I wish I could say I didn't see the closing coming, but I did. I used to work there a little over a year ago. I quit when I saw this very thing coming. The owner, Dxxxx Sxxxxxxxx, steals from his employees in the form of their tips and even on checks. Week after week, my hours would always appear shorter than they were supposed to be and my tips as well. I would always have to flag it and somehow be made to feel bad for asking about the discrepancies. So much so that I developed a system to log my hours and tips to ensure I got the earnings that I worked for. It wasn't just myself either. Almost everyone had this issue and felt naive for not having noticed sooner. I especially feel bad for the boh who definitely got taken advantage of. He fired both Hispanic chef's the day after the staff party. Something about the way that this was handled and the comments behind the scenes seemed super racist and just overall distasteful. Karma came back around pretty quick though because from the reviews, the new Chef was not received very well. Welp. Dxxxx Sxxxxxxxx is a hobbyist at best and had no business taking on a restaurant. He doesn't have the slightest clue as to the in and outs of this business, just the candles. He pretends to be "woke" but is quite literally the opposite

I have been patiently waiting for an opportunity to tell NYC how much of an incompetent owner/leader/boss Jex Gxxxxxxxx is. Oh and he's a huge power tripping doushbag. Should have been a police officer. Jex Gxxxxxxxx verbally abuses his staff and wife during service. He screams at you if he thinks you're doing something wrong. I should have seen the red flags. While i worked there he yelled at his kitchen staff daily and most of them quit. Even left their knives behind. He yells at and ignores his wife when he's mad. On the day I quit he yelled at me over nonsense. He got upset that I was eating family meal before it got busy even though i was just taking direction from the manager. He claimed i was not doing anything meanwhile all my responsibilities up to that point were completed. I would like to take the opportunity to thank Jaxxxx. She was great and gave me the opportunity to show them how good of an employee i actually was. To Jexx, I hope you find happiness one day you miserable shmuck. You took an opportunity away from me at the height of the pandemic when i needed it most. I would say karma will get you but tbh i know you already lost at life with how much of an ass you are. THE GOOGLE REVIEWS DO NOT LIE. DO NOT SEEK EMPLOYMENT HERE. TOXIC AF.

If I could no stars, I would. Their director of ops/manager is one of the worst people I’ve ever worked with, and the owners are some of the most incompetent. If you don’t want to be listened to while being belittled, work here! Truly people who let other people build them a beautiful restaurant and took all of the credit. One of the most horrific places I’ve ever worked, which is such a shame for what a beautiful restaurant and amazing floor staff otherwise. Such a shame.

I started here hopeful. So hopefully the money is good, the food can be great, but one of the worst places I’ve ever worked. Most stay because the money is good and it’s flexible, but one of the worst people in the city I’ve ever worked for - Manhattan or Brooklyn. Worst managers I’ve ever worked for, truly ugly, inside and out. Pro Israel as well, took some coworkers into the office and screamed at them for posting on their personal accounts about being pro Palestine and cut their shifts until they had to quit. Owners and Manager are horrible. If you can deal with it you can make your money and go home, a super sweet team of people on the floor.

The general manager would often get drunk at the bar and become aggressive towards employees. He also collects tips from the tip pool. The employees were nice but the general manager created an extremely toxic environment and he played favorites based on personal factors (not work related) like how much you like hockey, if you’re Canadian, your music taste, or etc. Extremely mismanaged. The owner was a good boss but he’s pretty hands off now, so the toxic GM’s bad behavior goes unchecked.

The owners a narcissistic monsters. There is an inner circle of employees who get whatever they want because, they too, are ruthless, narcissistic, sycophants. No one cares about your wellbeing, future, or development. Constant emotional manipulation is everyone’s favorite game here. Too many times did I find someone crying in the bathroom or office because Missy had made them believe they were worthless. Don’t work here if you want to protect your mental health and advance in your career.

Very busy restaurant, great place to learn but definitely very intense

Good coworkers though many are transient which is expected in the industry, which means some are great to work with while others are lazy and do the bare minimum. Management unimpressive and unresponsive, little leadership and no feedback.

Actually a really great place to work. Most of the staff I very happy

Owner is the sleeziest piece of garbage you’ll ever meet. Will work you to the bone and treat you like you have no idea what you’re doing, despite being there for years. DO NOT WORK HERE. You will regret working under him!

Owner is a scum bag. Went to prison from fraud and his personality shows it. No loyalty to anyone do not think he will be to you. He’ll take everything you got and not even thank you for your time. And fr roaches in the kitchen up the wazzoo

Always paid on time, given sick leave and breaks, and never any serious issues with management. Shifts were sometimes inconsistent and changes were made to the restaurant/bar that short-term led to staff making less money. Meals technically provided, but always the same thing and not very substantive. Overall a great place to work with really awesome coworkers though!

The best job ever. I really grew as a chef. It was amazing.

Great hours and chill customers. Over staffed tho and tips aren’t great.

