Maxine's Cafe & Bar Employer Reviews

As a barista potentially min 2 hour shifts if it’s quiet, coworkers are mostly wonderful, management are the typical hit and miss. Hosts and chefs often feeling unappreciated. Servers make excellent money but also don’t feel the support of managem...

As a barista potentially min 2 hour shifts if it’s quiet, coworkers are mostly wonderful, management are the typical hit and miss. Hosts and chefs often feeling unappreciated. Servers make excellent money but also don’t feel the support of management.
Great job as part time and mornings as a barista, easy work and fairly decent tip out. Mostly left to get on with your job which is nice and relaxed ! Not sure the same with other positions.

Highly disorganized establishment. It operates with a corporate structure but without the organizational support typically associated with that environment. Management turnover is frequent, likely due to the inadequate systems in place. The front-...

Highly disorganized establishment. It operates with a corporate structure but without the organizational support typically associated with that environment. Management turnover is frequent, likely due to the inadequate systems in place. The front-of-house team is a mix of long-term staff and a steady influx of inexperienced, new-to-industry hires. One of the most notable operational challenges is the POS system (Touch Bistro), which consistently underperforms. This regularly leads to delays—typically between 2 to 10 minutes—for tasks like splitting or closing bills and processing payments. System crashes are common during service, causing all POS terminals to go offline. The cashout process is unnecessarily complicated—not difficult, but more time-consuming than necessary for servers. Tips are inconsistent, and the venue is generally quiet outside of brunch service. On Friday and Saturday nights, it’s not unusual to serve 60 guests or fewer in a space that can accommodate over 100, including the year-round patio. Management often socializes with drinks after shifts while still in uniform. Staff receive a 30% discount on food both on and off shift, but there’s no staff meal provided. Menu tastings are rare, and the kitchen leadership appeared disengaged. Equipment is frequently outdated or non-functional. Despite the company investing in new locations, existing establishments appear to receive minimal reinvestment.