cook/dishwasher

line cook/prep cook

line cook

sous chef

assistant manager

Twigs Bistro

Get clear on what great service looks like:

Hospitality is the professional term for a memorable guest experience outside the home.  At its most basic it might describe the bartender or server that always takes good care of you.  From the hospitality standpoint though, making an impact requires a finite skill set.  Like a good story it has a beginning, middle, and end.  The structure goes like this:

The Beginning:  Strive to see a guest before he or she sees you and have a menu ready.  Anticipating a regular guest’s drink order is a more advanced maneuver but can have a fantastic effect.  Is the cocktail mixed the way the customer likes it?  Are you focused on the right things so that priorities are in order and a second round is already a given?

The Middle:  Try to be intuitive and assess each guest’s needs without verbal acknowledgement.  You’re simultaneously humble and confident in your expertise and are attentive without outshining the moment.  Occasionally, the service industry requires an additional level of soul searching to deal with personalities you’re not appreciating.  If persona non grata is now sitting at your bar/section, get past it and don’t lose sight of the main objective… Service.
People arrive at a bar/restaurant with a multitude of problems and are often looking for an escape.  What happens if you erase the individual subtext and elevate the experience so that worries are left behind?  Let negative energy dissipate and dissolve.  That takes practice but you can easily become a hero.

The End:  How do you know which drinks are still being nursed without asking?  Clearing glassware can easily become an art form.  Nobody orders dessert because they’re still hungry; it’s a way to share more of the experience with others.  Offer after dinner digestives such as Fernet Branca or Kombucha Tea etc.  In the end, it’s the hospitality of the server/bartender that is paramount to making the experience satisfying.
A great experience is rarely forgotten and you’ll notice guest returning because of it.

Twigs seemed to be a good place to work at first, but then I started to notice a lack of care, standards, and quality. 
I'm a person that has professional and personal standards, I take pride in what I produce for the customer. 
But Twigs lacked any sense of quality or attention to detail. Serving food out of moldy drawers, knowingly serving overcooked pasta to "save food cost", and expecting new staff to train themselves, and then blaming them for doing it the wrong way. 
They classify all hourly employees as "part-time", even though they are working 40+hours every week, just so they don't have to offer benefits. And they have a habit of firing people for bringing up any issues. They even make up lies to help them fire you more simply. Having a "no tolerance" policy. If even one person said you said something inappropriate, they terminate without even learning the truth. 

My takeaway from only a month of working there is this: 
1. They don't care about quality
2. They blame staff for lack of training.
3. They overwork staff with no appreciation.
4. management lies to corporate office so they keep their jobs, that they are horrible at.
5. Twigs lacks any standards, relying on location not quality to bring customers in. 
6. Corporate office is blind to the actual issues at their locations. 
7. They also expect you to work 10-12 hour shifts with no breaks. 

DON'T WORK HERE. DON'T EAT HERE!!

Started here back in 2016 and worked for the company for 3 years and in that time I moved from line cook to sous chef in a short period of time which is great for advancing but once you get to that stage of management there is no training whatsoever. The corporate chef who is in charge of all the kitchens throughout the company could care less about training the chefs and management team as he prefers to do this from 3 states away and over the phone.
Management in house is a joke, they cant seem to keep a decent GM at all and if they do have one they are overworked and underpaid and the corporate office gives no help whatsoever. Which in the end they would get f8red or quit.
The BOH is comfortable letting hourly employees do their jobs for them on a constant basis while that sit in the office playing card games and who else knows what. This company will expect you to go above and beyond your job on a daily basis with little to no reward, and if you bring up the fact that you are overworked they take offense to that and you are pretty much shunned for it.