I really enjoyed my time working at Rosemary's! All of the employees were welcoming and kind - none of the catty restaurant drama that I've heard about at other places. Almost all of the managers were reasonable, had our backs, and were willing to work with us on most matters, which was great! They really try their best to make it a good experience for their employees and customers. There was one manager who had a number of conflicts with the majority of the servers and while I personally did not have issues with them, many other employees did. Despite an overwhelming number of complaints by servers, not much changed. I'm not sure if they're still there but that was really the only conflict that I know of that never seemed to be properly addressed. Overall, it was a great place to work!!

Was hired as a cashier and promoted to shift lead. They utilize NYC’s tipped credit program which, in this setting where tipping is not always consistent with typical restaurant settings, is essentially a way to pay their staff less than minimum wage. Management is fairly unhelpful and tries to avoid and postpone meetings about pay raises as long as possible.

The kitchen is almost exclusively run by culinary school externs and cooks straight out of culinary school. Therefore the pay is low, even for the few seasoned cooks. Training is done entirely by cooks instead of chefs/managers. Despite this, the owner/chef has stated that the reason for poor pay is that cooks should be “grateful” to work under michelin star chefs, although the owner/chef is practically MIA. Managers, servers, runners, cooks, dishwashers all hold resentments towards each other which are seldom resolved in a professional manner. This leads to a lot of drama and gossip within the restaurant. I would not recommend working here.

Pay could be better ! Coworkers are all awesome, all lunatics but I don’t hate working with them . Customers aren’t horrible, prices are decent . Management is decent .

Coworkers were the best part of the job between seeing the basement from the bar floor down and getting worked 38 hours in 2 days on top of the multiple gun accidents i would not work or go there on my free time, the owners just like to have a dick swinging contest to make their workers feel like shit while trying to make themselves feel better

They treat their staff like garbage and are racist

It was a good place. Co workers are nice. Stressful environment but comes with the job. Good tips.

it can be exhausting and really stressful, wish we had more breaks and check ins.

Wasn’t a horrible place to work, wasn’t a great place to work. Lots of college students, so management was very flexible with hours but was prone to micromanaging.

Your old staff was cuntier

I love working at Sweet Chick. The managers encourage the staff to bring their own unique style to the dining experience and it’s always a fun and bright approach customers love to come back to. A huge part of that is the love the managers have for their positions and for their employees. Since day 1, I’ve felt like family and I’m grateful to be a part of the team

Paid okay, coworkers were amazing but ownership is wrecked, don’t ever work for a place that the head chef is also owner

I liked working here, not so bad!

Confusing, but well-intentioned. Place lacks a clear vision and asks a lot of its employees

The owner was extremely abusive

I worked for this company for about 4 years as a bartender. I mostly stayed because the tips were really good, and really enjoy the team I worked with. I had a killer beverage director that really took care of the bar team. That being said, through and after the pandemic things began to deteriorate rapidly. Tips began to decline and corporate began changing so many things that day to day about food, drinks, service without any regard for us on the floor that essentially pulled them through the pandemic and on the other side of lockdown. I left because instead treating us like professionals we were always treated as children. Family meal was disgusting, and never timely. I don’t eat pork, yet as opening bartender I was served pork every morning and then made to feel guilty when I returned it to the kitchen. I went many days without food because they were unwilling to cooperate. The managers didn’t have our back either. Most times we were overcapacity and understaffed but regardless of the decline in good service, the managers were monetarily incentivized to keep seating ppl. All in all, do not work for this company. They are also a part of a class action lawsuit for underpaying their employees on multiple occasions.

I have genuinely felt great working here as a bartender. I have freedom within reasonable boundaries and get to be creative with rotating specials (changing a cocktail every week).

Payment is fair with slow nights being $150 tip out to $350 on a busy night.

The food is great, ambiance is upscale casual with very good prices for customers. The environment is heavily friendly with employees being treated like family.

The only con is the lack of organization between bartenders and a bit of lack of communication. Some practices are a bit inefficient, but managers will at least hear you out.

Overall, it’s very comfortable and the salary is great.

it was not good very bad the company does not like people or life

So good! Always feel supported and protected here :)

It was a well paying job but due to hours a lot favoritism in scheduling & the co workers were pretentious & really not as people it was just the way they just knew about the advantage & I wanted to go up in the industry & they didn’t really encourage it

Lovely coworker, decent pay. Definitely an interesting corporate vibe for a coffee shop. Very uptight management

Awesome vibe great people! Coworkers are really sweet and caring.

Pay is minimum, but that’s fine. Tips are decent, very chill environment never too stressful due to a small scale menu. Management is lovely, family vibe even though it’s not. Customers can be rude but that’s all part of the job.

Pretty good place to work! Would recommend to anyone

This BedStuy gem was the only service job in my 16 years in service industry that I thoroughly enjoyed and felt respected and valued in. The vibe they curate with guests is matched in how they treat their employees, an easy-going, approachable, tolerant and thoughtful work environment thanks to the management/owners being cool retired musicians who bring their cool retired musician energy to their management style. Would say however, pay disparity between FOH and BOH was significant… the chefs made good money but the cooks made close to minimum wage while everyone front of house made wildly more money than that… Hosts made more than double the base pay of the line cook- worth mentioning in terms of what roles they value.

Staff is small (venue is tiny) but mighty in terms of quality and quantity served.

