line cook

host/hostess

porter

prep cook

sous chef

Major Food Group

What is the best part of working at the company?
This company does not care about the well being of it's staff. Horrible disgusting work conditions. Equipment is always broken and never repaired. Upper management talks down to staff and rules with a iron fist. Unhealthy culture.


What is the most stressful part about working at the company?
The lack of management experience and the do as I say not as I do examples.

What is the work environment and culture like at the company?
Horrible. Self important and declaration about being the best but there is roaches and broken kitchen equipment and a constant pool of water on the floor. 


What is a typical day like for you at the company?
Am team is behind, sous chef is nowhere to be found, station lists not filled out and the chef making examples of how fast he can do one tasks really well and faster than you, but everything is a mess around him and pointing out how good he is seems to be more important.

everything that is done to protect the theatrics is directly the cause of showing captains are the most important player on the team and everyone else must follow suit. they consistently are provided with new clothes and materials to do their job, while all support staff must supply and pay to clean their own stuff. the pride that resides for being the best is an absolute front because you will find yourself working with lazy people who don’t complete tasks. managers constantly go missing even though there might be anywhere from 3-6 on the floor. they take cellphone and food breaks in the private dining room in prime rush hours and don’t care about anything as long as the machine stays running. this is just a real case of a money making enterprise that lines their own pockets. 

What is the best part of working at the company?
Taking care of guest from all walks of life. 

What is the most stressful part about working at the company?
Management discontent and out of touch with what’s pressing and successive.  

What is the work environment and culture like at the company?
The culture when executed and abided by is transcending and border line ethereal. It is an experience to be reveled. Very enlivening.

What is a typical day like for you at the company?
It is meeting total stranger going through so much life has to offer often celebratory, but also and often, melancholic, but turning that moment into an unforgettable experience for some one who is down and beat up by life. That’s Carbone at its best.

Everyone is always under stress at work, managers love to micro manage and never actually do their manager work. If you don’t fit their standard they would abuse you til you want to quit. They love employees who always says yes and is willing to get walked on by rude and unprofessional managers. Plates and silver ware always need to be polished and clean cause restaurant is to cheap to hire a polisher so be ready to do the work of 5 different positions. The energy and work life at contessa feels dense and negative all the time.

Amazing group!  Absolutely inspirational the rate at which they've grown and the opportunities to move within the company are *almost* endless.  They are smaller scale than other hospitality companies, so those in higher up positions have been there for years and don't intend to leave (making it difficult to move up in that aspect.) This was a high-stress environment not because of the staff, but because of the guests to which the company caters to and the HIGH VOLUME in small restaurants.  Long wait times, angry guests, etc. etc.

What is the best part of working at the company?
Stability.  

What is the most stressful part about working at the company?
Nothing.  Other than normal daily routine issues, there are none.

What is the work environment and culture like at the company?
Corporate in nature.  Not a lot of room to share your opinions.

What is a typical day like for you at the company?
9am start.  Long work day some days

I started off as a cashier and as months went by I helped a lot and learned a lot. Finally I was trained as a server and as a busser. Which was great because it gave me more hours. They aren't the worst employers. I just feel that my managers boss was an unfeeling prude. And that's why I'm not working there anymore.  My father was dying and I got fired for having that responsibility.

As far as service industry jobs go, MFG is one of the best companies I've worked for. I've waitressed at a handful of restaurants in my life, and MFG has been the most consistent in management and work culture. 

Work for the IT Director who was instrumental in shaping my trajectory in the NYC hospitality scene. Was allowed to explore projects and was able to sharpen my experience without being made to feel like I should know it already. 

While I have moved on, I will remember this position fondly.

I enjoyed my time at Marc Forgione as my first internship. The staff is very engaging and a great group of mentors/leaders. The pastry chef was a delight to work with. She taught me many valuable skills and always gave me appropriate tasks. The environment overall is a pleasure to work in.

Top Job Titles	Average Salary
Line cook 110 salaries reported	$20.98 per hour
Host/hostess 129 salaries reported	$21.19 per hour
Porter 72 salaries reported	$17.72 per hour
Prep cook 41 salaries reported	$19.02 per hour
Sous chef 11 salaries reported	$72,955 per year

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