cook

server

kitchen team member

kitchen manager

McGuires Irish Pub

There are several rooms in this restaurant and managers make cuts by room, starting with the outer rooms and working towards the center pub (center of restaurant). 

When you realize cuts are about to be made, you have to linger near the seating chart in the kitchen to ask to be cut (like the veterans do) if cuts are being made in your room, otherwise you’ll be stuck there standing around with no tables, then the hostess will seat you 10 minutes before your 4p or 5p relief gets there. That will keep you there two hours longer. First cuts are usually around 2:30 or 3p. 

Next is the free stuff. You will run your tail off for these inconsiderate people who go here to eat. Free Irish coffees, free unlimited bread, people splitting items, 18cent bean soup that gets all over everything just as the butter for the bread does. Trays are always disgustingly dirty and covered in food, top and bottom. This place is big and working spaces are tight in the kitchen. So running around getting all of this free stuff just to begin the table is a nightmare. Brunch sucks so bad. It’s really not worth it. 

Management and the veterans at this place seem to be so miserable like they can’t escape. Everyone is so rude and everyone is always frustrated because the kitchen is too small for 100 people to utilize anything. 

Sidework and running sidework is a joke. If your running sidework is ice, good luck. You’re the only one responsible for filling the 3 giant ice bins and everyone will complain if they get low. Meanwhile the other’s sidework consists of keeping trash off the floor in common walkways which is overlooked. Other easy tasks like that compared to some of the others makes it unfair. 

Your uniform is just awful. Men wear thick tuxedo jackets with bow ties. Women wear long skirts. It just seems unnecessary to me and guests even make statements about how unnecessary it is to wear so much in a restaurant where two people can be gluttons and spend $20 all together. 

Snowbird season is a joke. January and February, the restaurant runs snowbird specials and gives these people so much free stuff. 

It’s so dark and depressing inside. 

You can make the same money if not better, working somewhere else without dealing with the unfairness of “cuts”, the awful uniforms, all the free stuff (how are you supposed to make money when customers fill up on free bread and practically free soup?). 

There’s also a lot of entitlement. Veterans don’t feel like they have to roll silverware and push it over on the new people. If they do have to roll silverware they complain they’re the only ones doing anything. This place is a joke. And like I said before there are so many other places to work that stay busy year round where you don’t feel like you’re living a serving nightmare. 

Oh and the sections are two tables sometimes 1 but table that seats 16 and you’re lucky to get sat 4 people there.

I only liked a good handful of my coworkers while the others were miserable and gossiped about everyone around them. One of my managers was an absolute ray of sunshine while the other was kind of stand offish and hostile towards me at the end of my last two weeks. I would only recommend working here if you absolutely LOVE this restaurant, otherwise its a pretty standard retail job; managers picking favorites, nitpicking at you for not smiling 24/7, low pay, mean coworkers the usual. One thing I will say is that they claimed I was "terrible" at my job as a door greeter so they always stuck me there, even though they tell you everyone rotates jobs, cash register, greeter, alcohol sampling etc., but because I was so "terrible" at my job as a door greeter, they kept me there despite them constantly complaining about me and how I never smile. I'm autistic and I've made that statement to my managers repeatedly but they didn't seem to care to make accommodations for me or uphold their own rules. I was also gossiped about the entire time I was gone for an important surgery, so basically don't work here unless you're in perfect health, smile constantly, and suck up to the owners.

Typical Day of Work- Set up appointments that have stemmed from leads that have been gathered to set up event times, specifications and look at the customers budget. On even days i will show up, clean the room set it up to the specifications discussed earlier and make sure the host walks into to what they expect so they can personalize the space. Work the event making drinks, running food, cleaning tables and supplying customers with anything they need. A the end of the event i will talk with the host again to discuss how everything was and give them their bill, thank them and point out that our room is very accommodating and would be honored to host another one of their parties.