The people I worked with were great. The owners are fine, but at times the do ignore staff requests over business goals. A lot of the alliances were not in the best shape. There’s only one bathroom and when it gets packed it’s hard for even the staff to use. Fine place, but not much growth otherwise

I loved working here! It was the best years of my hospitality experience/life. The pay was great, hostess didn't get tipped back then, not sure now. I learned so much, I got to work different positions. The schedule was always fair, managers were the best. They gave family meal , so good!!! You get employee discount and the celebrities I met / saw while working there. So much fun, I would work there again.

Pretty solid place. It's dirty but it's just that - a dirty dive. Sometimes the tourists expect too much but that's fine

Worst owners. Morons. Micromanaging. Sometimes subtly racist sometimes directly.

Absolute mess of management. Crowd is trash. Owners have a massively over inflated egos. Kitchen staff is cool.

This place wasn't too bad to work at all, and the chef is great. However, after a worker's Christmas party, I came in the following Thursday and 5 of the folks scheduled had to call-in due to being sick/testing positive. Despite the manual, signed by all employees, requiring the restaurant to provide covid tests and leave for tests, the GM insisted that those of us who showed up were making a "personal choice" and that we wouldn't be paid if we were to go get tested. I was fired for discussing testing and symptoms with coworkers, which the GM considered insubordination. Most workers worked the shift, but the restaurant closed for the weekend due to being understaffed due to positive covid tests.

Honestly I would've just chalked it up to a bad manager, but they have a HR department, had a covid protocol, and own several properties. They didn't reach out to me afterwards, so boo to them.

Paid well, always busy, good team and the food was consistently good. The owners are absolute nut jobs and the place burns through managers like ice at shifts end.

The staff were AMAZING but the management was some of the worst leadership I’ve ever seen. Sexism. Racism. Favoritism. Double standards. Exploitive of workers. All the worst qualities of an employer.

DO NOT WORK HERE. Owner WILL NOT PAY YOU. Under no circumstances should you accept a job here. There is an entire Eater article about the crimes this man has committed against his employees, including wage theft. Search Local 92 Eater.

Coworkers were great, food is ok. Mainly an event space. Money is great during the winter but during the summer it is dead.

Food is terrible, drinks are terrible, clientele is terrible. A lot of tourists, assholes and cheap pieces of shit. Some of the rudest guests I’ve ever served. Coworkers are cool though and the place is busiest on Wed/Thurs so after a few months working there you could have weekends off.

i felt fine

i enjoyed the working environment and the pay felt comparable to the work

interesting and easygoing people worked there

communication was consistent and easy

overall it was nice

because it was a start up there were a lot of issues that often did not get resolved

I liked it. My coworkers were great but I wasn't a fan of management.

yayayaya, go to hell with your ...

Go to hell, hell, hell, and hell

Very disappointing FOH experience as a server/captain at so called “queer” restaurant. The only thing “queer” about HAGS is the queer owners exploiting the labor of queer workers. Foh manager/co-owner micromanages workers in a way I found disrespectful and honestly offensive. Guests are told that service is included so most do not tip and if they do tip, almost always under 20%. You do make higher hourly at $23 but do not expect to make a competitive wage as a NYC server. After voicing my concerns to management, I was fired with no warning. Later through the grapevine, I found out I’m not the only one who has been fired like this. Very shady and very disappointing from owners who have claimed to want to do better in the industry; their whole platform is essentially just virtue signaling to guests while exploiting and belittling workers behind the scenes.

I did a trail here as a line cook. Impeccably clean kitchen. Definitely a atmosphere where you can tell the cooks all like cooking and care about the food a great deal. They have a massive prep team which seems to make life a lot easier for everyone. They also have cleaners so you aren't spending the end of your shift cleaning every nook and cranny. Head chef seems very nice and reasonable. Only reason I would rate this 4 stars is because I was told starting pay is $18 which is quite hard to live on in NYC and there are other kitchens in the area paying $30.

This was an okay place to work. BOH was a bit crazy and they did not have alternates, so everyone was pulling 60+ hour weeks (BOH) .

Coworkers were all nice though. Plenty of free food and drinks. Got their Michelin star so that was wild and increased the pace, but kinda cool.

I'd recommend working here if you want to learn, but expect to WORK hard.

Team worker, problem solving, active, kindness, positive actitud, native spanish ,advance english.

This was my first job. It was very high pace, and I was answering calls for orders. Sometimes the phone would be muffled and I can’t hear orders. If I mess up any order I get in trouble if I repeat the order to the customer in trouble, they expect perfection When a regular customer came in and ordered food they were mad. We didn’t have a specific type of bacon so even though they always ordered there they finally decided to write a review and because we didn’t have the bacon they decided to blame me they said I don’t force anyone to work here and that was the day I decided to step out , it’s a nice breakfast restaurant you get tips and it’s not much to do when it’s not busy however, it seems like all the workers never have time to relax all they ever talk about is work work work work no time to themselves and that’s why they’re so stressed out And you start feeling that energy too maybe a changed because I worked there two years ago but this was the first place I decided to review I feel like they need to loosen up. They would have regular customers and when I wouldn’t know their ordered because I was new , I would get in trouble. There was one instant where this man was ordering and I asked him a question and he’s like well. What do you mean you don’t know my address are you new? I said yes, and he told me I needed to know his order. I told him have a good day, and his food will be on the way and I hung up on him. He decided to come downstairs because I guess he lived upstairs and decided to ask where the new worker was, and why he isn’t on a list of regular customers why did my boss point me out to the man when I was hiding in the back very unprofessional very weird did not feel protected at all or respected the best part of that job was trying new things and free coffee.

