The Old Spaghetti Factory Employer Reviews

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.

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.

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

I couldnt have found a better job at a better time, I learned Barending there! Worked all the time.

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

to many managers but overall typical easy 123 work environment

They are a great company to work for. They provide vacation time and fantastic training. They offer 401k package and benefits. They believe in creating an environment where you as manager can can grow and where you feel comfortable to work. They are organized. They offer great bonus program and incentives for their employees. They believe in Guest Satisfaction – more... and working to provide the best quality experience for their guests who dine with them. They are passionate about never comprising food quality and believe only the best food should ever be served. They support your ideas and concepts and invite feedback or suggestions on how their operations can improve. If you are looking for a great adventure that will help you grow in your career as a manager than The Old Spaghetti Factory is the company you want. – less

Awesome staff
Learned allot about teamwork and how restaurants function

It is a dead end job and very stressfull. Not recomened. The tips are good.

had fun at work while doing your job never a dull momment always great when you get to know the customers and what they like the most

A lot of work in the kitchen. A lot of prep in a fast paced environment. The managers for the most part are great and the people who work there are helpful for the most part.

I loved working at the Old Spaghetti Factory, management and the co-workers were great, pay was good. I wish I could go back in time! After 5 years of working at the Old Spaghetti I decided to move onto a new career field.

Great first time job. People are friendly. Flexable hours and managers are good

While I really enjoyed working here, the job was not really what it was advertised to be. Scheduled hours were different every week and it was really difficult to schedule time on or off.
Management was not really willing to work with employees when scheduling and often picked favorite employees. Even so I found them really easy to work and get along – more... with on the job.
My co-workers were all students and were easy to get along with and were very professional on the job.
The hardest part of the job was making sure I could get enough hours during the week. – less

While I really enjoyed working here, the job was not really what it was advertised to be. Scheduled hours were different every week and it was really difficult to schedule time on or off.
Management was not really willing to work with employees when scheduling and often picked favorite employees. Even so I found them really easy to work and get along – more... with on the job.
My co-workers were all students and were easy to get along with and were very professional on the job.
The hardest part of the job was making sure I could get enough hours during the week. – less

A typical day at work is serving several tables at once, with urgency to turn the tables, in order to generate more sales. I pay close attention to the reason the guests are dining, in order to determine if they are on a lunch break and require faster service, or whether it is a celebration, which tends to be a little slower for their enjoyment. At – more... work, I am always busy whether I have guests of my own or not. There is always something that needs to be done at a restaurant. On a slower night or day I walk through the whole restaurant to see if I can pull plates, get drink refills, or tend to my co-workers' guests. I run food, clean, stock the kitchen, and offer to help the other servers, with or without a full section of guests that I am serving. I have learned the duties of most restaurant positions. I have served at different types of restaurants and have dealt with different demographics and know how to interact with my guests based on that experience. The most important thing that has come out of being a waitress is that I am doing what I truly am passionate about. I love people and people take a liking to me. I have learned a lot about myself as well. I now know how capable I am of working extremely fast in high pressure situations and belong in this industry. I always respect my managers. I actually enjoy a manager that is extremely passionate about pleasing all guests and strives for good moral among the staff. I am very personable, so I fit in very quickly when I become a team member. I have never had a problem with even one co-worker. I enjoy people and am proud of my personality and performance at all places of employment. The hardest part of the job is all of the side work at the end of a double shift, but you just have to push through it. The most rewarding part of the job is knowing that my guests are happy and request me each time they dine, and it is very gratifying when my customers actually take the time to e-mail or call corporate and compliment my service, on their own, because they truly appreciate my service. – less

This is your good old part-time job. You get the extra cash you need in a short amount of time. Management will nit-pick on corporate rules and hold you accountable. Management can considered to be unprofessional at times but management tends to rotate a lot based on locations of stores.

I was impmressed with the level of organization from the top down. Management kept every aspect of the company well prepared for any unexpected issues.

This company was a great experience and learning step in sales and customer service. The restaurant gave their employees a flexible schedule so you could have a well rounded work / life balance. Management was excellent and understanding, as well as helping the employees succeed in the right direction.