Server (Current Employee) – Calgary, AB – 17 September 2018
I love working at the Brewhouse, the staff is fun and the managers are great. The tips are really good and management lets you work as little or as hard as you want. It is always busy. Tons of incentives for you to work harder. Staff discounts are phenomenal. Work/life balance can be sacrificed, but this is common in most restaurant industry jobs. Company is run by men and there seems to be less opportunity for advancement (to management) for women. Tip out is high at 6% with minimal support from the support staff. Overall Brewhouse is a great place to work for the time being or a couple days a week. Working full time is exhausting and is straining on mental health.
Fun environment, good tips, very busy
Night shifts, dealing with drunk people, no women leadership
Supervisor (Current Employee) – Grande Prairie, AB – 18 August 2018
They promote from within if you show your worth. Lots of incentives to do better. Ongoing training. Certificates for top servers and top bartenders. Free (ish) food. Scholarships to students. Wicked atmosphere.
Line Cook/Prep Cook (Former Employee) – Calgary, AB – 11 August 2018
I had personallynever workewd full time till i had this job on the LINE and oh boy was i in for a wake up call. the training was harsh and tough and as a 19 year old surronded by 40 year old cooks it was a very frustrating at times. although my manager was an awsome guy the general manager of the store did not care one bit about the Cook staff, line or prep
Server (Former Employee) – Lloydminster, AB – 23 July 2018
I quite enjoyed working at the brewhouse, you were able to make good money for yourself if you were ontop of things. Hours were tiring sometimes but thats the life of a teenager, managment were friendly and helpful, hardest part was if you were short staffed for a busy night, but everyone helps eachother out, All the girls were lovely to meet
Line Cook/Prep Cook (Former Employee) – Cochrane, AB – 8 July 2018
Working in the kitchen as a line cook you work 8-12 hours. There is no forgiveness from FOH staff if you are unable to make them something. Asking for a raise while being a good employee will get you 50 cents if you're lucky. The company treats it's staff like they are disposable and like we deserve no life outside of the kitchen.
Regional Chef (Former Employee) – St. Albert, AB – 23 May 2018
hired me as a management position, used me to train and run food truck for 6 months, tried to say they didnt hire me for said position even though HR sent me a hire package, wrongful termination, no notice, long legal battle currently in lawsuit
Management was sub par. Pay was menial, and you were forced to pay for walk outs.
Bartender (Former Employee) – Fort St. John – 14 May 2018
The management hardly cared if you had an issue or a complaint with how things were being run. They cared little for anybody but themselves, which is why they only have 2 members of the original hiring staff a year after they opened. Management included. If someone walked out on a bill, it wouldn't matter if it was a $3 bill, or a $300 bill. You were expected to pay for every cent on that receipt. All Front of House Staff had to tip out, slow days you would actually have to pay out of pocket if you didn't make good enough tips.
They let you have a paycheque. They also let you go home.
Pay was pitiful, management disrespectful, management's ability to resolve problems (such as fights) = 0
Bartender (Current Employee) – Edmonton, AB – 12 April 2018
Everyone above general managers is selfish , They look out for themselves and how they can benifit , The SM’s and AGM’s are often great but can’t cause the changes needed , The bartenders and servers and porters don’t have a voice and even when we do our reviews nothing ever changes it’s the same always , So unless you know somebody and are best friends with the company higherups you won’t go far with this company , lots of fun everyday staff , its is on the way down as they build more and more
Line Cook (Former Employee) – Abbotsford, BC – 10 January 2018
Low pay, told if we didn't like it here that we could be replaced and to not let the door hit us on the way out. The cooks lost their free meals and in just a year and a half of being open almost all the management is different. One day a customer walked out without paying and the response was for the waitress to either accept a mark against her or pay for his meal.
The family was fantastic before everyone quit at the same time.
Prep - Cook (Current Employee) – Airdrie, AB – 10 December 2017
Preparing the Line Set up ,making sure that it is complete .Most of the time the kitchen is busy ,doing the prep list is the guidelines of daily needs for the kitchen.The Management is supportive to each and everyone.
Server (Former Employee) – Okotoks, AB – 11 November 2017
A good learning experience picked up on social skills, as well as proper communication techniques Management was poor which made the job harder but was a good learning curve to know how to handle those situations
the inner workings are deeper and darker than you think
Server and Bartender (Former Employee) – Regina, SK – 25 September 2017
The girls: Some were rude and catty and acted like they were the popular girls in school while you were a mathlete with braces. A lot of gossiping. The Boys: kitchen stafff was usually always helpful and friendly Managers: hit or miss. Sometimes we're great and some were awful. Lazy and would blame things on the servers rather than actually help us Tipout: they make you tipout on taxes included which is illegal (patron pays tax on service which a company charges the patron and then forwards to the government) a server should not be tipping out on this!!!! Tip out is super high to begin with. I would tip out half of what I made on a good day. And they would take it off you cheque if you did it wrong. (Also illegal) Food: most is overpriced and you don't get a great discount on food to begin with