Blue Plate Restaurant Company Employee Reviews

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Great Company
Executive Chef (Former Employee) –  Minneapolis, MNJanuary 31, 2018
I learned how to become an effective manager and manage my day to day routines in a efficient manor. The most enjoyable part of my day was working with my executive team.
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Very strong and stable restaurant group
Executive Chef (Former Employee) –  Minneapolis, MNApril 21, 2017
Very professional and innovative restaurant group. Growing and expanding in new and exciting avenues. Very involved in the Community. Established and stable work place.
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worked for them before
Line Cook/Prep Cook (Former Employee) –  Minneapolis, MNMarch 8, 2017
they are a holes that don't care bout there workers I worked hard for them only to have my hours cut and treated bad by my manager I would never work for them again and same goes for most my friends that quit as well
Pros
none
Cons
everything
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Poor management, rushed opening.
Bartender (Former Employee) –  Minneapolis, MNDecember 28, 2016
Worked at the mercury location from opening as a bartender. The training itself was OK. But they didn't get their liquor license until the day the restaurant opened and a lot of the bartenders they hired were very inexperienced. We got to make the drinks once prior to opening and that was it. We were literally setting up the bar while we were open on opening day
. They then proceeded to fire the bar manager week 1 and for the next month never replaced him. The other managers were over worked, took no considerations when making the schedules, and we were told they would set up a parking contract but never did. I went to blue plate for what I had heard about them, but they butchered this opening. 8 bartenders quit within the first 3 weeks. They also charge u $1 a pen and you are required to keep 8 on you at a time. That was a new one for me. Overall, huge disappointment.
Pros
Good food good clientele
Cons
Poor managment, no caring for employee needs
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Great part-time job in a high paced energetic environment!
Hostess (Former Employee) –  Maple Grove, MNSeptember 7, 2016
I worked for this company for two years and I loved my time here. I started while I was a high school senior and finished in college. My schedule was constantly changing due to my outside activities and home life and the management made it their business to keep in touch with your needs and/or concerns. They practiced a "Our doors are always open if you need anything. " philosophy and stood by their brand standard of 'flavor and hospitality fuel the community'. The management always found new ways to involve the famil- excuse me, I mean staff and guests in different events and games to further the experience of the guests. Working as a host you are the face of the restaurant everyday. You are the beginning and end of the guest's dining experience so you have to put your best face forward always. Even though this company is a major commercial chain they still bring in the crowds. Working as a host there, I dealt with wait times over 40 minutes long with tables of 20 that have been sitting from 10am-2pm nursing drinks while a call-ahead of two is staring you down with a grimace because they misunderstood the meaning of priority seating. It is intimidating at first especially for someone who has no previous experience in hospitality as I had, but everyone is so helpful doing your job will soon become second nature. I was completely lost the first weeks and contemplated quitting after the first two weekd but by the 2nd month I was already a pro and worked every busy shift as the lead directing people who had trained me in. If you aren't a people oriented person and don't like making  more... new friends and working at a fast pace this company isn't for you, because the guests here will make you get to know them and the staff is just as friendly. The turnover rate is low since I've known people to work at these restaurants since they've opened. It's really easy to spend years here because you wouldn't want to leave once you start. The owners, David and Stephanie are great and very involved. They get out to meet new comers and check in every other month on the restaurants. The hardest part about working here is when holidays come up and staff is low you don't really have a lot of flexibility in shifts and weekends off aren't ever guaranteed because they are high volume days and they need staff available to work.  less
Pros
Free training meals, generous discount on meals, fun environment, friendly staff and guests, 401k match after 1 year
Cons
No breaks, no benefits, fast paced, sometimes nonflexible schedules
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Fun atmosphere with an independent restaurant company
General Manager, The Lowry (Current Employee) –  Minneapolis, MNJuly 7, 2014
Responsible for day to day operations of 5 million dollar a year property.
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It's a very good place to go to, they make the most delicious food.
Dishwasher/Prep Cook (Former Employee) –  Saint Paul, MNFebruary 8, 2014
Very busy in the weekends, families come in, different kid of people come to eat inside the restaurant. My co-workers were very hard working people, they satisfied the people with the food they made, and always finished cooking in time.
Pros
Eat the food that the cookers made.
Cons
Short breaks or no breaks.
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Overall rating

3.6
Based on 8 reviews
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2.8Work/Life Balance
3.3Compensation/Benefits
3.3Job Security/Advancement
3.2Management
4.0Culture

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