line cook

host/hostess

dishwasher

prep cook

assistant general manager

Snooze an AM Eatery

Following the review format,

You go into work. See your entire station is under prepped and messed up. Get upset. Try to catch up on your prep. But they don't let people in until the store is open and so you can't possibly catch up. Probably scheduled in your station alone. Chefs will tell you they want to help you and to talk to them if you're falling behind, so you tell them and they get mad that you're behind and don't want to help. Or they tell you that they'll help and take something from you to work on. Then they don't ever work on it and leave it sitting on a counter for hours until you either grab it and do it yourself later in the day or you can't get to it and you run out and then they get upset it isn't done. Also you're supposed to have time to eat but good luck doing that. You're generally alone on your station and the chefs are often not around so no one can cover you while you eat. So expect to eat maybe 25 percent of the days you work. Also eating cuts into the very minimal time you have to actually get your job done and so you often won't want to walk away and possibly put yourself into a deeper hole. 

I leaned to never rely on management when they say anything. Constant lies and constantly downplaying huge issues. They say they want to hear from you and that there's an open door policy but if you try talking to them you just get a target on your back and then they get even more upset at you.

I've said a lot about the management but it's terrible. They all only care when you're on edge and about to walk out or quit. They don't do anything to fix anything until  it's too late or until it's grown to be too big of an issue. When they make changes they don't hold to them and go back on them after a day or so of doing whatever it is they tried to change. There's too much to discuss on this but suffice to say I've met many of the head chefs and most are awful. They don't fire bad head chefs either. They transfer them to run other stores that they don't like. I've seen it happen and heard it happen multiple times. Also, the chefs LOVE to stand around talking all day doing nothing. As soon as the store closes you'll see them in the office on their phones or talking and laughing and not helping the kitchen at all. No matter how brutal the day was or how far behind you were. It's awful. And don't get me started on the "training". 

The culture is meant to be inclusive but get ready for a head chef that is very non inclusive. They'll act like they are and then you'll hear them making fun of autistic people or mentally disabled people. And you're supposed to laugh along if they say it to you. I can only speak to my store on this but our head chef was just awful and never did his job well. Always had something to say about everyone else but every mistake he made was fine. We also had a soux chef transferred in who was very similar to our head chef and liked to make fun of people who were different or had a hard lot in life. So that's at least 2 stores of chefs with that mindset. (or second soux chef was a great person.)

Hardest part of the job was just dealing with nothing being set up for you in the morning. Constantly cutting your hours so you have less time to even get anything set up. And then getting mad at you for having nothing done when you had zero help and they stood around talking all day.

The most enjoyable part was just the regular employees. They were good people. They were often late or calling out. But they were good people who were just trying to make it through the day. 

Being a server in several types of atmospheres (fine dining, dive bars, corporate chains, nightclubs, and lastly breakfast), there are of course pros and cons to any restaurant. However the cons to Snooze is a very short list.

Pay is exceptional for a breakfast/brunch spot. The menu prices are a bit higher than traditional breakfast as well as serving alcohol brings your ppa up quite a bit. Most locations are extremely busy, meaning that you can easily walk out with $100 to $200 at 2 PM on Wednesday. Busy weekend shifts can be $300 to $400, and you’ll still be home with plenty of time for family. How many other serving jobs can you say that about?? Obviously, your pay depends on tips so none of this is guaranteed, but Snooze helps to set you up for success to provide exceptional service and “turn and burn” tables.

Snoozes values are truly admirable to say the least. Companies will talk and talk about how much they care about the community to which they serve, and they might do something once a year to show gratitude, but nothing even compares to Snooze. Volunteer events are held at least monthly and fundraisers often occur to help benefit local nonprofits. But get this… THEY COMPOST AND RECYCLE. If you’ve ever worked at another restaurant you know how much food and garbage gets thrown out to be sent to a landfill. All leftovers are scraped off into a composting bin and while it seems gross at first, it really isn’t and it’s crazy to see how much food is wasted.

The company has a culture of growth and diversity that doesn’t feel neither forced nor unwarranted. You work hard and there are so many opportunities for you to grow within the company! Snooze allows its staff to be tatted, pierced, expressive with their make up, expressive with their sexuality, and even expressive with their clothes if they wish (basically you just have to wear a Snooze shirt but you can wear whatever shoes pants jackets etc. that you want within reason)! I believe this helps to foster feelings of comfortability at your workplace and therefore they keep good employees around (turnover is pretty low).

