pastry cook

prep cook

line cook

host/hostess

dishwasher

The Henry

I am very sad to be currently leaving my position at The Henry. It is a perfect place for future growth as well as feeling great everyday I work, like I actually contributed to a great company. I also feel like everyday I am there I am being paid for how hard I work and the amount of time I spend there as well. Working and not being paid to the level of hard-work you are displaying can be difficult and I never felt this way at The Henry. Not to mention that management is literally the best team I have ever had to chance of working for. Every single manager displays the best moral compass as well as being a friend to all of us who worked behind the bar. I felt safe and respected at this restaurant and am looking for something similar in my future employment. There are also a lot of opportunity to grow at this restaurant as well. For example the corporate offices for Fox Restaurant Concepts is directly above the Coffee Bar that I currently work at, and we are constantly interacting with corporate. If you want to move upstairs to the corporate offices it is very easy, as they already look at all Fox employees as their equal and would love to open their doors to those who wish to join them.

A typical day on the job was straightforward- my job was to stock bar, complete a set list of bar prep requirements, and stock incoming LBW orders. Fellow servers and bartenders were a pleasure to work with - management was difficult. It often felt like managers were on different pages and there wasn't any coordination between them. For example, I would be asked to deviate from my set routine, to help the restaurant catch up, by one manager - then another manager would approach me mid-task and chastise me deviating from my set task list. After the managers spoke together, the issue would always be resolved, but it was extremely unproductive and frustrating. Other issues included schedules coming in at midnight the evening of your scheduled shift. For an employee that requests to work at 6am-2pm, obviously midnight is extremely late to be notified you need to be at work at 6am. For a restaurant the size of The Henry, communication needs to be clear in all departments, whether you're front of house or back of house. I feel that The Henry could benefit from developing a more efficient system to manage. As of right now, managers are trying to wear too many hats, and it's hindering the efficiency of the restaurant.

I was really excited to work at The Henry but as time went on, I realized how big of a mess the restaurant is. Understandably during COVID, a lot of things are up in the air, but management is awful. They do not properly communicate with their staff and it feels like they do not even communicate with each other. They throw a bunch of empty promises to a lot of their employees like advancing back servers/bussers/hosts/baristas, but will hire new employees that take away opportunities of growth for their current employees. They accommodate applicants' requests over their own employees'. Some of the older managers will play favorites for older employees and not hold them accountable for certain actions while consistently nit picking newer employees. They also will make you feel like they don't trust you and will question a lot of your decisions and not take suggestion. Advice if you do plan to apply: go in knowing what position you want and do not let them convince you to take another position.

Managers make up things as they go along and no one communicates with each other so one day you could be doing something one way and the next day you're told it's wrong and to actually do it another way. Pay is laughable, hours are severely inconsistent, you will be scheduled 20 one week and 12 the next, but end up working half that because you get cut super early. I was promised a raise after 30 days that was never received and expected to work multiple positions without a pay raise. The GM is an awful GM that never communicates, plays extreme favorites, and scares everyone because she has no idea how to run a restaurant nor how to appropriately delegate and speak to people. The environment turns hostile if you attempt to call out favoritism. Things are frequently not planned, not thought about beforehand, and everything changes on a whim. I will say that the staff is amazing! But management really needs to get retrained or seek therapy or something drastic.


Working for fox concepts over the years has been challenging. I thought I would give them another try but same old mediocrity. It is always a toxic work environment, mostly brought on by leadership. Double standards all around. No matter if you’re their best employee . Always on time and always consistent with your work ethic does not matter. The harder you work the more stress and pressure they will give to you. Being in a leadership role at this company is a joke. They play on favoritism and do not care about seniority. Most managers are dealing with a bad habit, or just aren’t qualified for their position. Very poor leadership all around . FOH & BOH. You cannot count on anyone and basically every man for themselves. Worst restaurant I have ever worked in. Talk about unorganized and just utter chaos. My professional advice, DO NOT WORK HERE. Save yourself the trauma, you deserve better. 

My time at the henry had always been challenging. I will say that they were very accommodating with my school schedule- for that I had always been grateful for. Yet, the management needs a change. Many previous employees left due to management but no matter how many employees feel that way and quit and will continue to quit, nothing seems to change. Personally, I always felt uncomfortable due to passive aggressive and condescending comments spoken to my face and behind my back. Someone warned me that barista's get "bottom of the barrel" treatment and I can say that that phrase is an absolute understatement. It got so bad for me and so deterrent to my mental health that I had to quit on the spot. At orientation, I was told that there are no dumb questions and that you won't get in trouble for asking anything yet, in reality, we got yelled or scolded on a daily basis just for asking questions. Respectfully, it is not a place I would ever even consider visiting again let alone working at again.

The onboarding process for serving is organized and straightforward. After training, there seems to be some type of favorite circle that expands from the managers to certain servers. It’s unprofessional and makes a huge dent in the job culture aspect. Creating a passive aggressive environment and the ones being favorited benefiting. The managers are promoted from within, either from a server or barista position and those ones promoted from within seem to be more interested in power and not leading. Unfortunately, that seems to be the beginning of the cycle of mistreatment to be expected. The tips vary but it’s not difficult to sale. The tip out is a lot considering the average time to be scheduled is 8 hrs with average 2 hr side work. Besides the mediocre support from management, majority of the guest can be rude and impolite creating an uncomfortable and awkward environment. 

Managerial favoritism, lack of emotional support, lack of empathy, lack of communication, sporadic unfair (too many or not enough hours) scheduling, and the no room-for-error atmosphere have prohibited me from excelling in my position and have also harmed some of my fellow employee's performance and happiness at this establishment as well. Most of the managers at the Henry in WEHO lack the ability to communicate efficiently, lead their team, and cultivate a positive and supportive atmosphere. many of my coworkers dislike the managers because they aren't treated fairly and a select few love them because they get special treatment (potentially because they have the best sales which dictates likeability and favorable scheduling). I was not happy working here and strongly contest not applying unless a new and better management team comes along.

I really enjoyed the actual job. The money was decent. However, the culture seems to be every man/woman for themself. Management would schedule you crazy hours when they needed you with no breaks. Then when business was slow... 3 shifts a week. They wouldn't even acknowledge what they had done. Managers openly talk about who they are going to fire. When the shift was going the worst you could imagine, management would run for the hills. Nobody to help. Basically, it felt like they work off a culture of run the staff hard and replace them when they burn out. Which is a terrible plan, if you can even call it that. So it makes sense why they are hiring for multiple people for every job code. It's sad because like I said I loved the job.  

When I first started off everything was great, had my hours set and everything. Cooks and other employees were great and friendly, gave advice and support when needed. I learned a lot from the employees. Management was great…for like 2 months, they will help around the kitchen and also give some advice. But, over time I noticed my hours get cut, till the point were I only worked a single day a week. Than nothing, I didn't receive any new hours, no one call so I could go in, even if I called no one answered, no one did anything. Management sucks…till this day i don't get any shifts, i can't even see my schedule, so i assume i got removed and not given a reason.  

Top Job Titles	Average Salary
Pastry cook 93 salaries reported	$20.63 per hour
Prep cook 104 salaries reported	$19.38 per hour
Line cook 105 salaries reported	$21.57 per hour
Host/hostess 101 salaries reported	$19.94 per hour
Dishwasher 91 salaries reported	$18.11 per hour

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