line cook

assistant restaurant manager

prep cook

bartender

server

Greenfields-Public-House

My experience: 
Greens hired me on a whim knowing I had little to no experience. They gave me a chance to enter the industry, and were willing to teach me along the way.
Furthermore, since I’m a university student they were very accommodating with the hours. I was able to work the exact times I desired which gave me a healthy work-life balance.

On management:
As long as you stay committed to putting in your best effort, it will be reciprocated. They don’t beat around the bush, but they are kind and understanding. They are very involved on the floor, and will not hesitate to help if it is required. For instance, as a bartender you’ll find yourself in bouts of having to serve both wood and tables while having a counter full of service drinks. They will definitely come to help out with service bar, even if unprovoked.

Wage/tips/tipout:
Wage is minimum, but this is to be expected as a server/bartender. Tips are amazing given the place tends to always be busy. I’m walking out with no less than $200 each shift, and sometimes significantly more. Not to mention that’s only as a bartender, servers will make even more. 
Tipout is confusing to say the least, it is definitely the biggest reason for turnover in this restaurant. Especially for bartenders given you’re working 8-9 hours and constantly slinging drinks, yet you’re only paid a percentage of the tipout based solely on the hours you’ve worked. This means that on a busy Friday night you’ll have slung an insane amount of drinks, yet be compensated not on the sale of those drinks, but only on the hours you’ve been there. This seems counterintuitive.

On the issue of “stealing:” 
They are not stealing. The way tipout is arranged means sometimes you’ll make significantly less than a previous week. That said, it still remains ambiguous to me how it exactly works. Only suggestion I’d have for this is to make it less ambiguous, no one likes to feel uneasy about where their money is going. And furthermore, if your tipout arrangement is going to broadly differ from the norm, it should definitely be explained how. If a clear and direct explanation is offered, people know what they can expect. This chitter-chatter about stealing would be put to rest.
I can honestly say this is the only consistent issue to circulate between every employee. Thus, I’ve always found it surprising this grief has never been directly addressed by the owners themselves.

All in all:
I’ve honestly loved my time at greens. I’ve developed such great relationships with people, some of whom I will never forget and hold dear to my heart. I’ve expanded my knowledge on the industry a hundred-fold and feel confident these skills with remain with me for the duration of my life.

I have never seen SO many staff members quit a workplace in one summer... Staff continue to leave this place because they are underpaid and overworked. The tip-out is SO high and management refuses to disclose where the money is going. Tips are not always given out to staff and are sometimes withheld, due to management discretion. Be prepared to cry at work, feel terrified of making a small mistake, have to pay for your food (legit no discount lol), and potentially be fired on the spot. During my time there, I saw 2 people get fired during their shifts, 3 people get 'removed' from the staff roster/schedule (without any discussion between management and staff), and over 10 people quit. 

I really wanted to love working there, but it is truly one of the worst restaurants to work. 

This was my first serving/bartending job, and while I did gain some valuable experience, there were serious issues with how staff were treated. It was clear that younger and less experienced employees were taken advantage of. 

When I raised questions about anything regarding pay/tips, my concerns were either ignored or met with hostility, creating a very unprofessional work environment. The high turnover speaks for itself—most employees didn’t last more than a few months, and even many regular customers stopped coming because of it.

I would strongly advise anyone considering a position here to proceed with caution.

Always check your pay stub. Saw people only get paid for stats when asked why they didn’t get it. Other staff not paid overtime for working on stat holidays. Tipout is not paid out even if you give notice of resignation. They pay very high wages, but turnover is very high. Kitchen is always short staff due to culture and working environment. 

What is the best part of working at the company?
Beautiful place to work with beautiful colleagues and community to serve 

What is the most stressful part about working at the company?
It does get very busy, forcing you to focus and think cleverly. Definitely not an easy job juggling tasks but you have help from your teammates!

Horribly managed, owner is clueless, constantly hiring and firing because they don’t know how to keep employees. Doesn’t know how to treat all employees equally, manipulative of younger workers.

Tip out also went to management and lied about it. 

Unnecessarily dismissive. Was told it was normal there to fire employees just like that and also for employees to frequently quit. Didn’t feel comfortable—Executive Chef wanting to be intimidating.

Top Job Titles	Average salary
Line cook 5 salaries reported	$23.90 per hour
Assistant restaurant manager 5 salaries reported	$50,000 per year
Prep cook 1 salary reported	$22.00 per hour
Bartender 5 salaries reported	$17.52 per hour
Server 2 salaries reported	$17.40 per hour

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