Manager (Current Employee) – Regina, SK – 11 April 2018
The only people you are only allowed to be friends with is your fellow managers. You are not allowed to be friends with team members outside work. Meaning you can't be friends on social media. No rides going home, no going out at bars or clubs and no going out with them on movies or having to eat out.
Free meals and bonuses
Longer hours and no team member and manager relationship outside work, you can't be friends with them.
Food prep specialist, line cook (Former Employee) – Brampton, ON – 13 January 2016
I didn't learn much as a culinary arts student from here because apart from the grill every thing else comes pretty much goes through a microwave or deep fryer, comes pre-made mostly with little to no effort the make these dishes. The food safety was terrible as employees wouldn't practice the proper procedures. They hire you in selling you a dream of a career and moving up but its really just your typical franchise restaurant where they make you work really hard for lo wages as possible. They even violate their own procedures from time to time.
50% discount at lunch time
Delayed raises, low wages, no seniority rules, etc
Silverware Roller (Former Employee) – Calgary, AB – 21 November 2015
The servers made this a fun place to work at. Kitchen staff, which is where I was stationed, was a very close knit family. Everyone had a specific job and always helped you if you asked for it. If I had questions or needed help with learning a new tool or prep, I could be assured that they would always steer me in the right direction, both in the dining room or in the kitchen. Culinary Management was exceptionally patient and kind to me. GM was also understanding to my family's changes and needs. Although my job may have sounded "tedious" to some, I truly do love what I did, "Silverware Roller." I had also learned how to prep foods for serving individual meals. The idea of going to work and thinking you are doing the same thing is great but when asked if you want to learn something new, is even better! It doesn't mean I stop what I was doing, it just means adding on to what I have already learned.
Productive and an every day challenge. Never the same thing twice.
Certified Trainer, Server, Assistant Manager (Current Employee) – Edmonton, AB – 18 November 2015
Great place to work. Great people to work with. Very accomodating. I love taking care of guests who have not been to the Red Lobster and show them just wonderfully varied the menu is. Training LOVE IT. Absolutely enjoy taking a new server/new manager and showing them the "ropes" and seeing the excitement in their eyes as they learn. Guiding the servers, being a mentor. I love my job there.
Server (Former Employee) – Oshawa, ON – 10 November 2015
On an average day at work staff was always welcoming and friendly towards one another. The managers were always there to help when needed and always went above and beyond to ensure that the work environment was happy and friendly and to full success. Staff was always willing to jump in and help when seeing another coworker in need of help. Always enjoyed going into work and always felt welcomed there.
Certified Grill Master and Certified Trainer (Former Employee) – Edmonton, AB – 3 October 2015
Very stressful environment but the pay was decent and for the most part everyone was amazing to work with. There were lots of times however that management wouldn't follow up on the core values provided to us by the Employer which caused a lot of drama amongst employees. The hardest part of the job would be the amount of volume at once with very few online.
Utility Worker and Baker (Current Employee) – Calgary, AB – 14 September 2015
-Repetitive, exhausting, fast paced, sometimes slow, and quiet but also very productive and busy is what a typical day at work would be like. -Learned to work independently, communicate well with others, be on time, work as a team overall, and get an idea of what a hardworking curriculum should be like. -Management was reliable. Never a problem that wasn't fixed or taken care of and managers were always interested in listening to the employers. -Co-workers were often times very nice and easy to work with. worked together as team and helped anyone that needed it. -Hardest part of the job were in the evenings. sometimes never enough help to get dishes done or enough works in the back to help with produce so everyone had to help with they could to get everything done. -Meeting new people, taking a break, and communicating well others during shifts.
Prep Cook/Production/Baker/Dishwasher (Former Employee) – Niagara Falls, ON – 9 September 2015
I started off where I was needed as a dishwasher, advanced within 3 months to the production position where they utilized my abilities to have a more productive work day.
My co-workers where very supportive and loved the fact that I would bounce around to help every position as needed and gave me the same respect.
The management changed over the course of my employment in which at one point I was doing the kitchen managers job at night. (helping with the order, doing the food counts and closing the back section of the kitchen) It was not asked of me to do this however we lost two of the best managers at the same time while the third was on vacation. When I stepped up, little was done to compensate my extra efforts and though it was appreciated it was hardly vocalized to me.
My fellow employees were grateful for my work ethic and willingness to help keep things a float while management had time to sort itself out.
Line cook, Alley Coordinator, Utility. (Current Employee) – 3252 Sheppard Avenue East – 13 August 2015
A typical day at work for me would start at 12 noon. I would help continue setting up the kitchen for the rush, and clean up stations. I prepare the meals, cook, and plate. Help with prep cooks to prepare for meals for the evening shift. Break time. Then back to cooking at night until closing. I've learned a lot of multitasking skills and a lot of problem solving that involves a lot of special instructions on how guests want their food to be cook, such as allergies. The management is very humorous during shifts. Keeps people busy and also keep them from being stressed out by cracking jokes here and there, given the fact that the restaurant can get extremely busy. The hardest part of the job is the job itself. Line cooks do not stop cooking. I do not stop assembling from the time i start to the time i finish. Food just keeps coming in and there is no end. However my coworkers are the most enjoyable part of the job. We share the same sense of humor. We all try to have fun while working, especially when it gets really busy. I love working for this restaurant, its the people i work with that keeps me going.
Hostess (Former Employee) – 2501 8th St, E Saskatoon SK S7H OV4 – 30 June 2015
The most enjoyable part of the job was my co-workers and management team. The atmosphere was always a positive one. I learned many important this from this job, such as always have a smile on your face, when in doubt speak to the manager, but most of all have fun.
Hostess (Former Employee) – Mississauga, ON – 5 June 2015
My experience with this company was bitter sweet. I enjoyed working with everyone, but there are various managers with different styles and it was rather frustrating trying to please all managers. What may be acceptable for one manager may not be acceptable for another.
A typical day would begin with changing the menus from dinner to lunch (and then lunch to dinner at 3:00 pm). Clean the bathrooms, lobster tank, and general host area. Greet guests as they walk in and quote accurate wait times. Walk guests to their tables and introduce the menus and new specials. At closing, I would have to clean up the bathrooms, lobster tank, trays, booster seats and baby seats, and lock the doors.
My co-workers were fantastic and very helpful. They made going into work that much more fun and enjoyable. The hardest part about the job would be calculating accurate wait times for our guests. Sometimes our calculations were off my 10-15 minutes, sometimes even longer, but it was not my favourite to inform guests that they had to wait longer for a table.
For the most part, I am grateful and appreciative for the opportunity and it was a stepping stone for my career.
Dishwasher and Line Cook (Current Employee) – Ottawa, ON – 23 May 2015
There are a lot of flaws at Red Lobster, management does not properly organize the kitchen, and as such the kitchen staff often pushes them around. The servers think they run the place and are always screaming at line staff for their food, and there is no tip out for the kitchen staff. There is a huge rift between the servers and kitchen staff, and a high degree of animosity there as a result.
The work gets really busy too, as Red Lobster is a very active and popular eat destination. The kitchen is always kept very clean.