110 Grill Employee Reviews

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2.0
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Not the Best Place to Work
Server (Former Employee) –  Haverhill, MASeptember 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.
Pros
50% off meals, benefits for full-time employees
Cons
Biased management, snobby high ranks, overall disgusting feeling when you are there
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4.0
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nice place to work people are excited to try the food, especially all the gluten free options
Wait staff (Former Employee) –  Braintree, MAAugust 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.
Pros
1/2 off meals
Cons
only 3 table sections
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1.0
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Bad place to work
Sautee Cook (Former Employee) –  Albany, NYAugust 20, 2018
They fill you up with promises that they won't and don't intend to keep.Management prefers brown nosers instead of workers. It's a working environment set to fail.
Pros
Not much
Cons
Having to deal with to much bs
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5.0
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Great Company!
Server/Hostess (Former Employee) –  Nashua, NHAugust 16, 2018
110 Grill has been a great company to work for. The management and fellow servers I worked with were amazing. The pay is very competitive and you meet all kinds of friendly people.
Pros
Friendly staff, opportunities to advance within the company.
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3.0
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goo plase
General Manager (Former Employee) –  Chelmsford, MAJuly 20, 2018
great restaurant. Management was ok. the staff was friendly and the kitchen was great. Renovations mad for a more enjoyable dining experience. the food was good
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2.0
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Typical chain with no leadership
Manager (Former Employee) –  MassachusettsMay 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.
Pros
Ok food
Cons
Long days. Quality of life . Upper management
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2.0
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Not a place to work if you want a life
Manager (Current Employee) –  Berlin, MAApril 5, 2018
You’re promised things that never happen. There are too many unhappy people here. It is growing too quickly and is very disorganized. there’s no follow through and no real leadership.
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3.0
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Stressful workplace with high hopes but low execution
Culinary Manager (Current Employee) –  MassachusettsMarch 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.
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5.0
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Fun place to work
Server (Current Employee) –  Leominster, MAFebruary 22, 2018
Great atmosphere, with trained staff. The food is great and fresh and the staff is friendly and social which makes dinner a great night out! Local spot is a nice addition to the town.
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3.0
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Nothing special
Bartender (Former Employee) –  Hopkinton, MANovember 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.
Pros
Consistant work week
Cons
Lack of leadership
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3.0
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Meh
sous chef in training, corporate trainer (Former Employee) –  Hudson, MAOctober 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.
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4.0
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Long stressful days
Restaurant Manager (Former Employee) –  Westford, MASeptember 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.
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4.0
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Great work environment
Line Cook and Prep Cook (Current Employee) –  Hopkinton, MAJuly 3, 2017
I loved working here at 110 Grill. The newer management kinda sucks because they come in and try to change how everything is run in the span of a day.
Pros
Free food when you work and 50% off you and 1 guest when you come on a day off
Cons
Break waiver
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3.0
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Fast paced and eclectic environment
Executive Sous Chef (Former Employee) –  Nashua, NHApril 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.
Pros
Good Pay, the culture, the food
Cons
the drive, money was promised and not given, turn over of employees
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5.0
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great company
Server (Current Employee) –  Wayland, MA 01778January 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.
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4.0
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Good KM
line/prep cook, store opener, corporate trainer (Current Employee) –  Hudson, MADecember 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
Pros
1 staff meal a day
Cons
almost no breaks
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4.0
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Fun work environment
EXECUTIVE CHEF (Current Employee) –  Berlin, MAJuly 14, 2016
The staff is hard working and dedicated to excellence. We pay special attention to allergies, with emphasis on gluten and run a 99% gluten free menu.
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Overall rating

3.4
Based on 18 reviews
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