line cook

host/hostess

server

dishwasher

to-go specialist

Bonefish-Grill

The managers and coworkers go out of their way to make you feel secure in your skills and are more than happy to teach you little tips and tricks to make delicious food! The only things they could work on is coming out with the schedule much sooner than a few days before the start of the work week. I’m sure this is due to understaffing, but makes carving out plans with the family a challenge. I’ve also been shown several different ways to close, and it’s very difficult when everyone isn’t on the same page about closing, how it’s done, and making it clear what I personally am responsible for. If those two little problems are solved, it’s otherwise a great place to work! I’m still a bit new here, but I really like what I do and take pride in each dish that I cook and sit in the window. The other cooks are very helpful and friendly, the managers are very personable and helpful and take the time to help you in a rush and are always available for help and guidance. The servers and hostesses and bar staff are all very friendly as well and it has a very upbeat, positive feel to it! I deal with depression and anxiety, but I have to say, other than the normal stress of getting the dishes perfect and getting everything out to the customers with perfect timing of each dish, (you’re going to have that cooking anywhere), aside from that, it’s a very nurturing and calm environment to work in! There doesn’t seem to be any drama here, and I really appreciate that! I feel like I can trust my colleagues and that everyone there has each others backs. I appreciate the discount that the employees get, because we enjoy the food, and I feel good about taking my family there, because I know that as a cook, the other cooks take great care in cooking and presentation of the food. This so far has been among one of the best places I’ve found to hone my skills and make better per hour wages, with very little to no major stress. Also, I might add, they have a very inclusive atmosphere! Every walk of life and culture are represented, and everyone is treated fairly, to my knowledge. This is important to me, being a female in a male dominated field. It’s the first place that I don’t feel like I stick out as being any different just because I’m female. Two or three of my managers are women! Really, I’m glad that I applied. I should have done it a lot sooner. If you are a line cook or training to be in management or a Chef someday, this is a wonderful place to be. They are all very supportive in that way, and it makes for satisfied employees.

One of the most valuable lessons I have acquired in the restaurant industry is the significance of adaptability. This sector is inherently dynamic, and the ability to adjust to unforeseen circumstances, whether it involves managing a sudden influx of customers or implementing last-minute menu changes, is essential.

In addition, I have refined my communication skills, engaging effectively with both customers and team members. Clear communication is vital for ensuring order accuracy and facilitating a seamless dining experience. 

The management team actively promotes open communication, regularly soliciting feedback from staff, which fosters a supportive environment that enhances teamwork and a sense of belonging.

The workplace culture is characterized by camaraderie and respect. Our team is diverse, and each member contributes unique strengths, which we collectively celebrate, whether through exceptional service or personal accomplishments outside of work. This positive atmosphere encourages collaboration and mutual support, allowing the team to function cohesively during high-pressure shifts.

The most challenging aspect of this role involves managing the intricate demands while ensuring that each guest receives high-quality service. During peak operational hours, the intensity of these demands can be considerable, necessitating a strong work ethic and the capacity to remain composed under pressure. Effectively balancing multiple tables, coordinating with the kitchen staff, and addressing the diverse needs of customers simultaneously poses significant challenges. Nonetheless, these challenges also contribute to the excitement and fulfillment inherent in the role.

A robust work ethic is paramount in this position. It encompasses punctuality, initiative, and a commitment to exceeding expectations for both customers and colleagues. I endeavor to exemplify these qualities for my team by demonstrating reliability and maintaining a positive demeanor, even during our busiest shifts. Ultimately, the most rewarding aspect of my profession lies in the opportunity to engage with guests and enhance their overall dining experience. our busiest shifts.


1.The People:  Bonefish is a nice place to work, with nice people. Teamwork is very important, and so is quality. The management cares, is helpful, and tries hard.  

2.Overstaffing:The downside is that when it is the slow season, they OVERSTAFF. Often, I would only get 4 tables in a 5 hour period. Especially when we are expected to wear stiff, hot uniforms in white (has to be washed after every wear). That translates into not enough money. It should be more like 8 tables in a 5 hour period. Sometimes, you can be there an hour and not get a table, or one of your tables may be consistently open.  If It is obvious that it's slow at the beginning of the shift....send people home, please!

3. Side work:  Also,  you have about an hour of "side-work" you have to do, and if you are too busy to do it all during the rush, (or you do it multiple times during rush, but have to do it again at the end), then you have that to do as well as silverware and polishing glasses, and wiping down your section  (and the time it takes to hunt the right people down to sign off on your side work).It takes about an hour, which would not be a big deal, except you are getting paid $2.13 an hour for that. 

4. General instead of specific problem solving: If there is a problem and a certain aspect of side work isn't getting done...they do like 3 lineups to discuss it during rush (when your customers need attention). For example, consistently, the same person was assigned on keeping up knives and spoons, and instead of addressing it with that person....they griped at all of us.  Teamwork is important, but sometimes it is obviously one person who needs to get in there in do their part...or ask others for help.

5. Large Parties:  On parties over 10 people, 2 servers automatically get assigned. That is great, but there should also be an automatic 18-20% tip added to the bill. It can really be upsetting when the one person who pays the bill, leaves less than 10%. 

Summary:  For all the training, the polished uniforms and appearance, the side work, and the pushing of dine rewards, SMGs, and whatever other promotion they are doing...a person should be able to walk out of there with at least minimum wage, and really more than that. Not often the case during the summer.

Typical workday begins between 2-5 o clock. While serving/bartending, I spend my first ten minutes making sure restaurant is stocked with what we will need for the night. Then proceed to check my tables for cleanliness and correct presentation. I then serve tables, restock plates and glassware, run food and drinks and keep the restaurant clean until my shift is over. Once I am done taking care of my tables I then switch over to headwait. While headwaiting, I collect and review servers checkouts to make sure tips were entered correctly and to collect money owed to restaurant. I run labor distribution reports and item reports to see our labor hours and specials sales for the evening. I then count the bar's cash drawers as well as the host's To-go cash drawer. I finish up around 11 PM on weekdays and 12 AM on weekends.

I have learned the importance of teamwork to accomplish goals. I have learned to pay very close attention to detail to help consolidate your steps to be as efficient as possible. 

Our management is very accommodating to my schedule and my needs. I help them out when they need me to and in return they are more willing to help me when I need it. They set us up for success and lead us in the right direction when we need help.

The thing I enjoy most about my co-workers is the diversity. There are so many different people from different backgrounds all coming together to make our restaurant function and work. From the back of the kitchen to the hosts at the front door, everyone is contributing and providing the skills we need to accomplish our goals for the night.

The most enjoyable part of the job is providing our guests with an experience that they will talk about when they leave in a positive fashion. If guests leave and are immediately thinking or talking about how they want to come back then I have done my job correctly.

Working for Bonefish Grill has been by far the best serving experience I have come accross. Not only is there indepth training, but there is always possibilities for advancement. Most serving jobs require a grain of salt, in dealing with customers...I have found that the clientele of a Bonefish Grill generally seem pleasant. That is what happens when good food/drinks are created! This company not only gives you the necessary tools to be successful in this industry, but they give plenty of opportunities to advance yourself into other positions, such as management, becoming a trainer to travel and train new staff for openings, being head wait and so forth. The staff was fun to work with, management is trained very well and they were an excellent team to work under. Incentives to working there go beyond just tips, there are opportunities to learn more about the company, the products and education in the culinary industry is also available. The best part of working for the company is the transferability to other store locations, or other restaraunts within the formerly OSI brand, now changed to Blooming Brands I believe. This became a huge concern of mine, once I decided to move out of state, but knowing there is a possible job waiting for me elsewhere is very comforting. This company has been an overall excellet experience, and I made a lot of money doing it!

Bonefish Grill had a profound impact on me.  I was an original hire to the opening of a brand new store, so I went through the intense new hire training.  Our team was a dream team of sorts, many of the best staff from other restaurants joined this team.  A great sense of pride and quality of work developed inside of me for being a part of this team.  The work ethic I learned there has assisted me in every job I've had since.  I worked their over 2 years before I moved and transferred to another city.  Well, I'd say that city's restaurant had all the same values and such, but the proprietor was completely different.  Call outs almost NEVER happened... I mean I can only think of one time and that was because there was a concert and everybody tried to go to it... haha.  The hardest part of the job was teamwork if it was abused.  For example:  The hostess triple sits you (and she's not supposed to do that for menu presentation purposes) then one of your less harder working servers or bartenders asks you to do something for them.  The only problem I ever had was if you refuse to help a coworker... I mean EVER... it's a big no-no.  I told the bartender I couldn't get her bread because I was triple sat and she proceeded to go to the front house manager and tell her what I said and I got wrote up.  Since I had just transferred to that city it really set a bad precedence for me and a couple months later I decided to leave the company.  I still go to eat at Bonefish when I can afford it, because it's the best food ever.

Bonefish Grill is a very good company to work for within the food industry.  HOWEVER, the food industry is terrible, as a whole.  While Bonefish does it's best to be fair and care about its people, it exists within an industry that was built upon poor working conditions and low pay.  The Covid-19 pandemic highlighted and exacerbated all of the worst parts of the restaurant industry, and changes should have been made while nation-wide staffing crises were regularly in the news.  I was proud of how Bonefish did not lay off a single employee during the shutdown in 2020, and was hoping that they would also become a leader in the industry for making wide-ranging, positive changes to the way employees were treated and compensated.  While they made some improvements, and certainly went above and beyond how so many other companies handled the changing situation, unfortunately they did not make changes significant enough to make things truly feel anywhere even close to fair considering what the job demands.  If you're looking for a job within the restaurant industry, Bonefish Grill is an excellent option.  I simply wish the industry as a whole were better.

A lot of time and energy has been put forth on my part towards my position at Bonefish Grill. It began a year ago, when I was happy to be employed at such an establishment. After a very turmoil-filled year i have decided it is time to move to a position better fit for my work ethics. 

A typical day includes a high level of guest interaction, a constant fast pace, and an agility testing environment. After 6 months of employment, I was promoted to a Guest Service Associate (GSA) position. This job title includes the general hosting duties, ensuring the guests have the best experience possible, as well as acting as a Front of House Leader.

The hardest part of working at Bonefish Grill is that there is a lack of teamwork. There is a standard of service that should be met daily by every employee. This is simply not possible in a restaurant when the employees do not know how to work together. I believe that "We are all here to do a job, whether it be to provide a good experience for the guest, to manage the entire restaurant, to work in the dish station, or to be cooking". I am disappointed with the quality of the restaurant as a whole.

The best part of my experience at Bonefish Grill was the relationships I built with my coworkers and with the guests. I learned many things from my employment at Bonefish Grill that I will use in the future.

It was difficult to predict the day flow, usually the Friday and Saturday nights are the busiest shift, and perhaps Sunday Brunch. The menu is GREAT, it has some high quality options at very decent prices, the bar also offers great cocktails as well wide variety of as wines and beers. The restaurant is so dark, it get so depressing after a couple hours of being there, the tables get so comfortable in the restaurant that is not usual for them to eat and leave fast, they usually stay for a long time, and many times they have complained about how dark the restaurant is, they pull their phones out to read the menu, but that is just part of the restaurant style so it is usually not changed by the managers. Management is a bit unorganized, every manager is different and sets a complete different tone to every shift. Some managers crack under the pressure of rushes so easily and they stress the whole team, others actually work the rushes really smooth. Some of them yell a lot or are very sarcastic with the staff, even costumers have been surprised on how they yell to the staff. Hosting team is amazing, they help a lot and are very understanding on the server's ability to deal with the tables at the moment. Cook are also very understanding and other servers are most of the time up to help around with anything one might need them.

The managers are INCREDIBLY great at favoritism. They don’t promote based on your sales as a server or even how well you perform at your job. 
You’ll see Key Managers and Head waits who are servers that don’t clean their own tables, or dump their dirty dishes on your own. 
The female servers often seemed to have drama among themselves but otherwise, most of the wait staff talked about their interest in illegal substances. 
Majority of servers got together to get hammered and were often late for morning shifts with no repercussions as long as the managers likes them. If you plan to work a morning shift, be prepared for certain servers to be upwards of 45 minutes late. 
The main closing manager was often busy on her phone while the other managers just don’t seem to be very experienced in handlIng rushes on holidays such as Christmas Eve or even when I stopped by with my girlfriend for Valentine’s Day. 
The health department seemed to frequent the restaurant as violations were common. When the health department would arrive, management would panic and hide things. 

The owner was chill though and always seemed kind. But from the way I watched servers leave over how they were treated and how his management team acted, I would say he should run a tighter ship.

Top Job Titles	Average Salary
Line cook 38 salaries reported	$17.49 per hour
Host/hostess 18 salaries reported	$13.04 per hour
Server 7 salaries reported	$20.81 per hour
Dishwasher 6 salaries reported	$13.21 per hour
To-go specialist 8 salaries reported	$13.77 per hour

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