The time I have spent working at Olive Garden I've found that the community is such a welcoming place. The team really help you grow and build new skills. The people are wonderful and the management really make their workers feel as if they are a part of something bigger. Even though Olive Garden had its busy days you could count on your team being there for you.
Management (Current Employee) – Langley, BC – 18 February 2017
I started at the olivegarden in January 25, 2005. I started working in back of the house , fully trained in all stations within three months. I moved in the front of the house within seven years. I was offered management shortly after. I continued my career here because there was room of advancement.
TO GO Specialist (Former Employee) – Calgary, AB – 15 February 2017
The management team isn't the greatest. One manager said another thing, another said another thing. At first I enjoyed it, but employees would take advantage and the management team didn't care nor attempt to do anything about it.
Server Trainer (Former Employee) – Winnipeg, MB – 9 February 2017
This was a great place to work to have a later start time and get my kids to school. The staff was great and friendly. The regular customers always brightened my day. Every shift was different so the job kept you on your toes!
If you have a life out side of work, do not apply at Olive Garden. They want you to be available for them at all times even if you only get 15 hours a week. Do not book any time off, not flexible for employees at all. Management expects you to revolve your life around OG. It is a busy restaurant, most of workers are great, management are not good at all. The job is relatively easy but have to be able to handle busy times.
Hostess/Waitress (Former Employee) – Calgary, AB – 16 November 2016
I loved the hours. Getting to wake up at 8am, having a good breakfast, a nice jog to the station, and still making it to work on time at 11. Frequently id work until 4pm, and those were my favorite shifts. I learned plenty from cutlery, to greeting guests. Management was ran by 5 managers, 2 of them I actually enjoyed being around.. they were friendly. co workers were nice. hardest part was having to stay longer because my coworkers didn't do their jobs so then I would have to fill in because I don't like when things aren't done.
Dish Machine Opporator (Current Employee) – Edmonton, AB – 12 October 2016
Constant work and fast paced while your managers yell at you and violate your rights under labor standards. Then should you bring it up they flat out laugh to your face and then give you faulty contact info for there human resources.
Culinary Manager & LBO/Training Manager (Former Employee) – Edmonton, AB – 26 September 2016
No stability, or consistency with management, extremely high turnover. Managers rarely on the same page, allot of verbal abuse and screaming happens here, and apparently is acceptable by head office, your GM your managers your Director.
Hostess (Former Employee) – Edmonton, AB – 22 June 2016
Always scheduled me to work weekend nights when they hired me to work morning shifts. Working was okay. People were decently nice but servers nagged the hosts for tables. On the other hand, I did really enjoy that I was always busy so time went by quicker.
Discounted meals, and next to free lunches during shift.
Not flexible and management changed a lot in the few months I was there, so it felt like I was always adjusting to new rules.
There is Job security but very hard to receive advancement in work .
Server (Former Employee) – Langley, BC – 16 April 2016
Manager did their best to provide job security, constantly giving us feedback and things to work on but it became very repetitive. That to me meant that the way they tried to keep us motivated and improve wasn't working. Something kept some of the employees from being happy and productive. There are some positives though: there is a reward system where if an employees does well they get a chocolate bar or candy from a little treasure box in the office. The other is that you can ask for help and there will always be someone there to help.
Restaurant Manager/Kitchen Manager (Former Employee) – Edmonton, AB and California US – 19 March 2016
Company operating principle: Treat people with respect and dignity Listen to the opinions of the people who are closest to the action. Take pride in what you are doing. Within two years of joining the company I became the Kitchen Manager and then within six month my Kitchen was certified store kitchen for training in my region. I worked with them in Edmonton and then in California
You can make an impact on stores profitability and your bonus
Server/Waitress (Former Employee) – Calgary, AB – 6 December 2015
.Great place to work, great food, great managers, down to earth and friendly people, employees and management. Half price meals when working a fulltime shift, discounted food the rest of the time.Weekly cheques are a refreshing change frome bi-weekley in the service industry, tips are consistantley good.
half price meal for a ft shift, discounted food the rest of the time.
split shifts, work 3 hours than break 3 hours, then come back for the rest of the day till close.