line cook

sous chef

server

dishwasher

restaurant manager

Puesto

When I was hired they sold it as servers would be making $200 a shift, what they meant was you would make $200 a shift including your hourly and tips(Very deceiving). There are a few bad apples there (that are favorable to managers) but also harass all the new people. Some of these people are trainers which is just plain sad. The restuarant is constantly running out of basic essentials which makes your job more stressful. If you have covid, they will tell you to, " get your shifts covered." Management doesn't care about the well being of their employees and they also violated my rights as an employee not just once but on several occasions. Most questions I have asked management I got an answer of we don't know instead what the answer should be which is, "I don't know at the moment, but let me find that answer for you. " Not to mention they hire people with no serving experience that you have to share a tip pool with. The tip out is high and you also have to tip out the back of the house. The company should stop being cheap and pay the back of the house more instead of having servers and bartenders tip out the cooks. In all the company needs to focus on treating/paying their employees better and their employees will take better care of guest/company in return.

The owners could not care LESS about anything that doesn’t benefit them. Greedy, horrible people. Management and staff come and go like nothing I’ve ever seen before. I’ve seen good managers give their all to make it a better work environment and then BAM, they are fired. Seriously, the owners come in and don’t even acknowledge your existence. I couldn’t have felt LESS like a person working here. Please, I promise you will be disappointed. Tips were taken away after Covid, and the amount of work was tripled. When coming back during a PANDEMIC to work because they had no one, not so much as one owner said thank you. It’s all about how you look, and who you know with this place. I’ve seen one of the most incompetent managers move to a high position in a matter of months because of who he knew. The new mixologist, is a joke. He’s rude, arrogant, and cocktails taste like a wet napkin at best. Every new amazing idea they have is thought up in an office, with no real knowledge of how it all plays out when we have a 2 hour wait, and a full restaurant. They bank off of Mexican culture and it’s disgusting. 

Working at puesto has been such a nightmare. I’ve been with the company since the opening of the Anaheim location in June 2021. The management team has no previous experience with the restaurant so they like to make rules up as they go and it’s extremely frustrating. They hype up the idea that it’s a family owned restaurant but it feels extremely corporate when you’re in. The tip pool they have designed is absolutely ridiculous and you make virtually no money. They also don’t show you how the tips are split up or how much you make each day all you see is your paycheck at the end of the biweekly pay period. Don’t work here if you have prior experience as a server as this is a very entry level restaurant that hires only kids that are fresh out of high school. 

Working at Puesto was a rewarding experience, especially if you’re someone who thrives in a fast-paced and team-oriented environment. The restaurant is always busy, which kept shifts exciting and time flew by. Management was supportive and communicated expectations clearly, and they really valued teamwork. The food is high-quality and made from scratch, which made it easier to feel proud of what we were serving.

One of the highlights was the culture — upbeat, energetic, and fun. You do have to be quick on your feet and able to multitask well during rushes, but the team dynamic really helps take the edge off. It’s a great place to gain experience in upscale casual dining. Scheduling was fairly flexible, but weekends were a must. Overall, I’d recommend Puesto to anyone looking to grow in hospitality and work with passionate people.


The pay here is great for all positions. They have a tip pool so all front of house staff gets some portion of the tips. However, this can cause tension due to people slacking and servers being lazy about tables since they know they will get tipped out even if they only take a couple tables for the whole night. Training is thorough and the lower level managers are very supportive and helpful. Management is good but they definitely play favorites and are biased when it comes to moving people up. Biggest con is you do not get enough hours and there tends to be a lot of petty drama amongst staff and management. 

If you can't work a Friday or Saturday night then you're not valued. Definitely felt embarrassing working with a bunch of adults that still have a high school mindset when i just graduated high school when i started working there. you may have to take a s3xual harassment survey on your own time (off the clock) but don't worry to much about that because they don't even take it that serious there... and made that extremely clear to me. I suggest to only work there for the pay but i recommend you to get a second job, if your not a lead then they won't prioritize your hours and give them to someone else they "like" better. Favoritisms is a huge thing they're and management will over look someone they like even if two people quit because of that person 

Day-to-day work started off well, as most jobs do, but over time things changed. Corporate began letting people go regularly—almost monthly—from both the corporate office and management teams. It created a constant sense of instability.

It often felt like employees were treated as numbers rather than people. Training was minimal, support after training was almost nonexistent, and asking questions sometimes made you feel judged instead of guided. You were essentially on your own, with little to no leadership to lean on.

Eventually, the environment became discouraging. There was a pattern of deflecting blame and throwing others under the bus to protect themselves. Overall, it ended up being one of the most difficult and disappointing companies I’ve worked for.


The management was awful and very demeaning towards their employees while offering little to no growth within the company. They treated their employees as disposable even after years of employment. The place is very disorganized and poorly ran, which created a chaotic and stressful work environment. The only good thing about this place was the staff but most of them are gone at this point. The money was awful because they do a tip pool system so everyday you feel like you are getting robbed. There are almost zero benefits at working for this company, and it is not worth the stress and hard work that it entails. The place itself is also very unsanitary and there are mice around every corner. Stay clear from Puesto, you have been warned.

Loved all my coworkers and some of the managers but the overall company is not great. Definitely felt under appreciated a lot as a server, we would have meetings to express our concerns and would be told that pretty much there’s nothing they can do. They alway put the company as a priority over employees. It’s also a pool tip so you do miss out on some money at the end of the day. A lot of people stayed because of the coworkers, work atmosphere in that sense is amazing and everyone gets along and helps in hard shifts, but the management and company owners drive people to leave quick. 

My experience with Puesto wasn't bad although there was stagnant moments. Culture was up and down , FOH management was Top Notch . Kitchen staff needed more guidance and growing . Kitchen staff gets free meals, I think FOH gets a big discount. 50% off when dining in when I was employed with Puesto. There were touchy Feely staff members. Who used the kitchen for Tea Talk  that would create hostile environments. That's the only real setback of unprofessionalism and in general. A good place if you would like to learn more about the restaurant business

Top Job Titles	Average Salary
Line cook 4 salaries reported	$19.75 per hour
Sous chef 6 salaries reported	$70,583 per year
Server 19 salaries reported	$29.29 per hour
Dishwasher 28 salaries reported	$17.05 per hour
Restaurant manager 4 salaries reported	$71,375 per year

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