senior cook

general manager

bartender

stocking associate

restaurant manager

OTG Management

What is the best part of working at the company?
Lots of activity.  Rarely a dull moment at the airport, always something to do.  If working with people from all over the world is your thing, then this is a great company to look at.  

What is the most stressful part about working at the company?
It’s a rather larger operation that is hindered often by call-outs and staff turnovers.  The expectations and demand are very high and always increasing, with little appreciation and a very poor communication system.  Extremely diverse, lots of language barriers and cultural differences.  If you like some stressful days with staff that often times will allow you to think you’re back in high school or a soap opera, then it’s a great fit. 

What is the work environment and culture like at the company?
Always changing.  Airlines control your day ultimately with designated flights and times.  You don’t work for the airlines directly, so that can occasionally create some scenarios.  Upper-leadership is always passing new tasks and modifications to previous tasks down the chain.  For the most part, everyone seems to get a long for the most part, but there are always those 2-faced people wherever you go.  There are lots of lazy people on staff that do the bare minimum, and they there are a few that are always going high speed and taking care of others.  Again, very diverse 

What is a typical day like for you at the company?
Always changing.  Plane trouble, weather challenges, staff call-outs or corporate leaders coming to visit, all plays a huge role in how the day will go.  Everyone has their job duties, but being flexible is definitely requires.  Some  Hourly staff often want to go home when it’s not busy cus they care only about themselves, and if they’re not getting tables, then they want to leave.  Managers really get worked.   Most managers are scheduled for 50 hour work weeks.  Often times, some managers will work 55-65 hours in a week.  However, that means nothing to upper managers.  It is just expected.  And if a manager needs to leave 3-4 hours into their shift, leadership will dock them PTO for that day, disregarding all the other times that manager(s) has put in several hours extra.  Some managers manage to take 3-4 weeks off in a year when they only have 2 weeks.  So some are not being charged like the other managers.  It’s a very unfair chain.  Another example, a manager can work there for multiple years and still have to park at terminal 2, then take a train to terminal 1.  These are the same managers that often work 55-65 hour work weeks.  But the higher up managers all get to park directly at Terminal 1.  So even if you’re a manager there for 3 years, and then a higher up manager leaves, that parking permit waits for the replacement brand new manager while the longer termed managers still have to park in another terminal.

What is the best part of working at the company?
My coworkers were the and best part. I learned a lot friend them because the operations team (at the time) was at least wise enough to bring on people from different backgrounds.

What is the most stressful part about working at the company?
The set wasn't condusive to have to manage multiple restaurants at one time. The hours could end with you sleeping in the terminal. I watched as good amount of people who were very qualified were overlooked when it came time to move up because they didn't "play ball" or look the part. Also the mistreatment of a lot of our hourly team. 

What is the work environment and culture like at the company?
Most of the time it was very pretentious with a feeling like you had to be a "yes-man" to those that were higher than the management team. As for management level you either loved your coworkers or you couldn't trust them to even spit on you if you were on fire. 

What is a typical day like for you at the company?
After waiting for 45mins in the TSA line you come in to some sort of chaos, stress through most of your shift running back and forth between 3 to 4 full service restaurants in an airport. While slowly losing you mind, one of your superiors walks by and complains the a plant to tilted in the wrong direction and they don't see enough smiles on the faces of your equally stressed out employees. Meanwhile you have your 2 restaurants crashing because you've now got 3 delayed flights in front of both of them and everyone wants to pay cash and they don't want to use the iPad, and you can't find your co-manager because they running to the other side of the terminal to find products that you should have gotten this morning but someone stole it from the morning porters. And hopefully you get to leave after a 14 hour day but not before having to send 5 emails and 10 texts (about the info in the emails) to 4 people who you had a conversation with about the very same subjects you put in the emails. All of this while having to keep up the appearance and dress code that belongs more on a runway in Milan that in a airport restaurant with employees that only make enough to take the bus to and from work and maybe pay a bill or 2.

