Line Cook (Former Employee), McAllen, TX – December 16, 2014
Pros: able to work my 40 hours
Cons: not being able to work overtime
Set up line and prep and restock items throughout the shift. FTR Follow the recipe always. Prepare all food items in a timely manner. Clean as I go.Perform extra responsibilities as requested by the kitchen manager. Great teamwork! I enjoyed every moment working in that kitchen.
Waiter (Current Employee), Enfield, CT – December 16, 2014
This is a great place to learn, interact, and have fun while doing a noteworthy job. Each and every day at work here in enjoyable because of the people and the jobs at hand. I would recommend to friends, great place.
Hostess (Former Employee), Hyattsville, MD – December 15, 2014
Seated patrons as they arrived according to designated work areas Monitored the restaurant to maintain maximum effectiveness “Cashed Out” serving staff at the end of their work shifts: entrusted to collect restaurant receipts
Server, Host, To-Go Specialist, Bartender (Former Employee), Bridgeton, MO – December 15, 2014
i would greet and seat customers, start the table off with some wine samples and take drink/ food orders, Bring out salad bread and appetizers, delivered food in a timely fashion, pre-bust and bust tables, and finally place tabs on at tables.
Kitchen Crew (Former Employee), Inverness, FL – December 15, 2014
On an opening day shift you would come in at 6am and start your cooking. By lunch time you would make sure to have all the prep done for the night shift. When you come in for dinner shift you shouldnt have to do much of any prep work if any very little. The most hardest part of this job was to make sure you never run out of any product. This job was – more... most enjoyable at all times there wasnt anyone who made it tough to work there. I always look at a positive thing in everything. – less
Host/Busser (Current Employee), Waterbury, CT – December 15, 2014
Pros: family oriented
Cons: short breaks and conflicting management styles
Its a job not built for the faint of heart or any weak-minded people. Throughout the day you must deal with numerous people and whatever they bring with them. Somedays it could be a screaming baby while other days it could be a guest dissatisfied with the food. All in all you realize you must accommodate everyone no matter how ridiculous the request.
Server/Waiter (Former Employee), Chesapeake, VA – December 11, 2014
Pros: freedom to joke around and be yourself.
Cons: cheap menu for lunch means low tips.
The day usually started off slow for lunch without much to do but prep for the upcoming lunch pop and dinner rush. By about 12pm each server would generally have about 3-4 tables. I was always allowed a break if i wanted one between my split shifts. summer dinner shifts were pretty slow but in the winter it was not unusual to be on a two hour wait until – more... closing time. – less
Great place to work, growth opportunities are here.
Server (Former Employee), Overland Park, KS – December 9, 2014
This place was a lot of fun. Everyone from management on down were great people, it truly felt like a family. If you are looking into becoming a restaurant manager or owner this is a great place to start if you aren't in school.
waitress (Former Employee), Mattoon, IL – December 9, 2014
Pros: free soup and salad
I liked working here because getting tip money showed you how good you were dong without them actually telling you! The work wasn't so hard once you got used to it and the people you met made your work day even better. Plus, the managers and workers were amazing people to work with.