Server (Former Employee) – Haverhill, MA – September 5, 2018
Management was biased and disrespectful to employees. Would make fun of other employees behind other's backs and laugh about it with servers, bartenders, and other managers. Would send you home early since they would always over staff. People were not able to pay their bills. Had to leave. Not a fan.
50% off meals, benefits for full-time employees
Biased management, snobby high ranks, overall disgusting feeling when you are there
nice place to work people are excited to try the food, especially all the gluten free options
Wait staff (Former Employee) – Braintree, MA – August 28, 2018
The 110 Grill was a great place to work, they really stressed knowledge of the ingredients in their dishes and how they are prepared. The only downfall is the 3 table sections,sometimes guests will sit for more than 1/2 your shift leaving you with little to no turn over and the guests only tip you on the check total not the amount of time they were there. Which can leave you flat in a 3 table section.
Manager (Former Employee) – Massachusetts – May 4, 2018
Touted as the “next big thing”, 110 promises the glory of being part of something special. It is not. Quality of life is promised, there is none. Fraternization at the top makes it impossible to have constructive conversations. Regional managers that preach, but don’t teach. They send drunk messages to servers or make inappropriate comments with no repercussions. Individual stores, like any restaurant, have some good people.
Stressful workplace with high hopes but low execution
Culinary Manager (Current Employee) – Massachusetts – March 27, 2018
I was moved when I first entered the company because of how I saw the company could be. After almost two years growth has made the company become chaotic and unorganized. There are too many chiefs trying to make decisions that consistency is impossible between multiple locations. They treat their hardest working management poorly and the culture they promote of having a work/life balance is non existent.
Bartender (Former Employee) – Hopkinton, MA – November 1, 2017
Management cares more about their bonuses than anything else. Favoritism and inconsistant team culture are the biggest flaws. Work week is consistant but management drops the ball on many management functions towards guests and employees.
sous chef in training, corporate trainer (Former Employee) – Hudson, MA – October 10, 2017
The team I was with was great, although management made empty promises of gainful employment with career advancement opportunities that never panned out despite numerous new locations opening constantly. The company is growing too fast for it's own good and is forcing out executive after executive.
Restaurant Manager (Former Employee) – Westford, MA – September 13, 2017
A typical day at work started at 9 am and best case scenario ended at 8pm, usually 9 or 10 pm though. The company is expanding at an exponential rate which is great for the ownership, but over stretches the rest of the staff to perform at higher levels with less, and inexperienced staff.Young inexperienced staff members were continuously put into higher positions they did not earn, deserve or have the proper experience and know how to execute properly. Having a multitude of people in higher positions they were not ready for, put unnecessary stress on the staff that were competent in their positions but had to do twice the work for someone that was not.
Executive Sous Chef (Former Employee) – Nashua, NH – April 22, 2017
Typical Day in the 110 for me was about 14 to 16 hours plus the 45 min drive in good traffic to get there. I did morning inventory and prep sheets first thing. Constantly trained the staff in the practices of the 110. Adjusted pars and levels, put away deliveries, adjusted recipes or revised them. Taught Taught Taught. The best thing about working there was the fact of sharing my knowledge and teaching or enhancing others skill sets. The hours plus the lack of days off was brutial.
Good Pay, the culture, the food
the drive, money was promised and not given, turn over of employees
Server (Current Employee) – Wayland, MA 01778 – January 6, 2017
Great place to work with opportunity that can bring you places, Good amount of locations opened up and many more to come. I would suggest this establishment to anyone that would like to grow in the industry at a high volume.
line/prep cook, store opener, corporate trainer (Current Employee) – Hudson, MA – December 26, 2016
the KM is great, however general manager is lack luster; co workers can be hit or miss and come and go frequently; hardest part of the job is the inherent set of different standards for each individual; best part of the job are the opening cooks