line cook

floor manager

sous chef

prep cook

baker

INK Entertainment

Working as a server assistant here was amazing. People, in general, were nice and educated. This high-end restaurant provided me a great opportunity to learn about the workings of a fancy restaurant, including the dynamics, various cultures, and food.

In general, the managers are respectful and very professional, contributing positively to the workplace environment. However, there was occasionally a lack of clarity regarding task assignments, leading to the impression of favoritism. Despite this, it seems continuous efforts are being made to reduce such bias.

The workplace culture was somewhat noisy, with chefs who frequently yelled at staff. Their authority or perhaps stress seems to be viewed as a justification for this behavior, which was unfortunately accepted by everyone. No one ever contradicted a chef, further reinforcing their unchecked power and contributing to a toxic work environment. This is the main reason why I left the restaurant.

The lockers and changing rooms were in poor condition – dirty, with a glaring lack of privacy.

they’ll never give you a raise, hr is biased, just a bad place to work
While the company has a strong reputation in the hospitality industry, the internal work environment didn’t reflect that same level of professionalism.

Communication from management often felt unclear and inconsistent, which made it difficult to understand expectations or feel supported in the role. There was also a noticeable lack of work-life balance, with long hours being the norm and little recognition for the effort employees put in.

The culture leaned heavily on high pressure without providing the structure or resources needed for employees to succeed. Opportunities for growth felt limited unless you were part of a very specific inner circle, which made it challenging to see a long-term future there.

This company operates multiple locations, yet as a member of management, you will find yourself without adequate support or guidance. The environment is set up in a way that makes success challenging, with little to no job security. You are expected to navigate the complexities of the role independently, learning the systems and procedures without any formal training or mentorship. Unfortunately, the organization does not prioritize the well-being of its staff or management, leading to a lack of work-life balance and an overwhelming sense of time pressure.

The restaurant is very busy and you can gain experience working under pressure, especially during peak hours. The team can be supportive at times, but the overall work environment often feels inconsistent depending on management.

The main downside is that the workload is high compared to the compensation, and late shifts can be exhausting, especially on weekends. Communication and organization could definitely be improved, as it sometimes creates unnecessary stress during service.

Overall, it’s a decent place to gain experience, but not the best option if you’re looking for long-term stability or balanced work conditions.

Management does not care about you at all. They won’t tell you how to improve anything. They’ll basically make you think you’re horrible at your job. They weed people out by never scheduling them. You also have to look a certain way. They won’t hire you if you aren’t pretty or good looking enough, I know because this is what I was told, by management. If you value yourself as a server or person in the restaurant industry, do yourself a favour and go anywhere but here. 

You’re signing up to work in a po op  whole.
Working at this company was an absolute nightmare. Management was incompetent, chaotic, and completely indifferent to employees. Communication was nonexistent, deadlines were unrealistic, and any attempt to raise concerns was ignored or dismissed. The work culture was toxic—backstabbing, unprofessional, and demoralizing. Promises of growth and recognition were lies, and hard work was met with disrespect. I left feeling drained, undervalued, and furious. Avoid this place at all costs.


Putting together marketing campaigns for the venues owned by the company is what I would do on a daily basis. I owe a lot to Ink for the experience I gained in this field of work. Management was okay as long as we provided results. The hardest part of the job was most definitely taking on the venues that weren't doing well and trying to make them work. The job was enjoyable because I got to meet a lot of different people who own various venues and businesses.

Mgmt treats you like your replaceable, they don’t want  you discussing income, if you ask about money at interview you will not be hired (even though salary is a normal discussion before taking on a job) mgmt takes half your tips for themselves but do not contribute to the work. They laugh from the sidelines as they boss you around. 


"The workplace fosters an exploitative environment where employees are overworked and undervalued. Despite increased responsibilities, raises are withheld, and any attempt to advocate for fair treatment is met with retaliation—such as reduced hours or sudden schedule changes. It's a calculated tactic to push workers out without formally terminating them, creating a culture of fear and instability."


The overall aesthetic of kost is beautiful, too bad the management team here is terrible. No communication once so ever, They will judge you based on looks and hire you if you are “good looking”, if you aren’t liked by the clique here then no more shifts for you. The team here is overall just very fake, please avoid this place if you value respect in a workplace.

Top Job Titles	Average salary
Line cook 5 salaries reported	$23.75 per hour
Floor manager 8 salaries reported	$55,000 per year
Sous chef 8 salaries reported	$54,184 per year
Prep cook 1 salary reported	$19.00 per hour
Baker 1 salary reported	$21.25 per hour

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