Prep Cook/Dishwasher (Former Employee) – London, ON – 21 July 2018
My experience working for Beertown was a busy one. The food is good and the Line cooks are all talented individuals, but the sous chef, and Head chefs always failed to keep them focused and working together as a team. Each day went by quickly, with lots to do, and Guests to serve. A lot of days woud be understaffed. The hardest part of my job would have been having to go back and forth between the Dish pit, and Prep to prepare desserts during the dinner rush. Every staff member was great, and were all good friends with each other, and getting to get to know them was the best part. However, tensions were always high during rushes due to most staff feeling their way was better. I learned about speed in the restaurant here. It's all about finding the most safe and efficient way. Most people taking classes in college and university, aren't taught this to its full extent.
Waitress (Former Employee) – Burlington, ON – 25 September 2018
Beertown is in full expansion mode and is pushing employees harder than ever to excel and provide exceptional service. I loved my time spent with the company, however this is NOT the place for passive or lazy employees.
Productive and educating place to work for anyone in culinary industry
Line Cook (Former Employee) – London – 4 September 2018
Beertown is an active and lively restaurant where staff are driven and committed to success. Each employee is encouraged to do their best and are effectively trained on how to efficiently and effectively do their jobs.
Terrible place to work with an unreasonable General Manager.
Manager (Former Employee) – Waterloo, ON – 19 June 2018
Charcoal group is sadly a company that allows for appalling and unaccompdating managers to get ahead which causes a toxic work environment. They focus only on thier sales with blatant disregard for thier employees. They treat employees with no respect or trust while expecting you to move mountains. There is no work life balance as they will run you into the ground. Don't work here!
Long hours, atrocious managers, no work life balance
Server (Current Employee) – Cambridge, ON – 19 April 2018
I worked in a number of different food & beverage companies and Beertown has been by far my favourite. At the end of the day, it’s not all about your tips or having those 40 full time hours. Don’t get me wrong, if you have the availability for it they WILL give it to you. But it’s more than just money. The training, the management, the staff, the guests and how they run their business all counts when employees choose to stay. Most servers have been there for 1+ years which is hard to find in serving industry as there is usually lots of turnover. The staff is on their game, and if you’re slacking it will be known. At Beertown Cambridge it is always known that we are a team and we work together. It’s not a hard job unless you make it into one. It’s very fun but LOTS to learn. The training is absolutely fantastic as they train servers in each of the FOH areas which helps so much as a server when you know expo, running, drinks, hosting, taking phone calls etc. And lastly, the management. Amazing. Constantly encouraging staff when they do good work, always on the floor helping when needed, delegates tasks and cuts people at appropriate times. I’m a very outgoing and strong person/server and was very intimidated by management during my 3 interviews as they have lots of standards that need to be met as they are part of The Charcoal Group. However, after working at BT Cambridge for a few months now, I’ve grown to realize that these are some of the most supportive and nicest managers I have worked with to date. I really have nothing bad to say about the people, company or work itself.more... I truly go into work happy and leave work happy. Would highly recommend to anyone that is looking to brush up on their beer knowledge, work at a cool place that supports local crafts and food. If you’re a server or worker that loves a challenge, this is the place for you!!less
Line cook (Former Employee) – London – 10 March 2018
Good food done fast. The management and staff have such an eager to please guests and the overall vibe was awesome. Hours can be unpredictable but shifts are usually on the longer side so there is a lot of potential to work 40-50 hour weeks if that is what you're looking for. The tips in the kitchen ($2-$5 an hour) can offset a lower starting wage which has really helped work around the wage freeze most companies have implemented since the minimum wage increase. One of the better corporate restaurants I've ever worked for.
Atmosphere was incredible however the job suffered because of the job that it is
Line/Prep Cook (Former Employee) – Cambridge, ON – 17 January 2018
- Hours were long (7-11hrs a day - always without a proper 30min break) - Breaks are in no way enforced, or even advised, atleast when i was there - Loved working with everyone I worked with - Management was usually pretty good but there was one that I couldn't stand - For the most part I loved my work, however it is stressful, and hot. This is just the life of a line cook though so its nothing that can be helped
50% whole menu while at work, great people, fun enviroment/laidback, and tips were always pretty nice
Long hours, Practically non-existense breaks (15 min at best), Overbearing, annoying, rude, and controlling chef (long story - he's only a junior sous chef so...)
Line cook (Former Employee) – London, ON – 13 January 2018
Was with Beertown for a couple years. Saw our chef over worked like crazy. Felt like there was never communication from head office. Specs wrong never matching the menu. Never new who the executive chef was until I asked who the guy in the street clothes was the one time I saw him in the two years I worked there. Managers were more focused on flirting with servers or getting home cause they had a long drive vs making sure the restaurant was set up for the opening line cooks. Never felt comfortable going to the GM. He was always super passive aggressive. Benefits were great and the kitchen staff was great to work with. Hope they start supporting the boh and foh instead of bringing someone in that does not know beertown like they always do.
Line Cook (Former Employee) – 109 Fanshawe Park Rd East. – 7 January 2018
Very inflexible management staff, demands long understaffed hours without complaints, and ignores or disregards complaints. Promotions appear and disappear randomly and the company is more likely to hire someone new than promote. Solid benefits program, shame the turnover rate is so high 60% of people never get to use it. Great and wonderful people there, managed poorly.
Cook (Former Employee) – Cambridge, ON – 2 July 2017
Understaffed at times, stuck there doing cleaning and dishes til 4am when we close at 2. High expectations of untrained and undertrained staff. Management was pleasant but the place was too unorganized and chaotic.
fast paced, unorganized, good team, poor management
Dish Washer to Cook (Former Employee) – London, ON – 3 December 2015
Beertown is an excellent establishment to be employed with, it has a great atmosphere and a very inviting friendly team. However as with a lot of companies it does have its faults. The team work was there along with encouragement from the coworkers but one thing in need of change was time management and projections on how much prep was needed during the week so the staff is not stuck making EVERYTHING on the fly on a Friday and Saturday night. There are always issues in kitchens as far as I have seen. I have learned a lot of culinary experience during my time there and wish them the best!