FAB Concepts

I worked for FAB for almost a year and a half. If you’re looking for a serving job any job for that matter, stay away! The company treats staff like garbage and lets guests treat them with no respect. Be prepared either long shifts or no shifts at all. Tips will also always be weeks late and you never get paid time and half on holidays with FAB. Somehow they sneak around that. Tips are also given on a Mastercard (my tips today is the app) so if you’re looking for cash tips, this isn’t the place. 

It was embarrassing to work there, we’d always be out of everything, even the majority of our beers (how does that happen, it’s a pub)! Guests would get so upset at us but it wasn’t our fault, the company just won’t allow to the budget to be bigger so things like straws, napkins, ketchup and cutlery get missed so we’d run out!!! Guest would ask for straws and if have to say no. 

The biggest issue of this company is the upper management. They don’t listen to their staff and walk all over them. They want managers to work around the clock. And I heard that they recently let go a bunch of the regional managers because they “were too expensive”. They just want someone to work 24/7 for no cost at all. 

This company is the worst, the only reason I stayed for so long was because of my co workers. But eventually the stress got to be too much and I had to leave. And most of my co workers have also left the company now too.

While working the the atmosphere of comradery is phenomenal. The men and women i worked with became not just friends but family.

Managment was always there for any of your needs if you needed a day off or a schedule change they would bend over backwards to try and acheive what you needed.

I personally lead a team of great cooks that wanted to succeed and quickly weede out the ones that didn't. Focusing on career orented workers not just people doing a job.

I love all areas of Fab concepts. The service training,  Health and safety training, food and beverage training is excellent. They really know how to take care of the guest. Always keeping up with food, beer and cocktail trends, but yet, have their own creativity. Always developing new fun food items and promotions for the guest. They are very fair and respectful to all the employees. Excellent employer. 
Very organized and welcomes imput  from employees. 
Great company to work for. ⭐️⭐️⭐️⭐️⭐️

From the head chef to the general manager to the union shop stewards, there was never a sense of team. The one year that I spent in the kitchen was one where I had to learn how to be duplicitous, and pre-emptive in order to stay alive. The chef was weak, and always bowed to the G.M. He never backed up his team, or stepped up in any way. The G.M. was out for herself, and criticized anyone who stood up to her. I was relieved when I resigned.

I worked very hard to keep new business ideas working, but toxic Management environment. Felt like high school and if not in “group” left out, and set up to fail. Chef and Manager more concern about getting drunk. No training and told to “fake it till you make it”.  Payments not done regularly, so had to deal with angry service providers. HR is rude and Accounting is not helpful. Management is there only to get what they want. 

Great company to work for if you like being left alone and you can do it all without anyones help. Terrible company to ask for help from upper management. They will give you a hard time when things are wrong, but not support and coach you to solve the problem. When things are good you are never appraised. Upper management will take credit for your hard work and sell it as their own.

Favoritism a big drawback as well as constant attempts by the owners to save money. Lack of benefits and always slow in the stores.
There's a constant turnover of managers. At the moment the Manager has no idea how to work with staff, most often chooses people he likes and that's how you get your shifts.
Most of the time Tips are so lame, you can make more in a regular pub .
Love my coworkers ^-^

Enjoyable workplace
Great staff/management team
Long hours (no balance of work/personal life)
Hardest part of the job was finishing your shift at 5am 3-4 times a week
Most enjoyable part of the job was meeting new people everyday, interacting with guests, gaining utmost respect from your employees, growing as a manager with the company and learning something everyday.

Fast pace, mostly high volume locations which makes great money for bartenders or servers. Management can often switch around, but they are generally very helpful. Hardest part of the job is staying on your feet for 10+ hours with no breaks.

Some great people and some not so great people. sometimes they will promise you more than what they can give you, and they try their best to avoid paying you over time; even if it means illegally moving hours to the next week.

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