restaurant manager

prep cook

server

line cook

host/server

Wild-Wing-Cafe

Launch shift had 3 servers down stairsand 1 bartender upstairs alone until next shift, 1 server in downstairs from 2 util next shift. Dinner shift has 3 to 5 servers downstair, 2 or 3 upstairs, and 1 to 3 bartender up and down stair, the closing bartender and server is upstair, the closing server checks out last downstairs server and is responsable for upstairs and downstair dinning room, restroom, sidework. I've learn how to open and close the resturaunt expo\put my table's food together and make all the plates I'm able to make while I'm the only server. I know how to handle 80 poker players, parties 25 alone up to 400 with upto 5 other servers, or sipperchecker (walking around the party checking the people sipping on outside alcohol or underage guest sipping on alcohol. The management is for the most part nice as long as you're doing your share of what needs to be done. There is 4 main manager the Owner is great, he makes the GM relay anything he want to say. The GM can be nice expecially to the favorite group. A group that don't do hardly any work, can't handle their section, but the GM, FOH MTG, and Bar MTG lets. Them get away with everythere, gets the best sections, passes the whole list to become a bartender when people wait 2yrs longer. The 3 of those MTG hold grudges if something messes up weather its your fault or not, they're hard for a few day they will make you redo work that you did it exactilly how it needs to be, says your unform is wrong when ur waring the exactilly what two other employes had wore multiple time. Some of the coworks are sweet and helpful but will talk about you, repeat what you tell them and tell the MTG anything to make them look good, a lot of them do the least amont of work as possable and does a half done. The hardest part of the job is some of the sidework, moving the table for events\parties, tryin to get the other servers

At Wild Wing's, there was really no such thing as typical work day. Each and every day brought with it a new experience. You never know what sort of opportunity you will have to expand your knowledge of guests, their needs and preferences, and the restaurant industry as a whole. Being an environment that is unpredictable (in the best sense), high-volume, and fast-paced made Wild Wing Cafe an ideal work place to perfect one's skills as a restaurant server and teaches individuals unique ways to continuously maintain efficiency. The management played a major role in making sure the restaurant was flowing smoothly and functional. Both managers were constantly encouraging to each and every employee, and always maintained a "go-getting" attitude. Being a sports bar with a casual, laid back atmosphere, Wild Wing's is the perfect place to interact and connect with a unique, upbeat, and outgoing variety of people. The staff functions just like a family, which the guests can pick up on. This makes for more personal interactions between the employees and the guests, and that is what it's all about. The only thing that made things a bit difficult at times was running into a problem it seemed that no one could solve, like running out of supplies/stock/etc. The most enjoyable aspect of being a server at Wild Wing Cafe was perfecting the skill of being able to maintain an optimistic, winning attitude even in the most unpredictable situation. If you have never experienced working in the restaurant industry and have been considering it, I would recommend making Wild Wing's your starting point.

If you have an interview with a member from the corporate side, they will have the best, optimistic attitude…that’s not how it works in the restaurant. 

From my experience, there was a good bit that I did not learn in training and you are expected to know everything—managers will side eye you and act condescendingly towards you when you have questions. The reason that I didn’t learn specific things is bc all of the FOH staff are over to the side talking/complaining about what’s going on to each other. For instance, no one wants to actually help out bc when you do and/or go above and beyond it is not recognized which results in staff not wanting to work together as a team. Every day that I went into work, I was stressed out bc my managers were very rude. I get that we’re still in a global crisis and staffing is low but as a manager, you’ve got to be prepared and maintain a positive attitude bc it affects your entire team. 

Also, if you apply as a bartender, you will be told that you will work serving shifts as well but you will likely never see shifts as a bartender especially if you don’t know ALL of the drinks on the menu and there’s a ton. Even  senior bartenders don’t know them all. 

The kitchen is also slow unless corporate comes in then managers will make sure their food comes out in a jiffy! It took 45 minutes for 6 wings and a small pepperoni pizza to come out for one of my tables which was a party of one—that was not the only table that food took forever to come out to but that one really stuck out to me bc it was ridiculous. 

I have worked for the company for a little over 2 years now. When I first started out the company was awesome. My management team was great, and we would get our butts kicked, close and share a beer after work. It was a family atmosphere. We got put under new corporate management and the entire company went down hill. When corona hit, we lost our entire kitchen staff. Now it is just my kitchen manager and myself. We regularly run 6000 days, with only 2 people working the line. Corporate docked my pay by almost half at the start of corona, and has yet to reinstate, or even try to compensate for the time and effort that is put in. They do not offer to send us help even though we were a training store, and regularly were one of the best in the entire company. 