What I learned- customer service, budgeting techniques, better organization and planning

Co- Workers- it is a bar restaurant so you can get just about any character imaginable. there is a very core group of people that work there and are very close friends now and have a wealth of knowledge about the service industry.

Hardest part of the job- Long nights

Most enjoyable part of the job- when the bar is packed and you are working so hard you lose track of time.

Let me start this by saying that at one point I loved working at McGuire's. The pay is good if you are a good server. However there are plenty of really good sections only girls can be in. On top of that the management is sexist towards men and give all of the good shifts to the most attractive female servers. The restaurant is not taken care of, there is mold everywhere, the roof is collapsing and leaks every time it rains, the staff is constantly getting sick and spreading it around, and it is not cleaned nearly as thoroughly as it needs to be.

The staff is amazing though, some of the nicest waiters and waitresses I've ever met. 

Poor management that will berate you publicly for a minor mistake.

They work well with student schedules too.

A typical day, a typical good day, tables being sat, taking orders, planning and timing courses and drinks. Suggestions, selling the food, telling stories of the millions of dollars on the wall. I could learn just about anything. It all depends on who I have sit down or what story I get to hear that day. My co-workers for the most part carry on after work to being friends. I get along with everyone that I work with. The hardest part of my job is probably lifting 100 pound trays a few times an hour. Basically all day or all night I am walking 17 thousand steps and carrying hundreds of pounds. I love that I'm not confined to any one area. I have a section, but I can walk around and talk to anyone. My management does a lot. They have an abundance of employees to keep up with.

I loved working there, the only reason I quit was because I moved. I didn't mind the long hours, I could work either from 10am to 1:30am,11am to 2pm, 4pm to 11pm, etc. I worked as a hostess and did prep work in the back late at night, but I didn't mind the long hours. Of course there are breaks, but it depends on how busy it is at the time, especially if you have a double that day. It could last anywhere from 30min to when your next shift starts. Since we're still under covid, hours can be short and long. Some employees there are only there to work, while others can be really friendly; same goes for managers.

~A typical weekend for me is a 5 hr day cooking 50 Trays of bacon for a daily use. 
~I learned to keep trusting in my inner voice. I learned to stay in school and keep pursuing my education in Culinary/Hospitality and Tourism Management.
~Management needs to be more truthful, honest, trusting, and brave about their needs and wants.
~workplace culture was pub-like and not what I expected.
~ The hardest part of my job was not sure of job duration, not be able to work in the way I would as a chef or a restaurant employee or moral.
~The uniforms were very nice, good food to eat, everyone worked to make things go when business was great ... a familiar certainty.

I love my hospitality career with my McGuire's family from coworkers to all our special guests we take such great care of. It is very fulfilling to be the welcoming comittee and be able to mentor new team members on their journey. We set the bar for high standards when it comes to the guest experience since 1977 and the food will consistently back your service to this day. Working at McGuire's is hard work, you cannot wing it here and your experience will be what you make it~ But if you're not having fun, are not a team player, not warm and friendly to guests, a drama magnet and find yourself not making good money here, then maybe it's just not a good fit for you.

Mcguires is a great restaurant that is very busy year round. The serving process is very involved there. Lots of trips to take out salads, bread, soups, which most of the time come with an entrée. I loved the atmosphere and the benefits were great. Management is amazing they are there to help you with whatever need you have. The most enjoyable part about this job was the staff. Everyone was very friendly (for the most part) and they are there to help if you get behind.

Once you have an in with management, you can usually manage to get a reasonable schedule, but it's practically impossible to plan your week-to-week by it. I think my least favorite part of the job was never actually knowing my schedule until a few days before it was out. The customers are customers, the management was management. The health insurance, if you qualify, is insanely expensive for not getting much, but at least they offer it. They were really good about changing my schedule when I was pregnant to respect my needs.

Top Job Titles	Average Salary
Cook 8 salaries reported	$16.25 per hour
Server 1 salary reported	$700 per week
Kitchen team member 1 salary reported	$16.50 per hour
Kitchen manager 1 salary reported	$23.00 per hour

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