front of house manager

restaurant manager

cook/dishwasher

Amsterdam Brewhouse

I started working at Amsterdam in the beginning of this summer. I had four training shifts which didn’t really teach much. Your first shift they throw you on and expect you to know everything at an extremely high volume. 
CONS:
1. Work staff is very cliquey, hard to make friends
2. staff is competitive, people will take your tables the second they’re sat if they don’t see a coaster on the tables and will not give you one of theirs 
3. side duties and cutlery takes an extra 2 hours after your shift is done at LEAST 
4. management would talk negativity and humiliate people behind their back while they are working that day 
5. very hard to book days off 
6. managers will blame everything on you, i have been serving for 4 years downtown toronto and one shift the kitchen messed up a customers burger and the manager only gave me 1, 2 top table for the rest of my 8 hour shift 
7. if your on one managers bad side you are on every managers bad side, they will target you and give you bad sections every shift 
8. tips range from $30 a shift to $400 (max) 
9. management is never around so it is impossible to find someone if a guest is complaining or if there is something that is needed to be voided/replaced
10. also there are never any terminals so you’re running around to find one for 20 minutes while your table is waiting to leave 
Overall, this place was very stressful to work at as management is very irresponsible and harass people in the workplace making it hard to be eager and comfortable to work. For a one summer job to make some money I would recommend if you plan on going to work to make money and not be bothered by what people say. To conclude, I would definitely say this is the worst place I have ever worked at due to there being so much staff and barely any friendly people to work with. 

PROS:
1. full time hours (summer only)
2. pretty good tips as long as you aren’t in a bad section
3. management is never around so you can do your own thing your whole shift (people went to tim hortons when it was slow and the managers never noticed) 
4. there’s always a line up at the door so the turn over is always quick, there is usually a 1 hour break of it not being busy throughout the day
5. kitchen staff always gives you free fries or meals if you just ask since there aren’t any breaks 
CONS:

typical work week during the summer would depend on a lot, weather, section, management. these things will depend on if you get called off or if you make your trip all the way to work to not have a section or be called off, so a waste of time. or working straight shifts 11+ hours, to leave with like 60-100 dollars... tip out being alot. doing extra leg work behind the scenes because the debit machines never work, can't close out your own tables, management taking forever to close them out which makes your cash out at the end of the night even longer. management not being organized, scheduling is an issue/ignored, other employees just not showing up to shifts or constantly calling in sick. kitchen and server communication is non existent and toxic, chefs are always rude and yelling, punch in machine for orders not sending chits properly. wait times for food/drinks can be lengthy. training not very well done. support staff does not support, over all i would stay away. you make very little money for the actual amount of time you are there for and how much behind the scenes work you do is exhausting and not appreciated, these problems are ongoing the last couple summers, no wifi which is a huge problem with the machines, and when summer comes to an end most people are let go anyways, the people you work with can become great friendships, but that has nothing to do with the establishment.

not organized or managed well.
as a cook, there was no orientation at all.
i witnessed some food handlers not knowing how to use
the meat slicer machine or clean it properly.
chef talks down to staff and does not know how to listen
nor talk properly to motivate staff.
executive chef and some top sous chefs dont take responsibility
for their own mismanagement.
staff meal is sometimes minimal and the breaks are minimal
as the legal allowance is not enforced as a few chefs complained to me ( and i am only a prep cook)
i have witnessed unclean practices of cooks including using cell phones with dirty food hands, sneezing and not washing hands, etc.
the tips are great but the vibes is extremely emotionally draining
and damaging to self esteem and self worth that you can feel in the air..

During the summer season, things are crazy. It is one of the most popular spots to drink during the summer season. That being said, hours are crazy. Expect to be in it for the long haul every day and to work more hours than you really want to work. That being said, I found the management team to be really hands on and as organized I have seen a bar. The hardest part is having a positive attitude during a 12 hour shift. The coworkers are great people and I plan to apply next spring season. The most best part of the job is helping a guest who is having a difficult time to enjoy their experience at the bar. Try to help other staff members when you can, because unless you're in the kitchen, someone is working harder than you.

The best part of working at Amsterdam Brewhouse are your co-workers, people are fun to work with and honestly make the job bearable. You have to have thick skin to work here, the job is stressful with long hours, do not expect to go home "on time". Ever. The chefs will ride you constantly and when it gets especially busy expect to be berated. It's hard and stressful work. If you're looking to stand around and collect a paycheque this isn't it. If you work fast expect to get talked to about how you aren't doing it properly, if you slow down to do it properly expect to get talked to for working too slowly.

My typical day at Amsterdam was usually very busy. As opening chef 5 days a week my days were spent making sure the operation of the business was running smooth. I learnt a lot , patience and self worth. I learnt how to push myself to my limits and never give up only to succeed. I learnt its not always about you, but about the success of the business. Management was a great help, helped me exceed and overcome every challenge head first. The hardest part of my job was dealing with a 150 different people and personalities but always finding a solution to the problems.The most enjoyable part was the experience, it was learning to remain positive in hard situations and keeping a cool head.

As someone who has worked in many different restaurants, I have a pretty good understanding of how the business works. I worked at Amsterdam Barrel House and I can’t tell you how disorganized the place was. The tip out is 5.5% which is crazy considering the fact that we have no support staff. Management is very passive aggressive and unqualified. They let people go really easily and literally over nothing. No warnings, rarely write ups they just let you go. Senior staff are rude and often get into fights with each other / kitchen. Toxic place to work and I don’t recommend it to anyone

I worked at the Barrel House location on Leaside for about five months. The management team was disorganized and incompetent. They kept the host team short-staffed, and expected us to do the work of three people each. The only good thing is that most of the other hosts and servers were great to work with. I also learned never to work for a company that advertises itself as a "family". I left as soon as I found another job.

Amsterdam BrewHouse isn't for everyone. It is fast paced in the summer months. You have to work hard to keep up, but those that like it really like it! Management knows how busy it is and tries to make sure people are taken care of with snacks, food and recognition. There have been lots of recent changes have been done with employees and guests in mind! You can make a lot of money in a short period of time if you work hard and hustle, however be prepared to work long and busy shifts! Employees are great - it feels like one big family!

i cant really say what next summer will be like. but i helped open the huge massive complex in the summer of 2013 and it was hell. out of the 60-80 kitchen staff 90% of us would have to work 15hr shift for about 2 months. not brakes full 1005 from start to go. the head chef avaughn is very understandable man and he will help you if you have issues with your job.

Top Job Titles	Average salary
Front of house manager 1 salary reported	$60,000 per year
Restaurant manager 1 salary reported	$57,000 per year
Cook/dishwasher 1 salary reported	$23.50 per hour

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