line cook

cook

cook/dishwasher

culinary

sous chef

Sea Dog Brewing Co.

The company does not have a training manual, and so you are thrust into a moderately fast paced working environment with little to no knowledge of the menu, the procedures or wherewithal to work it out yourself. Management is constantly changing and implementing (while also contradicting) new seemingly arbitrary rules and regulations. They do not care about your scheduling needs, and will promptly take advantage of your time, but not consider your requests whatsoever. You’ll be frequently scheduled outside of your availability, and then retaliate when you say that you cannot. Management will frequently guilt you, cold shoulder you, and belittle you.  They operate as if they are in a state of arrested development: i.e. forming clique like bonds and if you are not apart of it, you will suffer. They repeatedly shirk your requests for time off to attend to other matters. They are consistently understaffed and running out of necessary product. They have no one particular person doing inventory so that doesn’t occur. If you ask for help, they will not provide it, and leave you to bare the consequences of that. 

The guests are kind and generous, they are understanding and supportive and do make the job mildly tolerable. 

Poor management. Very fake. They will lie to you about how many hours they’ll give you when they hire you, then schedule you for less than half that every week. Extremely slow at times with nothing to do, so they expect hosts to help buss server’s tables for no tips at $12 an hour. They will cut you all the time, hours before you’re supposed to go home because it’s slow. They will play in your face about hours and make false promises like “it will get better” instead of actually trying to work with you and the hours you’d like. They have favorites, very biased and unfair. The favorites get to break the rules in more than a few ways. They pay barely anything and expect the most of you without giving you decent pay or tips as you BUSS server’s tables. Many couples work there together… very clique-y. Everyone is young for the most part, feels like high school. The place is extremely unsanitary as well - they don’t wipe off their menus and they literally smell like feet. Customers would comment on the smell. Embarrassing. Makes workers do more than they’re paid as to not get embarrassed for the customers. 

The title says it all. It is not an employee first business. You are aIt is not an employee first business. There is too much drama throughout the company all the way through management manipulative and dishonest business practices and employee management practices throughout the company. At no point can you feel safe in the fact that you are employed there even when told you were doing a great job, you still are at risk of losing your job at any moment due to somebody’s opinion of a rumor or gossip that swirls around the restaurant as they do most restaurants, every day that being said management is too caught up in the day-to-day drama of front and back of the house to control situations correctly with appropriate timing and professionalism. I climbed my way to management only to find that there’s a culture in upper management of keeping all of this quiet and going about your day without dealing with it on a one-to-one basis with any particular individual. And you are deterred from doing so if that is what she perceived to be the correct answer in the situation all in all it is poorly managed, understaffed, and overworked employees but I would not recommend working here.

Management is based on personal opinions and relationships. Favoritism among coworkers is insane, which reflects on the schedule. No direction. Very stressful. New and unstable managers. Verbal abuse is common from managers. Shifts are given away to people who have an advantage- girlfriends/boyfriends/spouses of Scheduling managers. Managers do not guide, support, or help employees. Very artificial and two-faced, dishonest managers. Lack of communication across the board. Hard, chaotic work that is not worth the little money you take home. Tip outs are very high and unfair. Cheap food results in running around a lot and small bills- small tips. Extremely biased on all levels. Great deal of side work for servers which is often not accounted for, thus you may get in trouble if not proven you have done so. Overall- high stress, unorganized, biased, cheap place to work that is inconsistent, uncomfortable, and not worth your time.

Very laid back environment, corporate but not too much so. Friendly co-workers, great location, and a fun place to work at. Sea Dog Cantina in Gulf Port, Florida is situated at the perfect spot. The people the area attracts - locals and tourists alike, are some of the nicest and best I have came across.   

There is a lack of kitchen etiquette and values because there is none such displayed by the managers. No breaks are planned out or guaranteed. Serious lack of communication from high ups. No opportunity for growth. Lack of compensation, unwillingness to schedule effectively, no initiative to have any team meetings. The main goal here is net gain, they do not value the team, only the numbers. It saddens me to write this, I loved the team I was apart of, I watched people be let go because they were parents, because they were grieving the loss of family members, because they were ill… I also watched the managers put down members of the team simply because they were in a bad mood themselves. The toxic environment is contagious. Stay away if you value your mental health, this place will bring you down. 

Favoritism was a huge problem while working at this bar. As if competition between bartenders wasn't enough. I enjoyed working here for the most part. They had trivia nights and theme nights once a month where it was mandatory to buy your own outfits and dress up if you were scheduled that night. Big inconvenience for lots of the employees, considering it costs a lot of money to buy costumes. Great thing about working here was the local regulars. They all loved me and made me feel welcomed. The restaurant overall had a great food menu and they brewed their own beer on site. They offered tours to people curious to learn about the beer brewing process. They had arcade games and lots of outdoor patio space by the lake with nice views.

Being a new restaurant, there were, of course, a few bumps in the road upon opening. Our GM, AGM, Host/Busser Mgr., and Service Mgr. were all fired within the first month of being open. The Ops Director promoted individuals that he often partied with or that kissed up to him so to speak. The Exec. Chef is a remarkable person and one I have the utmost respect for to this day. The current GM and AGM could be great if not hindered by the Ops Director I mentioned earlier. All in all, Sea Dog is a great company whose owner is one of the best bosses I've ever had. I only hope he replaces the Ops Director so his company will continue to succeed.

I worked front of house for 3.5 years to put myself through college and at every step, management was there to make sure I had a good balance of study to work to personal life. Even with prior serving experience, I had a 3-4 month runway to get serving shifts because the turnover is so low and management was so good. Although there’s no PTO, my time off requests were always approved (this might have been because I’d work as much as I could in the summer when it was busier and needed). I never took part in the benefits, so I don’t know much about the offered package, but they were there if I needed.

If it hadn’t been for COVID shutting things down, I might still be waiting tables there. 

This location is impossible to work at. There is no communication from management on necessary information. They're always out of something crucial, which effects our tips. Schedule is printed out on paper 2 days ahead of time even tho we've been promised hot schedules multiple times. Any shift requests/days off have to be sent to the scheduling manager directly, who half the time forgets to actually accommodate the request. They over hire and give servers small sections because of it. There used to be a lot of money to made at seadog, but management keeps making changes that don't benefits the servers. 

Top Job Titles	Average Salary
Line cook 29 salaries reported	$22.10 per hour
Cook 6 salaries reported	$20.00 per hour
Cook/dishwasher 4 salaries reported	$18.50 per hour
Culinary 27 salaries reported	$21.41 per hour
Sous chef 4 salaries reported	$59,375 per year

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