Not fun, anyone helps in case just the new workers..
Chef de Partie/Sous Chef (Former Employee) – Bath, Somerset – 5 January 2019
Worked there a month and on my first week already when I asked how to do ''x'', the answer was always, read the spec. It should be someone who shows you how to do it, cause ain't the same what the spec says with the quickest or best way to do it. Not only about the recipe but also, if someone has nothing to do instead of helping was more like '' I do my section u do yours'' Too many hours 9 am till 11 every day with only 1 hour break, but while working on my first week I've seen myself being told all the time do this, now this , now this and when resting 5 seconds being told ''now we clean'' ''now put dates on'' ''clean again'' the funny thing is the same person who says that is doing nothing. People who just started and was working since less than a month we were helping each other but the ones who worked longer and supposedly should train you did nothing lol.
bad team . 48 hours week contract but doing 55 normally and not even respect or thanks that
Bar Staff/Waitress (Former Employee) – Comers – 23 October 2018
The cosy club is a great place to work if you love making cocktails, experimenting with different liquors and alcohol making a great presentation to the customers. The theme is set in the !950's, 1960's.
Bartender (Former Employee) – Birmingham – 10 August 2018
Managers are very proud that they are managers. Long hours to work unfortunately with very little tips ratio. False promises for progression with the company just a tricky way to motivate you and overwork you for just as much as every other chain restaurant.
Bartender/Waiter (Former Employee) – London, Greater London – 29 July 2018
Great place to work in if you want a place where you can deliver maximum type of customer service and surpass yourself, but at the end of the day it's a corporation, and when it comes to making a profit, they will cut hours or send you home early if they don't deem you valuable or qualified, and will also overwork you if you're a little too good at your job/jobs. false promises of progress within the company and no sense of belonging somewhere special/bigger whatsoever.
Bar Tender (Former Employee) – Liverpool – 31 May 2018
It was such a lovely bar with great atmosphere and I had the opportunity to be trained as a Mixologist and Barista which was great!
what wasn't great was the long hours with no breaks, borderline abusive management, and on my last week i was given 18 hour shifts everyday with no breaks and was shouted at everyday and made to do pretty much everything as other colleagues stood by and watched.
I was forced to do shifts on my days off which i wasnt allowed to say no to, i was living off of my tips (if i was lucky enough to get them) as i couldn't even afford rent with the pay.
It is always promoted as a quirky bar to work in, theyre all one big family who look after each other. When in reality they just shout at their employees until they cry.
If you work a certain amount of hours you might get something to eat for free
Management was horrible and didn't care about their workers, minimum wage, Long, long hours with hardly any breaks.
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 (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.
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.