Restaurant owner treats this place as a clubhouse for her rich and often, rude friends. Family meal is sometimes literal slop. Poor pay, corrupt management, “allegedly” some suspicious business happened with the COVID go fund me. Ownership made it incredibly difficult for people who needed the funds to access it. Redeeming quality is that the quality of food is exceptional and it is easy to be inspired by your coworkers.

Long time employee that worked their way up from host to shift lead. Made a shift lead during the pandemic. Since then has had only one raise of a $1 more per hour. Promised to be trained up into assistant manager but company reneged without any explanation. Hired a male shift lead from outside the company and proceeded to pay him more than the female shift lead who not only had been with the company longer and had more experience but who also actually had her food handlers license. Despite her being paid less, more was expected from her from upper management to almost the point where she basically ran the store when the general manager was on vacation. Corporate and upper management have poor communication skills and quite frankly, lack basic common sense, as well as displaying pettiness whenever anyone tries to stand up for themselves to being treated unjustly by them. They do not offer any real benefits to their staff, not even really the general managers but seem to require complete loyalty and to drop everything at a moments notice to take care of the restaurant.

Worked here in 2020. Owners were complete assholes. Wouldn't let us have the AC on during the middle of summer while sitting in their AC room in the basement. They would monitor us through watching us through the cameras and calling the manager (who was very sweet).

No meals or drinks ever provided. Establishment was not serving the food they were claiming to (not organic or fresh).

Head server forced to divide up tips on his own during his day off.

Horrible management, abusive and manipulative practices, horrendous communication, frequent harassment, DNE!

Chef Tony Glass claims to be a "Food truck Guru". He does not have the fundamentals of simply working a holiness in an effective and sanitary manner down let alone running a business or food truck. He steals all of his concepts and recipes from the internet or other restaurants in the area, and will constantly down grade the quality of ingredients in the name of saving money. He does require that the different locations he has never be out of an item but will consistently play an elaborate shell game with inventory and prepared food items from one location to another. There is zero guarantees that any of the prep work you did the day before will be there the next nor is there any guarantee that the ingredients to make new will be there. Two people have been fired for being out of dishes to date.

When it comes to sanitation, Tony is also lacking. None of the dish machines have had the correct chemicals to function, with his response usually being "They are too expensive. " Neither he nor his manager are Servsafe certified or have the fundamentals to do so. Instead of cleaning dish that come from the trucks when they come back, he will leave them either in the catering van or behind the restaurants to mold and rot until absolutely needed.

All locations pay employees on a 1099 but the company is structured as employees not private contractors. Tony does this for three reasons. One, he does not pay the employees the gratuity that the customers leave but instead keeps it for himself or his manager. Two, he regularly will take the cash money from the drawer for personal usage alone with any cash tips. If an employee takes the cash tips, they are fired. And three, he simply doesn't understand the legal and financial side of the business to be able to withhold taxes or have employees paid regularly.

He has modified the current restaurant in Linglestown with many violations actually built into the design due to either incompetentance or negligence. He has removed the hand rails from the bathroom and constructed the bar at a height that both are not in ADA compliance, the bar and tables are not finished with a sealant and are out of health code. The bar plumbing is also designed by him and not functional leading to standing water and fruit flies.

Reading any article you would get the impression that he is the next best thing but if read carefully his arrogance and lack of knowledge of every aspect of the business shows. If his uncle wasn't the person who gifted him his spots to open the trucks he would have failed long ago. (His uncle is Marty Schoftoll, the owner of Springgate Winery)

Owners constantly over your shoulder in cramped area. Male owner has severe B.O.

On first day when I started, owner was talking about previous employees, and stated about how he's glad one no longer works there so he doesn't have to come in and listen to N***** music. And this was mentioned to people close to me that very day. Turned me instantly to start looking for a new place.

Racist and cruel owners. Saw him hit employees and verbally abuse staff and guests regularly.

Toxic management (Aj)

Sexual abuse (Aj)

Theft of services

Manager(Aj) would steal gift cards and sell them out the back door for cash.

They staff deadbeats and degenerates so he(Aj) can't be held accountable, I was a degenerate.

Schedule flexibility is great amongst managers but is frowned upon by ownership.

Communication from ownership is largely pessimistic and admonishing. The owners are a couple, both with a mean streak, one is chronically drunk, the other with a coke problem. While drunk they will berate and humiliate you with customers at peak service, slurring and shouting while you are greeting and saying good bye to guests. They also consistently pay their managers late. Terrible company.

I've worked many kitchen jobs over the years. Working with Chef Andy was hands-down one of my favorite experiences. She's kind, empathetic and an extremely hard worker. 10/10!!

Kitchen was a mess. Manager at the time actively spread rumors about the owners, saying he was stealing tips and shorting hours- while actively stealing liquor from the bar. Felt unsupported and ultimately regretted my time here.

