bartender

line cook

brewery manager

barback

server

New York Beer Project

This restaurant location is a wonderful looking building with lots of nice things to catch guest's eyes and provide a nice time with great food and great drink. On the flip side, as an employee, working here has been less than ideal. One of the best things about working here is the managerial staff who do a wonderful job of providing scheduling flexibility and helping you to grow within your position, but that is about where the positives end. Guests who attend NYBP will be either really great or really awful, there is rarely an in-between. Dinner rushes on the weekend are borderline unmanageable chaotic messes which demand a strong mental resolution just to get through a shift. The owners of this company have no idea how to run it and any requests provided by employees are completely disregarded. Management opinions weigh very little to them as well. It makes you wonder how a restaurant can possibly function when the decisions are made by people who are very rarely there and pleas from the people who work for them fall on deaf ears. This place is nothing but a stepping stone for anyone's career with little to offer other than a couple bucks in a paycheck and a gap fill on a resume.

This was by far the worst job I've ever had the displeasure of working. To start, you don't get any training whatsoever, they literally throw you on the dish machine and expect you to figure out where everything goes from then on. You get soaked and dirty real quick. The kitchen staff is entirely loud between shouting out orders and shouting over the music they shouldn't be playing in the first place. Management? Nowhere to be found. I met about 5 different managers and the only time I saw them for anything was to clock in and clock out because you need a swipe card to do so. Their working quarters are so tight, dish water was splashing into food and the line cooks didn't even care, they served it out anyway. Absolutely disgusting. Hours were also terrible even if someone called it, it just made the day twice as long. It shocks me how this place is still open because management is a complete joke and everyone is always running around in circles around each other from open to close.

I have left a seasonal job for a year-round job to have more consistency in income. The hours are pretty consistent up until January or so which to them  is the slow season. so everyone hours were cut . my personal hours went from 32 to about 18 or 20 or even lower. Unfortunately, when employees expressed the stress about needing hours it seemed that management wasn’t much help  which is completely understandable, from business aspect of it, (no money coming in can’t cover labor cost ) 
Unfortunately, an employees bills do not stop whether or not you get five hours, 10 hours, or 25 hours. 



The management themselves are pretty great, and are full of character and not once did I not like working with them it was honestly probably the second best crew I’ve ever worked with. Nothing but joking around, laughter, and small talk, and getting out at around 1130 was nice and free beer at the end of your shift ( holy IPA) 



I applied for a dishwasher job and was super exciting to get a response quickly back. It was a really nice place to walk into, so cute! I interviewed with the chef, Very pleasant interview that allowed me to choose the days off I needed for soccer practice and training days. After I was hired at good wage for my first job my schedule changed. My manager was very helpful working around the change in the days I could work. In the end it was too much for me to do with work outs and friends I left. I text my manager to let him know I wouldn’t be back, chef  wished me luck with my future endeavors 😊. It was a good place to work even though it wasn’t for long, Gordon Ramsey makes it seem like a kitchen is a scary place to work but I thought it was a sparkly place just a lot of work to do. 

I loved working here and I loved the managers, but the owners are not nice people and show no appreciation to their workers. They think we are all far below them.  They do not auto-grat large parties or banquets, because they literally don't care if their employees are making the money they are worth. They make servers tip out way too much because again, they do not care and also do not know how it actually is to work in a restaurant. They are rude, pretentious, and have little-to-no restaurant experience of their own.

However, I made great friends and made some good money depending on the season. It is just unfortunate that the owners take what could be awesome and bring the morale way down. 

I enjoyed the work I did at NYBP and the people I worked alongside were dedicated, skilled professionals. The team I managed were passionate about their jobs and often went above and beyond to make the guest experience special. The expectations were extremely high and unfortunately not outlined during the interview process or in any onboarding materials or contracts. Although I was often told by guests and management alike that my work was outstanding, I was terminated without cause. Unless the perception that I was "unhappy" was to be taken as a serious reason. This brewery is not the place for women, mothers or any professional who wants a work life balance.

What is the best part of working at the company?
Amazing atmosphere and energy from the customers.

What is the most stressful part about working at the company?
No consistent structure. Everything was wing it. With one leader just always saying….We can make it happen..! Instead of demanding people doing their jobs so we didn’t have to wing it..!

What is the work environment and culture like at the company?
Always a scramble….. trying to make it happen….because someone didn’t communicate or do their job. Always a dumpster fire.!!!

What is a typical day like for you at the company?
Starts out good…
Great stage to be happy and fun. Then down hill.

Underage managers drink while they are working and consistently on their cell phones
Servers are always eating in the back and no hygiene (washing hands) happens before going back to server tables. Disgusting environment and surprised not more people are sick. They have employees that were sick with CV and still kept operating. 

Money was great but the degrading nature of the staff that came with the job makes the employees miserable. 

Favoritism (or sleeping with the managers which most do)...just don’t apply unless you are willing to sell yourself 



Great team, but if you want to make money you have to be one of the favorites.  

You can never find a manager on a shift.

Not easy to pickup shifts because everyone is looking to pick them up. There could be five or six servers all trying to grab the shift posted

While they say they are a brewery, they were always out of beers. There was never a full beer menu.

I would not recommend anyone I know to this company. Not FOH or BOH.

What is the best part of working at the company?
Good beer outside of that it was the worst job I’ve ever had.

What is the most stressful part about working at the company?
The owners, the corporate chef, and the vp of operations.

What is the work environment and culture like at the company?
The culture was to be mean to staff to get them to do what the owners want

What is a typical day like for you at the company?
10 to 12 hour days working with a skeleton crew and worried I would be fired at any moment.

Top Job Titles	Average Salary
Bartender 2 salaries reported	$35.00 per hour
Line cook 4 salaries reported	$20.13 per hour
Brewery manager 2 salaries reported	$61,620 per year
Barback 2 salaries reported	$18.00 per hour
Server 3 salaries reported	$28.17 per hour

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