bartender

server

line cook

java developer

clinical support staff

Brewsters Brewing Company

Decent company, some great people that work there and have been there for years.  Learned many transferable skills over the course of employment. There is room for advancement into management but there isn't much training to help the transition into these higher roles. Pay was competitive(many similar concepts paid slightly less), health benefits for managers, food promo, annual company parties to recognize the staff. Managers got together once in awhile to relax, brainstorm or have fun. Season seats for hockey games that they gave out occasionally was a nice plus. Bonuses were attainable on the lower end of the scale, but still attainable. Multiple locations meant you could borrow staff or managers for coverage if needed. 

No work life balance, did not matter what role, kids/no kids. No allotted sick/personal days, had to make up any missed days when on salary or be deducted vacation hours. Upper management was very hot/cold with resolving issues, was given heck regarding things told to do at a previous time. General managers do not oversee the kitchen like most places. Tension with cooks regarding food quality on occasion due to this. Hard to make changes, many hoops to jump through even if a GM. Not recognized for the positives but constantly criticized for the negatives. ie guest cheques consistently up, labor slightly high, no mention of the improvement, focus was strictly on the negative. It was noticed by many staff that female managers were treated differently than male managers. All managers not held to the same standards. 

As a server, the job itself is fairly easy. It is not difficult to take orders and make sure everything comes out according to how to customer ordered it. The toughest part of the job is customer service. As with any job, interacting and working with other people is critical. With a job such as serving and supervising in the restaurant industry, I was able to develop extensive interpersonal skills that not only allowed me to effectively communicate with  difficult customers but also with my co-workers. Everyone works as a team and supports each other when needed including the management. When I first got the job I was just a server but the longer I stayed and the closer I was with management they decided to promote me to supervisor which essentially gave me more responsibilities proving that they thought I was efficient and  skilled enough to act as a manager when actual management was missing from the building. The most enjoyable part of the job was most definitely the people I met and the lasting relationships I have made.
Although working in the restaurant industry is very enjoyable, I am ready to get some more experience in my field of study so that once I graduate I will be better prepared for my future career.

The cash out spreadsheet wasn't working and they didn't even know how to do a manual cash out. Completely incompetent FoH Managers. Not only that, but they kept my TIPS from that day ($80)

Servers constantly walking behind the bar getting in the way, and you couldn't say anything without someone getting offended. Terrible work place culture.

The tips made while behind bar are incredibly low. The server tip out is 1% to bar, not the standard 2%, and the bar tips 3% during the day if you take tables and 1% if you don't. But this doesn't make up for the incredibly low tips made here.

Training was a joke as well, had maybe 6 hrs before left alone. Sink or swim as they say.

I wouldn't recommend wasting your time here. They have 2 long term bartenders that get the shifts they want. You'll just be a filler with a trash schedule picking up whatever the other 2 don't want.

This location specifically is bleeding money at the bar. So many free drinks given away by bartenders, and beer wasted on inexperienced pours it would make your head spin.

Working at the company, I had the pleasure of collaborating with many talented individuals. However, as a general manager, there were challenges in driving sales due to numerous operational hurdles. Unlike other restaurants, GMs didn't have oversight of kitchen managers, leading to tension between front and back-of-house teams. Despite proposing ideas, many were disregarded, only to resurface later as initiatives from higher-ups.

Feedback on performance was inconsistent, making it difficult to focus efforts effectively. Balancing labor costs with customer satisfaction posed a constant challenge. While the company promotes work-life balance, achieving it as a manager was elusive. The job is well-suited for those with flexibility in their schedule, especially singles or those without children.

Unfortunately, achieving a healthy work-life balance, taking vacations, or dealing with personal emergencies proved challenging. Despite these hurdles, the company holds great potential for success.

My day generaly started off by opening the dinning room side of the restaurant. Setting tables, getting ice and having everything ready to start the day off right. During slow times, my duties would also include general cleaning of the dining room. 

I thoroughly enjoyed my co-workers during  the morning shift, because we all generally always worked the same shifts. Shift managers on the other hand, were not what I had become used to with other companies. They seemed to lack the skills necessary to perform their job adequately, thus the reason for my premature departure. Upper management, I thought tho, was proficient and easy to talk to. 

The part I enjoyed the most about my job, was the fact that it was a very social environment. I was able to have fun not only with my co-workers, but as well as the customers. It makes it easy to go to work when you know that you could be laughing with anyone you talk to, on any given day.

Being a Sous Chef for a busy establishment is hard work, long hours, multitasking, supervising, cooking, cleaning, inventory, food preparation, and of course cooking and leading your team through a busy dinner service. You have to be dedicated and be able to work in a high stress environment under many unforgiving elements. What I learned from being a sous chef is how to be a good leader. The ability to be patient  and to be a good coach through very stressful situations is very difficult but also very rewarding. Nothing beats the feeling of completing a stressful dinner or busy lunch service  and knowing you gave it your all and you led your team to success.  

I have worked at brewsters brewing company at century park for almost two years now. I feel that brewsters as a food industry has good items to choose from, and a lot of the people that work with me are quite nice. I have seen people come and go, and I have learned how to better my work, so that I be of more use to the team as a collective. With jobs you never now what may happen, and as of late I haven't been getting necessary days to work as it is for the most part semi-slow depending on the day. As such even though I made friendships and expanded my area of expertise when it come to dishes, I am looking elsewhere for more days/hours. Overall I would give brewsters a 8/10.

What is the best part of working at the company?
Managers were amazing! They cared about us and did their best to keep us informed. The company itself seems to be floating along, no new menus, bland offerings and very behind on the trends in craft brewing. 

What is the most stressful part about working at the company?
No marketing at all. And what is the identity??? No one knew. 

What is the work environment and culture like at the company?
At the location I was at, it was great. Fun times. Good crew. Supportive leaders. 

What is a typical day like for you at the company?
Come in, manager might spend some time going over a section check or discussing the menu. But really, it was straight to the floor to take tables.

I worked here in sales for a couple of years and really enjoyed it. Unfortunately, due to the pandemic, I lost my position and was not re-hired. I enjoyed my time and liked the atmosphere of the brewery and the restaurants. There were a lot of long hours to put in for festivals and tastings, but I was always given time off in-lieu. With respect to the compensation, it was definitely above average for the industry. Management was always available when I needed their assistance.

I worked here briefly and found it to be a poor company to work for. Staff are rude and bully new staff. The management is part of their little group so the issues are never addressed and management went as far as making up stories about me to try and justify the mistreatment. When the regional manager was approached, nothing was done. They have anti-harassment policies on paper, but definitely not in the actual company.

Top Job Titles	Average salary
Bartender 9 salaries reported	$15.00 per hour
Server 1 salary reported	$15.00 per hour
Line cook 9 salaries reported	$18.50 per hour
Java developer 3 salaries reported	$16.67 per hour
Clinical support staff 3 salaries reported	$15.00 per hour

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