server

line cook

barback

dishwasher

assistant general manager

Twin Peaks

I worked at Twin Peaks for three years before the location closed down. Overall, my experience there had both rewarding and challenging moments, especially toward the end.

A typical day at work was fast-paced and high-energy. Shifts were busy, especially during game days and weekends. The environment required strong multitasking skills, teamwork, and the ability to stay composed under pressure. We were expected to provide attentive service while maintaining a fun and engaging atmosphere for guests.

During my time there, I learned how to manage high-volume service, improve my communication skills, and work efficiently in a team-based environment. I developed stronger customer service skills, conflict resolution abilities, and time management. I also had the opportunity to begin training for a bartender position before the store closed, which helped expand my skill set behind the bar.

Management changed toward the end of my time there. Initially, management was supportive and involved, which created a positive work environment. However, after a last-minute change in general management, communication became inconsistent. There was uncertainty about job security, and employee morale shifted as a result. While that period was difficult, it taught me resilience and how to stay professional during transitional phases.

The workplace culture for most of my time there was energetic, team-oriented, and fun. Coworkers supported one another, especially during busy shifts. The camaraderie between staff was one of the strongest parts of the job. It truly felt like a team environment for the majority of my tenure.

The hardest part of the job was dealing with uncertainty toward the end and adapting to sudden leadership changes without clear communication. Additionally, the job could be physically demanding during long shifts.

The most enjoyable part of the job was building relationships with regular guests and coworkers. The fast-paced atmosphere kept things exciting, and the opportunity to grow into bartending before closure was something I’m grateful for. Despite the challenges at the end, I gained valuable experience and skills that I carry with me.

My typical day at work consisted of entertaining guests (conversing), making special occasions memorable (taking pictures, having a "fun" attitude), working within a team (making sure that each table's orders were put in correctly and informing the cooks/bartenders exactly what each customer wanted), upselling each order (adding bacon to burgers, adding egg to salads, etc.), giving responsible alcohol service (being attentive to who I am serving and how much), being responsible with monetary transactions, and being a huge part of making sure the restaurant is operating efficiently.

From this job, I learned the importance of forming relationships with not only my coworkers, but with customers as well. The more people you get to know, the more you are exposed to and you are able to learn more about yourself and expose yourself to many different opportunities.

The workplace culture is very fun and easy going. While there is a huge focus on what we wear and what we look like, the job itself is very easy going and there are less responsibilities here compared to other serving jobs.

The hardest part of the job would be knowing how to handle inappropriate customers and being uncomfortable with dress-up days. I personally was not interested in participating in dress-up days so that put me out of working for a week every month.

The most enjoyable part of my job is working with close friends and forming relationships with customers. These are the kind of friendships that are beneficial because you are exposed to potential future employers or references for future jobs.

Working at Twin Peaks on a normal day is simple. We were're not always busy but we always find something to do or work on to make for an productive shift. I've learned a lot here how to bus tables, run a bar by opening, and closing it for business, and keep it functioning through out the shift. The cleanliness is a big part of it; scrubbing, squeegeeing, mopping, making sure all liquor bottles are wiped. I also handled kegs and cleaned the keg room. Here I also learned how to prepare food on expo, run food to guest, and cut fruits. A few other things are role silverware, wash dishes, clean bus carts, stock up bars and server stations, set tables, and understand people better. The management is good for the most part they do their best to make sure you have what you need to get the job done, and do their best to schedule you how you want. Sometimes they fail to enforce setting of shop for the next shift, and sometimes have to be reminded. Sometimes they can under or over schedule employees for a particular shift. Overall they are easy going and friendly. My co-workers are awesome people with great personalities, the most enjoyable part if my job is getting to know more people as I work. They typically do what they can to help each other. When a problem arises it's quickly resolved in a mature conversation. The most hardest part of my job would be having to close shift at night which can take hours on the bars, especially when there's no help. Overall how ever working at Twin Peaks is an fun experience.

A typical day at work, Twin Peaks, would be arriving at 10:30 AM or 4:30 PM, depending on whether or not I am working the day shift or the night shift, for pre- shift. Pre-shift is when the managers relay important information, we pick our sections to work in, and get everything ready to start the shift on a good foot.
I have learned many important skills working in the food industry. It has taught me that a simple smile can make a person happy, the guest is always right, and confidence matters.
The management team at Twin Peaks is great. They all care about us and will always go the extra mile for us. They do what they can to help us out with issues, personal or work-related.
The Twin Peaks staff is a fun staff to work around. All the girls have fun, bus boys and girls are always quick to clean a table or help us pre- bus tables, bartenders make great drinks, and the cooks do whatever they can to get the food out as quickly and tasty as possible.
The most difficult part of my job would be not knowing what kinds of people I will be waiting on next. It always varies from men to women, teens to families, happy people to sad people, etc. It is always a surprise, but that is what keeps my mind open and entertained to anything.
The most enjoyable part of my job, is that I can sit down and get to know new people. Most restaurants do not allow their employees to sit down at a table, but Twin Peaks encourages it. I love that I can meet new people and get paid doing it.

If you’re considering barbacking here, think twice. There are better-paying barback jobs all over Reno where your hard work is actually rewarded.

The owners—who run convenience stores, not bars—have no idea how to manage a restaurant, and it shows. The GM and managers seem more interested in favoritism and personal relationships with certain staff than actually running a functional bar. As a result, shifts are disorganized, support staff is overworked, and turnover is insanely high—barbacks and bussers quit every week.

Bartenders and servers are hired as “models” under BFOQ laws, meaning appearance seems to matter more than experience or skill. Customer service suffers, bartenders barely pour drinks, and yet barbacks are expected to work tirelessly to support them—even when they don’t generate revenue.