The only negatives with Snooze is pretty relative. The tip out is a bit higher than most other restaurants, tipping out multiple barista‘s, food runners, hosts, and bussers. I say it’s relative because without having that support stuff, there’s no way you’d be able to survive the fast paced frequency of tables. If you don’t have that staff, your section size would be cut in half and you’d lose more money. It also allows for better guest experience in my opinion. Most of the management is amazing, but that’s not a guarantee that every manager you deal with will be your favorite. Waking up early sucks, but to me is much preferred than late nights. Working weekends also sucks, but again for a serving job to guarantee you’ll be out in time to pick up your kids from school during the weekdays, there’s nothing to complain about! And obviously serving isn’t always peachy all the time and you’ll get stiffed on some checks, but if you do a good job it will all even out especially with the fast paced environment that it it is.

A Typical Day at Work:
What once felt like a place full of energy and potential now feels like a daily test of endurance. A typical day means showing up early, staying late, and doing the work of two or three people because turnover is high and support is thin. There’s no consistency—just a never-ending attempt to hold things together long enough to get through service. It’s not teamwork anymore; it’s triage.

What I Learned:
I’ve learned what it feels like to give everything and still be overlooked. I learned that no matter how hard you work, advancement isn’t based on merit, mentorship, or skill—it’s about being the last one standing. I didn’t move forward because someone believed in me; I moved forward because everyone else left. I’ve learned how quickly hope can turn into exhaustion, and how passion becomes just another thing to sacrifice.

Management:
Leadership is distant and increasingly out of touch. Communication is vague at best, and promises are made more to keep people quiet than to drive improvement. When my store was denied a sous chef role because of “sales numbers,” it was hard to accept—especially knowing that one of the lowest-performing stores had one. It sent a message: we weren’t worth investing in. Not as a team, and not as individuals.

Workplace Culture:
There was a time I believed in the culture at Snooze. It was colorful, inclusive, and felt alive. But now, it’s more of a costume than a reality. The values we talk about aren’t practiced. The smiles feel forced. People are burning out and leaving, and no one is asking why. The culture that once made this place special has faded into something hollow. We lost our way, and no one seems willing to admit it.

The Hardest Part of the Job:
The hardest part is pretending like it’s still okay. Watching good people leave while nothing changes. Taking on more because no one else will. Feeling like you’re yelling into a void. It hurts to care about a place that doesn’t seem to care back anymore. I used to be proud of where I worked. Now, I feel stuck—trying to hold together a version of Snooze that no longer exists.

The Most Enjoyable Part of the Job:
There are still moments—brief, fleeting ones—when I get to see someone new fall in love with cooking or find their rhythm on the line. And for a second, it reminds me of who I was when I started. But even those moments are getting harder to hold onto. The people I work with are incredible, but they’re exhausted. We all are. And that joy we used to feel? It’s been replaced by survival.

At first this seemed like a great job, fun and welcoming during the on boarding process. However Some members of  management  are inexperienced and clearly do no know how interact with employees as a professional. I can’t speak for all locations, as the company’s core values of sustainability and environmental awareness, and “individuality” really are what got me to sign on but seriously this location has some of the most judgemental “not so hip” to the message employees. Other hosts constantly talking about guests and complaining about the simplest job in the world. Seriously the Hosts here aren’t even given any real responsibility all they can do is take names. The managers seat and assign tables to guests, if they’re even paying attention that is. Sometimes guests will see their table open and get very irritated with Hosts for not seating them even tho they’ve been paged, unfortunately until the manager marks the table available on the tablet we cannot do ANYTHING. Management will often be busy talking or chatting with “friends/guests” to even be paying attention to assigning tables in a timely fashion.

Secondly they’re is a job position titled “Concierge” this job falls to a hostess in which you will be responsible for Take-away orders and getting drinks for waiting patrons.   Let me just say half the time whoever is scheduled this position just calls out because really there’s no money to be made so the concierge won’t even show up and of course there are no consequences, more on that later.  As concierge you do not receive tip share however you get to keep all tips you make off orders. There were several shifts with no orders all day until time to be cut, and half the drink orders you do get end up waking over to the bar to order or get transferred to their server once they sit down, so you loses that sale and the server gets the sales $$$$, you get $0.

