Beautiful location, great kitchen staff, great core front of house staff, great tips during patio season and buyout events.

The culture when I started was fantastic, but got consistently worse as Tap & Barrel upper management and HQ became increasingly more corporate. First summer our wait times for a table had people lining up down the block, when I left it was significantly less. We went through four GMs in that time, can’t speak to how things are going now.

Tips as a support staff are awful, maybe $150 biweekly. Servers Tip out 7 percent of their gross sales 2.5 to the bar (yes you tip them on your food sales for whatever reason) and 4.5 to the house. Average day serving you're walking away with about $130-$160. Very seasonal, and very obvious they choose favourites. They schedule you on call and then tell you 2 hours before your shift if you're going to be expected to come in.

A typical day at tap for me was getting in 45 minutes to an hour before shift a day sitting down at the bar to grab some food before shift then working hard all shift with a great group of people. Often times after shift coworkers and I would either sit at the bar and have a few drinks together or go out together downtown.