Good experience but heavy workload and pay disparities - Bartender Bartaco Employee Review

3.0
10 June 2026
Recommend
CEO approval
Business outlook

Pros

Fast paced Good to get experience at beginner level for bartending Good money learn a lot about the bar friendly staff/awesome staff meet lots of people and regulars

Cons

a lot of labor for bartending if someone on team slacks, the burden is heavy on the rest of the bar team, especially with bar prep throughout the week there has been a lot of frustration with how many bartenders they put in during shifts tip pool whole day, so bartenders during day take money that was made during night time most guests like to sit at tables\ servers make more money than the bartenders and they do way less work

Explore other reviews about Bartaco

5.0
23 Jan 2026
Recommend
CEO approval
Business outlook

Pros

Fun people, good pay, great management

Cons

Not many cons, it’s a great place to work.

1.0
25 Apr 2026
Recommend
CEO approval
Business outlook

Pros

Not many. Good food I suppose.

Cons

This company is very shady with employee pay in the sense that they do everything they can to keep money in their pockets. For example, the wage is $6.75/hour + tips in my state (tips are averaged weekly, an important detail), with a required gross minimum wage of $15.76/hour, and you will probably be working a mixture of server and support shifts. This means that if you make a lot of tips on Monday as a server, and no money in tips as support on Tuesday, your tips on Monday will be paying the difference between the $6.75 minimum wage and $15.76 required gross wage. This is detestable in my opinion. This company also does not allow you to get your 50% off employee discount on kid's meals. This is by far the worst company I've ever worked for, and I've worked at a car wash. Truly an awful and greedy group of corporate people who will shaft their employees if it pays them more. Workplace culture is strange and cult-like. The training videos are bizarre, and employees are not encouraged to be themselves. I would recommend working at any other restaurant before this one.

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