Barley Mow Employee Reviews

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3.5Job Security & Advancement
3.6Culture
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2.0
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Terrible management
HOSPITALITY SERVER (Former Employee) –  Stittsville, ON4 September 2018
The manager was awful! He was constantly going for smoke breaks, forgetting to make proper liquor orders, just all around useless. Many times even customers would complain about his attitude and etiquette on the floor
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3.0
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good company
Line Cook/Prep Cook (Current Employee) –  Ottawa, ON3 January 2018
good company to work for, good and bad people as with most jobs. Typical kitchen work, lots of scratch cooking, good staff parties, most of the owners are nice.
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3.0
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Fun place to work, typical restaurant Drama, poor management.
Food and Beverage Server (Former Employee) –  Ottawa, ON9 March 2017
Hard working staff tend to leave as owners deem everyone "replaceable" and tend to promote the oddest people who clearly have inferiority complexes and treat staff like children. You can try and stay away from the "Drama" but unless you kiss butt well you're going to be dragged into it eventually, no matter how hard you work. So pucker up if you're gonna apply here.....and get ready to deal with some crazy!
Pros
Always busy
Cons
management has psychological issues
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5.0
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Environnement dynamique
Server/Bartender (Current Employee) –  Almonte, ON16 February 2016
En travaillant dans une petite ville qui est à la fois bucolique et très touristique, il m'a été possible de faire la connaissance d'un vaste nombre de gens différents.

Mon poste de serveuse me tient loin de la monotonie et j'apprécie les commentaire positifs de la clientèle.
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4.0
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A great opportunity for optimal learning
Cook/Key Holder (Former Employee) –  Kanata14 May 2014
I consider this position as a key factor in solidifying my passion as a cook. Given many opportunities to gain knowledge and experience, there was never a dull moment. Varying day to day responsibilities included opening restaurant, setting up kitchen for the day, preparing standard menu items and determining special dishes for that day. Duties also included fast and efficient preparation of meals as ordered, maintaining a clean work environment, and maintaining par levels of product to be served. Occasional inventory and ordering, as well as providing payment as needed to suppliers.

We had a small kitchen staff working in team of 2-3 during peak times, and independently during quieter times. This environment inspired a high level of cooperation and teamwork, but also motivated a strong independent work ethic, relying on our ability to effectively manage our time, and placed a consistent sense of urgency to complete tasks for the day
Pros
Supportive close knit staff, and Tip outs to cooks
Cons
Long hours, minimal flexibility to scheduling
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Overall rating

3.7
Based on 21 reviews
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Ratings by category

3.7Work/Life Balance
3.3Salary/Benefits
3.5Job Security/Advancement
3.8Management
3.6Culture