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The Old Spaghetti Factory
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35 reviews

The Old Spaghetti Factory Employer Reviews

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My first job in canada
Dishwasher and Pasta cook (Former Employee), Toronto, ONOctober 18, 2013
Pros: free food, tips
Cons: moderate pay
Working at the Spaghetti Factory was good. I started as a dishwasher and became a pasta prep / cook. The team was nice and multicultured.

The work was hard sometimes because it is a big restaurant in Toronto and a lot of people are going there.

The hardest part of the job was probably the dishwashing after a busy day.

It was a good experience to – more... work in a kitchen of a busy restaurant like the spaghetti factory. – less
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Busser at very busy restaurant
Busser (Former Employee), Edmonton, ABSeptember 3, 2013
Pros: free food
Cons: low pay
My job mostly consisted of clearing tables, setting tables, and cleaning.
It was a very fast paced enviroment,
The best part of the job was the free food.
The worst part of the job was being covered in pasta sauce constantly.
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Busy restaurant
Server (Current Employee), Toronto, ONApril 26, 2013
Pros: great food discounts
Cons: depends on your needs.
It's a busy restaurant, that hires many people, and obtaining more shifts per week depends on your effort to sell. If you can show your worth to the company, they will reward you. Management is friendly, staff are pleasant, and you get out of it, what you put into the job.
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Server
SERVER (Former Employee), Toronto, ONJanuary 18, 2013
horrible place to work. If you like being poor and waiting two hours to start your shift then go ahead and apply for a job as a server.
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Excellent training, opportunity for advancement growth
Restaurant Manager (Current Employee), Lynnwood, WAApril 14, 2014
Great and established company, which hired me twice! The job requires a lot of teaching and coaching of the new hires, running a very busy 20 section floor, overseeing multiple departments, including ordering, scheduling and training. Learning all the departments, including kitchen and accounting, was hard and rewarding at the same time. Focus on guest – more... service is most important. Building guest counts and making food/labor costs are imperative. The hardest part is dealing with unhappy guests. The best part is making a family very happy by delivering their food hot, delicious, and on time! – less
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Poor work enviornment
Line Cook (Current Employee), Rancho Cucamonga, CAJanuary 26, 2014
Pros: flexiable hours
Cons: pay for your meal, no benefits, managers do not listen to workers
Management skills are poorly shown, no leadership, unorganized, very little sanitation goes on.
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It was ok
Busser/Dishwasher (Former Employee), Phoenix, AZNovember 25, 2013
My coworkers were fun most of the time the the manager were good people the job wasnt exactly what I was looking for
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customer service
Bartender (Former Employee), red lands, caOctober 7, 2013
Pros: work
Cons: work
fun job had a great time while working there, the food is good guest service is great. i did really well while working there
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Life in a day at The Old Spaghetti Factory
Server (Current Employee), Rancho Cucamonga, CAAugust 30, 2013
Pros: discount on items on the menu, constantly meeting new people, being in an energized fast paced environment
Cons: no healthcare, minimum wage, constantly fluxuating schedule, little hours
A typical day at work would consist of checking the employee board to see what station they would like you to be in that day/night. Upon learning your section I like to go out onto the floor to see if any guests have been sat in my area or if I spot anyone who looks like they are in need of assistance. Usually I won't have been sat yet so Ill go back – more... into the kitchen to start performing my side duties, which would be stocking and cleaning. When we become busy we have to be sure we are well organized in the kitchen so none of us will fall behind when assisting our guests. This job I would say is particularly easy, I like the the constant social interaction with other people and how most things are hands on. I also love having to be constantly moving while working. It makes me feel like I am not being lazy and getting a good workout from being at my job.

