line cook

server

kitchen manager

bartender

manager

WOB Bar & Kitchen

This place has the most emotionally unstable management team ever. If your managers crack under  pressure, what do you think your team will do? Management is quick to point a finger when things go wrong, they never encourage their employees when they’re doing a good job, and they treat their employees like production machines. Upper management seems to only care about themselves. The good managers and employees always end up leaving because of how poorly they’re treated by upper management. Upper management would have a bad day and take it out on their managers. In turn, those managers would  take it out on their employees. I understand people have bad days, but it seemed like upper management had a bad day 5 days a week! I’m baffled that corporate would look at a location with such a high turnover rate and not conduct a thorough investigation on the people who run this place. Instead, they compensate these incompetent individuals and it ends up feeding into their superiority complex.
I love the friendships I’ve built out of this place and the money was consistent for a while until slow season hit and, again, upper management started over staffing the bar on weekdays when it is slower. They’ll lie to you and tell you that they’re expecting a big crowd, but they aren’t. Oh,  but when it does get busy you better make sure you don’t need anything from your manager because they’ll lose their temper quick and unleash the nastiest response you may ever get. There were many times I’d rather just figure it out somehow than go back and ask for help. One time, I needed help from the kitchen during a rush at brunch and the kitchen manager at the time shoved me in the chest as if to say, “you have no business back here.” So I just stared at him for a second in disbelief and left. While that was happening, a manager in training (very nice guy) had warned me not to go back there and after I got shoved he simply said, “I told you”. I had to tell the customer we ran out of ranch sauce. It was something so simple like just needing some ranch for a customer. What business does management have putting their hands on an employee like that? That’s just one of the many times I’ve had and seen management have a nasty exchange with an employee here. This was, by far, the bar with the most toxic work culture I’ve ever worked at. Hands down.

I have worked there for about a year, and in that time the place as gone through three different kitchen managers. The front of house manager is usually late, then disappears shortly after arriving. We either have to text/ call him, or try to get him on the walkie talkies if we need him. Most of the time, we just take care of things ourselves since he leaves his card. Bartenders would take care of checkouts and cashouts from their drawer. If the manager was around, he was hanging out either in the back room or at the bar with friends, and would often allow his friends to stay in the bar after closing, continuing to drink for free.
Schedules often would not come out until Sunday night, making it difficult to make childcare arrangements, or make plans of any kind. If you are scheduled a double, there is no offer of a break. You either don't take one at all, or you stand in the kitchen stuffing food down as quickly as possible so you can get back out to your tables.
There would be several announcements of new policies, or late night meetings where we would clean the place and talk, but nothing ever stuck. After about a month, it would be like the policies or talks never existed. As for cleaning? Roaches everywhere. Coming out of the ceiling, behind the bar, and even found in the cheese for the pretzels one time. Oh, and we definitely saw a mouse run from the corner of the bar to the VIP room once.
No one communicates. Our loyalty program would have new challenges or special rewards that we didn't find out about until our customers asked us about them (when it was working that is. It quite often stops working, so customers are not getting their rewards or discounts). If we ran out of something, no one would say anything so servers would keep ringing it in, obviously upsetting the kitchen and bartenders.
There was a few pluses. We could taste beers for free when we clocked in if there were new ones. Our employee discount also included alcohol, which is not common. I loved my coworkers, and Monday night trivia.

I worked at WOB for a short 3 months, and was given the ultimatum of either signing 3 write ups which would ultimately result in termination, or voluntarily quit after missing 3 shifts because I was hospitalized due to injuries from an assault (I had hospital documentation and the restraining order for their records). 

Jobs are not about making friends, but getting your money and going home, but this place is a cesspool of negativity. The staff here could easily be compared to a "mean girls" clique, as they are two faced, as in encouraging to your face, then ridicule and tear you to pieces amongst each other behind your back. The GM of this establishment is the center of the issue of drama, as she pits the girls (servers/bartenders) against each other, and uses a favoritism scale of who kisses her rear the most to who she doesn't like, and assigns shifts and sections accordingly. She is unprofessional in the way to gossips about her own staff to other employees, and after 2 weeks of working there, it was no wonder why this place is a revolving door of staff. Everyone hates each other, but as long as the bar reaches it's alcohol sales quota, who cares? If you're looking for a serving/bartending job without drama and cliques, this is not the place for you. These girls are snakes.

