1st Assistant - Responsible for assisting GM (Former Employee) – Los Angeles, CA – March 22, 2016
A day at Islands begins with assessing restaurant conditions to handle guest needs. Communication with management to note any issues and assess food quality. Fun staff with an energetic atmosphere. Middle management was not very good at encouragement or development. The hardest part of the job forecasting sales. The most enjoyable part of the job was the many guests I was able to meet and get to know.
Server/Hostess (Former Employee) – Los Angeles, CA – March 1, 2016
The store was always busy it took me a long time to be moved from a fry cook into a server although i had learned ll the foods there was a lot of hard days but i always had a smile on the management was horrible at times and rude .
Champagne French Bakery and Cafe Manager (Former Employee) – Los Angeles County, CA – January 23, 2016
Islands acquire Champagne French Bakery and Cafe. Champagne was struggling very long period of time with poor management. poor employee relations and finances. If a burger chain acquire a so called French Cafe and Bakery you can guess what happens. I dont recommend Champagne to any one. I worked there for 4 years. No reviews and pay raises, no vacations, no sick time. Upper level managers including General managers, Director of operations, Food and Beverage Directors, VPs and the rest of the company really really dont know what they are doing.
Free day old pastries.
Terrible working conditions. No breaks, no pay raises, Very unprofessional management team. Every body is running like a chicken with no heads...
Bartender/ Server (Current Employee) – Marina del Rey, CA – October 29, 2015
Fun place to work with great staff and management. Extremely encouraging work place environment where everyone wants to see each other succeed. A lot of younger kids make up the staff so theres never a dull moment!
Server (Former Employee) – Encinitas, CA – September 23, 2015
I'm not a fan of their management style because the GM has his favorite employees who take advantage of him and are able to get away with anything (including coming to work drunk, getting caught but not fired) while the employees who actually follow the rules and try their best to work hard enough to deserve better shifts walk away with nothing but disappointment.
Lead Bartender/ Trainer (Current Employee) – Orange, CA – May 27, 2015
I enjoyed my time at Islands, I feel that I gave the company 100% of my effort and I am ready to join a different workforce to advance my knowedge and help out in the best way possible in any future position that I may hold.
Line Cook/Hostess (Former Employee) – Rancho Cucamonga, CA – March 5, 2014
I loved my job at Islands. It only ended because I decided to move to Washington, but if I hadn't decided that I would've gone far in that company. They treat you like family, work with your schedule, and worked as a team. There was good communication between BoH and FoH, management always tried their best, and they liked seeing employees move up positions. I learned a lot in time management here, and if it weren't for this company, I wouldn't be the confident cook I am today. I'm not afraid to take charge because of them, and I learned how to really be a team player and work well with others.
free meal for boh once a day, everyone was friendly, decent raises
no paid time off, no vacation time, not enough hours
Restaurant Hostess (Former Employee) – Chino, CA – February 10, 2014
My work day consisted of greeting customers, cleaning tables, and stocking the ice machines. The work environment was fast-paced and dealt with a lot of multi-tasking. The hardest part of the job was that there were a lot of interactions between some co-workers that I personally deemed unprofessional, but then again, a lot of my co-workers were quite young. The most enjoyable part of the job was the interaction I had with customers!
Hostess / Electronic Take-out Server (Former Employee) – San Diego, CA – December 21, 2013
I enjoyed working at Islands because of the staff and culture of the restaurant. It is a fast paced environment, and you can advance quickly if you are a hard worker such as myself. There is no job security, however. Minimum wage job, plus tips as you advance.
Bartender / Service Trainer (Current Employee) – Vista, CA – November 13, 2013
It is a fast paced environment. You have to come into work prepared for anything. No day is really the same, you deal with different people everyday and you have to be able to work well with all types of customers and co-workers. We have a great management staff and the company as a whole is trained very thoroughly. I love my regulars, they make my shifts go by quickly and bring some fun and excitement to my day. The hardest part is the inconsistency. You never know what each day will bring.