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Size of company: Medium (50 - 499 employees)

Industry: Accommodation, Food Services

  • Working at earls tin palace for nearly two years now. I have to say i am not impressed. I work my ass off and i havent got a raise in months despite them constantly telling me i deserve one and should get one. Everytime i ask for one they pull out some lame excuse to not give me one. I know most of line and am one of the more valuable people working there but my pay does not reflect that and i fear it never will. i cant tell you how many times I've seen management play favorites and promote people only because of them being suck ups or being friends. It is unacceptable. Ive made an impact in my particular kitchen. Before the place was a complete mess! I've always been doing my job and extra since ive started and its only been recently that they are enforcing the extra work ive been doing towards everyone else. The only reason i stayed this long was lack of experience and I liked the people i was working with. if there was anything positive ive gained from working here, its to never let people step all over you. ive learned the hard way. overall my experience here was terrible and i do not recommend anybody work here. low pay, little room for moving up, incompetence with management, treated like a slave. not fun

    Posted on 28 April 2013 by Rater #24 | Flag as inappropriate

    Was this review helpful? 7 0


I'd have to agree with you about their "people grow here" saying. It's complete bullshit. This place is about favoritism, talking up and entertaining the managers and chefs are an asset; white people loves a good talker. If you have a strong work ethic, but do not posses a good mouth, you're stuck in the bottom forever. It's all an act. The pay is a joke, with minimum wage to $11.50/hr average ($13 max if you know all the stations in the kitchen) for hourly earners. Salary is less than $30,000 for managerial positions. It's a start, but an extremely bad investment in the long run unless you posses a big mouth.

Posted on 20 February 2014

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