Server (Current Employee) – Abbotsford, BC – 31 May 2016
a typical day at work at Red Robin usually results in running around making sure your guest receive everything they need and have a great overall experience. I've learned to have a lot of patience with the public with this job, and also how to multitask very quickly. You quickly learn to make lists in your head of what is next to do. Our management is great, as per usual there are off days, but they listen to our needs. I absolutely love all my co-workers. They always make the shifts fun and always lend a hand if need be to any one. The hardest part of my job is making sure that no matter how rude a customer is we always try and be as nice and considerate as we can and to try and make them as happy as they can be. The most enjoyable part of my job, is all the different conversations I have with the people I serve. You get to meet a lot of really cool people.
Line Cook (Former Employee) – Vancouver, BC – 13 April 2016
This job is basically the same thing of working at mcdonald. Working in the kitchen is hot, greasy, and foody. Since it is a gourmet restaurant, it's mandatory for the food to look picture perfect to give the server a good tip.
It gets really busy during the weekend and food production tends to pile up on top of each order and takes a while longer to make the order. It happens.
Bartender/Server (Current Employee) – Edmonton, AB – 3 February 2016
Red Robin was a fun place to work. In my eyes it was a stepping stone, somewhere to build on my customer service skills, and in that I succeeded to the point that I felt comfortable moving forward. Co-workers were probably the best part of working there. The hardest part of my job was keeping up with all the new management and all the different requests from new managers. The most enjoyable part of my job was bartending, guest interactions, aswell as making a guest happy.
Line cook (Former Employee) – Kamloops, BC – 1 December 2015
You show up, you cook, then you clean up. That's all this job really was. Easy to catch on bud during slow times it was difficult to keep busy. Wipe down something and make your self look busy otherwise you don't have anything else to do.
Line cook (Former Employee) – Kelowna, BC – 14 September 2015
I worked night shifts there soon as i was to come on it was already busy so u just get on the line find out what staiton you were working and get to work. Managers were alright there but always wanted to send people home soon as the rush died down. co-workers were mixed alot were younger but i meet a few friends there i still talk to
Hardest part was working the dish area once or twice a week Most enjoyable part my co-workers
not enough hours, hard getting home some nights when buses stoped
Cook (Former Employee) – Edmonton, AB Clairview – 12 August 2015
This was the worst place I ever worked and I worked in a lot of different restaurants. They are so cheap of giving raises. Some of the managers there power trip and yell at you for things you were not responsible for. It is high stress and not enough pay. Worst treatment I had.
everything, heavy black uniforms in the kitchen on hot days. tiny paychecks, split shifts, rude managers and coworkers
Hostess (Former Employee) – Prince George, BC – 9 August 2015
I enjoyed most of my time here and most of my coworkers. I had been working here when I got my current job and after working both for a couple months, the scheduling just wasn't working and the other job was a better opportunity and had more stable hours.