Very Fast Passed, very rarely got a break from working.
Dishwasher (Former Employee) – San Francisco, CA – April 13, 2018
The work environment is extremely fast paced, hot, and dangerous if you don’t have the correct work-ware on. I rarely got the chance to take breaks, and if I did take a break things would get out of control. The management between work spaces was also very unprofessional.
Hostess/Server (Current Employee) – Los Angeles, CA – February 21, 2018
A typical day at work, your not always doing the same thing with the same people at the same times. It rotates. What I learned is communication is very important. The management is flexible and easy to talk to but yet very professional. The work culture is enjoyable and friendly place to work. The hardest part of the job is that your scheduled hours shift sometimes. its based off of the shows going on but this isnt true for everyone. The most enjoyable part is that your paid weekly on Thursdays and usually you get a complimentary meal.
Barista/Cashier (Current Employee) – Irvine, CA – January 23, 2018
I love what I do but the environment you work in can make it seem more like a chore than an actual job that you enjoy. Working at Patina it seems hard to be able to meet eye to eye with management. If it weren't for the friendly regulars and one very cool coworker my days would be a lot harder. I have learned a lot to improve my barista skills. Nothing is consistent and it seems like management comes up with solutions that makes everyone else job harder.
Cook (Former Employee) – Los Angeles, CA – October 16, 2017
Granted you try to do your best and do better than others while not throwing anyone under the bus, you can meet some great people and work amazing jobs learning the best and newest ideas in the culinary world. The pay is really low but you do get to work with some of the best chefs in the world so it's a great place to learn and start.
Bar back (Former Employee) – San Francisco, CA – September 1, 2017
Good and friendly people and also the tips was really good and the people that came in was kind and generous. Manager didn't help a lot but was there when we needed her and also help us when we ask her for some help.
Intermissions Bartender (Former Employee) – Los Angeles, CA – August 26, 2017
4 hour shifts as an intermissions bartender. Fast paced, good tips. Easy to enable study or other endeavors while working. NOT optimal for time= money but a good fit for people who appreciate or study live performance and music.
Lead Hostess (Former Employee) – Anaheim, CA – June 12, 2017
In a typical day at the Tortilla Jo's host stand, it would typically always be busy. I learned a lot about being patient with customers and peers. There were always a lot of managers on the floor to see to any problem. Everyone is very nice and hospitable . The hardest part of the job were the weekends when there could easily be a 2 hour wait. The most enjoyable is having a friendly supportive environment.
Pastry Cook (Former Employee) – Los Angeles, CA – June 5, 2017
Average Day: Work wasn't bad, pretty simple stuff on the production list.
What I learned: The fine points of a high volume pastry production.
Management: Poor. Treated workers with little respect. Advancement was awful, pay was awful, everyone was expendable.
Workplace culture: Isolated.
Hardest part of the job: Communication and speed with unfamiliar tasks. Was often thrown into the deep end with little explanation or training. Language barrier made it difficult to communicate with coworkers.
The most enjoyable part of the job: It was fun to be part of a team that made wonderful desserts.