dishwasher

cook

sous chef

bartender

barback

Topgolf

At the company I worked in a few roles,  you will learn a bunch that will better you in the beginning of your work career. The specific Edison venue really was never very good. The venue puts up great sales numbers but the venue's usually feedback from guests is negative. They try to make employees feel appreciated by giving back to them with some pretty good benefits and regular things for associates to do (Ice cream truck, Subs, Candy stations, end of year party). This makes it a bearable workplace. Management rotate departments every few months and the DO usually only stays for around 2-3 years before they get moved to another venue. Depending on the manager you are stuck with you will love it or hate it. You meet some great people and some people who annoy you. If you are good at sucking up to management you will be great here. If you like to speak your mind and say you don't appreciate the way someone handled a situation or think you may have ideas worth listening to do not even apply to this venue. You will be let down by the management team. You can ask any associate in the building and I'm sure they have a list of favorite manager to least favorite. I recommend the job but only as a start and to learn some basic stuff. Overall come to work get a paycheck, gain experience and leave. Finally, I will leave you with a rank of the positions available and why they are ranked that way. 

1) Bay host- If you like to talk to people and have serving experience and like to do some work this is a good place to make some money. If you work the weekend nights you can really make bank. Winter can be brutal for a bay host. less guest volume and the Tee line is freezing. Also, this position seems to create the most Team leads who then become managers. 
2) Guest Services- This position can be really great for people who want to work and make some money. Although you probably deal the most with guests and how upset they are about waiting. Bay host's job is to deal with guests but really as long as they do their job correctly then guests are chill to them. In GS guests just get mad at those associates over things they can't control like wait times. Also, GS has different positions within itself so you can do different things and it can be a good time.
3) Bartender-  Everything is a measured pour, You have barbacks to help you get supplies. You can make pretty good money as well. Probably some of the better people work in this department I have encountered. 
4) Barback- You help out the bar a bunch 18+ Position. it is physically more demanding but is a god position and you get to work with the bartenders who are fun people. Some bartenders have been rude at times to barracks but normally you can speak to a manager and that gets squashed.
5/6) Caddie/Food Runner- As for caddie you pretty much-run drinks for bay hosts and take care of carts. Back in the day bussers strictly bussed tables and dealt with the buscarts but those days are long gone.  Caddie is not too bad it's pretty simple just run drinks and help out where you can. You can deal with management a lot here so depending on who is on your floor it can be good or bad. This is for 18 and up as well. Last on the list is a Food Runner. Personally, It was a favorite of mine I enjoyed having a set task of just having to run up and down 3 flights of stairs with a tray of food. It dragged a bit but it was sometimes a nice break from doing all the other crazy stuff. You don't get a lot of interaction from the hospitality managers here. Although KMs do not operate like regular HMs do. They will yell at you and sometimes push you to your limit mentally. If you are not at 100MPH at all times be prepared. The worst part about food running is sometimes you are doing 5x the work the person next to you is this is due to the fact that a bunch of minors work in this department so it is essentially high school. Somehow that person will be treated so highly while you just get beat down emotionally. You have to do some prep work and sometimes help out the kitchen staff. You can be the last ones to leave sometimes if the kitchen does not want to let you leave. 

I worked for top golf at the Pittsburgh venue, within the past two years it went from being a great place to work to me being miserable everytime I walked on the premises. Management is horrid don’t ever expect to get any of the managers help for anything if you’re not one of the “favorites”. Team leads are the exception and what keep the venue running smoothly, even though they are treated poorly by upper management and are over worked. Our Director of operations is a chump. He knows nothing about what goes on in the venue and is barely there. Expect nothing from him. I worked as a bayhost (server) and you can either make great money if you’re liked by your scheduling manager or you can make nothing because they will schedule you poorly if they don’t like you. Expect to be on your feet for long shifts and learn every job in the venue because you will be expected to do other departments work if they are understaffed (which is always). They call this “one teaming”. Scheduling is chaotic. Expect to always stay past your out time by about 1 1/2 hrs-2hrs. Set your availability immediately because getting a shift covered is near to impossible. They will prioritize house shifts over your shift and if someone tries to pick up your shift and there is a house shift available they will be given that shift instead. There are core values that the company itself sets but no one follows them. Staff itself is great! Everyone that works there ie: bayhost, caddie, bartender/bar back, guest service, and kitchen staff will basically become your family and everyone supports each other. Be wary of this though if you’re applying for server position, that if you have not worked in a restaurant before they will not hire you to serve. You will be hired as a drink runner first(caddie) and usually you will stay in this position for a long time even if you ask to train as a server. There is no moving up in this company unless you are apart of the “clique”. You must, unfortunately, butt kiss managers to get anywhere in this company and that goes for every department not just servers. Another thing to be wary of is the suggested tip option on your checks. As a bayhost you are fully required to wait on guests for majority 1-2hrs or longer. Showing them how to work the technology at the bay; computers heaters, ball dispensers, etc as well as getting food and beverages. Gameplay itself is a cost on the final bill along with food and beverage. On the itemized receipt there is a suggested tip option for guests because top golf does not think we should be tipped on gameplay (the cost of the bay per time requested), but only food and beverage itself even though you are showing guests how to work everything at the bay and teaching them to play games etc. So your 150$ bill was now just reduced to a 80-90$ bill because majority of that was gameplay and membership costs. You are also not allowed to rip this part off your checks or cover it in any way or will be either written up or fired. Take that how you want, but we are called BAYhosts for a reason. The job itself is not difficult, but with added stress from poor management, unorganized scheduling, long hours without breaks and other behind the scene problems it’s not worth what you’re getting paid. On the upside you do get free gameplay when you come in as a guest and 50% off food and n/a beverages! Benefits are okay, but are only offered to full time associates. Top golf is a great sounding organization, but in my opinion, until this particular venue finds a new DO, starts getting rid of some managers, and starts treating their employees with respect they’ll never get to where other venues around the country are at. 