I have been a server for several years now so I believe I have almost everything down when it comes to great customer service and relations. For me the hardest part of the job is when there is a lack of communication between other servers or guests.
You should always let your guest know what your next move is involving their dining experience and always be willing to lend a helping hand to other servers who need help catching up on their duties. – less
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Very Informative
Busser (Current Employee), Duarte, CAAugust 22, 2013
THis company has been very useful with my professional career. It has also helped me before I even got my degree.
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great starting restaurant job
Bartender Trainer/Manager's Assistant (Former Employee), Rancho Cordova, CAAugust 16, 2013
Pros: you earn what you work for. teaches you the benefits of working smart as well as hard.
Cons: menu prices are so low it is hard to make a decent living.
very fast paced and low check averages. It really teaches you how to hussle for your money. I will always take special interest in anyone who has spag in their employment history. It means they can work hard and deal with a corporate atmosphere.
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learned a lot about the restaurant industry in this restaurant
Line and Prep Cook (Former Employee), Riverside, CAJuly 31, 2013
Pros: free lunch and great workers
Cons: long distance from home
This company provided me with a chance to learn and move up. I first started as an opener and learned everything about the line and how to set it up. From there I move to Prep and that's where I had the most fun. I got to make a lot of the food from scratch. This is where I got to put my knowledge to use. From there I just keep moving all over the place – more... and finally learned every station. I later became a floater and was able to be put at any station to help out in time of crisis. – less
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it sucks
Bartender and Server (Former Employee), Newport Beach, CAJune 18, 2013
Pros: serving experience
Cons: everything sucks
they hire amateurs for management. you have to do work that is not in your job description. don't work here
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Old Spaghetti Factory
Server/Bartender (Former Employee), Chesterfield, MOJune 17, 2013
Family atmosphere in the food industry. Food was sold in a meal deal with very reasonable pricing.
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Awesome people but disorganized kitchen.
Prep Cook/Line Cook (Former Employee), Elk Grove, CAJune 16, 2013
Pros: friendship, $1 meals
Cons: pressure, disorganization
A typical day at work would consist of basically picking up after last night and restocking the foods for the night.
I learned how to work with what is available to me.
The managers were extremely friendly but a bit out of the ordinary.
My co-workers were awesome but some were very lazy.
The hardest part of my job was keeping my cool when having to – more... pick up co-worker's slack.
The most enjoyable parts were my co-workers. – less
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Fun place to work
Dishwasher and Pantry (Former Employee), Elk Grove, CAJune 5, 2013
fun, fast paced, opportunity to move up quick, team environment
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My experiene at the restaurant
Secretary (Former Employee), Taylorsville, UTMay 27, 2013
Pros: 50% off me and one other person for eating there!
Cons: not very good language used by employees
Work was slow during the week and picked up on the weekends. We had plenty of training for the responsibilities were had, such as being in charge of getting names down and wait times. I enjoyed working with every one of my co-workers, they brought different personalities into the restaurant. I had to tell the other hosts' what to do and that was hard – more... for me because i am not a bossy person. I loved interacting with the guests that came in. – less
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A busy, yet fun workplace
Office Secretary (Current Employee), Duarte, CaliforniaMay 13, 2013
Pros: employee meal discounts, retirement and health care options
Cons: flexible hours, tips, strict age policy for certain duties
A typical day at work starts at 8:30 am for the Office Secretary, and at 12:00 pm for the Banquet Coordinator. Both positions involve a lot of dealing with customers over the phone, as well as micro managing the flow of business that day. As a secretary, lunch shifts are basically run by you and you have a lot of people asking for your assistance. Although – more... the duties are not finished until the early evening, the busy-ness off the day makes it go by fairly quickly. Management at my location has been fairly inconsistent. However, corporate officers have always been involved in the transition phases and have helped us make our store the best it can be. Working here has taught me incredible time-management and efficiency skills, as well as put me in the role of a manager figure and be able to have discretion through this delegation. The hardest part of the job is making sure to have a positive attitude despite adversity. At times it is incredibly difficult to please a particular guest, or keep a positive morale from the team members, however I believe that anyone's attitude can be changed with the right influence. Contrarily, the most enjoyable part of this job includes customer satisfaction and the relationships that are established with co-workers and management. Because of the nature of the secretary and banquet coordinator positions, they are served as a type of liaison between team members and management that, with proper implementation, creates a very enjoyable place to work. – less
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Worked there for years, Did a little of everything.
Server, Bartender, Hostess (Former Employee), Nashville, TNMay 9, 2013
Pros: got to move around jobs some in the company/
Cons: ?
I couldnt have found a better job at a better time, I learned Barending there! Worked all the time.
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Awesome job fresh out of college
Restaurant Manager (Former Employee), Seattle, WA & Lynnwood, WAMay 7, 2013
Pros: fast paced, never a dull moment
Cons: undesirable hours (and always smelling like spaghetti!)
This was a great place to start! Having completed a Summer internship with OSF prior to graduating college, I knew that this is where I wanted to be. Although the work / life balance was hard (working nights, weekends, and holidays) I learned an immense amount about myself and human nature from working in this large restaurant. I love the industry and – more... would go back to it in a heartbeat if I knew that I could have that work / life balance. – less

About The Old Spaghetti Factory

Pasta noodles fuel the fires in these factories. OSF International operates nearly 40 Old Spaghetti Factory restaurants in 15 – Read more