cook

line cook

host/hostess

bartender

dishwasher

Beef O Bradys

If opening, I would come in start the tea, bring app dishes and lemons from the back up to the front, look at the cleaning chart and see what needs to be cleaned for that day, check out front and bathrooms to make sure everything is neat and clean and that the floor doesn't need to be swept anywhere, change the daily special sign, set the bar up, get register from the office along with deposit bag(day shift), set patio up if its sunny, and turn open sign on once 11am hits. Wait on customers, drinks first, then take order, put it in, and have it out to them as soon as it is done, while making sure to keep drinks filled at all times, once you take the food ask if theres anything else they need, then do a walk around, giving them time to at least take two bites, then return and double check that everything tastes great and that there's nothing else that they need while making sure to keep the drinks filled. In my opinion there's really nothing too hard about this job, as long as you keep on top of your tables then everything should go smooth, its when you stand around and make small talk that before you know it more time went by than what you thought and then your table is mad at you because either they haven't seen you in a while or because they were seeing you make the small talk and not pay attention to them. The most enjoyable part of this job was getting to meet new people and also the fact that you have "regulars" that you can always count on seeing, so even if your day has started off bad maybe at home you know once you get to work that you're gonna get to see a "regular" and they will make your day better just by seeing their face. I have learned how to multi-task and take care of people all at the same time and also how to deal with large crowds of people and maintaining them all during a big Tennessee game. I started as just a server and then when one of our bartenders left, during our store meeting it was announced that I was getting a promotion as bartender as long as I would accept, which I did, I was responsible for taking up each servers report and money after their shifts, check their sections to make sure it was cleaned correctly, and helped the servers if they accidently put in the wrong order, or charged the wrong item, I also would check with customers to make sure their dinning experience was good as well as their food. I loved working there especially because I would build a rapport with our customers and really cared about their experience at Beef O Bradys.

 The beginning of my career at Beef O Brady's was well worth it and quite exciting. I'd gained a lot more experience serving and started bartending which is a skill thats gotten me plenty of jobs and incredible experience. During busy season as a server you can easily pull 150-200 per shift if you enjoy that line of work and can keep up. As a bartender, you have significantly more responsibilities that makes any other bartending job look easy! If your fast and motivated, a busy bar shift can guarantee you anywhere from 200-400. That's because you have an 11 seat bar, 6 high-tops that seat up to 6 people, a patio and 5 table indoor section (on weekday mornings or if down a sever), ALL to-go orders by phone, online ordering, walkin etc. as well as answering all phone calls to the store, some FOH dishes, and you obviously make the servers drinks. Servers tip out 7% of their drink sales so that alone can be 15-50 in your pocket. 
The downside is when its slow - its dead and awful. if been cut after a single hour with 0 tables - living 45 minutes away, i basically paid to go to work. Scheduling is flexible so working multiple jobs isn't typically an issue and its easy to get shifts swaped or picked up when necessary. 
Issues in this place of work tend to have a lot to do with drama or poor management. At the start of working there the managers were wonderful, friendly, communicative, and always resolving things quickly. The problem was most staff was hired based off friends or family who worked there. Every one was already close and this created the issue of clicks and drama across the staff. After a year give or take, managers became burned out and stopped caring. If your looking for the boss, check the booths they're friends are sitting in or the locked office where they're on facetime with friends for hours.

this employer does not reward hard work and instead the focus is on favoritism based on how attracted managers are to certain employees, no matter how incompetent they are at their jobs, employees who are friends with the managers will advance while employees who work their backs off at this location are ignored, overlooked and sometimes fired. besides this being an unethical, biased, and mismanaged place of work, ARAMARK and USF Dining Services is full of incompetent, lazy, self involved managers who are mismanaging the dining services and in my opinion do not deserve USF's contract. Years ago they had good managers who cared about customer service, which should always be the main goal of a food service employer. In the past several years, mismanagement and personal manager involvements with employees have led to a decrease in customer service which has resulted in loss of revenue, increases in labor costs (a lot of money is wasted anyways on labor due to unproductive workers and managers who let those types of things slide) and a decrease in the standing and influence of certain dining locations throughout the USF campus. as a former employee who believes there should be nothing but potential money making possibilities and advancements within the company, I am concerned for current employees and caution anyone looking to work for ARAMARK on USF Campus that hard work is not as valued as it should be and there are always people who will be threatened by people, such as myself, who wanted nothing more but for the company to succeed and fulfill its full potential. this is seen as a threat and you will not be rewarded, if anything, reprimanded for speaking up against such mismanagement,

BoB's is a great place to work if you enjoy a relaxed kitchen culture that makes quality of food a priority but at the same time puts emphasis on seeing its employees remain happy, and relaxed. The managers in the kitchen are super cool, and probably the most human people I've had to work with in the past. When something would come up with myself, or another employee 90% of the time all you had to do was touch base with them and it was taken care of.