To work in a food service environment you have to be prepared to work long hours and greet guests with professionalism. Unfortunately the management team and CEO of this company do not follow this example towards their employees. As a former bartender our job is to serve guests with alcohol and quality food. Time and time again management would nag at us to sell bottled water because it was in their best interest for the company to make money off this deal. Our incentive to sell this water was merely $1 per bottle of water and most guests who come to the bar are looking to spend their money on alcohol which is already overly priced so I could understand when offering bottled water to customers that I would receive weird looks as if tap water wasn't already free. Not only that's but management would try to pressure and make you feel bad for not understanding why we are supposed to sell water and by not keeping up with quota that the other servers and bartenders would not make enough money because you are not being a team player. I'm here to make money like anyone else and to try to guilt trip those into doing work always rub me the wrong way.

What is the best part of working at the company?
If you have a passion for bartending 

What is the most stressful part about working at the company?
They keep overstaffing and bartender shifts overlap and most of the time you are released early because two bartenders are not needed behind the bar. Also, tips are split up between bartenders and servers and then taxed. No cash register, all manual credit card transactions so not many cash tips.

What is the work environment and culture like at the company?
Bartender serves customers at the bar while making drinks for the servers to go out to the tables in a timely manner and maintaining cleanliness of the bar

What is a typical day like for you at the company?
Slow during the day time, standing around

What is the best part of working at the company?
RELIABLE CONSISTANT PAYCHECK, FREE FOOD AND SNACKS WAS A PERK.

What is the most stressful part about working at the company?
I would have to fire on all cylinders all the time, non-stop GO. There is no room for having an "off" day or a day off for that matter. 

What is the work environment and culture like at the company?
disgruntled and tired. The staff I had however were the best in the company, so I was Luckly in that regard. 

What is a typical day like for you at the company?
start at 5am before sipping my first coffee we have 100 tickets, half of which are late already. manager nowhere to be found, unhappy customers and servers.

What is the best part of working at the company?
OTG management sucks, Some of them has no common sense nor professional as managers.

What is the most stressful part about working at the company?
The most stressful part is that the manager feel as if they are the owner of the company. they are above the law no one can do them anything, forgetting that they are also an employee and replaceable.

What is the work environment and culture like at the company?
Work environment is good also the culture is a mix culture.

What is a typical day like for you at the company?
someday is good, someday is stressful when the manager is not doing the job right.

One company one goal! Not the case here. The airport is huge and has alot of different terminals, all terminals have different work morals that they each abide by if interested in working here better hope you get one of the good terminals! I wouldn't recommend this job to ANYONE. Each employee has at least 4 managers they could go to if an issue were to arise (which is every 7 minutes) and if they had to each manager would say something different. As an employee its alot to deal with but worth the money ONLY IF your in a good terminal! If you end up in one of the not soo good terminals you might not be able to pay your BILLS. Save yourself the stress.

What is the best part of working at the company?
Everything is good, especially the cleaning is very pleasant. It was convenient for the customer.

What is the most stressful part about working at the company?
All work is easy. I only ask that you practice well.

What is the work environment and culture like at the company?
For me it is very nice that everyone works with respect.  I also really like the bylaws. That's how it should be.

What is a typical day like for you at the company?
It's good, it's very comfortable for me. I don't have any problems

You better be great at math, keeping receipts and multitasking because management, HR, the union and the CEO has zero moral compass here. DO NOT EAT THE FOOD AND KEEP YOUR RESUME UPDATED! Write a statement and make copies on every incident, follow up with management and record. Do not let management gaslight you with “recording is illegal” if you are apart of the conversation, that makes you a consenting party, therefore recording is legal. This place should be VERY temporary employment until you receive a more stable offer. 

Hands down the worst job I've held in thirty years. The upper management is a sad joke. The workplace culture is completely toxic. Hardest part of the job is that they deliberately set each place up to be under staffed and require the middle management to pick up the slack fulfilling understaffed job duties on top of our own then get chastised and under appreciated for not doing more. Most enjoyable part of the job is getting away from it at the end of the shift.

Top Job Titles	Average Salary
Senior cook 3 salaries reported	$21.54 per hour
General manager 2 salaries reported	$80,000 per year
Bartender 1 salary reported	$1,250 per week
Stocking associate 1 salary reported	$27,040 per year
Restaurant manager 1 salary reported	$57,500 per year

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