server (Current Employee) – Denver, CO – February 12, 2019
I worked for this company for almost a year but had to leave because I was moving to a state without a restaurant concept. It is competitive but worth it all. I became one of the first certified front servers as well as trainers in my store. It is a tough fast paced job but with the right personality you will succeed. They offer training classes and opportunities to advance yourself if you show the initiative.
50% off discount at both Barcelona and Del friscos
Front Server (Former Employee) – Atlanta, GA – August 3, 2018
If there is one positive thing that I can say about Barcelona, it was that I always had my money right at the Inman Park location. High volume, super busy nights, etc. Of course that comes along with a high-stress, fast-paced environment, but I knew that would be a part of it. Amazing wine education when whoever was in charge that month felt it fit into their schedule. On that note, management changed frequently due to a mixture of expansion and firings.
Home/Work balance is extremely out of whack. Shifts could start as early as 10 am on the weekends and easily run past 2am on the same day. Some weekends breaks were not allowed as management would just continue seating your section through what you expected to be your break time. There are around two mandatory server meetings a month where you will be expected to come in a couple of hours before your shift / on your day off to learn about some random aspect of Barcelona Wine Bar culture. These classes range from genuinely informative wine tastings to hour long refreshers on how to properly set tables.
Communication from management to servers is extremely poor. You can expect to work a Saturday double with no break and your manager on duty will more than likely not come to talk to you or offer a reason why without being badgered. An opening server might be expected to close that night seemingly at random with no communication from management either. It is incredibly frustrating to watch servers who clocked in two or three hours after you get cut before you with no explanation and having to feel like the "bad guy" in ordermore... to get some sort of justification.
As I said in the title, this job is a perfect fit for someone who is willing to take a total lack of consistency or respect in stride. If you're the type of person who is willing to work 12+ hours a shift then you might be approached to be a shift leader at some point by your General Manager. However, this distinction is fleeting and is subject to revocation without warning with no explanation or communication from management. Brown nosing is encouraged and will be rewarded with back-pats and more responsibilities, but no additional compensation on the company's part.
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.
Bartender (Current Employee) – Stamford, CT – March 25, 2014
In the time I spent with Barcelona I learned how to be a team player and a leader. I was able to provide continual support to my co-workers and educate my clients. I learned how to work with high volume crowds and manage my way through stressful situations. One of the hardest parts about my job was the long hours with limited breaks, but that was compensated by customer satisfaction.
Free Educational Classes, Involved Staff, Great Environment