I worked here for a little over a year and would recommend it for its flexible schedule and yummy family meals. Some of the coworkers were lovely and it can be a very fun place to work at times. For cooks, it's also exciting that learning is encouraged, in particular during prep (there are no prep cooks, so line cooks learn how everything is made). Cooks also rotate stations so you'll get to make different dishes, and the menu changes often which keeps things fresh!

That being said, Hart's is an extremely small restaurant where the management is not super professional and a lot of favoritism plays out. The workplace dynamics are challenging to navigate as a new person here, expectations are not clearly communicated and often feel subjective based on the mood of the chefs/FOH managers. Management is all white/cis/het people and it shows -- POC and unsupported and/or held to different expectations than white employees. This restaurant group hails itself as a people-first company but I did not find that to be true.

Overall better than most kitchens in many aspects, but definitely has it's negatives. The hourly wage is low compared to other successful restaurants, the dishwashers & line cooks make the least weekly income out of the entire restaurant, including the front of house. The current sous chef is admittedly inexperienced and often lets his emotions overwhelm him. He is not the best leader & can be very annoying to tolerate. The head chef has his bad moments of course but is overall a super relaxed and just person. Coworkers are all pretty cool, helpful & relaxed.

The restaurant can get pretty busy, but service mostly goes smooth as long as you're caught up on prep.

I really like working here, the only reason I wouldn't give it 5 stars is because I feel the hourly wage could be higher.

There is good family meal every shift. The chef is a cool dude, and is always willing to teach and help you learn new skills. They are good about working with you to allow for flexibility in your schedule. Co workers are awesome and everyone is very good about helping each other. If you are looking for a good place to work I can definitely recommend.

As far as scheduling we had the same two days off due to being closed. However, the head Chef was incredibly abusive and often physically threatening even towards the sous chef. The owner was constantly attempting to manipulate workers in "being the camera" of the restaurant. He constantly complained about having no money, checks were often late, hours and pay were cut for everyone. The front of house had 13 waves of employees. Though I absolutely loved my coworkers and would work with them again in a heartbeat I also hope they leave for the sake of their mental well being.

At least two baby’s were made In the back and possibly a 3rd and it’s serious. People have sex in this place all the time

Went for an interview. They had no idea why I was there for a time slot they picked. Also didn’t have my resume I sent them and wanted me to fill out an application that asked for my SSN. Then sat me in their closed cigar bar and forgot about me. After 20 minutes of no one coming back I found my way out. Incredibly unprofessional.

--Weekends Required but flexible outside of that

--PTO and 50% medical available as benefits with minimum 32hrs and about 4months of employment

Less people are dining in, while prices keep going up. They are very strict on the quantity of food we can give customers. They weighed out 4oz of French fries and hung it on the line to show all the servers how many fries we could give out. Quality of food isn't very good, but I do like the drinks. The managers have favorites and let them get away with ringing in food under a different number so they don't have to get taxed on their tips.

Would lie on online jobs ads for example on the job ad it stated $24 to $26 per hour for a line cook position but after wasting my time for 2 trials supposedly getting paid minimum wage they offered me $20 per hour claiming that they don't know who put up the ad but yet continue putting up false ads 😞

This was 2 months ago and yet they still didn't send over my check for the 2 trials I completed please dont waste you're time here.

Worked there for about 6 months before leaving (due to personal circumstances, nothing reflecting them). I was a host so I was tipped out, the tips for hosts weren’t super high but it was better than other places I’ve worked. Plus if tips for a night came out to less than the hourly wage ($14) they would just pay the hourly. I loved the working environment there, management was super hands on and made sure everything ran like a well oiled machine, all the staff is super friendly and cohesive. The manager is also very good about training and making sure you’re set up for success, and they always make sure you feel appreciated when you’re doing good work.

No management team. Owners don’t work the floor during the shift. Can become chaotic when busy. Poor training of staff. Time card clockings are fudged by ownership. So keep track of your clock-ins. Schedule goes out last minute on Sunday nights for the next day scheduled work week. It’s not an organized environment and creates stress on the employees. I don’t recommend working here at all. Runaway.

Trash management. Refused to pay me for a trail shift. Fuck them

Wage theft up the wazoo

Really good schedule flexibility, it’s easy to talk with the management.

The restaurant is constantly improving and training the staff.

Free meals for the staff and you can enjoy a drink after your shift.

Tips and hours are pretty bad. Little to no teamwork and management is never on your side. But it can be a good place to work if you're younger with little responsibility. Expect to be under a lot of pressure without steady pay. Some days you make 200$, some days you make 40$. Oh, and good luck during 'endless shrimp'.

The owner of this restaurant stole my tips for months while I worked there and lied to my face about the laws in New York. I was young and they took advantage of that. They also stole my last pay check because I had been eating food, which I was told I was allowed to do when I trained… DO NOT WORK HERE! Dont even eat here.

Very High Levels of food and service

Great place to learn

Genuinely caring management

Not easy but fulfilling

Neighborhood and local after hour bar scene is very cool

Everyone that works here is awesome. The owners are very generous and treat the staff as family. I love working here.

