sous chef

front of house manager

beverage director

event manager

senior sales manager

Puttshack

As a bartender you will work hard and managers won’t care to make your night more efficient. You will have to roll silverware after your 10 hr shift. You will have to run to the kitchen for 2 of the signature drinks that require popsicles every-stinkin-time someone orders one because they don’t want to stock the bar with needed equipment. You will be asked for 5 million waters and you have to stand there and pour water because they don’t want to provide a water station for their guests, or to make it easier on you! Oh, your bar backs are gonna be put into the cash tip pool and it’s getting divided evenly. Day shift is not held to any standard, that’s your job! managers don’t work as a team so absolutely no standards can be met anyways because there’s no consistency within management. Some managers don’t even check on the bartending team and on those days the bar gets neglected and people slack because they know they can. 
I can see what I bring in tips for the night, but there’s no transparency when it comes to tips as a whole from “tip pooling” for the night, or tip out from service well. if you want to see anything you’re told you have to come in on your own time to ask a manager, and when you do ask they make you feel like a burden and can’t even tell you the accurate numbers or information on how they came about those numbers. 

When I see what I bring in for the night for tip pool and then I see the tips on my paycheck it doesn’t make sense. I was consistently working 4 night shifts and would bring in $250 -$400 a night myself… my coworkers would hit those numbers too.  but when my paycheck came I wasn’t even making $100 a shift. Make it make sense…op, it doesn’t! I stayed way too long hoping for change, either way you’ve been warned ⚠️ 


I desperately wanted to love working here, but unfortunately, my experience in Gaming has been deeply disappointing. The lack of structured training for anything within the Gaming department sets new associates up for failure from the beginning. After less than 6 months in, despite my technical proficiency, the absence of clear expectations and support ultimately led to a demotion later down the line. A few months later, this was followed by the elimination of the position altogether, which felt like a bait-and-switch in terms of advancement.
The Nashville location in particular tends to prioritize profit over guest experience and associate well-being. Overbooking games (which it seems only Nashville is known to do) created constant technical issues and unnecessary stress, which led to countless guest complaints regarding overcrowding, slow play, game malfunctions, and more. The installation team's lack of quality assurance, combined with the lack of necessary equipment before opening, also meant we were playing catch-up to buy equipment and made it difficult to maintain the game properly even nearly a year after opening. This transition from a proactive to a reactive approach to operations is ultimately going to lead to this company's downfall.
It's disheartening to see such a potentially sustainable and enjoyable venue for guests and associates be washed down the drain.

While the potential compensation that can be earned as a server is relatively high the benefits of that are quickly counteracted by a toxic management style filled with favoritism leading to a lack of room for promotion, unfair shift assignments, and unjustly cut sections. Do NOT work here if you rely on a steady income as they can and will cut hours with no notice and give no explanation when asked. Additionally, do not expect to receive any assistance from management should it be needed as they spend more time in their office than out on the floor. It is truly unfortunate how rampant these problems are within the Pittsburgh location as corporate does a wonderful job of making staff feel valued and appreciated but much of this is undone when you are talked down to and belittled by middle management. This may serve as an okay second job do not rely on it for reliable income and do not expect to be rewarded for hard work, you could be there from opening day yet be routinely denied advancement and upon your departure not even be given the courtesy of acknowledging your resignation. 

I really enjoyed my time working with the BOH team mostly — they were hardworking, supportive, & created a positive environment even during busy shifts. However, my experience with the FOH management was VERY disappointing. I helped open they Addison, TX location. It often felt like leadership lacked genuine care for employee growth or career advancement unless you were part of a certain “in crowd.” There was also a noticeable lack of professionalism among a lot of members of management, which made it difficult to feel respected or motivated. Decisions about promotions and opportunities sometimes seemed based more on favoritism and personal relationships than on performance or work ethic. Overall, the job had great potential & I met some amazing people (other servers/bartenders/a couple managers) but overall the management culture in the FOH made it hard to take pride in the workplace or see a clear path for growth.

I’m speaking from my experience behind the bar as a barback. There is no chance to earn any decent shifts, it’s not merit based. You could work circles around your co-workers, have more experience and actually do the job right and take pride in your work but it does not matter. Unless you are friends with the manager, you will have no chance on getting any good shifts and making any money because they already gave those shifts to their buddies. You will be stuck with the worst shifts possible making at best 500 dollars a week at full time. 

