Dishwashing/Food Prep/Bussing (Former Employee), Eugene, OR – November 8, 2013
Pros: free meal for dishwashers, decent tips, great co-workers
Cons: won't recommend working as a dishwasher at this location.
It was a fun atmosphere working with the public and co-workers, while management still striving for improvement. Dishwashing was hard part of the job with other dishwasher quitting the job every week after training, while it was hard work i've never left dishwashing. Bussing tables and interacting with guest was my most enjoyable part of Red Robin. – more... From my experience, was a great first job with great people. – less
Mixologist (Former Employee), National City, CA – October 30, 2013
Pros: great company to work for
Cons: not having someone cover to be able to take a full lunch sometimes
Great company values and management style.The typical day was busy and being able to multitask many jobs at a time. Never a dull moment always something to take care of. Staff was great from the FOH to the BOH to the management.I learned to make milkshakes along with my bar drinks, all non alcoholic drinks rang up at the bar.The hardest part of the – more... job was breaking down and taking apart the soft serve machine and cleaning it at the end of the night every shift. It was very time consuming. Most enjoyable part of the job was interacting with guests and staff, I loved it. – less
Red Robin is a wonderful place to work that challenges me daily.
Server / Bartender / Manager (Current Employee), Roseburg, OR – October 30, 2013
Pros: flexible scheduling
Cons: no benefits
Customer service is a demanding field that presents me with a new set of challenges every day. Maintaining a functional relationship with my employees who are also my coworkers is a crucial part of my job. The hardest part of customer service is that one guest that leaves with less than the best experience; at the same time the challenge of creating – more... an amazing experience for our guest is the most rewarding part of customer service. – less
Hostess (Former Employee), Boise, ID – October 28, 2013
Pros: dicounts for meals
Cons: not enough hours.
Co-workers had too much drama in the working area, not enough co-workers were focusing on the job that needed to be done. Managment had to many flaws in, they did not communicate very well with each other, and their employees.
Prep Cook/Line Cook (Former Employee), Renton, WA – October 24, 2013
Red robin is a fun place to be and to work. The managers are fair and really work with you. I would get there early and prep the food for the chef. I would also take care of anything that wasn't done the night before
Server/Trainer (Current Employee), California – October 17, 2013
Pros: discount on food for yourself and familly
Red Robin is all about their team members and the years i have spent working with them has been a learning experience for me personally and professionally. This job is really flexible with your schedule if you're looking for a second job I would totally recommend Red Robin you come in and work for no more than 5 hours unless you are doing a split shift.
Server (Former Employee), Augusta, ME – October 17, 2013
Pros: coworkers are awesome! flexible schedule
Cons: new corp. punishment policy, management inconsistent, no follow through, favoritism
When i first started working there it was a wonderful place. Everyone was happy and worked well together and communication was somewhat decent. Over a course of 6 months roughly the work environment has decreased drastically. No communication, you are lucky if you are told what menu items you run out of (Mondays that list gets to be several items long – more... and you don't find out until the meals should be going to the guests), management lacked inconsistent requirements. There are all these changes that are occurring of which Corporate is inflicting an absolutely rediculous policy where basically your server shifts are based on what the guests order and if you can get the guests to fill out voice slips and if you happen to have a week where your guests only want waters and no appetizers then you can bet the following week you will only get 3 shifts. Not only that but they are starting another policy based on once again the guests and supposidly your "performance" on how many tables you will get which ranges from 2-4 table sections. Mind you a normal section right now is 4-6 tables sections so no matter what your "performance" is you are basically getting punished.
Management is a whole other story. One manager will tell you to do one thing, another something else. One manager will let the bartenders take a table or two another won't so no one knows if the bartenders are suppose to be taking tables or not since managers can't agree on that. We have no 86 board so you are better off asking the cooks what you are out of since managers will have no idea. They also tend to run out of the exact same food items every single week but they never thing to order more the following week. Managers want you to come in to work early one day and fill out the check in sheet but the very next they could care less about it. Managers will tell you that no one can come in through the exit door but yet it is ok for them to do it (do as I say not as I do). They will also tell you that your schedule is based on your server scores "performance" but there are the favorite ones who that does not apply to (sorry, this will not fly in any work environment). And there is one manager who several staff members wonder if that person is coming to work drunk because the alcohol is very strong on their breath and that is not a way that a manager should be showing their staff how to behave.
Until good changes are made here I would have to say that working here is more than likely only going to get worse. I have seen it happen before and the turnover ratio will be going out the door. – less
Hostess (Former Employee), cincinnati ohio – October 12, 2013
Pros: happy hour 4-7
my typical workday here I usually opened. I would come in get coffee if need be, the managers always made it appoint to say good morning every morning I liked that. I learned how to keep calm under massive pressure and not to "drop the ball" think two steps ahead and keep a smile on your face. My co workers where great from the Front of the house all – more... the way to the back of the house!! The most enjoyable was opening the store.. and of course when there is a birthday the lovely birthday song!!! – less
Server (Former Employee), Vacaville, CA – October 10, 2013
Pros: good hours if you want them, money
The managers take their authority for granted. They LOVE letting people go, and they pick their favorites. The guests know that the managers are push overs, and people will come in and harass the employees just to get a free meal. Then the managers make you, the server, take the blame for the rude guest. Red Robin is a corporate dictatorship. If your – more... strong suit is not selling desserts or drinks, prepared to get written up or even fired. – less
Overall great place to work. Oppurtunities to advance, great environment.
Mixo/Bartender (Current Employee), Arcadia, CA – October 8, 2013
After starting out as a server I learned all about the culture of Red Robin, I stayed for over five years, advancing to the bartender position. Every day at work is something new, new people to meet and serve, new challenges to overcome. Management with this company is changing constantly due to moving of where they are needed. Fortunately at the store – more... I am currently at I have had 2 of the same managers since the doors opened. I can go to them with any question or problem and they will be there to help. The hardest part of my job is definitely the lack of security. I am a tipped employee, so when the restaurant is slow or business is down my income goes down. However, the most enjoyable part of my job is my coworkers and all the clientele I get to meet on a daily basis. – less
Server (Former Employee), aracdia, ca – October 7, 2013
came in to work fully dressed and on time your ontime has to early so that you can find out what section you will be working in and to make sure you have everything you need you make sure that no item was scratched off the menu then you serve guest clean up and go home