arrived. There was a lot of bare bones attitude and the standards seemed quite a bit lower for the staff. After taking time to show an example of how things could be, and starting a dialogue with everyone, things have turned around considerably.

The hardest part of this job was getting it where it is now. I am happy with the growth I have seen at 2 locations across almost 5 years, I can confidently move on without feeling guilty. The most enjoyable aspect of my job has to be seeing an improvement that I spurred onward.

Gratzi is a fine dinning restaurant so it is overwhelming at times but once you get in your groove of working there it is a wonderful environment to work and a great experience. Fine dinning is one of the hardest types of serving that I have done but it is still fun and im thankful for the opportunity and glad I learned how to do it. Learning the steps of services, wine presentations and proper edict was challenging at first but came easy after I put in the proper time and practice. Making sure I was confident and prepared helped me when I was on the floor. I did my fair share of research with helping me learn my wine knowledge and placement of proper table set up. Management at Gratzi is very down to earth and easy to communicate with also very eager to help you understand the Gratzi way and to live up to the mission statement they stand by on a daily basis. All in all a very good experience.

I did dishes or prep work when asked and usually closed down the store with all that entails.  I learned some different recipes for sure and that lobsters are still moving when u open the box which wasn't great.  The management was halfway decent, but quite strict as you would expect.  The culture was more of like everybody is on edge and that it's strict.  The hardest part was definitely killing lobsters, some of the prep and the final nights dishes were a joke.  The kitchen or the servers had no regard for the dishwashers whatsoever.  The morning shift was okay dishwashing but the prep people and managers are constantly on you to do their work so they can go home.

Job provides an okay work/life balance. Benefits are little to none. Job security was minimal and it always felt like you were replaceable to management. Management has a lot of issues. They consistently try to hold everyone to the upmost highest standard, but yet fall short themselves. Job culture is negative because management did not value front of the house employees. There was constant praising of back of the house, making numerous mistakes, while front of the house consistently got lectured about what they were doing wrong regularly. The hardest part of this job is mentally overcoming the scrutiny of upper managerment. Management would not cut the floor appropriately which caused staff to not make money. There were overstaffing issues as well.

I really am grateful for the opportunity to be able to Educate myself. While working at Stillwater Grill ! I appreciate the value of working in a professional. Kitchen , that provides top of the line fresh food as well as the professional ethics that nice kichens have and valuable team members who work TOGETHER when it's Needed !! Over all i have learned about the importance of dedication and Commitment when it comes to the culinary and restaurant industry.  And the cooks there have potential to becoming great one day if they choose to pursue that title.  I also enjoy management, and how very helpful they are, not to forget the great chef I work for.

Excellent food prepared by talented kitchen staff. Inviting atmosphere with excellent guest services-a team effort mentality which was wonderful. Educational mandatory weekly meetings where a new wine was introduced by one of the waitstaff to educate the others on its qualities and suggestions for food pairings. Reviews on open table were reviewed and any negative issues including reviews of service by a specific server were discussed. However the best thing about the Open Table discussion was that any server who was mentioned by name in a positive light in an Open Table review, was awarded a $25 gift certificate for use at the restaurant.That was my favorite part of the week-a good morale booster!!

Through out my shift I was by myself working the dishwasher, however if there was too much for one person someone in the kitchen lend a hand to speed it up a little. I also had to clean the back of the kitchen (not on the line) and I had to manage it in to cleaning whatever was dirty. Although, management always believed in me, even though sometimes I thought I wasn't doing great work. However, I earned close to minimum wage. The best part, and the only part that kept me going was the coworkers, they believed in me and were friendly.

Worked in one of the busiest restaurants in Ann Arbor, MI.

A typical day was from 10:00 AM to 11:30 PM depending on season. The summer season had longer hours, while the winter season had shorter hours. Many staff members also worked single shifts and not double shifts.

The management is on par with most other restaurants.

I built long lasting relationships with many of my co-workers.

The hardest part about this job is being on your feet for 13 hours straight.

The most enjoyable part of this job was the tight family of co-workers and the ability to meet and have conversations with many influential people from local to international.

This is specific to Carson’s. The FOH managers there are… not great. They critique how you dress constantly. You have to go in front of them and rate yourself out of 10… they always rank you low. Funny given how they dress. They never touch tables and check on guests. When you need them they never offer anything to make the experience better for the guests. Too much sidework. Favoritism. Servers barely make $100 a shift. They had a perfect shop 100/100 yet focused only on negatives. It’s the servers fault if a customer is unhappy with food. Go anywhere else. 

You think Real Seafood cares about their employees but management from the very top down are self absorbed, greedy, condescending and rude.  I’ve never worked for a worst top management team in my life. The ceo, cfo and general manager need personality and humanity training. Truly the worst group of humans. Run don’t walk away from this toxic place they don’t give one sincere concern about their employees. Top two executives are the rudest people you’ll ever meet. The number of people who quit for this reason is astounding and they will never change. 

Top Job Titles	Average Salary
Line cook 12 salaries reported	$18.50 per hour
Host/hostess 9 salaries reported	$15.94 per hour
Prep cook 8 salaries reported	$18.31 per hour
Server 7 salaries reported	$28.50 per hour
Dishwasher 7 salaries reported	$16.39 per hour

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