- The hardest part of the job was maybe the first month, or two as the menu can seem a little over whelming at first for someone with no prior kitchen exp. But the guys in the kitchen are pretty good at giving you plenty of tips to improve, and their patience is also a plentiful commodity. But you have to want to improve.
- Hourly wage wasn't amazing but I also cannot say specifically where it fell as I had never worked in a kitchen like career before, aside from fast food like Penn Station. It paid the bills and there was plenty of times that an 8 hour shift turned into 10. 
-  Lastly the only other drawback I ever really thought about was the lack of advancement.. I don't believe BoB's offer's its full time employee's any worthwhile benefits such as: health, dental, 401k, paid time off, paid maternity leave, ect..  But in fairness you could simply request off for a week long vacation and it would almost always be approved. 

All in all Beef O' Brady's was a rewarding place to work for someone who liked the fast paced flow of the day to day grind. With great management, and almost* always great co-workers this place could have easily been a nightmare under different circumstances during high volume service times. I would highly recommend this job to anyone.

I spent a significant chunk of my time working as a cook at Beef ‘O’ Brady’s, and if I were to sum up the experience in a word, it would be ‘mediocre’. The restaurant, a family-oriented sports bar chain, embodies the ethos of average.

The environment was bustling, typical of a place that thrives during game days. However, the energy that filled the air during these moments was countered by the lack of investment in the kitchen’s upkeep. Equipment, while functional, had seen better days. The pace could be frantic and chaotic, revealing the chinks in our armor – insufficient training and outdated appliances.

Management was a mixed bag. While there were moments of camaraderie and teamwork, the disconnect between the front and back of the house was palpable. Decision-making often seemed arbitrary, as if the nuances of running a kitchen were lost in translation.

The menu, riddled with the classic American fare, offered no surprises. It’s a haven for the unadventurous palate, a sanctuary where predictability is the guest of honor. Each dish, from the wings slathered in a myriad of sauces to the assortment of burgers, was a testament to consistency - consistently unremarkable.

In terms of compensation, ‘fair’ is as generous as I can be. While the paycheck came in like clockwork, the numbers reflected the unspoken ethos of mediocrity that seemed to be the restaurant’s unwavering companion.

In the grand tapestry of culinary careers, my stint at Beef ‘O’ Brady’s is neither a highlight nor a lowlight. It exists in the gray area of indifference, a stepping stone that’s as forgettable as the last bite of their overcooked burger. A place where aspirations of culinary creativity go to simmer down, it’s a pitstop that warrants no encore, and certainly no standing ovation.

It's a fun place to work although some nights you might get slammed pretty hard there were days a couple more staff members would have been an amazing help other than that the training is great I was an ace at everything I did within weeks employee moral is high the food is very good and the menu is extensive but it can seem like a lot when you first start trust me you'll be okay. It's a sports bar so the atmosphere is fun with music and ours had 2 bars front and back with karaoke night ladies night etc. This was also fun but you will have to ask an occasional intoxicated person to leave when they drink to much but if you have a good bartender then you'll be fine. In the kitchen ours had no one for dishwashing it was apart of the cooks job in the kitchen shared by all of the cooks I became a head chef so I would train people place orders for the distributers manage stock keeping balance between the cooks in the kitchen and keeping quality control a constant we made our own sauces like ranch and cocktail and had fun as a team they even let us have a radio in the kitchen and listen to anything we wanted which definitely helped the shift pass but overall I loved this job and worked there until I couldn't anymore the management loves me and took their jobs seriously except for just a couple of them I would love to go back this experience helped me grow scheduling is hard at first attaining hours but just stick with it and you'll earn what you seek... Thank you for reading 

A typical day at work involves greeting customers, ensuring food quality and having conversations with customers, helping expedite food out of the kitchen, ringing up and cashing people out. Along with talking and visiting the schools mid afternoon. Going to high school sporting events to promote business and create repeat customers. Hosting Chamber of commerce events and personal parties as well. I am here 12-14 hours a day.

Since I became and Owner/Operator at the age of 24, I have learned the fine art of communication, delegating, COG's, P + L statements, training employees to their strengths and abilities. I have also learned marketing in the areas demographic. There is still plenty to learn and I learn more and more each day. 

Since it is a family owned and operated franchise, management has been my father and I. One key employee just finished her training and is starting to take over the daily routines for the company to give myself a break. 

My employees are very hard working and I was able to bestow the "more for less" mentality and was able to produce a million dollar gross company. I was able to turn a failing restaurant into a competitive and consistent producing business in the past 4 years while keeping a few employees from the past ownership. Some employees have been from 6 months to 11 years.

The hardest part about the job is the hours put in a week. A typical week I will put in 70+ hours. Some weeks the hours reach 90 a week.


The most enjoyable part is when I see a full restaurant of all age groups enjoying themselves, speaking to different people every day and creating lasting relationships and frequent customers 5+ days a week.

It could be a decent job when you're just leaving school and have no financial responsibilities or needing a little extra cash on the side, but as a main job I wouldn't recommend it. They tell you they'll give you full time because they're extremely understaffed when they hire you, then once they get back on their feet you're left with 20-30 hours a week at best. The only way you could possibly get more is when one if not multiple of their irresponsible cooks call out in the course of the week, in that case you're expected to cover that shift unless you have a very good reason not to. Their management is also full of self absorbed and incompetent people who could care less about the company or their employees. They wonder why they always need people yet work the h*ll out of the people they have for a salary less than that of McDonald's. Also, as a COOK you're expected to hold down responsibilities that you'd think would be left to a separate position (prep, dishes, etc) you're expected to do all of these things on top of cooking on your station if not the whole line, while being belittled and passive aggressively picked at by managers in the process. There's also almost no opportunity to move up in the company, and trying to get a raise is like pulling teeth, no matter how bad inflation gets or how long and how hard you've worked for the company. They will leave you exactly where you're at and continue to throw more work on you the longer you're there if you allow it, despite receiving the same pay, and this is when the management starts to show their true colors. Don't work here unless you want to get absolutely nowhere in your culinary career and want to be overworked and underpaid. 

I work at the biggest beef Obradys in the country. We seat easily 700 people and least the country in sales each week. The staff I work with are some of my best friends. Two of which will be brides maids in my wedding. The drama is kept to a minimum because anyone who comes in with drama gets fired relatively quickly. I will say it’s hard to manage with kids. Most of the girls i know who have left ended up leaving because they just couldn’t get away in an emergency and once the schedule is set for the week it is very difficult to change. The management is awesome and always stands up for us and the owner is kind and believes in second and third chances. Typical day very hard. You can expect at LEAST 8 tables a the biggest section we have is 32 tables, which usually never get sat at the same time. I would say on a typical night we all have 10-12 tables at a time mostly 4-8 tops. We have several party rooms where we often take parties from 15-150 with one server per party so it’s definitely possible to earn very good money if you work your butt off. We get 50% off food up to 8$ on a single and up to 10$ on a double. However I will say I worked at our sister restaurant for a few months (our owner has two locations) and the staff over there were full of drama and not very kind to new people. They follow us in sales for the country usually number two. At both all the regulars are amazing and the locals love the place because we have a super arcade as well so it’s a great family atmosphere. 

a typical day at work at beef o bradys first starts off with re-stocking and cleaning your sections before the rush of customers come in, then taking orders and working together as a team to make sure every customer is highly satisfied. 
Working at a restaurant has taught me patience, and how to provide exceptional customer service and communication skills especially with complete strangers, it has also taught me to work as a team member, and also that hard work pays off.
The management was great, I really couldn't say a bad thing about management, they all do their jobs greatly and do not talk down on anyone while doing so, and make sure everyone has equal opportunity for making money.
My co-workers, besides the money, were my favorite part about going to work. It is amazing when you can go to work and get along with your co-workers, it makes a slow day go by faster, and a rough day get better.I can honestly say I had never had a problem with any co-workers of mine.
The hardest part of the job would have to be when we have some slow days where not much money is made, or rude customers but that is all apart of the restaurant industry and is expected.
As stated above the most enjoyable part of the job would have to be working with my co-workers and not just the wait staff in the front of the house, but also everyone in the back of the house. Other than the co-workers getting great tips is always a plus!

Top Job Titles	Average Salary
Cook 16 salaries reported	$15.88 per hour
Line cook 12 salaries reported	$16.44 per hour
Host/hostess 1 salary reported	$11.50 per hour
Bartender 1 salary reported	$23.83 per hour
Dishwasher 3 salaries reported	$14.00 per hour

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