server

bartender

sommelier

line cook

host/hostess

ESTIATORIO MILOS


I had a deeply disappointing experience working at this restaurant. Despite my dedication and effort, I was abruptly fired without a valid reason, which felt incredibly unjust. The management’s handling of the situation was unprofessional and frustrating.

During my training, communication was poor—updates about schedules were often delayed, and I didn’t receive necessary information until the very last minute. On my fourth training day, I was told by the GM to observe more and ask fewer questions, which seemed like an attempt to deflect from the fact that the training process was poorly structured and disorganized.

Additionally, I was pushed to buy a specific white button-down shirt or risk not being allowed into training. This wasn’t a working day, just training, but I was still forced to spend money I didn’t have on a shirt. Then, just a few days later, the GM insisted we come to the next training wearing a white shirt without chest pockets, or we would be sent home. Once again, I had to purchase another shirt. However, on that day, I noticed that some people were still wearing shirts with chest pockets, and others were even in white blouses with ruffles. Altogether, I spent $60 on shirts just for training—money I had to borrow.

The management’s feedback was inconsistent and seemed more focused on criticizing rather than guiding and supporting staff. It became clear that this type of feedback was not unique to me, which is very concerning.

In summary, the restaurant’s management failed to provide a fair and supportive working environment. The abrupt termination, lack of proper training and communication, and unfair demands regarding attire reflect broader issues with how they handle their staff. I would advise potential employees to proceed with caution.

Was Hired as a Captain at Milos  Toronto, 2.5 days into training, I (and 4 others) were demoted to server position (without a reason) yet I was probably one of the most knowledgable when it came to the menu training, when I asked what it was that I did wrong or did not do right as to improve myself, they did not give me any an answer.  They are very disorganized, you are not allowed to ask questions during training and they treat their staff like dirt, they have no respect for you and expect you to treat them and their guests like Kings & Queens, yet they treat you worse than a peasant.  They will find something to complain about every day and demean you.  I have worked in the Hospitality industry for 40 years and can honestly say, this is the worst organization I have ever seen when it comes  to professionalism and treatment of their staff.  Avoid Milos at all costs.

The work environment at this restaurant leaves much to be desired. Management is consistently rude and unsupportive, creating a highly stressful atmosphere where negativity and harsh criticism are the norm. The team dynamic is equally toxic, with employees being singled out and hazed, which only worsens the experience for new hires.

Beyond the daily frustrations, management’s lack of professionalism extends to training and onboarding.  This lack of consistency and support only adds to the disorganization and overall dissatisfaction felt by staff.



In summary, the restaurant’s toxic environment, poor management, lack of support, and unfair treatment make it a deeply unappealing place to work. Despite the allure of good pay, the overwhelming stress and negative experiences seem to outweigh any potential benefits.

Working at Estiatorio Milos was one of the worst experiences of my career due to a toxic kitchen environment, lack of management support, and long hours under extreme conditions. The kitchen is often understaffed, leading to stress, mistakes, and a culture where staff is blamed rather than addressing root causes. The pay is not worth the physical and mental exhaustion you endure every shift. No matter how hard you work, recognition is nonexistent, and promotions or raises are unheard. Staff are treated as disposable, and poor communication between the front and back of house adds to the frustration. I wouldn’t recommend working there to anyone.


NO TIPS! NO TIPS! NO TIPS! 

Ownership and upper management continue to state that this restaurant will continue with or without you. Any mistake (or perceived mistake) will be blown out of proportion and held over you for the duration of your employment. Yelling at employees is the norm. Staff have repeatedly brought up systemic failures within the restaurant (not managing labor in a tip pool, overly large/small sections in a tip pool, lack of adequate locker space) that have never been addressed since opening. 

The day starts with the fear of losing the job, because the management can decide to fire you on the spot for no apparent reason.
The managers have a very bad way so solve issues, consisting in screaming at you for everything that they consider a mistake; probably because some of them are not able to communicate properly and are scared themselves to lose the position.
Overall this place is absolutely not worthy of all the stress and the pressure that you encounter every shift, especially for amount of money that you are making! 

Myself and many other employees were recently 'hired' by this restaurant before being arbitrarily fired (and ghosted, very professional!) at various points in the onboarding process without notice or cause after a whole lot of wasted time and false hope. It's too generous to call management disgustingly incompetent, because what's really on display is a completely willful disregard for the wellbeing of staff. Avoid at all costs unless you enjoy working for cartoon supervillains who actively hate you. 

The management is completely non-existent at times. they don't send out schedules when they are made and do not let you know about hours being cut. working for over 6 years in top restaurants and I can not believe they are so highly rated when the manager is this slimy.

The employees were some of the best people have ever met and I wish them the best! 

It's definitely a messy place to work at. Everyone is a very big character that enjoys believing they're in charge (no manager for over a year). It's a fight to be heard and listened to and is run similar to the military, when in reality, there's no need for such intense measures. The restaurant runs perfectly fine without these intense measures yet the bosses seem to insist on it.

I was hired to work in FoH so I left my old job only for them to completely ghost me before working a single shift.
Management seemed to completely implode which led to dozens of people being left out to dry while they try to fix their own mistakes. No courtesy email or anything.

Top Job Titles	Average salary
Server 8 salaries reported	$21.03 per hour
Bartender 2 salaries reported	$17.65 per hour
Sommelier 1 salary reported	$24.00 per hour
Line cook 2 salaries reported	$20.50 per hour
Host/hostess 3 salaries reported	$21.07 per hour

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