My experience at World of Beer was enlightening, rewarding and at times quite frustrating. I felt that I was thrown into a very poor situation and expected to make significant improvements. The location I was employed at was failing to properly keep count of inventory and lacked organization. I focused on setting up an efficient system for tracking, purchasing, and restocking inventory. I organized the beer coolers, determined we were vastly overstocked and planned to lower inventory levels. I created a first-in-first-out firesale program that helped push out products that had been sitting on the shelves. Another task I was responsible for was maintaining the kegs, which included deconstructing, sanitizing, and reconstructing keg coupling mechanisms. The hardest part of the job was the complete lack of organization, for example, the tiny, various pieces of the coupling mechanisms were scattered between several drawers in no particular order. I spent some time working with distributors to coordinate special events, and could have put more effort into these events if I had not spent so much time dealing with fundamental errors. There were many challenges to this position, but the workplace culture was great, I enjoyed spending time with coworkers and had many good meals on the house.

I opened the location on Fowler Avenue that is right next to USF. There was rigorous training that included superior beer knowledge in order to work at World of Beer. After passing their exam, training would follow in order to come accustom to the work atmosphere. I spent three years at World of Beer and during that time frame I saw the metamorphosis of the business denounce the culture that brought them great success. After becoming a "franchising corporation" the dedication for passion behind beer culture ceases to exist in order to get new employees into the work atmosphere into the tavern and move in the fast-paced environment that it advertises to be. There is no pampered training for new employees and the lack of customer detail has been officially abandoned. There is also heavy favoritism for women to advance in taking advantage of higher up positions over men. After my experience at World of Beer, I would only recommend employees working here if they just want get used to a restaurant that has a format like any other stereotypical chain. If you don't now how to move fast, you won't make the money you're expecting to make.

The start of a work day if I am managing would be picking the beers that would be on special for the day and changing them in the system. I would count the money in the drawer and in the safe for the day then turn on the music and TVs to get the energy flowing. If i would be bar tending i would just set of the bar and cut fruit. We are a part of a team at World of Beer, all of the servers and bartenders work well together. Everyone is very easy to get along with and have a high level of energy. I built relationships with all of my co-workers. The hardest part of the job would have been my first day, learning all the beer was tough however I learned that it was my new passion, my new love and I would try and make it my career. The most enjoyable part was being there and keeping the customers happy a beer bar is supposed to be a place where a man or woman come to relax and enjoy some of their favorite craft beer, and I loved being apart of that and making everyone feel at home and welcome.

I advanced to bar quickly, but little did I know I was going to be doing manager duties for $3 an hour plus an hourly portion of the tips. You split the tips (which generally aren’t bad) with other bartenders, even though as a keyholder you are doing the end of night books and paperwork and are sometimes there much later than the allowed extra hour of tipshare you receive. If you are a key holder, you are the manager on duty, as the managers are never there during operating hours, unless it is a weekend, and even then, it was rare to see them. Kitchen constantly runs out of food and coworkers do not pull their weight. Nothing ever happens to employees who do not do their job or are late/no-shows. They just keep letting them work instead of look for better employees.

World of Beer is a fun place to work.  The training educates you to then share that knowledge with everyone that walks through the door.  I already had a solid knowledge of craft beer, but the massive line up of 47 draughts and 520 bottles/cans widened my knowledge.  My co-workers made life at work enjoyable by being positive and upbeat for every shift.  This was also great due to good hiring and them having respect for me, which led to minimum turn over of staff.  The hardest part of my job was also the most enjoyable, which was constantly coming up with events with popular and new brewers that would grab the attention of the general public.  While doing this I have established fantastic relationships with brewers and distributors.

The general manager was a I can't say them words cause I'm on the road of forgiveness. Kitchen manager would switch up on you cause you choose to take your days off and not burnout. 2 front of the house managers were nasty cause I would acknowledge them as my boss. They would lie on me to get me in trouble with the GM I would try to explain he took there side even though he knew they were wrong. I know they all was trying to get him fired I didn't go along with it cause it wasn't my business. So I was the problem and he started talking to me in a fashion my mother wouldn't or my father so I left and I've been great ever since. If you think I'm lie ask a person about the turnover rate their. But that wasn't all the GM did to me I didn't know he was trying out for a job I was trying g for and my name came up he black balled me from the job

I as many others had to make world of beer as good of a workplace as I could. There’s a huge conflict with personal relationships and their influences on the workplace. Depending on who you are and how you personally make the general manager feels plays a huge part in how you are treated , scheduled and allowed time off, advancement in the work place also depended on those same things. With such poor and unprofessional management no matter your title you will often have to perform tasks for those who get paid way more than say 2.13 per hour. My own customers and work ethic and respect given by my peers in the workplace is by far the only thing that kept me there until I was wrongfully removed from the schedule and never contacted again therefore no true job security which was made clear from the very beginning. 

Top Job Titles	Average Salary
Line cook 39 salaries reported	$16.74 per hour
Server 18 salaries reported	$25.47 per hour
Kitchen manager 12 salaries reported	$58,375 per year
Bartender 6 salaries reported	$22.32 per hour
Manager 5 salaries reported	$58,100 per year

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