As i said, I loved this restaurant and I put my time in. I started as a dishwasher, and worked my way up to being the AKM, but once the corporate team got overhauled, the entire company went down hill. They do not pay enough, and corporate regularly insists on doing something new without any idea of how to actually implement or ensure that things are done properly. The corporate team was brought in from outside of the company, and “trained” for 5 days. They do not even know majority of our actual menu or what we sell on a daily basis. They turned a great company into one of the worst that I have ever worked for.

Wild Wing Café offers a fast-paced work environment with inconsistent scheduling and limited training. Employees earn $2.53 per hour, relying primarily on tips, and must purchase their own uniforms and supplies. Shift flexibility is minimal, and management enforces strict policies, often addressing staff in an unconstructive manner. Training is brief, yet employees are expected to quickly master the menu, beverages, and restaurant procedures. Work responsibilities extend beyond serving, including extensive cleaning, food preparation, and occasional dishwashing. The workplace frequently experiences staffing shortages, system malfunctions, and customer disputes, sometimes requiring police intervention. Overall, challenges with compensation, management, and working conditions may/ will end up impacting your job. 

Wild Wing was a fun place to work with great co-workers. We all built friendships and spent time together while not in the work environment. There was always a type of entertainment for the late night crowd/customers. Bingo, Bands, Trivia, etc. If you weren't working a night shift, employees would be at Wild Wing enjoying the entertainment. As fun as the work place environment was, the shifts/days were very long and tiring. 4pm-10pm/3am. And then the schedule had you coming back for 10am the following morning. Management staff didn't have the best sense when it came to the schedule. They didn't make it fair for everyone. And there was always a time when they favored the 'favorites'. As hard as the hours were to deal with, the schedule not being fair to everyone, and management demanding tasks from you, instead of simply asking, the most enjoyable part of the job was making a new friend everyday. We all became a mini family.

I made amazing money and most of my coworkers we awesome to work with. The biggest down fall I ran into was when I started getting pretty sick but wouldn't call out bc I knew at the time they were already short staffed and when no one was available to cover my shift i felt I had no choice but to show up for my shift despite how bad I felt .turns out I ended up having pneumonia and should've definitely called out much sooner..the only other negative aspect was the lack of care/understanding whenever personal/non work related issues might come up an instead of offering possible  suggestions or what have you, without getting all information needed they made their own personal opinions about what they "thought" was goin on and from there they made pretty harsh/intense decisions as far as my employment was concerned despite all the days, hours & time I had put in for them even giving days off up to help them out

I worked at this job as a server for a year and seven months without a history of discipline or write ups, I was fired for something that happened when I was off the clock and definitely could have maybe warranted a write up or suspension. But since the GM acts out of haste and emotion, I was terminated via phone all AFTER hours. 
During my time there, I watched management promote people from serving to manager that never deserved the promotion, and if management would paid a moments attention, they would have realized that the people that they “favored” and promoted were the laziest people on staff. 
You do not receive any discounts on food unless you work a double shift, which sucks. 
ALSO, once I left Wild Wing, I learned that a certain manager had previously been buying nudes from servers and being a disgusting human being. He still works there to this day. 

I love working for Wild Wing Cafe the management makes you feel so welcome. when I first started working, they were there right by my side the hole way through training guaranteeing me the best training experience. Coming in the next day i was well prepared for a day o my own starting off stocking/prepping all stations an ready for a productive organized day of food running. Really getting to know my co-workers was exciting. they all are very different in there own way but all helpful in one, way keeping me on track. i would say the hardest part of my job would be for me come out of my shy shell an being my self. As for the most enjoyable part of my job would be the team work of all the employees. Everyone is really upbeat an funny especially the regulars at the restaurant. So i can say that i have learned how to be more organized, efficient, and outgoing.

Clientele is mix of white trash and ghetto, so gratuity is a multi-syllable word that these people don't understand. Money can be made but only if you are in the right section, the planetary alignment is in your favor, and the weather is working in your sections favor; and you have the right customers. In a city where beer is king, they constantly promote domesticated beers which does not help to bring in a more progressive and younger customer base. Live acts don't work for the restaurants needs and server profitability as fans camp in sections and drink Mich Ultra. Most FOH staff are lazy and more caught up in gossip than actually working together to make shifts easier. So if you want to make $100 working a 13- 14 hr shift, this is the place for you.

Top Job Titles	Average Salary
Restaurant manager 2 salaries reported	$47,500 per year
Prep cook 2 salaries reported	$14.50 per hour
Server 1 salary reported	$13.00 per hour
Line cook 11 salaries reported	$14.04 per hour
Host/server 4 salaries reported	$13.54 per hour

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