cook

dishwasher

sous chef

host/hostess

dining room manager

Biaggis

A typical day at work (for me) would be to arrive at 4 PM and clean up my assigned section. Due to the lack of volume between the hours of 4 and 5:30 I would typically busy myself by assisting the bus boys cooking the bread, making coffee, tea, cleaning the beverage station, going over the specials with co-workers etc. When guests began to arrive I would present the guest's table with a basket of bread and introduce myself followed by taking drink orders. Depending on the table this would be a great time to sell the table alcohol. At times they would need a moment to decide on what beverage they wanted but usually they would order it right away. After delivering the drinks I would tell the guests' the specials for the night and ask if they needed anymore time to decide what they wanted. After taking their food orders my main objective was to keep their drinks full while they waited on their food as well as while they were eating. upon finishing their meals I would remove the dirty plates and silverware from the table followed by dropping off a dessert menu. After returning to the table I would then attempt to sell the table dessert. A check was left when the guest had finished eating or requested it. I would thank the table and tell them to come again. This process repeatedly occurred throughout the night. The end of the shift consisted of doing my assigned "sidework". Sidework could be a number of things for example cleaning out the coffee station or taking all of the clean glassware back to the beverage station etc. The end of the night also consisted of thoroughly cleaning and straightening out my tables and my section. The last thing I did before I left was collect my tips from the bar tender. This job was very important to me because it took me way out of my comfort zone and exposed me to so many people. I learned to enjoy talking to strangers and serving people. It was also important due to the fact that I was paid in tips. This meant that how much I was paid depended on me and my performance alone. This created an even stronger work ethic inside of me and taught me how to put on a good attitude at all times even if I wasn't in the greatest mood on any particular day. My management was incredible. Both of my managers had a way of motivating without being negative or bringing you down. The restaurant industry is a high stress job and tensions can get very strong for many different reasons (hence learning to put on a great attitude even when you feel otherwise) so it could have been easy for our managers to get angry with us or get an attitude. I rarely ever experienced this with my managers which I find respectable due to the fact that they have so much on their hands. My co-workers at this job were great, almost like a second family. We are all working together so much during the week and all going through the same thing. This can result in close relationships and learning strong teamwork. The hardest part of the job would be when you have 5 tables and they are all wanting something at the same time as well as right away. This is harder when the tables are being rude. This is where time management, consolidating tasks and putting a smile on your face decide if you are going to get paid or not. Being quick on your feet and decision making are important in situations such as these. This is a skill that is learned and sharpened with practice that is invaluable to many life experiences. The most enjoyable part of this job was being paid in cash every shift.

A typical day consists of a thorough cleaning of the guest (front of the house)bathrooms from top to bottom. The dining room and expo line had to be thoroughly swept and then mopped.  Employee bathrooms cleaned as well. After washing my hands I would then clean the dishwashing machine then clear dishes all day. I also worked the pizza station on the line which requires food preparation before cooking and serving guests. 
What I really came away from this job was to have more faith in myself. I began realizing that I am a fairly strict person who pays attention to details probably more so than everybody else. The co-workers where pretty nice though same employee relationship were superficial I would have enjoyed a deeper connection. For the most part everybody including myself is pretty tolerant and open minded.
The hardest part of the job was really dealing with the high sales volume as this increased my work load substantially and it meant that I had to move much faster to meet business demands. Honestly I would give myself an 8/10 and for a restaurant chain building that would generate 6 million annually I think that says a lot.
In the beginning management was unable to suffiently provide the materials to the workers so that they could do their jobs. With the new management change support and management staff superbly responded to worker needs as far as getting the workers the tools they need. What really hurt management was the lack of ability to stop co-worker to co-worker confrontations. The slow response really bothered me. Also the favoritism did not alleviate the need to feel appreciated in the work place.  The most enjoyable part of the job was the ability to get along with all the servers, bussers, food runners. What contributed to my resignation was the lack of opportunities for advancement. I worked many 13-14 hour days and I worked for a year. when a new person got hired they advanced much quicker about 1 month. The next bothersome thing is the high turnover rate. Meaning the reliability of your teammates could be strongly lacking.

A typical work day consisted of assisting my tables in any needs they may have as long as they were in reason. From working at Biaggis, I learned how to present myself in person to others with confidence. When I first started working at Biaggis I was very shy and would be extremely nervous speaking in front of others. I now enjoy talking to others and feel confident in doing so. I constantly boasted about of management safe at Biaggis. They always had the customers in mind, but didn't forget that we, as servers, were not always wrong. They knew we to be our friends and when to be our boss. They kept a high level of expectation in the restaurant which I personally truly enjoy. I like being pushed every day, and enjoy having people critique me, because it only made me better at my job. I enjoyed and appreciated everyone that i had the pleasure to work with. I always have a rule when it comes to co-workers. As soon as I walk through the door, for work, it is a fresh start for everyone, and leave outside feelings outside on the sidewalk! I am a very positive person and always have to start my day with my fellow co-workers on a high note! The hardest part of my job had to be learning how to deal with irate customers, but I quickly learned that I cannot make everyone happy no matter what I do. Sometimes it is best to agree and move on for the better of the company and provide the service is was taught. The most enjoyable part of my job was the relationships I formed well being employed at Biaggis. We were a big dis-functional family that liked to work hard to earn our time to play.

In being a server for some time at Biaggis, transitioning into a full time event planner was challenging at first, but better financially, almost complete autonomy and a great work/life balance. It wasn't great money, but it was better than serving and I was able to make my own schedule. I worked maybe one or two evenings a week, and usually had the weekend off. My time was balanced between meeting with clients and planning events over the phone and online, scheduling the events, and when I chose to, working the event. It was great to have interactions that went beyond giving suggestions for lunch or the specials of the day. The only draw back was some push back in working with the kitchen. It was difficult to make any changes to the events menu, or work with the kitchen staff on coming up with something new. There wasn't a sense of ownership from them, rather a sense of annoyance in that working for a private event would take away from cooking for the diners in the restaurant. It could get annoying at times, but not enough to take away from the job. After work we were all friends any way. In fact it is probably the best culture of any restaurant I've worked. Dave and Tony have created a great environment. It is a good job for a person looking to make in roads into other event planning, or for some one that needs free time for another job or obligations. With all of that said I am not sure if the structure we had our restaurant is the same with all of the others. My sense is that responsibilities and structure change based on what the individual restaurant partners prefer.

This is a well run business. As a server, that is the primary consideration I believe. They have customers coming in consistently and they are vey loyal. You will make above average money working as a server here, granted it's not very high end, the place runs on volume and the check sizes are decent. Weekday lunches and evenings are even surprisingly good, and you can find yourself taking home a decent amount on a Tuesday dinner shift. Biaggi's does a good job of generally staffing folks for all the roles so that your responsibilities are limited to what is in your job description. There is usually always a bartender/hostess/runner/and expo so that you aren't asked to do too many things out of serving. They also ensure that you are not overwhelmed with too many tables by staffing the sufficient amount of servers. Some may see this as a Con, but imo, this ensures that you are maximizing your tips from each table by limiting your the number of tables you are asked to serve. Ultimately, i'd say the business is reliable, very reliable. If you serve here, you will get tables, and you will make money consistently. It's not life changing money, but i'd say it's above industry average as a server. It's a well run restaurant business that's doing business properly. There are no short cuts, but they will also not short change you on anything. 

