dishwasher

line cook

grill cook

prep cook

kitchen helper

Modern Steak

When you first begin with Modern they make you believe that they aren't "like" other restaurants when in fact they are much worse! 
They have been firing staff left, right and center for absolutely no reason at the new Southport location in Calgary; they chalk it up to not being a good cultural fit...
They will also fire you at any given time during the shift usually in the first 30 minutes to halfway through- this is the most unprofessional environment I have ever worked in.
All the staff are walking around on eggshells because no one knows when they will be fired next! Not exactly a stable environment. 
You will also make no money at Southport especially on lunch when they have servers on call because they aren't busy. 
Your Tipout is also 8.5% and most times you will Tipout more than  you will walk with!
They also have nowhere for their staff to park and you will be directed across Macleod to Earls or the willow park complex, this is incredibly unsafe.
Worst. Experience. Ever!

The culture is severely toxic.
From kitchen to FOH management it’s disgraceful
After lockdown, your tips were pooled but the system was never explained and everyone made far less tips with this system. It wasn’t fair or balanced. 
Management don’t know how to handle stressful situations and avoid them, making it your responsibility to try to win over angry guests when the managers lack of organization and communication made the guest angry in the first place.
What ever the image and goal of the restaurant is, they do not build up their staff, nor encourage them to be part of the business model. They are more inclined to treat all forms of FOH with disrespect and blame. 

Don’t waste your time. 

worked there for 5months and can say it was the worst job i’ve ever had due to management/ownership. within the 5months:
5 mangers left/got fired 
easily 12-15 staff got fired or quit. the reason i stayed so long was the 3 PEOPLE i enjoyed there and for the most part guest were AMAZING and money was decent. 
but very hard to get in and it’s very clicky and it was made very know that management either loved you or didn’t care about you. 
also didn’t feel like a “family” whatsoever 
ALSO they are super bad at cutting people/ or even coming in later. almost EVERY shift i had i stood around for 2 HOURS before i got my first table 



One thing that modern often preaches is teamwork, however it is lacking in all the spaces in which it is necessary. Whether that is caused by a lack of staff, staff attitude, or lack of managerial support, it causes for an extremely stressful and overwhelming work environment. The managers are more often than not very unapproachable during service, as well as outside of service, which allows for a great gap in support. The training is lacking in any kind of physical experience aside from floor service, it is all verbal training which more often than not is not adequate for the standards that they say they like to uphold 

The people I have met are wonderful and I feel they all deserve better there are no set hours so me who was promised full time has been getting 12 hours a week sometimes less. On Saturdays ive worked 8-9 hour shifts with no breaks carrying heavy trays up and down stairs. I can also get cut 1 hour into my shift or be there up to 8 it’s hard to plan nights out with friends and family. Not the mention the minute I walk into the building I’m stressed out. Lots of yelling and extremely high standards that make it impossible to learn and grow. Terrified to make a mistake so im not learning from the mistakes im already making. Had to buy my own uniform and it cost me almost $200 

Modern steak is a black hole. Often sucking you in and lying to you about promotion to keep you there. You will often work only 3-4 hours. You will  be treated like a robot being yelled at for doing what you're told and being yelled at if you don't. It is a lose lose situation where the managers pretend to be friendly until it gets busy and then they treat you like garbage. Often swearing at you not caring about how you like to work. Often being told they don't care just do what they say. Often getting cut 1 hour before your shift because the restaurant isn't busy enough. The pay is garbage for the work they expect you to do. 

I was treated poorly at the end of my career at modern steak and I wouldn’t recommend anyone to work there if they want to keep their sanity. Working with management was horrendous as they would pick at everything you do meanwhile they couldn’t even do your job themselves. They would only treat servers who’d consistently have high sales with respect and treat everyone else with disrespect as if they aren’t good enough. 

The training was intense when I started as a server, but I realized it allowed me to make more money because I had the knowledge to sell more. The staff I worked with were helpful, and the management was always there when I needed them. Once I was senior enough, I could move around to all three locations. It allowed me to work as many hours as possible and create regulars in all three locations.

It can be stressful when busy, but it is worth it. If you are looking for a FOH job, I highly recommend it.

The workload in prep is ridiculous. 
Management is nonexistent because they love firing people.
Training is nonexistent. They’re just like go for it then get an attitude if you don’t know what you’re doing.
Pay doesn’t match the workload.
Will cancel your shifts with an hours notice. Will cut you after four hours even though you are “full time.”  
Work culture is gross they all talk behind each others backs. Fakeeee nice.
Don't seem to even value their longterm employees. Anyone can get fired. 
Communication across the team, doesn’t exist. 
Cross training doesn’t either. 
A mess in general. 




Worked there for a year and went through approximately 6 different managers. Bartenders are expected to do WAAAAY more than servers for way less money, and bartenders are held to a different standard (e.g. show up late and get written up, while servers no show with no consequences). The new GM is disrespectful and ignorant. There are four floors in the building and the elevator breaks down FREQUENTLY, so when it comes to stocking the bar and getting ice from the basement, have fun lugging that up 8 sets of stairs. The front of house environnement is terrible. 

Top Job Titles	Average salary
Dishwasher 2 salaries reported	$17.25 per hour
Line cook 9 salaries reported	$20.06 per hour
Grill cook 2 salaries reported	$22.00 per hour
Prep cook 6 salaries reported	$17.92 per hour
Kitchen helper 5 salaries reported	$15.90 per hour

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