I had so much fun working for top golf and I actually still miss it sometimes. 

I worked long hours as a bay host shift lead but I loved the fast paced environment and creating moments that matter for guests everyday. 

That being said the management at my location was pretty out of touch with what is going out on the floor. Most of them have been bayhosts so they do know the job but that doesn’t mean they really understand the day to day now.

Top Golf like so many other employers these days touts s family like environment where everyone has each others back. Don’t be fooled. This is true for some of your coworkers like with any job but some coworkers will lie and go behind your back because they want your job. Can’t tell you how many times I had to answer for things I never did or said because people were upset they got passed over for my promotion. 

The management team and top golf as a whole are also not great at dealing with associates that are struggling with health matters and such outside of work. 

I had one of the worst months of my life personally and I am diagnosed with anxiety and depression. Have been since I was 17. So my life was completely falling apart. Lost someone very close to me and I landed myself in the hospital. I wasn’t even capable of calling in or making a call for a few days. 

During this time I wasn’t called by management except for the first of 3 shifts I missed to see where I was. Then nothing. No one did a house check or called my husband or anything to see if I was even alive. So I never went back. During the worst time of my life my “family” that I gave so much time and care to couldn’t even make sure that I was okay. 

I happen to know that another associate who also struggled with mental illness was suspended at one point because she was struggling, asked for time off and they wouldn’t let her take it because it was last minute. However, she ended up having a very terrible day as she had told them was bound to happen if she didn’t get time to go to therapy and get help and they suspended her. She had worked there for years was great at her job and loved her job but she quit after that. 

I just think if you want to make it out like you care about your associates then maybe management shouldn’t be so out of touch with what is going on in our personal lives. I get 90% of the time you just leave personal stuff at the door but life happens and sometimes you just need that support system. 

My work at Top Golf was my life. I gave everything. My time my effort. Everything and I just felt like they let me down when I needed them most. 

What makes it worse is they put in my file that I got fired. So when I went to get disability for a month so I could get healthy I was denied. I never even had the time to properly heal because instead of calling and caring about my well being they just assumed I didn’t show up because I was flakey or quitting. Even though I literally worked my butt off for them that’s apparently what they thought of me. 

So again this is a fun place to work. There are opportunities but don’t expect anyone to actually have your back if things get rough.

The good part of this job is that it is social and there are a lot of cool people that work at Top Golf. You will be engaged and working with a bunch of people.

The negative is, some of the management is not that strong. There seems to be a lack of respect between some of the management and bay-hosts to the support staff like the caddies and food runners. Some of them think caddies are their own personal support staff and should help them whenever they need. Caddies take all the drinks for servers, make all non-alcoholic drinks, wash all the cups, take the bus carts with all the dirty dishes, dirty rags, and dumped fluids. You will be on your feet all day going to different floors, lifting, and cleaning various items. You  will not enjoy the compensation or leisure some of the other roles provide like Bay-host. Caddies never get off work on their scheduled times or most positions it seems like. Management will listen to your concerns and seem empathetic but ultimately they will not do much besides say were sorry and we appreciate your hard work. Instead of allocating resources to lacking departments they show their favoritism by not doing anything and continuing to reward certain positions like bay-host or bartender more consistently. Management has a 90 day rule about position changes that applies  pretty much only to caddies as they will not let them leave their position but will let other roles move different positions before 90 days. I saw an instance where a person quit their job after one day and then management decided to rehire them in the position they wanted, instead of allowing people who have been working there and were strong caddies to move positions. Rewarding the person that quit their position instead of rewarding the people doing the hard work on the ground. Management will schedule as much as possible and they are often condescending and suspicious about your reasoning if you miss your shift. There is definitely favoritism at this job as the rules are not consistently applied in regards to piercings and other work attire. They will give you one shirt that you have to wash every single day if you are part time and two if your full time. Then they will charge you 20 for every following shirt.