To top it off, servers leave with cash every night but don’t tip out the bartenders who make their drinks or the bussers who clean their tables. Since bartenders don’t get tipped, neither do barbacks.

Between the lack of tips, high turnover, and poor management, this job just isn’t worth it. If you’re looking for a stable, respectful, and well-paying bar job, keep searching—you’ll thank yourself later.

I worked at a “high-volume” twin peaks in Orlando. As for the positives, The girls are actually very nice and accepting of new faces (as this is common at this place). The money making potential is there but it’s very hit or miss. You can work a double and leave with $400 or $50 depending on the day. Morning shifts are always a waste of time so definitely would recommend trying to pickup night shifts. As far as the negatives, they far outweighed the positives. The managers at the location I worked at were the worst managers I have ever encountered. They were not considerate or respectful of most of the girls (besides the favorites). Everyone who I talked to at the job spoke about how much they hated coming to work. They will schedule you doubles back to back. Since the restaurant closes at 2am, this means that on a busy night when you don’t get to leave until 1am, you will be expected to be there the next morning at 10:45! Recently, one of the girls was scheduled six doubles back to back. 

The moment you try to call out of work, they let you know if you don’t show up that day you’re fired no matter what the circumstance is. Also be prepared to be constantly degraded by the managers. They will speak to you like you’re dumb and ignore you when they are upset.  It’s pretty sad how they treat their employees here. If you’re deciding between this job and any other job , definitely take the other job as this job will make you hate going to work everyday.

At first, I was so excited to work here. You get to dress up and get paid for it. It was fun at first, but as time went on management got worse. When you get hired there you start as a hostess and when I started you stayed on the stand for 90 days then got moved up to the floor. I was stuck on that host stand for 6 MONTHS. I eventually got moved up to the floor, but of course new management came in and changed the rules to “2 weeks on the stand full time, once a week till further notice.” They treated me as if I were an unworthy worker, played favorites, managers would snap and yell at you when it got busy, and so much more. Don’t work here unless you want to feel like you cannot do anything right. You don’t even get any benefits from this job and the money is not as good as everyone says it is unless you’ve worked there for years or have an extremely outgoing/friendly personality. They will work you like a dog, yet expect you to keep up with your appearance and call you out in front of everyone if you do not adhere to their “standards.” Because of how awful management is they seriously can’t keep the new people to stay more than a few weeks. It has the highest employee turnover rate I have ever witnessed. 

First note. Every location is different with how you’re treated sadly. Money is not worth sacrificing your health. JUST STAND UP FOR YOURSELF. I didn’t have a voice and I regretted it. At the beginning I had a great experience, we opened our store brand new so that was pretty cool. the week of dress days during each month was super fun and cute! My managers were great, took care of us and cared. After a while managers kept coming and going because they weren’t satisfied anymore and not getting what they deserved, all of the managers after were terrible. They would be short staff and ask us to stay which I always did for them but then got treated so bad, they slaved us into the ground at that point. Never gave us breaks and if they did, by the time I got my food they would say to get back on the floor after having one bite. one time  I had to leave early because I wasn’t feeling well, they had to carry me to the car, the hospital told me I was dehydrated, needed to eat and overwhelmed my anxiety.  So I ended up quitting 6+ months later until I found a new job because they managers were careless about the job, employees etc. 

When we arrive at "Pre- Shift" at 4:30pm, we get lined up in a horizontally, and get ranked. When i say ranked, i mean as in, from our hair to our socks, we get graded on a scale. Tan, Nails, Fitness, Make Up, you name it, we get ranked on it. Completely imaged based. After Pre Shift we pick our sections according to ranking.After Pre Shift is over we basically do whatever we want as long as we arent on our phones on the floor, and arent busy. There is a designated area for phone time in the kitchen. We do not have any side work, at all. We get to hulla hoop, write outside on the sidewalk with chalk, entertain our guest and make it a fun experience. When we do get busy, we make are very well taken care of. cater to their needs, deliver their food and drinks in a timely manner. To ensure they come back. When its time to get off, we do our checkouts and get waked to our cars by security. There are 2 managers on at all times, or suppose to be. The hardest part of my job would have to be keeping my nails and hair up! The most enjoyable part of my job, would have to be the girls i call my co-workers. We are way more than that at Twin Peaks, we are sisters in plaid. I love those girls like family.

Adhering to guests and "schmoozing" them, aka flirting with them just to get a decent tip.
I learned that I have more self respect than to deal with a company like that, who treats their employees like a piece of meat and completely dispensable.
Management was horrible. Needless to say it was a revolving door, due to scandals and fraud.
The workplace culture was miserable. It's all women employees, full of catty vicious girls. You got graded at the beginning of your shift based on your appearance: hair, makeup, tan, body definition, etc. and the higher ranked you were the best section you got and the more opportunities came your way.
Hardest part of the job was dealing with the competitiveness the job put in effect. Everything was a competition rather than a team and it was quite defeating to your psyche to have to deal with day in and day out.
The most enjoyable part was being able to experience some once in a lifetime experiences. Whether it be out and about at the races, baseball games, panthers tailgate letting people know what we were about was fun. Not to mention I was given the opportunity to open up the other locations and that was very rewarding.

Top Job Titles	Average Salary
Server 24 salaries reported	$66,875 per year
Line cook 31 salaries reported	$18.44 per hour
Barback 19 salaries reported	$14.82 per hour
Dishwasher 14 salaries reported	$16.73 per hour
Assistant general manager 18 salaries reported	$64,306 per year

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