line cook

event coordinator

dishwasher

cleaner

sous chef

The Doctors House

no adequate training for a job that was very fast-paced. very stressful and not a fun working environment. restaurant staff was much friendlier and nicer in my opinion but didn't really work too much with them unfortunately. office staff didn't really communicate well which made it difficult to communicate/assist clients because i wasn't aware of the necessary info to help them. only hired to work 3-4 days a week (part-time 6 hours per day) but ended up being called in 5-6 days with no choice & often 9+ hours a day -even though they were aware i had other commitments (i.e school) or when i was sick (prior to covid). also, i was only hired as front desk receptionist so answering phones, emails, in-person clients, taking payments. but ended up having to do a bunch of other jobs - setting up halls, folding napkins for events, assisting event coordinators with the bride and groom, setting up seating for weddings/other events - this was the jobs of the set up crew & coordinators, not the receptionist. the manager never really communicated with me - if i asked her a question i would rarely get a response, but then was basically yelled at and spoken down to for doing it wrong from other managerial staff. Not really a big deal for me, but i often had to close the entire building and lockup by myself - the parking lot was really dark and sketchy at night when i would be leaving (usually 9pm)

-I was the BarBack for a few months when I started working at the Doctors House. The duties that came with that on a day to day basis were to manage all of the liquor inventory for the banquet hall, clean the 4 bars, and keep the bars supplied throughout the day. When I was promoted to bartender, I kept all duties but just for my bar.
-I learned how to put many of the things I learned in school to good use. That involved solidifying my knowledge of several cocktails and brands, opening up as a person and meeting new people. 
-Management was good.
-Co-workers were enjoyable to work with. It was a very diverse group of people.
-Hardest part of the job was going home, I love bartending. In terms of actual difficulty, making drinks that ive never heard of but then you get to interact with the guest so it becomes enjoyable in the end.
-The best thing about bartending at the Doctors House was meeting all the new people throughout the time I spent there.

Working at a family-run banquet hall has been an absolute joy. The familial atmosphere creates a supportive and collaborative environment where every team member's contribution is valued. 

From the moment I joined, I felt like a part of something special, with genuine care and appreciation from both colleagues and management. What sets this workplace apart is the personal touch evident in every event we host. The attention to detail and dedication to creating unforgettable experiences for our clients and their guests is truly inspiring. 

Additionally, the opportunities for growth and development are abundant, with ample support and mentorship available. Overall, working at a family-run banquet hall is not just a job but a fulfilling and rewarding experience that I am grateful to be a part of.

Most of the people that work there are passive-aggressive. They don't train well and they are moody.
They also don't give you advice or warnings to work better when you have done mistakes so you can learn from your mistakes, even when you are a new employee.
On the weekends when it is the most busiest and stressful, you are not given any lunch breaks and this causes more stress and anxiety. 
Their administrative manager doesn't train new employees well.

The doctors house has been the worst experience for me.  I was there for a years, way too long.  Should have left before my year was up.  Not enough dishes, glasss, cutlery.  Always trying to find a coffee cup and utensils.  Poorly managed and totally disfunctional.   No overtime if you’ve worked more than an 8 hour shifts.  Expected to stay after service to setup for the next days functions.  No setup crew.  It was just a poorly organized venue. 

Even went it came  to staff meals, you’re lucky if you had a meal and it was a fight to get something cooked for the staff.

At work, my job consists of always putting the guests first. I am responsible for preparing things such as water, wine, bread, pasta bowls, and coffee station before a dinner service. During dinner service, I am required to serve my tables and take care of what they need. I am also responsible for clearing, cleaning, and setting up the hall for the next day. The managers are friendly and extremely hardworking. My co-workers are dedicated to the company and also very hardworking. In the summer, I love working long and late hours. It makes me feel like I accomplished a lot.

I thought working at The Doctors House would be fun and enjoyable, instead it gave me anxiety and lots of stress. Most of the staff and owners made you feel like you were nothing and would talk down to you. There is no organization, no communication, and no respect.

I was hired as a receptionist, but ended up doing a million other jobs-with no pay increase.

I have worked at the Dotctors house for 6 years. it used to be a very busy business. Covid has slowed it between the open and closings. I know it had been hard for everyone. They tried to keep us busy. 

Now that it has reopened it has been a lot better. Me and my friends feel like there is hope and we can move up. A lot of people have left to go to other permanent jobs that the government has supported. Construction and automotive.

A typical day at work starts at 4pm and ends roughly at 2am. the servers distribute the food to all the guests and then proceed to clean up after them. I have learned how to manage my time more efficiently and customer service skills. all my co-workers make the job a fun place to work. the hardest part of the job are the long hours of work and having to be continuously on your feet and moving.

Working at The Doctor's House was a great experience overall! Each day brings new challenges and opportunities to learn. Management is supportive and promotes a positive workplace culture. The hardest part is managing busy periods, but the teamwork makes it manageable. Met some great people here and had the opportunity to gain a ton of experience in the industry.

Top Job Titles	Average salary
Line cook 6 salaries reported	$22.58 per hour
Event coordinator 3 salaries reported	$49,000 per year
Dishwasher 4 salaries reported	$21.50 per hour
Cleaner 1 salary reported	$20.00 per hour
Sous chef 2 salaries reported	$63,000 per year

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