Awful owner who acts as manager. Horrible room for advancement, he promised a universal raise after a certain threshold, then refused that raise on one employee. Constant abuse and berating, lazy owner that also insists on micromanaging. Horrible communication, would punish us without communication

Schedule is very flexible and management is also understanding about their workers who have disabilities. The work itself is not too difficult to learn, and there are sometimes free meals for part-time workers such as myself. Full-time workers recieve free meals.

The only problem I'd have is the unhoused (homeless) population that can make certain shifts more difficult than others. Management does not tolerate their loitering and begging, but unfortunately, the problem largely lies with the city of Rochester.

Bethany the bar manager is extremely jealous. She's jealous of the other bartenders and of the waitresses.

If you're a male bartender and you know how to make drinks well she will make your life hell until you quit. If you're a female bartender and you're prettier than she is, she will not hire you.

If you're good at bartending she won't hire you because she has to be "the best". If you're new at it, she won't train you as well as she should and then complain behind your back about all the things you don't know, despite it being her responsibility to train you to know these things.

She is extremely two faced and will try to get staff in trouble when they haven't done anything wrong.

She also comes in drunk on her days off to humiliate whoever is bartending that day. She did it to a bartender at the tail end of 2022 and the girl quit the next day. Bethany blamed the girl who quit but the whole staff saw Bethany and one of the cooks hazing the new bartender.

The owner Ed is nice but does nothing to stop Bethany from making everyone's life hell.

The owners are definitely nice people and had my back with customers a lot more than some other restaurants, That said the usual applies about being perpetually understaffed and getting called in on your day off.

Tips withheld until you pass an elaborate “tip test” (usually after 3 months) I got only the base wage the whole time i worked there, no tips

The money is pretty good. The management is nice and fair but when push comes to shove they don't take harrassment—verbal, sexual, physical—as seriously as they should. The tight labor market seems to tie their hands in terms of firing people.

The owners let several people go without giving proper notice, simply just "taking you off the schedule". They have zero regard or care for their employees. It's also not a diverse workplace at all. The whole place is thin white women. They also do not disclose allergens, so don't eat the pesto if you're allergic to tree nuts.

Management was weird about work attire. This place is a basic sandwich shop but they seem to think it is a classy "eatery". Beware: they also own "Barney's" iced cream in Mayville and "Munchees" in Buffalo.

There is a ring of veteran employees who are catty with the other employees. Once they made everybody stay late to "go over" the close and essentially berated the closing staff for over an hour.

Bottom line: They pay is minimum wage and management is surprised they are getting minimum effort.

Their bars are set up by bartenders and for bartenders. It’s very organized and the schedule is flexible. But they overstaff and don’t seem to care very much about how much their employees are making. Also they only just recently started paying FOH staff for the hours they worked that weren’t during hours of operation.

Pros:

Flexible schedule

Family meals before dinner service

Brunch/lunch/happyhour/dinner - tips are highly dependant on which menu you are on, and which day you are working

3 restaurants run by the same owner: Forno Bistro, Chianti and Boca Bistro - if you need more hours you can pick them up in one of the other spots

Track season is the busy season

Pooled house - great teamwork

Mgr started as a busser - she gets it

I've seen more internal promotions here than anywhere else - dishwasher to line cook, busser to server, server to bartender

Kitchen closes at 8/9/10pm depending on the day

Hire temp visa/homeless/

Cons:

Slow season is from Thanksgiving to St Patty's day

Commission on credit tips

Parking offsite

Most management are former servers and pretty understanding of the life so are supportive with time off and shit. It can get brutally busy especially in November/December with 900 to 1000 people coming through a night. Tourists and rich folks usually so with volume and clientele tips can be real solid (300 plus a shift). Head chef can be a dick at times and hostess seating (chefs daughter) can get absolutely ridiculous at times. Def not perfect but good money and good co-workers.

New poor management

Free meal

Unchanging kitchen

Ok food

This is a tiny vegan diner with a super small staff where almost everyone is front and back of house at once. The pace is fast, you have to MOVE, the work is no different than any other place in that it's nonstop, but the more customers who come in the better as it increases the tips. The owner is amazing, and she provides free meals and paid breaks, a living wage, and an ethical place to work. Nothing like your average restaurant bullshit. And no, you can't have my job bc I'm keeping it!

Low pay for high expectations.

Required menu tests, long training period, which would be fine, if the tip outs were better. Lowest income at any bar or restaurant I worked at in Brooklyn + Manhattan.

Staff meals automatically taken out of daily pay.

Self-serving management.

Great team of coworkers, and pleasant guests.

Great management

Community engagement

Professional team front + back of house

Fun environment

High quality food + drink

Owner makes up for lower than average tip out with high hourly wage

I worked FOH for this group for a few years before Covid. With the exception of one shitty manager, and a few shitty co-workers who were weeded out this was a pretty solid group to work for. Insurance options, PTO, and all that good stuff. They even set up a fund for the whole team when the pandemic forced everyone on unemployment. If I stayed in the industry I’d probably consider working for them again.

family owned, casual but high quality dining, homemade Italian food, craft brewery

Mike is a great boss. He's got good restaurant instincts, doesn't push dumb agendas, gives everyone a chance to fix their mistakes, and cares about his staff and the guests and running a quality restaurant. Sounds fake, but it's true. I honestly have nothing negative to say.

