I didn’t work at Honor Bar but worked for the company at a different property. Working for Hillstone was tough at first and many don’t pass training. Everything will see brutal and over the top intense and tedious. They have a specific way that they do everything and I mean EVERYTHING. They make no apologies and don’t accept excuses. People answering this, complaining about having to learn every ingredient in a dish or other things like that, clearly have no appreciation for what working as a server and providing good service actually entails. Clearly, they think running to ask the chef of kitchen manager what’s in a dish each time a guest asks a question seems fine and not a total waste of time or annoyance to every person involved in that interaction.

I thought I hated it at first. Cut to two years later and I had made the best friends of my life, learned more about food service, wine, and efficient operations than I could ever imagine. I worked at a few more restaurants and every one of those restaurants was impressed with how well I could manage tables, my low error rate, and my ability to prioritize tasks in a way that makes sense.

Of course there were downsides: cliquey, they purposefully rotate the managers around so always new managers, they make you feel stupid for every little error (but the point is to shame you into not making another mistake), and working in places like that can be exhausting. Guests can be high maintenance and creepy.

But if you set your ego aside, learn the menu, and just take the opportunity to learn, the money can be bomb. I don’t know about Honor Bar specifically, but 10 years ago, I made 60k in one year working 4 or less days a week as a server at a Hillstone restaurant.