line cook

front of house manager

general manager

concierge

server

Puttery

My experience working at Puttery Charlotte was overwhelmingly negative due to the work environment and culture shaped by management. The executive chef, in particular, often spoke to employees in a rude and entitled manner, frequently involved theirs self in other departments when upset, and was a central contributor to the toxic workplace dynamics at this location. Puttery Charlotte is not a place to grow professionally. Management frequently misunderstands employee needs and attempts to control aspects of workers’ lives so that the job becomes their sole priority. This leadership style is outdated and out of touch with the needs of a modern workforce.

The management team consistently demonstrated poor leadership skills and a lack of business acumen. The location was frequently audited by the corporate team, and managers were often reprimanded in front of both guests and employees. These incidents created an uncomfortable and unprofessional atmosphere for everyone on staff. Since leadership is often under corporate scrutiny for their own shortcomings, much of that pressure is pushed downward onto employees. Intimidation tactics, inconsistent expectations, and unprofessional communication became part of daily operations. Conflict was handled poorly, and directives were often unclear, leading to confusion and frustration among staff.

The one bright spot was the camaraderie among non-management employees. Many of us supported one another because we were navigating the same challenges within a toxic environment. That sense of solidarity was one of the few positive aspects of working there.


I’ve been there for about 18 months and I can honestly say this is the worse job I’ve ever worked. A lot of the staff is so immature and petty that it makes the work environment hard to enjoy. The management is horrible (and constantly changing) No communication with each other. There’s ALOT of favoritism. Don’t expect to make a lot of money here either. The bartenders only received 5% of alcohol sales on the private events while the servers walk away with hundreds. Bartenders work longer and harder shifts but we’re always given the short end of the stick. The first year we were open was great but after that the popularity wore off so it’s not very busy anymore to even make decent money. If your a server and scheduled on the course your expected to also concierge while serving that same shift (don’t expect to be paid more for doing more either.) However doing this makes it’s difficult to make money because you’re so busy running back and forth between courses to sign people in that you can’t go around to get drink orders. Corporate has fired most of their management staff at all there venues or they have decided to leave by now. The company itself is not doing great. Most locations are barely making it by so the company probably won’t even be open much longer. They try and sell the new people on a great company but it’s all a for show. You can’t grow much with them but they will make you do the work for it, not pay you for it, and then tell you there’s no opportunity at the moment. Most of the staff had been taken advantage of and nothing came of it. Don’t bother wasting your time here. 

I have never worked as a bartender in Pittsburgh and made so little money. The tip share system that is in place is broken. Working from 4 pm to 3 am on a Friday or Saturday and not even making $200 is a joke and an insult to bartenders. $1100 for a 70 hour, 2 week pay period is a travesty. To be paid $8 per hour and still not average $20 with tips is ridiculous. I've been doing this job for over 15 years and work with "bartenders" who have not only never been behind a bar, but have never worked in the service industry, and we equally share tips. Tips are split between all bartenders in the building. On the weekends that's at least 12 people between the 2 floors.  The vetting process for employees is non-existent. Anyone who wants to be a bartender can be. The rate at which people leave the company is so rapid, that now barbacks with no experience are our new "bartenders". It's nice there willing to give people a chance, but on the backs of professionals is not acceptable. Hopefully they can get it right in the future, once I leave, which is coming very soon, I'll never work here again and I will tell every service professional I know to not work here. The only good thing about working here was the colleagues I met. Sadly, everyone worth working with has, or is quitting. If you're a good bartender, don't waste your time at Puttery.

as a former employee of this fine mini golf restaurant bar experience, the biggest thing i would say is that the guests love it! the employees, on the other hand, do not. my coworkers were my favorite parts of my day there - wonderful people, super friendly and kind, and incredibly diverse. however, on the daily, there would be a situation with management that would affect a good number of people. every single one of the five managers are on a different page, and somehow, every page is completely wrong. "on call" shifts are "call in" shifts, there are signs in the break room not to bother management, and, not to mention, money is played around with. do not expect to get any extra events unless you play into favoritism and enjoy pretending to put up with the agm. there are no professional emotional boundaries and not a single manager knows how to have an effective conversation - gaslighting is common. expect to be bounced around from manager to manager and never get a complete answer. look forward to not making enough money and living paycheck to paycheck. puttery - of course. 

If you'd like to transition from one type of food&bev job to another, Puttery is a solid place to do it. Barbacks often become bartenders, servers often become concierges, concierges can become office admins, and most promotions to managers come from inside the company. Chicago's management team is solid but the corporate team is embarrassing and you should avoid interacting with them at all costs. Also, most servers make little / inconsistent income, since Puttery is not getting enough business for serious tips. Overall, I'm glad I worked there since it's a good place to build your resume and learn new skills, but you kind of have to buy in to the brand brainwashing if you want to make it your long-term career. Also, what kind of restaurant doesn't offer a shift meal?

Unfortunately, the biggest issue with this job is the management. The manager is highly egotistical and creates a toxic work environment where employees are not treated with respect. Feedback is rarely constructive and often delivered in a condescending or dismissive way. Employees are expected to give 110% while receiving little to no support, appreciation, or acknowledgment in return.
There is a lack of accountability at the management level, and concerns raised by employees are frequently ignored or brushed off. This leads to low morale, high turnover, and a culture driven by fear rather than teamwork or growth.
If you’re someone who values respectful leadership, open communication, and being treated like a human being rather than a disposable resource, this may not be the right place for you

these people do not care about anything but making a dollar.
their hiring process was streamlined and they did not take any initiative to actually vet their staff.
they will fire and or remove you from the schedule at any moments notice because of hearsay or false perceptions of their employees.
the pay is good, and that is the only positive I can speak to about this company.
the management staff has pushed so many great employees out of the door.
theyve harassed their staff to the point that a third of the staff they started out with has already left.
please do not waste your time with this company. its only a matter of time before you leave like the rest of their employees.
kitchen staff seems to operate better though

hope this helps




Not much to say, compensation could've been better, you get overlooked after being told if you dabble in each position then you might be considered for possible management, switches up when and when not to enforce rules for the company, understandable that it's part time but giving employees 4 hours a week only as a punishment is unreasonable, most management that has gotten hired looks out only for their best interest and not of the employees as a whole

Job seems good on paper but the management is horrible. The hiring process was terrible and way too over complicated. Plus their communication was trash. You’re management. I should have to be the one on top of the hiring process. Once I finished the background check. They continuously gave me the run around. Probably cause they found someone else and couldn’t just straight up communicate that. So I just decided to go in a different direction. Don’t trust Chanel or Hairy. Getting Chanel to respond is a hassle. 

No breaks, you have to pay for the food...even though you work there but you also can't bring your own lunch because there's no employee fridge or microwave to use, no taking breaks in the break room, they wonder why employees have attitudes sometimes and don't move at a good pace but forget the fact that we're not offered breaks and haven't eaten all day meanwhile managers are ordering food as they please sitting in the office. The only time you get a break is if you go to the bathroom... unless your one of the favorites then you get everything you want. 

Top Job Titles	Average Salary
Line cook 39 salaries reported	$20.22 per hour
Front of house manager 4 salaries reported	$58,750 per year
General manager 12 salaries reported	$91,667 per year
Concierge 31 salaries reported	$17.30 per hour
Server 12 salaries reported	$13.59 per hour

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