cook

host/hostess

expeditor

dishwasher

busser

Molak Corp

I quit because management was disorganized, favoritism was obvious, and the workload was constantly unfair. Reliable employees were expected to pick up the slack for others while management ignored ongoing issues. Like for instance the bartender showing up drunk to work. All goes ignored because the GM is close with her & the other managers don’t want to take on responsibility of sending her home/firing her. Which would result in them actually working. Some managers are lazy, mostly sitting in the Office, gossiping with other servers than actually being on the floor to help. One manager will sit in the bathroom for 20 minutes or more and comes out barking orders like a drill Sargent because the restaurant hit the fan. Refuses to jump behind the bar to help, or roll silverware if we run out. Just barks orders for us to figure it out while being slammed. Basically managers push all their inconveniences on the servers to figure out or to stay longer than scheduled. Scheduling and cuts rarely made sense, communication was poor, and the work environment became more stressful than rewarding. Meaning it’s slow. No auto grat on parties, & no advertising for Josephine Street only for Down on Grayson. So we get the regulars that tip horrible - less than 15%. There are good coworkers here, but overall it was not a healthy or well-managed place to work. Turn over is a thing everywhere. But here, people can sense the work environment in training and usually quit. They’re losing people whom have worked there for 2-3+ years. I think that speaks for itself. 

I’ve been employed at Gristmill since June 2021. It is October now. So I’ve been with Gristmill almost 5 months. So my first impression of Gristmill's work environment is that it’s very fast paced, it has a high work load, lots of people you’re working with, and a pretty good team of managers that’s not constantly breathing down your neck. My starting pay was decent but a little low in my opinion, but once you learn the job management will increase your pay and usually it’s a fair raise (reasonably based on your performance). They use an app for your schedule and request time off form, among other things, which is pretty convenient. They will let you get all the over time you want if you’re willing to work it. If you go to management with a problem, issue, or request like doing a different job (in my experience), they will address or help you pretty reasonably. Just don’t forget to communicate yourself because unless you bring it to their attention you’ll be overlooked (probably), because of the amount of employees. Working here will build character. It’s not all that easy. I’m pretty ok with working here

Honestly, the Gristmill is the worst job I have ever had. My first week they lost my paycheck and told me to figure it out with corporate. The staff are some of the rudest people I've EVER met. The managers all have anger issues. They have some sort of sick hierarchy that feels like hazing with the mean comments and the intentional shoulder checking when you first start. Almost everyday is miserable and you are basically doing manual labor for free because they don't give you enough tables to make money and they won't give you good sections unless you are part of the tight knit group that bullies anyone who is new. I was very enthusiastic about coming to work here because I love serving and I know I'm good at what I do. For the first few months I did everything in my power to stay positive but the people here hate their job and they LOVE making you hate yours. Save yourself the time and apply literally anywhere else. To end this, I'd like to add the kitchen is disgusting, don't eat here <3 I'd also like to thank the Gristmill for teaching me that I never want to be surrounded by such terrible minded people ever again. The only nice thing about working here is that they don't need you so you can ask off whenever. 

First and foremost, you have to have a strong work ethic to make it here. 

A typical day at work consists of the normal restaurant duties: running food, running dishes, restocking ice and other necessities. You're working with no AC, so simple tasks become quite hard in the middle of a hot summer day. Organizational skills, ability to focus and take direction, along with rational decision making are all needed to be a successful Gristmill employee.

Customer satisfaction is the number one priority and taken very seriously by management. The amount of effort that gets put into ensuring each customer is taken care of and happy is unfathomable. This is why the Gristmill has become as great as it is.

Overall, it's your typical restaurant on steroids. Fast-paced and at times stressful, but the amount of money that servers can make is unreal. The work is definitely worth the money. You'll gain great customer service skills and a proactive work mindset.

This is a great place to work when in college. The money is there, you just have to work for it. This job teaches you how to multitask,  manage your time, and of course, hospitality skills. 

Management wise... Most of the managers are great! Every job you go to will have favortism. That's not a major (emphasize) issue. The issue I had was that some of the managers were unapproachable. Some managers carried a power trip with them causing them to be very condescending, rude, disrespectful and unprofessional. Having this  as one of my first serving jobs, the poor relationship with some managers caused me to be more timid, in my shell, and afraid to express myself. I've worked for this company for almost 5 years and my biggest take away was to stand up for yourself and not be afraid to communicate to management despite the lack of respect you receive.

 

For how much money this place makes, you’d be surprised at how little they do to make things run better. Managers never have your back, no food runners, no auto gratuity for big parties, and their promotion patterns don’t make any sense. My coworkers kept me here because they made me feel wanted. If it wasn’t for them, I would of left in the first 2 weeks. There’s a reason why the turnover is so high. Long story short, if you want to be treated fairly and with respect, don't work here. If you want to feel as if your hard work is being recognized and rewarded, don't work here. If you don’t care about anything and just want to make a pretty penny licking your tables boots, since thats what they ask of you, then this is a great place to work.

This job is not for the meek of heart and is not for everyone. The hours are long, there is no air conditioning, the work is physically strenuous, and the spot is a huge tourist attraction. The turn-over rate is high and everyone is on edge a majority of the time, so it's easy to get passed over and lost in the crowd of employees. This job is highly competitive and fast-paced. If you are smart, self-motivated, and have paid your dues and/or are lucky enough to be noticed by management, then the money is great and consistent. Their customer service approach is that the customer is always right. There isn't a whole lot of verbal appreciation, management shows appreciation by giving more exclusive opportunities and promotions to shoulder more responsibility and make more money.

Mozies is very understaffed, which made the fast-paced rushes very difficult to get through. Not only were they understaffed, but we were all required to try to do 3 jobs at once (dishwashing, cooking and prep work because we always ran out of something), all while in the middle of rush hours. This meant that you would clock in at 4pm, and then be stuck at the restaurant trying to close with one other employee often until 2am, 4 hours after closing

Throughout COVID a lot of things have changed at DOG and it has been made very clear that the ONLY thing the company cares about is money. We went from being overworked, but having large sections and making money to being overworked, having small sections and making less money. The place is not clean. The bar is riddled with fruit flies. I’ve seen mold in multiple places. Grease fires happen fairly often because the grills aren’t cleaned frequently/properly. Management has become kitchen staff and a couple of the managers left don’t seem to want to do their job. 

Overall, if you’re looking to work hard and make money, this place will make it happen. However, you definitely need tough skin, management has an old school mentality. Ease on the girls, tough on the guys. They will not hesitate to talk down to you at any given moment and let you go if they feel like it. Definite Favoritism, but if you focus on your job, work hard, plan your schedule accordingly, eat plenty before your shift(absolutely no eating during a shift, you’ll get fired) and manage to stay off radar you’ll do great. 

Top Job Titles	Average Salary
Cook 15 salaries reported	$17.53 per hour
Host/hostess 6 salaries reported	$15.00 per hour
Expeditor 3 salaries reported	$17.00 per hour
Dishwasher 4 salaries reported	$16.75 per hour
Busser 2 salaries reported	$14.75 per hour

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