CHEF - CDP Chef Hilton Garden Inn Employee Review

I worked TH-Sat. I really miss the job, but I had a conflict with someone abusing their dog, so I was let go by corporate, not my boss. It is a great job because you work 5-10. You can stay later if you want to, if you still have customers, which does happen, (worth it) but it is still your choice. What made the job great, was the very nice staff, being allowed to sit down when not working & even sometimes when you were, working independently, no micro managing, could smoke when you wanted to. It's a very relaxed atmosphere. Kevin, the chef, is your boss and super nice. If you want a shift off or come in late or leave early on occasion it isn't a big deal, Sometimes you don't serve anything, other times you consistently do (but often they take their drink to their room). While there are regular hotel guests, most aren't, so you don't have to deal with the issues of "regulars". Tips are good. I made at least $1,000/mo., usually more. Sometimes you can help bartend with the banquet staff, which is excellent money. If there are leftovers from banquets, you are usually allowed to eat for free. As an employee, you also get EXTREMELY good discounts at the HGI hotel chain around the world and 50% off food from Blue Canyon next door. It was the best bar tending job I've ever had.

There are 3 other bartenders that work the lounge bar, 2 will never cover a shift for you, 1 sometimes will. Working every Saturday.

Great job great company would work for them again

Late nights for my position but not many cons