Service Manager (Current Employee), Seattle, WA – January 4, 2014
Pros: free meal on shifts, affordable benifits, 401 k
Cons: long hours, late nights/early mornings, unhappy people
Caring for guests, up keep health and safety standards, yearly reviews, bonus' available based on success of restaurant. Lots of learning opportunities, room for growth and lots of learning. long hours sometimes 10 hours a day sometimes up to 12. 2 days off weekly, but not always consecutive. work with lots of different people, meet all types of people, – more... work every aspect of the restaurant. Full benefits, and 401K offered as well – less
Certified Host (Former Employee), Victorville, CA – November 22, 2013
I learned a lot working for Red Robin, I had a lot of responsibilities that I had to commit to and I accomplished every last one of them as far as being a team member and helping anyone out in the Red Robin Company, I had a lot of self discipline for myself. Red Robins company was the best experience to me, I loved every day I worked there, I was greeting – more... and seating the guest I also learned to recognize , recommend and reassure our guest where satisfied with our company, I made sure my hi's, goodbyes, and thank you's let the guest know I appreciated there company. My manager where outstanding managers to better me as a worker as well as my coworkers, the hardest part of my job was remembering some burgers ingredients on the menu, the most enjoyable part for working for Red Robin Company was meeting new people, with different personalities and getting along with everyone so well. – less
Productive and entertaining workplace while keeping busy.
SALES SUPPORT (Current Employee), Tucson, AZ – November 14, 2013
A typical day at work would be full of spontaneous events to keep things interesting, but never out of line. Workers stay busy and are always fun to talk to. Easy to make friends and easy to stay busy and earn your pay.
Waitress and Bartender (Current Employee), O' Fallon, Missouri – November 14, 2013
Pros: get to have fun at work, giving back to community, rewarding.
Cons: cranky children, negative coworkers.
Working for Red Robin is a relaxed, family friendly atmosphere. Management is very supportive of the staff and do everything in their power to make sure guests are happy and the staff have the proper tools and training to yield best results. Coworkers are very helpful and team-oriented. The hardest part of working there is mental strain with long days. – more... The most enjoyable part of working there is helping families and, recently, veterans, have a good time with loved ones – less
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