Lastly, there are virtually no consequences for calling out consistently. Other hostess would literally call out ALL the time because they felt like it and knew they could get away with it. One even called out to spend they day with her boyfriend and told us all about it the next day. Servers and hosts alike just call in the early AM use theirs groggiest voice to get out of their shift and the GM just says ok. They are virtually always short one staff member because they are so lenient on call outs.

Lastly the attitudes. The company preaches individuality but honestly it’s all a front here.  They’re really say they want you to be quirky and fun but this location at least is full of super judgmental individuals who complain about guests, other coworkers and sincerely talk about you right there. The biggest culprits are the hosts stands and the managers as well, The GM keeps to himself but there is one younger manager who is just the worst. She has no idea how to talk to Employees and should probably have had some HR training on how not to make people uncomfortable with unnecessary comments that you’d expect from a teenager not a grown woman in authority.

Woefully underemployed and everyone, including management, is spread way too thin. It's fine if you want to do a lot of work, including outside of your job description, all for some pocket change but most of the servers I knew were struggling to make ends meet even with this as a second job. There are no benefits until a year after working there and hitting anything above 20-25 hours is close to impossible. As a host, we would do our jobs while also answering phone calls, cleaning the bathrooms, helping with take out, helping run food, and helping bus tables - the last two never being paid to do so but being forced to (and encouraged to) out of necessity. We were seeing upwards of 600-700 people on the weekends and would only have one host doing all of it multiple weekends in a row.

Management knew how thin everything was spread but would not hire any additional help during the slow season and would opt to do it themselves at times (while also taking care of a million other things in both front and back of house). The final straw for me was being present for a meeting where the company forced the managers to show the entire staff training videos on how to interact with guests (some of which were full of ridiculous expectations that would be impossible considering the circumstances at our location).

The optimistic nature of the company looks good on paper and even sounds great when you interview with them but most of the staff is extremely unhappy and is disassociating more than half the time just to get through the shift. Management will tell you to always tell the guest yes no matter what - this leads to a lot of toxicity, bending backwards, and even breaking rules to satisfy everyone who walks in the door. There are no standards or boundaries with guests whatsoever. It truly did not have to be as difficult and stressful as it was. I am truly grateful for the coworkers I met while there, but I could never go back.


The company itself is actually pretty forward, valuing itself on organic foods and partnering up with non-profit organizations like the Trevor Project every June, or proceeds from their Pancake of the Week to the World Central Kitchen. Food and drinks are amazing at that. This location is particular struggles with some obstacles: Seniority/favoritism, lack of career growth, and sometimes overall managing. All servers/baristas SHOULD be rotating  food running shifts (which isn't awful, can be quiet fun honestly, just isn't as much money in it as serving), though this location utilizes the same 3-4 people every weekend, making it extremely unfair, and same goes for the patio shifts too. (though sometimes the patio can be the best place to be on certain days.) This location also tends to over-staff pretty consistently, meaning your sections are generally smaller and its a bit hard to make a lot of money some days. While there are resources to move up with the company, like helping train people for brand-new locations, this location is so isolate from the rest that it's hard for said resources to be easily accessible. So it then feels like one is stuck in their position. Management here is extremely hit or miss in their day-by-day decisions, like a guest being allowed to dine in despite being blatantly disrespectful and using vulgar language/micro-aggressions towards staff, or lack of coaching through interpersonal issues among co-workers, although the latter is rare. 


All in all, Snooze is an amazing company and definitely worth giving a shot. If able to apply to different Snoozes in different cities, that'll be a bit more bang for your buck.

The Good: The people you work with make this job 100% worth it. It is what kept me sane for the majority of my time here. Management was amazing at the store I worked at. Always checking in with everyone, they always had positive attitudes, asking if you needed a break, etc. 

