Uncle Julio's Mexican from Scratch Employee Reviews about "good money"

Pros

Good money before tip out

Cons

Good money is not good money after 1/3 of your check goes out to tip share. From what I heard pretty much everyone makes $3 something an our. This includes bussers, foodrunners, and maybe even the hosts. You name it. Almost everyone makes a “server wage” even if they have other positions. The company then uses a tip share policy where they take a literal 1/3 of your nights tips to “tip out” the other employees. Aka pay their salary. Also feel like servers are taken for granted as they emphasize pre bussing and food running with little support from the rest of the staff. Overall not a great place

Pros

Good money if bartending on weekend nights. They can be flexible with your schedule

Cons

The tip share is really high, especially at the location I was at, where people either didn’t tip or tipped very little. Equipment is always broken, products were always running out, and people who are terrible at their jobs are kept on because they’re desperate for staff.

Pros

Good money, training makes learning the menu easy

Cons

Very particular about the littlest things

Pros

easy. fast paced, good money, good staff, good food

Cons

long hours, boring, subpar management,

Pros

good money, good food, and meeting people

Cons

high stress, total disregard for work/life balance

Pros

-Made good money there -The food and atmosphere was enjoyable

Cons

-Management was constantly being shuffled for what seemed like no reason and the managers lacked communication with each other which made things move slower -

Pros

Good money and diversity inclusion

Cons

Over worked staff and management

Pros

Good money, constantly stimulating, fun

Cons

Can get overly hectic if staff is disorganized

Pros

Some of the managers are nice but the other half are terrible Nice to work downtown Make good money on the weekends if you know what you're doing / won't make good money durning the week though

Cons

- Very high turn over rate - Some of managers are brutal and hard to work with - Very dysfunctional and disorganized system - You have to run everyones food and the restaurant is gigantic so it can be super time consuming - every time you go back to the kitchen to put in your order, get drinks or refill for your table, a napkin, plate, fork, straw (anything your table may need) you will most likely have to run someones food instead. So overall pretty bad system.

Pros

Serving here wasn't bad and I could make pretty good money. They also encouraged a team environment, so you learned to multitask very well and to help out other servers. I became a very good server because of my time here. Unfortunately, if you don't buy into the culture they try and foster you'll butt heads with management.

Cons

Inconsistency amongst management was infuriating. Managers are transferred to other restaurants very frequently, so you are constantly dealing with new management styles. A lot of new managers are recruited right out of college so this may be their first experience in a restaurant, and the lack of experience and familiarity with how restaurants operate shows. New managers in training are also given strict guidelines to follow in regards to staff on the floor, so even if the restaurant was completely dead they would keep people on, basically ensuring that no one made any money for that shift.