Waitress (Former Employee) – Cardiff, Cardiff – 7 September 2017
A typical day at work would involve working with fantastic people and a generally friendly and happy management and kitchen team. Bonuses and incentives were almost always a daily affair. Staff meals were free. There were some extremely long shifts, a couple at 13 hours but not often, with breaks too soon into shift. The shift pattern also did not change after complaints.
Cocktail Bartender (Former Employee) – Worcester – 3 January 2018
interesting place to work was amazing when we all started however the atmosphere and staff very quickly dtrastcially declined and left the place a hollow corporate shell with no staff properly trained and those who are , being a word rather not said on here.
Waitress (Current Employee) – Liverpool – 13 July 2017
Lovely staff to work alongside Well paid Kind clientele Worst part - poor notice of work rota - given rota on Sunday for the forthcoming week. Best part - making a customers experience the best it could be and being complimented for excellent service
Cocktail Bartender (Former Employee) – Birmingham – 13 June 2017
Working at Cosy Club was exciting due to it being my first job in a bar i started as a bar back and i learnt everything from line cleaning to keeping the bar stocked and properly cleaned i was then moved up to become a bartender due to my people skills.
Head Chef (Current Employee) – Derby, Derbyshire – 20 March 2017
this is a great company to work for with a very open minded company which is very up to date with the trends of the catering industry. i can recommend this company to the kind of person who is willing to climb the carrier ladder.
Fun working environment with approachable friendly management staff
Bartender (Former Employee) – Manchester Central – 20 February 2017
Overall it was a good environment to work in with flexible shifts which helped whilst studying at university. I gained valuable teamwork and communication skills working with mostly competent and friendly staff. Management were always approachable and easy to communicate with. The hardest part of the job would have been working on shifts when we were greatly understaffed. This was not just a reflection on managements choices but working in an industry with unpredictable busy days/ quiet days.
Assistant Manager (Current Employee) – Bristol – 18 September 2016
The job was great and i went to few training sessions and was managing high volume restaurant. Everyone i worked with was great apart from the GM who became extremely lazy and not interested in the job and to protect his own lack of desire to work he started to blame other people for business to start slack however he was the main reason of business to underperform. I was also asked to look after bar department when i asked to be in restaurant.