Free meals during shift for lunch break plus free drinks during shift was nice. For negative, told my shifts were given to someone else and was given no further shifts until I resigned after being sick and unable to come into work for a mandatory isolation period.

A great place to work. Food and drinks are phenomenal and easy to sell, the space is simple enough to maneuver, and the chef and management are incredibly respectful and professional. All the staff is, really. Encouraging and friendly, and they're all at the top of their game so working and getting along with them is very intuitive. It turns into a nightclub friday and saturday nights which is fun but can be hectic when closing. That also means that the music is great. All things said, a great environment and opportunity.

Amazing food and free meals. Some people who weren’t so nice but most everybody is really lovely.

Wonderful and easy

Weekends are trashy as hell. The money isn't any better than most other bars. Management is a mess. They will tell you the place is an amazing establishment but don't buy the bs.

Stiffed me out of the wage for my first shift, and cancelled my employment. I may have been a fool to let it happen, but the management are crooks.

Management here is a mess, they will schedule and cut staff to have the minimum amount of workers to get the job done. Constant struggles for getting proper food out to the customers due to lack of planning and foresight. Coworkers are rowdy, verbal and physical fights are not uncommon and management turns their backs on acknowledging them. Hours on average are anywhere between 24 to 36 with almost no possibility of going overtime or anywhere near 40 hours. Being forced into a third-party company card to receive your money, having to wait an additional two days every week to receive your money. Adequate amounts of unpaid and occasional paid time off, standard benefits for a corporate restaurant chain, 50% off meals.

Trash owner stole tips from employees to cover his ass when pandemic hit. Shouldnt own a restaurant

honestly, if you are looking for work here you probably have no experience or are looking for that elusive "NYC experience" for your out-of-town resume. get in and get out, pay is crap, and management is often nonexistent despite the owners working multiple shifts a week.

essentially it's run like a joke but has decent falafel and nice regular customers.

Small bakery that opened in 2019; managed by the owner. Mostly breads (sourdoughs, baguettes, ciabattas, focaccias, etc), Viennoiseries, muffins, cookies, and assorted pastries, plus savory sandwiches and individual pizzas. The team is amazingly supportive and fun to work with. In some ways it's a dream job, and I would have given five stars, but the owner can be a bit unpredictable: she's mostly ok, but at times can be surprisingly difficult (those moments pass quickly, but while they last they are intense!).

Free Meals, but that's it. Management was bad. Avoid if possible.

St. Anselm is an extremely complicated place. I made the best money I had ever made in my life up until that point, learned a ton about food, wine and the service industry, had an extremely flexible and accommodating schedule, and really felt part of a team. On the other hand, I watched severe emotional abuse, humiliation, explicit racism, and even once sexual abuse occur at work and saw it shoved under the table and never fully addressed. White front of house staff was promoted while POC staff was told they didn't have the right wine knowledge to move up. I watched someone in kitchen upper management prey on young staff, humiliate the women they dated and other staff members in front of the whole team, and act physically aggressive at work to intimidate and scare staff. Upper management was completely aware of these dynamics and absolutely did nothing. When the sexual abuse incident occurred, the perpetrator was fired, but no one was informed of what had happened and no further actions were taken to support staff to make sure they felt safe, and eventually the perpetrator came around like nothing had happened. I watched members of back of house feel pressured into working while sick, while it was technically their day off, get very few days off in general and while front of house was payed a living wage, the kitchen staff was not. There is also a very problematic drinking culture at the restaurant that is really unhealthy, binge drinking is encouraged and to be part of the friend group at the restaurant was mandatory. A few other positives I will add: the food is incredible, the customers are mostly kind and excited to be there, and the kitchen team made delicious, thoughtful, healthy, and multi part family meals every.single.day. I feel grateful for what I learned there, how the job supported me at the time, and I would not let my child work in that environment.

Racist upper management vocally calling guests slurs to waitstaff, cheapskate owner, always pissed off clientele because of the awful food and drinks at high prices with management having no way to make them happy because they agree that it all sucks too. I've gotten sick from the food before, the reservations always get put in the worst tables without views so then they're mad and that affects the waiters. It's just a constant loop of explaining to disappointed tables why XYZ and then dealing with the repercussions or calling a floor manager right away to say the same thing. Just one example of how scummy the owner is but he STOLE from a private event guest and SOLD their champagne behind a different bar, and made management tell them everyone drank it (they were allowed to bring the special drinks in for their private party). The owner constantly screws over all of the people who reserve or sign up for the sake of a quick buck. The clientele who come are often so bad I can't ever remember the good tables. I've been physically threatened and seen weapons; i've seen overdoses and men hit their wives/dates; One guy tried to push me into the elevator screaming he'd kill me for trying to help his wife. i could go on for pages. The floor managers are sympathetic as people, but not as bosses and nothing ever changes (because they have no decision making power under the POS owner). You'll make a lot of money here but at a high cost for sure. It's an instagram place, nothing is actually nice once you step inside. Working here changed me as a person and i wouldn't wish it on anyone.

