Hostess (Former Employee) – Reston, VA – November 28, 2017
While working at Barcelona, I bettered my social skills and meet great people. The managers were very helpful with training and making sure you do everything the correct way. The workplace culture was outstanding. It is a restaurant/ bar for younger people, but older folks love to hang out there as well. They always have good music playing and it is a very fun work place. The hardest part was definitely the take out orders, because there were always people there and because their menu is constantly changing, it was difficult to hear or understand what they are ordering. My favorite part was the chill vibe and atmosphere it gave off.
Server (Current Employee) – West Hartford, CT – January 10, 2018
Great place, lots of running. Team service isn't my favorite if it was single service my pockets would be much fatter, Team work is all around, but they don't all work as hard as the next one and splitting tips gets frustrating when you pulled all the weight .
Executive Chef (Former Employee) – New Haven, CT – December 19, 2017
The company as a whole is on the up and up.My typical day began at 10AM where I had received the daily deliveries with the assistance of my prep team. After which time I directly worked on the prep for the day to get the line ready for service.
Line Cook/Prep Cook (Current Employee) – Atlanta, GA – August 3, 2017
At Barcelona, preparation was the main key. Most of our items were made from scratch so majority of the time allocated was spent making sure cooks behind you were up to date. Volume on the weekends is very high due to the atmosphere and late closing time. The bar area consistently brought in patrons all times of day.
Server (Former Employee) – Boston, MA – June 1, 2017
Barcelona Wine Bar is one of Boston's most popular restaurant/bars. It's important to understand how busy it gets, seriously! You're gonna get your butt kicked working here. But the good part is, everybody gets their butt kicked equally so you get really close to your co-workers, to the point where you'll call it your Barcelona family. There is stress and there is pressure but there are some things that will happen during a shift that will make you feel better than you've ever felt in your life (read: a chef putting aside an extra tapa for you to scarf down in 5 seconds in the back).
I loved this job, the managers are great and treat everyone with respect, which goes so far in making it an enjoyable workplace.
Great food, great wine education
No breaks, no sitting, extremely fast pace on weekends
Wait Staff (Former Employee) – West Hartford, CT – May 17, 2017
Even as a part-time worker, this job has a tendency to become overwhelming. If you have a lot going on in your life, it may not be the best fit. I enjoyed being able to work a few days a week and making decent compensation. However, outside life sort of swallowed my up and I had to cut my stay short. Management is alright; they gave me a lot of trouble for no valid reason. The people you work with are a hit or a miss. Like any workplace, you really click with some people and others you'd rather stay away from. If you work here for a few years, you can work your way up the ladder. I unfortunately did not have this pleasure as I worked here for less than a year.
Bartender (Former Employee) – Nashville, TN – May 3, 2017
One of the absolute worst fine dining jobs I have ever had. This company created a fantastic concept in terms of the quality of the food, wine, atmosphere & service but all of that was coupled with the worst work environment I have ever experienced. Each work day was ripe with micromanagement, unacceptable compensation, insufficient space for storage, unhappy work crew, massive turnover and a general management team who could not be any less people oriented, specifically towards their staff. I have never felt less supported by a management team in all of my work history. One company and concept that has suffered greatly from over-corporatization.
Server (Former Employee) – Atlanta, GA – March 31, 2017
Really fast paced, side work after every shift, management can be strict occasionally, they feed their employees before and after shifts, very diverse, hardest days to work are weekends but you make the most on those days.
Line Chef/Jr Sous (Former Employee) – Reston, VA – May 11, 2016
I loved walking in the doors to barcelona, we had a great team an people had the desire to grow. Of course everything wasnt perfect there is no such thing as a perfect company. What I didn't like was the shift of power. One minute we had a good secure chef then he was fired an we had a new one an once we would comfortable with someone they would be gone without a warning.