The days vary, as they do in the restaurant world. Often we are understaffed, and the call out spots are not properly covered. Some of the other employees are helpful if youd like to learn knife skills and basic cooking. This is hard to have someone train you, as you may get 40 minutes of training on an 6 hour shift. There is no training system in place. Corporate breathes down our neck as we are located below them in wandermere. The head sous chef is rude and sexist, and he is the voice for their chefs company wide. There are no females as head chefs. They will not allow our general managers to do their job. Its hard to have a fair work life balance. Moving up is rough, ive been there almost a year and havent had a review or shown any honest sign of moving up. Its nice at first but they fake smiles hard here. Any opportunity someone has to throw you under the bus to boost themselves they will take it.

Seniority plays a major factor at the restaurant. If you haven’t been serving for over a year (at least), be prepared to work 10-20 hours. If you’re new to the restaurant, don't expect much conversation or to be taken too seriously when you report problems with the “essential” employees that have been with the restaurant for an extended period of time. Front of house management and employees are decent and easy to get along with but the kitchen staff is toxic and probably best to limit interaction with. If you 𝘋𝘖 get decent hours (and work the right days and right times) the money can be solid and definitely will make a difference to your paycheck. Overall though, unless you’re a highly experienced server and prepared to compete for hours, I’d find a different restaurant to work at.

To anybody who applies to this place, don’t. Twigs is a terrible place to work for and they treat their employees like trash and useless pawns. I would never ever recommend someone work here I worked there for six years and then got injured on the job and somehow they turned it around on me and made it my fault. The managers have no idea how to run a business nor have good morales. When I got hired onto twigs I started out as prep cook and within those six years I had made it to sous chef. That being said working with a company for awhile to build trust or to have contacts or experience or whatever, the overall stress and heartache it brings is not worth it. Find a place that makes you truly happy and hold onto that place, twigs is not it.

Daily routine started with grabbing the money bags that are dropped each day for servers cash out. After that taking the drop cash and adding cash check out into the bank report and take to bank for deposit. After that was done, go over schedule and review all staffed scheduled for that day and determining how many staff members were going to be needed for that day/evening and planning accordingly. Make sure that each daily task and safety/sanitation regulations were followed. Determine how many people were on the reservation list as well as the number of group parties were reserved for the day. Managing inventory and alcohol quantities on a daily/weekly basis.

What is the best part of working at the company?
Yet to find one. They don't care about anything but the money in their pockets. 

What is the most stressful part about working at the company?
Lack of control and accountability. Corporate treats everyone like a replaceable number. It's all about who your friends with and who you know. If you have that covered, it's a free-for-all

What is the work environment and culture like at the company?
Stressful, chaotic, uncontrolled lack of accountability and communication and corporate's favorite thing to tell you is there's other jobs out there. 

What is a typical day like for you at the company?
Show up and get ready to get no support or care. Do your job as well as a few others jobs

The money fluctuates and some days are really bad. I love the management and for the most part they are super laid back. Awful discount on food tho. And like i said pay isn't so great. Bartenders make a lot and servers that have worked there years do too because they get all the good tables. Not much room to advance... shifts are short. I'm in school so this works for me and i can pay all my bills but i dont have much extra money after bills. Managers are fun and understanding but not that great under pressure... tend to freak out at the slightest sign of a rush. I would say the best position to work is bartender or host/hostess.

Working there was nice at first, but many people often leave because of how toxic the coworkers are. There's a fair share of work drama, but this only consists of petty & fake kinds of people. You seriously can't trust anyone, not even management. They base a lot of their systems on favoritism and do not acknowledge hard workers. People get hired on by favors. During the pandemic they failed to let people know they were actually let go, not furloughed. 

TLDR; Bad coworkers, can't move up in positions unless you're friends with the manager, and petty drama 

Top Job Titles	Average Salary
Cook/dishwasher 6 salaries reported	$18.52 per hour
Line cook/prep cook 13 salaries reported	$19.85 per hour
Line cook 19 salaries reported	$19.47 per hour
Sous chef 3 salaries reported	$26.08 per hour
Assistant manager 1 salary reported	$23.00 per hour

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