This is one of the better money making opportunities out there for servers as opposed to most traditional bars or restaurants. Income can vary greatly throughout the year, being pretty stable and consistently good from spring through fall, and best during summer, but winter sees a downturn in business and therefore a large decrease in income since 95% of the money you make here will be from tips. I've had shifts ranging anywhere from $20-$900 in tips, depending on the day, season, and if I worked a double or not. Average shift was $200-300 night, above average nights are easily $400-500, and outstanding nights could easily be over that. Winter money is nothing close to these numbers and you'd be lucky to hit $300.

This job can give you pretty good flexibility in your schedule if you're able to attain regular weekend shifts which are primarily the best days to make money, or night shifts. Day shifts are essentially only good on weekend days.
Overall this is still a service industry job and eventually lead to burnout from years of working jobs like this for me. The money was pretty solid and I could focus on my life outside from work but having to return to work like this working for other people's satisfaction every week began to feel like a prison after a while. If I could do it all over since graduating college, I would have sucked it up and landed a more corporate job with a way higher potential for development, a sense of purpose and much else that TG will not provide the majority of its workers. Unless perhaps you look into working your way up the TG ladder into management if you  want that for your resume to boost you later in life elsewhere or in the food and beverage management industry if thats your thing. It wasn't for me so I just stayed on as a bayhost and focused on making as much tips as possible for years which just isn't sustainable for one's happiness and contentment. 
Could be a great place to be for a few years as a late teen and into your early twenties but after that I'd recommend branching out and doing something more beneficial for yourself long-term that resonates with you.

It was a great environment and the atmosphere was great but the holiday time was rough but manageable the only real issue I had was when I was interviewed I was asking what I thought I should be started at and made it clear that I didn't mind making less with the opportunity to make more based off the job they let me work that opening season I worked hard extremely hard and when asked for my raise they avoided me and refused to talk to me about it more kept saying through other managers that it's coming soon most nights I was the only dishwasher there and those wore busy nights I didn't mind  figured my hard work would pay off so finally I told a manager I can't do this I would like to get a raise or I'll put in my notice that same night that manager had me sign saying I'm not rehireable but he did tell me he would appreciate if I finished the schedule which I did and than on one of those last days I saw a chef the same one that hired me and he says your a dishwasher you cap out at your pay for your job thats not what we discussed in the interview he said oh you can move up and be a line cook but its a process which is ridiculous seeing how they avoided me when I was trying to get a raise my motivation for those actions wore because everyone else in the kitchen was receiving raises and promotions one particular dishwasher who was out for months came back at the end of the year and they made him a line cook no process on top of it all I don't understand how they kept telling me the raise it's coming but in the end he said I was at the cap for that position it all felt disrespectful one manager asked me to forget the whole thing amd just stay they had already but me on the schedule for the next week so i told him i would at least finish that one since it was already posted well the last day of the old schedule that same chef who hired me avoided me and than told me i was capped out on pay removed me from that whole week that was posted i got the message saying my schedule had been modified so it was like they forced me to not be rehireable and that painful

This place has the most childish and unprofessional environment I’ve ever worked in. People spread rumors and talk behind peoples back unchecked, and sometimes they’ll do it to the managers and the managers will form opinions based on those false rumors because they don’t check with the person they’re about unless they’re super serious. The communications between managers and employee is absolutely atrocious, we were often confused or left in the dark until it became problematic for us and we had to check for ourselves what was going on. The managers would have to be talked to time and time again about 1 thing just for it to get done. The structure is set up in a really inconvenient manner and makes work harder for everyone. You’re expected to do a ton of work in each position, and there definitely isn’t an appropriate pay to work ratio for most positions. Overall, the only position worth working there is the bayhost position but if you can’t start in that position don’t bother. They’ll hire you and tell you “yea you’ll work in this position for this amount of months and then we’ll cross train you into being a bayhost” but then those months will come and go and nothing will happen. They’ll use any excuse to not move you up. Most of us were waiting on a promise to move to bayhosting after the amount of months they said it would take. Personally I was supposed to after 3 months but I had to hound them from the 3 month mark on to my 6 month mark before anything happened. Other people had been waiting from their 3 month mark and they’d been there for 11 months with no updates because the managers don’t care enough to even remember. One guy was fired because the third party medical screening thing didn’t allow him to work for a while and they just said he called out too much. Then a few weeks later they did the exact same thing to me and used the dates where the medical screening wouldn’t let me work or times when I was injured and the managers wouldn’t let me work as times I “called out” and fired me for it. No notice or time to find another job, left me high and dry and I almost lost my car because of it. Stay away from this job if you want to be happy 

Here's the pay, Foodrunners get an average of 11.5 dollars the hour. Caddies (drink runners) make an average of 13.5 dollars the hour. Bayhost (Waiters) and bartenders make up the bread and butter of pay and are given over 18 dollars the hour (based on tips). All base pay is a sad 7.25 dollars the hour. Management and Co-workers are very friendly and the main reason this Doral venue is given 3 stars, great people!! 

