Moxie's Grill & Bar Employee Review
Working there was alright
Although majority of the staff were nice, expect to be over worked as a support staff and have little to no one helping you, the servers chill and talk in the back while you, the well dressed custodian clean up their messes.
Ratings by category
Somewhat flexible hours (just book off a month in advance)
You are technically a custodian, not worth the pay, support staff are treated like slaves. If you’re anything but a server you’re wasting your time, would be better quite frankly to be unemployed, unless you like excessive cleaning and labor in dress pants or a squirt then have fun!
I have worked with Moxies for coming on two years, I have no major issues with the company, my job as a hostess is fairly straightforward. One of the main issues I have with the company is the strict dress code. I find it highly unsanitary that servers are forbidden from wearing their hair off of their face.
40% staff discount
When I started at Moxie’s, it was full of life, employed great people who had ambition and positive personalities, had management who cared, and actually put out dishes that the kitchen was passionate about. I regret to say that this is not the case anymore. The aesthetic of Moxie’s has diminished severely over time. They used to hire people who cared about their own personal hygiene, cleanliness, and overall appearance. It was mandatory to come to work as the best version of yourself with a “glamorous evening look” and polished uniform. Now, it seems as if employees can just roll out of bed and come to work. In terms of job advancement, that comes mostly based off of hard work and loyalty. However, management made some very questionable decisions about promoting certain employees to supervisory/bartending/shift leading positions even after they had heard about misconduct. The only motive for this was scheduling and to make managements lives easier because they had more people trained for certain positions. It is clear that they care more about the quantity of people trained rather than the quality of people trained. Salary wise, they pay minimum wage per hour. Tipout increased 100% from the time I started. I began when tipout was 3.25% and by the time I left, it was 7.00%. Managers also began to receive a portion of the server’s tipout. To me, it made no sense that I was paying out of my pocket to have a manager on the floor. I was employed for a long time and would have stayed longer if the management and owner activity wasn’t so suspicious. The work culture, however, - more...
Schedule flexibility, tips, staff happy hour deals
Management, building maintenance issues that owners refuse to fix, long hours, physically demanding