server

line cook

route driver

attendant

AUBREYS

Schedule is set and flexible. Couldn't ask for better in the service industry. Tends to have consistent business which helps with tips on a day to day basis. Tips share is comparatively very low that being 1% of total sales goes to the bartenders for dinner shifts only. Tradeoff is that servers have to buss there own tables and complete more sidework than usual. Management is not acknowledging of dedication to work or attention to detail. I feel they're personally unhappy which trickles it's way down, but if one can manage to not let others effect them then that can be alright. Kitchen passionately hates any variations to menu items and only complies when it is painfully obvious that is doable and does so in a manner to not recieve a complaint; thus, they are lacking any culinary inspiration and only work for a paycheck and not at all for job satisfaction. Bartenders are inconsistent which can make it awkward for servers and guests which generally will effect tipping. Also, the company recently began charging the servers the 2.5% transaction fee on all of the electronic tips recieved. For example, 2.5% of a ten dollar credit card tip is factored into the sales report for server checkout. Overall, it is a succesful run in the mill restuarant with fairly steep prices.

A typical day at work looked like takings order and ringing them in, running everybody’s food, hours of side work and rolling silverware, not making the best money. Management played favorites a lot at Cedar Bluff, and will make degrading comments. Men could get away with not rolling silverware or doing side work while women get in trouble for doing the same. Money wasn’t very good for what all was required, the clientele is cheap, older grumpy people who want  to take their anger out on you and get spoiled by the GM and get free food. 

Kitchen staff made me very uncomfortable at times and would often be too touchy , it wasn’t just me. Hairs and nails were always in the dressings and food, GM was aware and didn’t make them wear hair nets and gloves. They have literally failed health inspections. Workplace culture was fun, my coworkers were fun to work with when they were in a good mood. Money wasn’t good so people would show up with an attitude. Managers will hardly speak to you and won’t make you feel welcomed when you first start, you will constantly get told what you’re doing wrong and never what you’re doing right. You’re required to show up even if your car breaks down or you have family issues going on. 

Working at Aubrey’s was a genuinely positive experience. The team environment stood out right away—everyone was supportive and worked well together, which made even the busiest shifts manageable. Management was approachable, respectful, and made sure we had what we needed to succeed. I appreciated how organized the restaurant was, from training to day-to-day operations. It helped me learn quickly and feel confident in my role. The pace was fast, especially during peak hours, but the structure and teamwork made it enjoyable. One of the best parts was interacting with customers; the regulars were friendly, and it was rewarding to be part of a place people genuinely enjoy coming to. I also liked that there were opportunities to grow and take on more responsibility. Overall, Aubrey’s has a great culture that makes you feel valued as an employee. It was a great place to build skills, stay busy, and be part of a reliable, hardworking crew. I’m grateful for the experience.

Aubrey's was an enjoyable, fast paced work atmosphere.  I really enjoyed the responsibility which came with managing.  From a busy compact lunch rush to a longer dinner rush, there was always something to do.  I like staying busy and between the everyday operations, there where multiple other issues that came up.  Developed very good multitasking skill as well as improved customer service skills.  
I really enjoyed working with the staff at Aubrey's.  From management through the host staff, everyone worked as a team and were fun to be around.  The hardest part of the job would have to be dealing with people who are just trying to get something free but the most enjoyable part would definitely be how everyone seemed to work together to accomplish the same goal: guest satisfaction

Aubrey's is a fantastic company to work for. It is unique in the sense it is neither corporate or franchise and is small in numbers. For such a small chain of locations it is well-organized and uniform. Clean! I can not stress enough how clean the Johnson City location is. Thanks to strict closing routines this location remains immaculate and rarely needs detailed cleaning projects. 

Scheduling is pretty relaxed. It is a restaurant, so expectations can't be too high. 
The opportunity to learn new things is there. 
Advancement is slow. That's made obvious by the low number of locations and the lucrative benefits in management. 

Rate of pay is competitive with performance-based raises. 

As a line cook the team in the back was extremely close (good friends). The management did have a few problems like: paper scheduling(not online so you would either have to call or go in), not much down and dirty work like they’re employees, and the lower management (or supervisors) were somewhat untrained on the things they were supposed to expect from each side of the restaurant. Other than that almost all the management was friendly. Most of the wait staff was either rude or not apart of the team. They would ignore calls to pickup food and treat the dishwasher poorly . Obviously there were a few who did a good job and were nice though. Honestly, Aubrey’s isn’t a bad place to work it does have its problems though.

I worked for Aubrey’s for four years. I ultimately loved the job however hated the management and their standards. The general manager played favorites and if you were not a favorite then good luck. Management lacked proper training and would often take out their frustrations on others. You never knew if it would be a good mood or bad mood day. When I first got the job the standards were high when looking for employees however now it’s really low. They will hire anyone as long as the have holes to fill. DO NOT SERVE HERE! If you need a shift off and can’t get someone to cover it then you have to work or you get written up.  

I would work doubles mainly but then I started school and I couldn't continue, it closes at 9 so you won't be there long enough to get good money
I really didn't learn anything.
The only enjoyable thing about the job was a select coworkers, however at the same time a lot of coworkers were lazy and never got punished. All for 13$ a hour was not worth it.

Don’t do it! The food is nasty , cooks don’t wear gloves and wear dirty aprons. The kitchen gets busy and food arrives late to the table then customers get mad and don’t tip. Finishing side work at end of the shift takes for ever. There’s no bussers you have to buss your own tables. Majority of the clients are elderly people and they’re grumpy and don’t tip. It’s a family restaurant so you won’t sell alcohol unless you are on bar area.

Aubrey's was a wonderful work environment! I loved all of my coworkers and genuinely enjoyed coming in to work. Part of that is because the management was excellent! Every expectation of employees was extremely clear cut so there was no room for question and everyone was understanding and supportive. Everyone also kept a really positive and light-hearted attitude even during meal rush and that was honestly so influential in how I felt about it there. Also I should mention that the food was amazing.

Top Job Titles	Average Salary
Server 3 salaries reported	$28,333 per year
Line cook 3 salaries reported	$12.67 per hour
Route driver 1 salary reported	$15.43 per hour
Attendant 1 salary reported	$16.27 per hour

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