They don’t teach or correct the barbacks on any basic 101 or common courtesy practices such as facing the labels forward, draining and cleaning the dishwashing machine every night, breaking down beer cases with 1 bottle of beer in them or even performing their closing duties. I can’t speak for the other sections at work, but this was one of the worst jobs I’ve had along with the most amateur and lazy team of barbacks I have ever worked with. Very typical corporate setting with the typical corporate personalities and practices, don’t waste your time.


I’ve been here for 2+ years and in that time span we’ve gone through 3 Directors of operations. Many front of house managers have quit, but unless you’re buddy buddy with the higher ups you wont be considered for the position. Honestly you wouldn’t even know the job was up for grabs because there’s no interview process, they know who they want for the position already and dont give anyone else a chance. The hours are garbage and management keeps blaming it on no business BUT THEY AREN'T DOING ANYTHING TO BRING IN BUSINESS, and of course they dont care because they still make their salary at the end of the day. The kitchen is run great but with way everything else is, its easily overshadowed by the nonsense outside of the kitchen. The place is just a big sinking ship with no plans of repairs honestly and im over it at this point. Even our assistant D.O was promoted from FOH manager with less than 3 months of experience with the company just because he’s friends with the D.O. So honestly unless u have little to no bills or you’re in school, dont even bother with this place.

I don't suggest anyone work here. It's all over the place and a lot of the time unorganized. It's very hard to get full time hrs bc business is a hit or miss, company is still new so plenty of people never heard of Puttshack. The manager is very rude, snooty, and shows favoritism towards men. The hardest part of the job is trying to maintain your outside bills and life bc the money isn't consistent. You'll only make money during certain holidays, a waste of time if you're 20+ yrs old. The employees and the people you meet is literally the best part about Puttshack. My last two weeks I put in they didn't schedule me any days bc they felt a way about me leaving and "terminated me" instead.  So, I was left to continue struggling with no money since the two weeks before I put my notice in I was only scheduled 2 days of work since "business was slow" after the holiday. Very inconsistent 10/10 would NOT recommend.

What is the best part of working at the company?
My previous co-workers and kitchen manager they were chill

What is the most stressful part about working at the company?
The lack of hours and management sucks, be aware of the kitchen manager he doesn’t know how talk to people. So be aware if you work events or prep, if you mess a few times he will spazz out it. Hold your ground and give it back to him.

What is the work environment and culture like at the company?
It’s chill from time to time depending on who’s working, but since it’s mad slow they tend to cut folks which sucks because it’s hard out here. You be lucky to even get above 20hrs here.

What is a typical day like for you at the company?
It’s mad slow it’s been open almost two years, it hasn’t been busy since last summer. They’ll make excuses like it’ll pick up when the college kids come back all lies. They don’t be in there like that to begin with.

The global F&B chef is very talented and passionate. On the ground level however, its nowhere near what they assume it's going to be. The food doesn't reflect the amount of prep put into the menu. They have a wierd "dad joke" kind of culture that seems as though a bunch of old guys, behind in time came up with an idea to refresh what cool is. Doesn't work. The details get lost as soon as upper management leave for thier next opening. They literally just leave you to drown!
The VPs and corprate office people will act like they care, even HR will act that way until the next venue begins training.
They only care about profit. Don't let them trick you into believeing theu care about thier workers.
The "game" is a bunch of astro turf and 2X4s and lights. High school students could come up with a more techy theme.
They will offer you the world only to chew you up and over work you until you quit. 

Upper management does not care about anything that’s happening on the operational level. They only care about opening new venues and satisfying. Their investors. Culture is completely depleted. COO is running the company into the ground. You hear that we are a growth company in hyper growth mode but then you are chasing pennies and cutting labor. The game works 70% of the time. Also, the technology is outdated at this point.
Food and beverage are good for being an entertainment concept.
The culture at the ground level existed until corporate came, and every time that corporate comes they have no clue what they are doing.



Top Job Titles	Average Salary
Sous chef 5 salaries reported	$57,500 per year
Front of house manager 2 salaries reported	$62,500 per year
Beverage director 4 salaries reported	$82,500 per year
Event manager 2 salaries reported	$58,750 per year
Senior sales manager 3 salaries reported	$65,000 per year

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