Server (Current Employee) – Los Angeles, CA – July 14, 2016
Unfortunately the Patina restaurant at the concert hall is in former state of it's old glory. Not a shift goes by where you aren't screamed at for hours. Everyone hates their jobs, and the tip system there is archaic and leaves you living paycheck to paycheck. Avoid
server (Former Employee) – Costa Mesa, CA – June 18, 2015
I worked briefly for Patina Catering which was under Patina Restaurant Group for two years between 2010 and 2012. It was usually late night as we would setup and breakdown venues for banquets and wedding receptions, as well as serving food, wine and appetizers.
I enjoyed it a lot because there wasn't much downtime. We would be briefed on the menu when we arrived and then we go out to setup. Then once it was time it was for appetizers and wine. We'd hustle out. It was non-stop until the venue was cleaned out.
Busser (Former Employee) – Anaheim, CA – May 27, 2015
Some of the managers are really strict and discipline while at the same time they are friendly and relax. There is order in and people who work there are really good. tips were decent, but if your willing to work hard and make money your servers will give you good tip. when you need time off managers will work out the schedules.
I learned many things from servers and customers. I made sure i was always polite and friendly to everyone i meet and greet them. if there was a spill or an accident We made sure the guests are fine and we made sure safety is our number 1 priority.
good people working, very friendly, feel like a family, and good pay and tips
always busy at night time but thats where the money is at.
Intern (Former Employee) – Los Angeles, CA – April 13, 2015
Everyday was different and full of energy. I always looked forward for the week ahead. I learned time management by working in a fast passed environment, team work and passion. My co-workers were wonderful. Hardest part of the job was when something does not go as planned, but in the end it all works out. Most enjoyable part was that I never looked at it as "work", everyday was always diverting.
constantly being busy
getting stuck in traffic while driving to events!!
Corporate Offices (Former Employee) – Los Angeles – January 30, 2015
Worked there a little while. Environment is challenging but you do get exposure to many aspects of the business. Senior Leadership is very traditional. It's all about the numbers and less about the people. Having said that a lot can be learned. Lack of innovation and progressive leadership can be stifling however.
I enjoy all aspects of working with Patina Restaurant Group.
Catering Staff (Current Employee) – Los Angeles, CA – January 27, 2015
Patina Restaurant Group is a great employer. The company has an excelant product, the food and service are exceptional. The other employees are friendly and cooperative. It is a professional attmosphere to work in and has consistantly superior events.
great locations and beautiful decor the oportunities are fun to be associated with
Manager - Beer Bar at Café Centro (Current Employee) – New York, NY – March 9, 2014
Responsible for running pre-meals with staff as well as daily training of food and beverage specials. Interacting with guests on a daily basis to help build return guests and ensure guest satisfaction.
General Manager (Former Employee) – Los Angeles Music Center - Kendall's Brasserie – December 9, 2013
A great company overall. Thanks to my employment with the Patina Group, I have had the chance to learn skills to run an operation successfully and I would not have to the knowledge and confidence without having be part of it
One of the best work experiences and gained a great amount of knowledge that gave me the ability to utilize many aspects i learned from this career,
Market Cashier (Former Employee) – Hollywood, CA – November 12, 2013
A typical day at work consisted of getting the market cafe stocked and newly prepared for the new and existing customers. It was an intensely fast paced working environment engaging with the customers while handling products and cash and credit card transactions all at the same time. The management was incredibly supportive and caring and assisted in any way to the employees. My co-workers were one of the best parts of working here. Were were constantly positive and supported each other in any way. The hardest part of the job would have been having to turn away customers after we have closed down. Many customers would want to enter our market cafe but it was our policy that we closed our store to allow the guests to sober up to protect them. I never like to disappoint my customers but following our policy and protecting them was incredibly important. The most enjoyable part of this job was being able to engage with the new and existing guests and giving them the most memorable experience at one of the best concert venues in California.
Runner (Former Employee) – Springdale, Ar – November 1, 2013
I was let alone and i got my work done. I learned how to be self efficient and multitask. My managers were always nice and understanding and allowed me to have an opinion. I loved my co workers. Very family oriented. The job wasnt hard i enjoyed every aspect of it.
Art and Style (Former Employee) – Los Angeles, CA – July 12, 2013
There is a lack of communication between the departments especially between the management staff at corporate. It makes things very difficult to organize and plan, everything tends to happen last minute so details are thrown out the window. They don't even hold weekly managers meetings and if they do, they leave random people out or forget to ask people to attend!
People also don't know how to help each other out and generally throw people under the bus. Don't get me started on working directly with the CEO who is a terrible leader, delegator and horrible at giving constructive criticism. It is disappointing to find out that such an esteemed company is another typical corporate letdown. Let's not even mention how terrible their food quality is in general. Their decor is completely outdated I mean how long can we live in the 90s? No wonder they are no longer the forerunner in the restaurant world.
food credit for management, not getting micromanaged
lack of communication, no one taking responsibility for their own actions, no camaderie, huge turnover rate which is generally a bad sign
Head Mixologist (Current Employee) – New York, NY – June 28, 2013
They definitely are Great to Work for, if you realize that you are what you are, nothing more, nothing less, and you don't let micro-managment get to you. There are a lot of irresponsible idiots you work with, so if you have an issue with getting fired, don't fret, they don't fire anyone.