Peaches makes great food but unfortunately is a dirty and disorganized kitchen to work in. When i was first hired there was no one to train me, i spent my first 3 days cleaning shrimp and then was expected to know how to prep by day 4. The kitchen has no organization, no fixed locations to find paper goods or pots and pans. The walk in is also a mess and the restaurant hardly follows DOH procedures.

Rolo's is a very well organized, well thought out, kind work environment. They are big on teaching and will help anyone who is dedicated enough. Line cooks work 4 day work weeks working 10h shifts and often have 3 consecutive days off. Very close environment. Management is great, complaints are heard and addressed. There's an overall feeling that everyone is working towards making the restaurant a better place to work.

Schedule flexibility

Free meals

Great manager

There is a free meal a shift which is generous. Finding the time to ever get that break is nearly impossible. The turnover is very high so they stay understaffed. Management is known to talk down to staff. Staff is consistently looking for work elsewhere. Customers are rude and tip low. The owner and his director (I guess you’d call her) expect a lot from their employees but sit at a booth and chat the whole shift that they’re there. They’re nit picky and if you suggest something might be more effective if done differently, they are quick to sit you down and have a “chat” with you. It takes nothing to be written up. Never be surprised if you’re just fired out of the blue without warning for just not “fitting in”. I was a member of management and saw this constantly. There is constant criticism of staff and little to no praise. They did not come from the restaurant industry. The owner is not a “celebrity” chef like they claim. He worked on cruise ships and his right hand came from a bank to work in the restaurant. They’re religious. During a meeting once, one of the other managers had all of the staff bow their heads and pray. If you are lgbtq+, do not expect inclusivity. This is not your spot. Especially trans people. You will be misgendered. Constantly. They can’t keep up with the catering events. The events accidentally end up overlapping due to disorganization. People will complain because their catered food is cold, etc. and it’s true usually. The kitchen runs out of food and the bar runs out of drinks a lot because the managers over those things do not order enough and there’s no follow up behind anyone. You won’t be trained either. You’ll be thrown to the wolves, even in management, and reprimanded when you don’t do things the way they do it (how would you ever know their way if they don’t tell you?). I wish I could speak better on this place but unless things have drastically changed over the last matter of months (which I doubt without more management from restaurant backgrounds), I’d highly recommend staying away. The plus is their minimum for bartenders is $15+ tips instead of the standard $10. But they’ve threatened to take it down to $10 multiple times when they’re not happy with the bartenders for whatever reason it may be. Unfortunately, there’s just no winning here or pleasing those in charge. And don’t be surprised if a manager raises their voice at you on the floor in front of guests. I’ve seen that so many times. Sorry but 0/10

Minimal schedule flexibility. The managers were extremely childlike and high strung; often would push personal space boundaries, almost no room to increase pay, extreme physical labor lifting heavy boxes up slippery steep stairs leading to people often falling. the only good part we’re the coworkers and how we could all collectively bond over our hatred of the job.

Giorgio's was a solid work environment, with helpful coworkers and a great menu. Some lighter nights during the week, but the busy nights made up for it. Lots of regular customers, and some institutional employees. FOH and BOH got along well, and easy going management, but kept things tight when necessary.

This was a pretty good place to work. The other employees were very kind and great at what they did. Shifts were not too intense and there was a lot of opportunities to learn new skills. They also made pretty great baked goods. Management could be a bit confusing and unexpected with their decisions at times but they were always kind. I'd generally recommend this as a good place to work but I'd be sure to check up with management and make sure you in good standing.

I really enjoyed my time working here. They have a really great onboarding program and do their best to make you feel like you're joining a true team rather than a collection of individuals just doing their jobs. Before I worked here I had heard that Union Square Hospitality was different than a lot of other restaurant groups because it actually cared about giving employees a livable wage, benefits, and really just prioritizing employees. A lot of places say that but don't really practice it but from my experience at Gramercy Tavern, it's really the core of everything. I liked all of the managers and everyone that worked there was cool and nice. It's more formal than most restaurants so if you're looking for the casual, chaotic vibe that can be fun and bonds you but is also stressful, this is not the place for you.

Schedules are fixed which really helps to a. budget and b. plan things around work and have consistency.

I would say that the main downside was that when I was there you were required to work a minimum of 5 shifts per week, one of which had to be a double (so really 5). So for example, Monday lunch, Tuesday lunch, Thursday lunch, Friday double. I think that may have been because they were short staffed so not sure if it's still a thing but didn't love that. It wasn't that bad but can imagine it would be hard for some people to be on their feet that long.

Overall would recommend!

Giorgio’s is a wonderful restaurant to work at. Great people, great food and drinks, and atmosphere.

I really enjoyed my time working at Rosemary's! All of the employees were welcoming and kind - none of the catty restaurant drama that I've heard about at other places. Almost all of the managers were reasonable, had our backs, and were willing to work with us on most matters, which was great! They really try their best to make it a good experience for their employees and customers. There was one manager who had a number of conflicts with the majority of the servers and while I personally did not have issues with them, many other employees did. Despite an overwhelming number of complaints by servers, not much changed. I'm not sure if they're still there but that was really the only conflict that I know of that never seemed to be properly addressed. Overall, it was a great place to work!!