Training (8.65/hr): You will be paid for training (4 day, 8 hour long seminars, fun but useless) and will essentially work the position afterwards (4 days on job, still 8.25/hr). Takes too long but although pretty fun.

Foodrunner: AVOID THIS POSITION, this position is given the lowest pay in the building and you will be expected to carry a tray of food throughout 3 floors, if you are a minor you will get this position, otherwise AVOID. Due to the low pay and overworking of this position It is given much respect.

Caddies: Glorified drink runners, a good position for a short-term temporary job. You will be expected to also clean out the whole floor so closing (Trash, restocking, taking plates down to dishwasher) will be tough and you will get home late. As this position you only have one floor to take care of and like food runners are given the bay (table) number to deliver to.

Bayhosts and Bartenders: Very good position but management will keep an eye on you and has fired people for the smallest of mistakes, some even on management's part. Making the most pay of the building, exceeding MODS (Managers without the pay) and leads. Would recommend although hours are very inconsistent.

Fair warning ⚠️: You will be overworked and overwhelmed, it is part of the job and the recent problems with short staffing, this includes everyone all the way to the top of the venue. You will be expected to put up the slack under pressure, although MODS are very supportive and will help out, again, great people!


Topgolf was great for the easy work and the different atmosphere. If you ever were a serve before or even if you are new to serving, this job won’t be hard for you in the work aspect. I will say that it’s a lot of young people working there so it feels like high school if you are not part of their group, but if you’re used to working with younger people then it’s fine. The couple of things that I didn’t like was management. Some of the mangers play favorites and won’t really help you. They will nag you about doing something but allow others to do the exact same thing which would be infuriating at times because it would be something so small. Eventually you start to realize what mangers are actually helpful and which are not. Maybe that’s with every job but that’s a heads up, make friends with them and get on their good side if you want it to go a little more smoothly. Another thing is the promise to make a lot of money or get hours. People told me before I worked there that as a server you would make a lot of money but I should’ve knew that with every server job it’s bad days and good days. But majority of the time the tips were not looking good, most times we all wouldn’t leave with $100. When I would show other coworkers my tile all of them would say “Yeah it’s normally like that unless you get lucky one day.” So that irritated me because my checks were not looking how I expected, if you can become a EA maybe you make more. Lastly the other con is the hours, they will cut people so quick everyday because it’s not busy or they’re over staffed. There’s over 100 people in each department but most of us would just get cut everyday so the most we would work is maybe 2 times a week. When you would work those 2 times a week, you were most likely going to get cut so you were really not making any money. Overall I rate the place 3.5-4 because I met some great people at the job and it was an experience. It’s a easy job but I needed money and wasn’t getting it from them. My hours were getting cut too short also so I had to leave. 

What is the best part of working at the company?
The best part of the job is that when it’s busy, you can make good money. The other hourly employees are also very welcoming and supportive, which helps make the work environment more enjoyable.

What is the most stressful part about working at the company?
Topgolf promotes a “one team” culture and encourages employees to speak up, but that support doesn’t actually show up in practice. Management often feels disengaged, and concerns raised by staff rarely lead to any real action. There are ongoing issues with harassment by a particular manager, and no matter how many times associates report it, nothing meaningful seems to be done. Policies feel inconsistently enforced, and accountability depends on who you are.

What is the work environment and culture like at the company?
The work environment is mixed. The hourly employees are very welcoming and supportive, and team leads often step up and do more than the salaried managers. However, management can feel inconsistent, with obvious favoritism affecting how people are treated.

There have also been repeated concerns about harassment by a particular manager, especially toward younger female employees, and despite multiple complaints, it does not seem to be properly addressed. Overall, the culture doesn’t always reflect the “one team” message the company promotes.

What is a typical day like for you at the company?
A typical day depends a lot on how busy it is. When it’s busy, it’s fast-paced and you’re constantly moving, which can be good for making money. When it’s slow, there can be a lot of waiting around without being assigned a bay. You usually rely on other team members to get through the shift, since communication and direction from management can be limited. Overall, the experience varies a lot from day to day.

Top Job Titles	Average Salary
Dishwasher 62 salaries reported	$18.04 per hour
Cook 68 salaries reported	$20.12 per hour
Sous chef 34 salaries reported	$66,414 per year
Bartender 47 salaries reported	$16.93 per hour
Barback 53 salaries reported	$17.30 per hour

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