host/hostess

barback

head server

sous chef

server

The Blind Pig

The restaurant is a really nice place, coworkers are friendly, but the owner is very unfair with all his employees, he yells at them in front of customers when he does not like how something is done, I had one day of training when I first started and they let me go on my own right the next day with no manager present.
The owner changes rules constantly and he acknowledges only the things he thinks are wrong but never tells you positive comments when things go good. Very disorginized management.
The owner stays there all day long mistreating his employees giving them a lot of stress complaining about everything.

Daily operations ran smoothly when I had my kitchen helper. Management/Owners are very green with no hospitality experience of any kind. They would micromanage with out understanding how to cost out their menu. They wanted all of my help and at the same time they fought every little change even after showing them it would save them money. The hardest part was trying to teach them with little succession however, it was also the thing that I will take away positively from it. Even tho it did not work out it gave me experience to how to work with very difficult people. I will miss the customers happy faces when they would try a new dish and loved it.

In my experience, the main focus of employees was gossip, and a lack of work/life balance. An average shift included prep and fast paced delivery, so nothing out of the norm for the title. However, the environment was never very forgiving. New servers were made fun of by waitresses with more at the company in front of me, and I'm sure the same thing was happening to me. I don't think anyone deserves to work somewhere where they feel like they never have a second to themselves, or that they can trust anyone. Experienced issues with micro aggressions as well- management could benefit from inclusivity training. 

Although though working at The Blind Pig was the best job of my life I
had my upset moments. For it gets so busy that dishes will come in faster than a heart attack. So I needed to learn how to keep up with a  fast pace at a restaurant business that likes to work hard and party hard. When ever it gets too crazy the management will bring it all back together and doesn't give up until we are all happy again. When everybody is happy, it turns into such a reward by just talking with your co-workers. But out of everything it was the best job of my life.

Management was terrible. The manager would schedule shifts changes with less than a days notice of the shift (within hours of the shift). Tips and compensation were horrible. Even when busy, you would leave with little to no more than $100 at most! After giving notice that I would be leaving, the management and owner treated me horribly. Would never recommend anyone to work here, even to my worst enemy. Also, the food is average (at best) & extremely overpriced! 

Pretty busy most days and nights, I would consider the crowd a big more mature then most bars, to be honest, loved my coworkers and boss was pretty awesome as well. Did not like the fact that tips i earned myself had to be split with everyone one duty. But overall, not bad place to work, oh they also only stay open till like midnight.

The ownership is kind and human. Great place to work. Clientele is mostly regulars and there is a lot of love in between the staff and guests. I return as a guest because I really believe in this venue.

I start most days by counting the money from the night before and make sure it adds up for the week. I then start inventory, weighing and counting liquor bottles. Then I set up the bar and fix anything that needs it. I learned how to run a successful bar.

its small but not enough business most people go to the bar so good job for a bartender. If it does get really busy your on your own if they staff another person with you, you may not even make 20bucks

Throughout my time, the owners treat their employees with disrespect and react childishly to any inconveniences. They don’t care about anything but how they look to customers. Suspicious pay and hours and no flexibility. Shifts are favored among certain employees. Stay away.

Top Job Titles	Average Salary
Host/hostess 1 salary reported	$16.90 per hour
Barback 7 salaries reported	$15.00 per hour
Head server 1 salary reported	$19.75 per hour
Sous chef 3 salaries reported	$19.00 per hour
Server 2 salaries reported	$15.00 per hour

Working at The Blind Pig: Company Overview and Reviews

The Blind Pig

The Blind Pig Ratings

Popular jobs at The Blind Pig

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected