Bier Markt

58 The Esplanade
http://www.thebiermarkt.com/location/detail/2






Pros: Made mad cash!  The money was amazing.  I've never made this much as a server and I doubt I ever will again.  Christmas was amaaazing!

Cons: You work FOREVER. and ever and ever and ever.  No book offs, no vacation time, Work a split 12-3 then again 4pm - 4am.  I missed weddings, camping trips, birthdays, things I booked off months in advance...

The uniform was a $75 lacoste shirt..  I've heard it's something else now that's apparently a touch sexist and revealing for the ladies.

Tip out was 4.5% pretax total (so decent) but you bus your own tables.

Management was..  variable..  I've met the sweetest people ever, and also some of the most temperamental/borderline verbally abusive ever.
The kitchen was a new level of abusive.  Swearing, name calling, throwing things at servers..
The staff were usually pretty great, but even the best servers start to crack while working 80 hour weeks.

The pit - AKA cocktailing on Fri/Saturday.  You could make a ton, you could get screwed, sometimes you pooled, other times people were kinda greedy.  Separate checks - Bruutal, parties of 30 all up and moving around, demanding separate bills.

Dine and Dash was a little sketchy..  if they can get out of paying it, they will try. If you rang it in, you're paying for it, even if the guest is nowhere to be found after ordering 10 shots.

Overall: If don't mind working until you drop, it's a 9/10, but if work-life balance is what you're after, I would not recommend.

Frida Restaurant and Bar

999 Eglinton Avenue West
http://www.fridarestaurant.ca/

Tip Out Policy
3% of sales to the house.
2.5% of sales to the bar.

Tips are given via bi-monthly cheque.

Anonymous Tipster says..."No pretense of giving percentages to the kitchen staff which richly deserve it, the place is struggling and has turned to milking it's servers to account for it. The management really has a tough time here, I suppose, but they do shoot themselves in the foot. A common complaint is labour costs, but they often have two or three on for a night when six people come in to dine. They go for a 'family atmosphere' with the staff, and so long as 'dysfunctional' is put in front, it succeeds... Tips are given via bi-monthly checque; it's very rare to walk out with cash...which isn't so bad, really, just a bit different ... Management thinks they have a good 'system' in place when in fact the chef (who is part owner) is overly controlling over front of house when he's never had to work it. He wants to cut every possible cost but readily gives away free meals for the slightest complaint or praise. His prerogative, certainly, but one hand washes the other. Perhaps even more egregious is the front of house manager, who questions every tiny thing that goes on but lets the big things slide; servers get in more trouble for letting chips slide on the floor off the plate than for showing up half an hour late two weeks in a row. Yelling matches are common. It really is a shame, the place has excellent food and a great concept and atmosphere for customers, but the staff side needs a lot of work."

Mariposa Cruises

Mariposa Cruises
http://www.mariposacruises.com/

Tips:
Tips are pooled (if there are any at all) and divided between all servers and bartenders. 10% of grats go to the management. The rest is divided.