I cannot say enough nice things about this job. I would great tables, get drink orders, go over menu options and answer any questions, then take the orders when they were ready. Put the orders into our computer system, then I would do side work which would consist of running food, restocking any food/ garnishes on the line that were low, rolling silverware, cutting up any garnishes that needed to be cut. then i would give the table their food, check on them a couple times before removing the food out of their way, sometimes boxing it. Then running the check over to them and taking their payment. If it was cash, I would make sure I got them the correct change back. I often times worked high volume shifts, like holidays, or during the busy season for us, which was around the holidays and graduation and mothers day and fathers day. We were located in a shopping center, so a lot of on foot traffic during the holidays. The hardest part of the job sometimes, was trying to make every customer happy. I learned it doesn't matter what you do, sometimes there are people out there that you cannot please. The management team was good, but my main manager was and still is one of my favorite managers to date. He made me want to work hard for him, and he rewarded his employees for good work. My co-workers were also a plus. We had a core group that worked together for 3+ years, and some of us went to college together. We were a close restaurant

I loved my job at biaggis, but i moved and had to leave it behind.
Great co-workers and management was always amazing.

Everyone came in loving they're job and made it a happy and well ran fine dining restaurant. I would find out my table section and begin checking and improving everything I could about the area to make guests happier about their environment. 

After being seated a table I would greet each guest as soon as I noticed they had got settled in. After greet and drink orders I would begin suggestive selling and answering questions about the menu. 

After taking food orders and ensuring everything was ordered correctly, I would relay all information to the chef.

Bringing food out and checking on drinks while mingling with other tables and taking orders from tables as well. always multi-tasking and asking others if they can use a hand.

The hardest part of the job would be asking for help. Every good server asks for and gives help. I like to take control of all of my work but notice when I help others and ask for help back everyone runs more efficiently.

The best part of the job would be meeting tons of new people and doing my best to give them a good experience.

-Do opening duties every shift with beverage and food preparation, served tables, did side work while also serving (staking glasses, cleaning, ice refill). Lastly, cleaned the table section and fished the side work and the shift is over.
-Learned a lot in the restaurant environment. Learned how to multitask, deal with upset people, concentrate on multiple things at once, be friendly even in tense situations. Also learned to own up to my mistakes if orders or communication was wrong. 
-The three managers all had different mangling styles and every shift was different based on that. I found it frustrating and the communication between the managers was lacking. One manager was into working hard and another complained a lot and made the work environment unbearable. 
-I got along with almost all co-workers. Many of us had the same work ethic and worked as a team. It was a positive experience.
-hardest part of the job was keeping communication and organization up on a busy night but as time went on it gets easier. 
-Communicating and bonding with guests at the tables throughout the shift was very enjoyable.

Biaggi's provided an excellent crash course in professionalism.  Each employee, including managing staff, was held to the highest expectation of professionalism I have ever encountered (even in office settings).  While we were at work, we were to be 100% focused on the customer's comfort and happiness.  The way each employee spoke, dressed, groomed, and even stood was held to a standard that I carry on to my professional career today.

These standards did not make for a stressful work environment, in fact it did just the opposite.  The pride everyone took in their job created a high esteem for the brand and each other.  The business ran smoothly, the staff was friendly and supportive, and the learning experience was the most useful I have had to date.  The best skill Biaggi's teaches is learning to put the brand before yourself.  If another server is struggling, everyone pitched in (required or not) for help ensure the customer's happiness.  This created an environment of cooperation that I attribute to the restaurant's success.

A typical day at Biaggi's is usually pretty good. I have to set up certain things such as tables, linens, kitchen objects, etc. I learned that some people you work with can either be fun to be around or rude. Most of the time, I've learned to not worry about co-workers unless they need assistance of some sort. The management at Biaggi's is not very good, they have asked me to do the craziest of things, such as firing another employee. They don't care about their employees and the management at this restaurant is not fun to work with. The hardest part of the job is the scheduling, working at restaurants you can get the craziest of schedules, not set hours. I never know when I will work until a week before, sometimes I even have to work on holiday's. The most enjoyable part of the job is being around some great people and interacting with our guests. I love being around people and working with them.

Top Job Titles	Average Salary
Cook 34 salaries reported	$17.44 per hour
Dishwasher 31 salaries reported	$15.61 per hour
Sous chef 17 salaries reported	$58,529 per year
Host/hostess 34 salaries reported	$14.22 per hour
Dining room manager 5 salaries reported	$57,000 per year

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