line cook/prep cook

sous chef

server

kitchen manager

general manager

El Furniture Warehouse

I'm still currently employed at the location I started about less than 2 weeks ago, and they are totally cool with you taking a day off or two as long as you mark it down on the app that they used called mix shifts... anyways onto the meaty side of things! 

So I currently work in the prep department of this restaurant, and not the line however through my 8 years of experience I have worked in the restaurant field nothing compares to this company... however allot of the food ain't really like made fresh it's all Sysco items, and that's usually is the reason why the food is at low prices however not everything is Sysco related the sauces are most definitely made in house, and that's primarily it, and honestly, it's just a job where you clock in get your work done, and then before you leave to clock out, and go home but at the same time does not matter if it's the line or the prep team we're able to listen to music while pushing out food, and that's impressive, and we aren't even in full numbers for the guest cap's because of the covid restrictions... so that should tell you that this place can surprise you when you least expect it. while being here they have started implanted benefits for long-time staff I believe roughly 3 to 6 months, of continued support, and being on time!

tip for management: if you keep continuing the way you are right now I believe there is a strong change you might be able to compare to the cheesecake factory or beat them. so keep up the great work, and keep 
growing! 

This place was an experience I'll never forget. Management is horrible. The company as a whole reminds me of a popularity contest in high school. Most of the staff were lazy and didn't care about their tasks because management didn't do anything about it. Employees got write ups but we're never let go. If a problem was brought upon a manager, they would say, what do you want me to do ? The office had mould in it for over a year before it got taken care of. Deep cleansing wasn't a thing. This place was so dirty I didn't even want to eat the food there but it was free. I'd eat Mostly pastas or salads. Deep fryers are never changed. Temperatures were never under 4°C. The fire alarm pull cord was taped over with masking tape for over a year. Nothing was ever cleaned behind any appliance. During the summer , there are so many wasps on the roof patio but instead of dealing with the problem and paying for someone to get rid of them, they let bartenders and servers and customers deal with it. It's so bad they fly around downstairs on the first floor and the basement. The bathrooms are full of graffiti, appliances are usually broken. Bottom line is , that place is a worthless environment. If people knew what was going on in there, this place would be out of business. If you want to work at a place like this where you need to be liked to move up , or where the environment is always dirty, this is the place for you.

Mixed feelings about this place. If you are hardworking and have the motivation to learn then it is a great opportunity to gain work experience in the kitchen. There is a lot of growth if you are willing to start from a lower position and work up to management.
Most of the staff were lazy and didn't care about their tasks because management didn't do anything about it. Employees got write ups but we're never let go. If a problem was brought to a manager, nothing was done about it. The kitchen, coolers, and back room were absolutely filthy. Deep cleaning was never done. There was a lot of food buildup and grease behind and under all of the appliances. Temperature checks were never done. Salary is not worth it! Kitchen management gets paid salary and does not get paid overtime. Sometimes you have to put in 2-3hrs extra.

You can make really good money as a server and bartender but if you start as support (expo, host, float) you'll probably be stuck in that position for a very long time (up to a year) making only minimum wage for a lot of extra work. Most people just end up quitting after a couple of months. Turnover is high. High-stress workplace.

The venue is unorganized and messy, managers are careless, and they'll let you work for weeks without re-stocking essentials such as napkins or even forks. I had to give my table plastic forks once. It's embarrassing. The clientele is probably as bad. A bunch of children who tip less than $5. You have to serve a lot of tables to make good money. 

If this is your first serving/bartending job then go for it, it's fun and entertaining but if you have experience, don't waste your time. 

At first, I genuinely enjoyed working there as everyone was fun and it was very chill. But as I continued to work there I realized how cliquey it was and how there is blatant favouritism exhibited among the staff. The more you partied and fraternize with the staff, the better shifts and sections you got. With that in mind, it can become very toxic very quickly due to immature personalities, gossiping, etc. One time a customer groped me and I told the manager on duty but he took over and hour and thirty minutes to kick him out, so I felt like I couldn’t’ t rely on him for support in the future. Other than that, I did create amazing memories and friendships to last for a lifetime and the money was great! During the summer I worked there, I made enough money to cover my university and living expenses for 2 semesters.

Working at El Furniture Warehouse was a fantastic experience. I was able to climb the ranks and try every position. Worked with fantastic individuals and met a lot of regulars whom became friends. Depending on the position I was working everyday was different. I was constantly greeting people and making the guest experience as best as I could. I was taking orders and ensuring step by step service standards that need to be met by the company.  I was making drinks for servers, and or managing the whole restaurant. Everyday was different and the work place environment was one of the best environments to work in. Very different and very fun! Learnt how to manage people and be their friend at the same time which can always be difficult.  Great experience working for this company and would go back anytime!

I was Thrown into the busiest shift on my second shift alone to bartend cocktails I was never trained to make. I then asked for training after almost crying and breaking down in my shift and although they hired me specifically for full time they said come next Saturday again and I was honestly terrified to come in again and do that with no training days all week again on busiest night. I quit. Also tips are based off sales not ur tips so sometimes u have to tip the kitchen staff out of ur pocket and lose money in a shift

Obviously not your average restaurant environment. The facade is too much with this one. The Warehouse Group cares more about their brand and money coming in than anything else. They enjoy a quick employee turnover, they tell you your not doing enough when you have no choice to go above and beyond for the volume of people they are squeezing in and out. The kitchen isnt even big enough for 5 people to stand comfortably. Very toxic and stressful environment for minimum wage.

Though the owners had a vision of a "Dive Bar Party" their methods seemed to be questionable as of late. Majority of the locations are managed by unexperienced, early 20-somethings because they don't want to pay the actual wage of someone who knows what their doing. There's no clear direction that they want to head in, yet they refuse to take suggestions from those working "in the trenches". 

The expectations were high for the wage. The intensity was stressful and wore me out. 

That being said, the management did try to maintain a positive environment and provide incentives.

In the end it was not a fit for me.

We were by far the busiest location for the franchise.

Top Job Titles	Average salary
Line cook/prep cook 1 salary reported	$17.80 per hour
Sous chef 1 salary reported	$21.50 per hour
Server 1 salary reported	$15.00 per hour
Kitchen manager 1 salary reported	$32,000 per year
General manager 1 salary reported	$90,000 per year

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