The Bad:                                                                              -upper management is horrendous ranging from the Regional managers even as far up as the COO. Regionals care more about the bottom line then the actual employees themselves.                                                                       -Upper management is so out of touch with the day to day of working at a high volume breakfast restaurant.                       -Not compensated well enough for the work load.             -They say there is room to grow with the company however numerous times have I seen people who are ready to lead and take a manager role be put aside for a person who is hired from the outside who has no idea and aren’t ready for such a high paced environment. 
- They would rather open up more stores then improve stores who are already open and  have been open for 10+ years without renovations.                                                                          -constantly adding more and more to the menu and making it even more stressful on there chefs about how everything should be plated. I agree the food should look great but for the love of god It’s a fast casual brunch spot. Not a Michelin star restaurant.                                     - Not once did I feel appreciated by upper management. Even during the pandemic the amount of promises they gave but never fulfilled eventually left to me leaving this company. 

Given the companies supposed values, I was expecting this place to be different than most restaraunts in the area & in the industry. 
Sadly the culture only seems to apply to the average worker, but anyone with a manager/chef title seems to have thrown away those ideals. 
Pretty below standard restaraunt job experience overall, especially once the facade of the company "culture" wore off. 
Low pay for the area, and definitely too low for the workload expected, despite claiming to pay "competitively". Not flexible with scheduling, even after explaining my schedule/days I can work, I was constantly scheduled during times I made clear I was not available. 

Culture was cutthroat and somewhat pretentious. Sous' were generally better at running things on the day-to-day but upper management was pretty stereotypical. Claims to be a "different restaraunt" that cares about employees and goes out of the way for them. In all honesty this "culture" didn't extend past giving water to cooks during a rush and half hearted general praise from a passing manager or chef who hadn't put in work on the line half the day anyways. 

Don't fall for the culture claims and the bells and whistles. This is just another cutthroat kitchen job that over-corporatized a long time ago. Hard to believe this is still considered a "local" place with the profit-first feeling of everything. 

Pros: it’s decent money on the weekends, you never have to work after 4pm, the company is environmentally conscious, you meet some great people and it’s a laid back environment.
Cons:
The side work is often more work than what is worth the money you make, especially on weekdays. It’s not rare to work 6 or 7 hours and only make $50 but still have to do side work for an hour. Tip out is really high for servers and bar staff. So much so that that most of the food runners, bussers, and hosts are paid more from your tips than they ever get from the company. Management would rather stand around and gossip than help any of the staff. There was also a lot of favoritism at my location. One of the managers constantly fraternized with a few of the servers outside of work, who unsurprisingly were promoted soon after. I was really excited to have a female GM but I soon realized her and the other female manager were catty and very cliquish, and would rather talk about you than talk to you. They’re also not comfortable speaking to guests, especially if they’re upset, and would avoid speaking to guests on several occasions. One of the managers was even too scared to cut off a guest when they were intoxicated. Super unprofessional. They also handled the Covid pandemic very poorly, and didn’t have the decency or respect to be honest with their employees if they would have a job to come back to or not. 

This job was such a cult I can’t even explain it! In the beginning it’s all rainbows and butterflies but then once you get into the flow it’s a —- show. The Snooze that I worked at was fairly new and the staff was really energetic. I will say my team had their own struggles but really I question Snooze’s hiring policy. They don’t do background checks, and it seemed like they just let anyone work there. Our manager was beyond incompetent, BOH was a nightmare, nothing was ever correct and you have a chef who could care less about anything. Management sucked and I felt bad for them because they worked so hard and it’s such long hours. 

Also, servers are basically there to pay the entire staff. The tip out was insane and you even tipped the hostesses out????? 

All employees BOH, management and host were afforded a $15 free meal every shift meanwhile the servers had to tip out out about 5.4% of dept sales and only get 50% off meals. So for example you open on a busy Sunday, your shift starts at 6:30 —- they don’t make cuts —- and you have to take the last table on the waiting list which could be well beyond closing time, so it’s about 3pm. Your sales are at 1,400 but your tips don’t reflect that. You’ll have maybe $280 on credit card tips but then you would tip out AT LEAST, I kid you not, over $125...   and you’ve been serving since 6:30 AM. 

I hope you read this and take head lol 




THE SLAVERY!!!

Top Job Titles	Average Salary
Line cook 461 salaries reported	$18.99 per hour
Host/hostess 237 salaries reported	$16.05 per hour
Dishwasher 138 salaries reported	$16.83 per hour
Prep cook 23 salaries reported	$17.78 per hour
Assistant general manager 70 salaries reported	$67,079 per year

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