line cook

prep cook

dishwasher

pizza cook

service manager

Bubbas 33

Management lacks common knowledge of how to run this location. The company claims its very large party friendly but at the cost of the servers making any money. Managers hate when one person takes a party lager than 12 by themselves, despite the fact one's entire section can usually seat between 12-20 people. They'll hold a majority of your section, upwards of 3+ hours, meaning you have almost no tables to work with prior. Then, when the party actually arrives, most times it'll be a smaller number than what had been planned out for, which usually leads to one server taking the whole party, screwing anyone else that was meant to be a part of it out of a LOT of money. 

The clientele that dines in is also not the greatest to work with. During game days especially, guests will sit at your section for hours watching whatever sporting event is on, only to maybe tip 20% at most. The late night crowd is similar but with their tabs being significantly cheaper because the most expensive items on that menu is $6. There is always too many servers being hired round the clock, which is extremely unfortunate when the average server gets 3-4 shifts a week, making only $30-90 each shift. 

What is also really unfortunate about this location is that there's an indoor patio (which was made to be an extension of the building, originally just an outdoor area but with metal roof and walls) and guests despise being sat out there for whatever reason, which means whoever is scheduled out there will consistently lose out on tables solely of where they are sectioned at. Guests also like to try and drink heavy, despite this place being a restaurant, especially during game days, and will get pretty loud, which again results in other tables asking to move, which again, causes the server to lose out on tables.

During the summer, the company will do a fundraiser for an organization that helps build houses for veterans. They force servers to ask for donations towards the cause and will base the next few schedules by amount of donations. It is extremely unfair to punish workers for an optional purchase for the guests.
Hosts and bussers are equally as lazy. Hosts don't try to re-seat someone after their table moves over, or straight up just ignores rotation. Bussers will sometimes take upwards of 20 minutes to clear off a table after being only left cups, or will take upwards of 30 minutes to change a keg, which upsets guests.

All in all, despite being the first location to ever do $10 Million in sales in a single year, servers unfortunately do not have anything to show for it and it sucks.

A typical day at bubbas would be pretty stressful if you work nights and weekends. Side work is scheduled and given but is not mandatory for the schedule person to do, leaving extra work for others. They say integrity is crucial but do not practice it at all.You’re given only 3 tables to serve, four if you have closing duties.  You can have tables taken away if you fail the monthly secret shopper test. This only applies to servers, not bartenders or to-go staff. Management only cares about their grades from the secret shoppers. There is a lot of favoritism and some nepotism within this restaurant. If you are favorited you can move on up to bartender or management.If you are disliked they tend to push their rules more aggressively than if you were favorited. Some rules apply for some while some don’t. Dealing with management is the hardest part of this job along with group reservations. You can easily take care of your section of 12+ by yourself but once there’s a group reservation you’re forced to split the 12+ section with others. Tables are also held costing servers money. There will times where you’ll have no tables for a few hours waiting for the reservation. The duties that are required of the server are simple.The culture is good however. There are some awesome people that work there. You will definitely make lasting relationships. There are always competitions to make upsells and simple prizes. Working can be fun, but the down side is that it’s too busy and stressful to care about the competitions. The most enjoyable part of the job is probably seeing your friends and watching football during the season.

An SA is a busser, you clean tables and hand off the dishes to the dish pit or bar respectively. The typical day for me is chill until management decides to bug you about how to do your job such as "Stay moving, no standing there stand there instead." Majority of management aren't bad in my experience except for two prominent managers and one bordering it. The culture isn't bad, the job isn't hard unless there are few of you on a busy shift mainly Friday and Saturday dinners and of course if there's some or one that isn't doing their fair share. The most enjoyable part of the job was honestly talking to coworkers and having a flexible schedule. Truth be told I hardly learned anything impactful from this place other than how poor the restaurant industry is which prior to working here I already knew. Again, the pay and unnecessary, bossy, at times annoying, and rude managers will be the end of most people's time here. It was for me and dozens of others that quit before me. I could easily go on about negative experiences I've had and heard while working here but not only would that make this review way longer but also it would be unnecessary. Conclusion: If you're going to work here, become a server, bartender, or kitchen staff. Maybe even a manager if you're willing to go that far. Otherwise do not bother working here. 

I enjoy working with most of my coworkers, but like most places, there are some that are hard to get along with. That's fair enough. Drama can either be nonexistent or somewhat high depending on the day and how busy the store is ("Stolen" tables, missed seatings in rotations, etc.). Some management works with the staff, and others brush off employee questions or concerns, and some will not answer phone calls. Most will not answer calls about applications and have a script for hosts that answer the phones. Some are also pushy and get mad about item placements (high chairs or booster seats, menus, etc) despite items being where they are supposed to be.

Pay is also another issue. Worked 42 hours one week and got about $320. I wasn't made aware of a change in my pay rate. I wasn't hired in as a host and was told I would receive more than $10/hr not $2/hr plus a split in sales (I think like 3 percent between all hosts?). Almost two months in and a few of us are still waiting to train for what we were hired as. Also, lots of issues happening that includes overtime being taken away for FOH in the new year.

Truly not the worst place to work if you know all the conditions going in and everything, but when you're expecting something that isn't given to you, it can really screw you over, and it doesn't always seem to be their first priority.

I used to work here for about 3 years. At first, it was a great staff with extremely helpful managers and cooks. There was a sense of team work and comradery. But, over time with management and staff changes, it became a place where we always were understaffed and nobody wanted to help anyone out. The prep cooks never really had any consistent help and were asked to do way too much work in a day and they only ever scheduled one person, even on extremely busy fridays and saturdays. Line cooks had to deal with constant call-offs and people walking out, and on some nights if you closed you might be there until 2-3 AM. I worked very hard for 3 years and never once was offered a raise. It's a good place if you are just looking for a way to make quick money and you aren't looking to move up. They are only open at night 5 days a week so if you need any evenings free this is not a good job for you, dayshifts are almost impossible to come by. If you do work here I recommend working line cook, prep always was asked to do way too much. I also want to add that I haven't worked there since the beginning of 2020 so it could be different now, those were just my experiences when I worked there from 2017 to 2020. The managers were super nice people I just think the system they have of doing things is very flawed.

I was one of very few bussers but i would do most of the work because most of the others were  favorites to the managers through a family freindship which caused unfair treatment towards me, if i was sick i would need a doctors note no matter what and if i did not get one i would be punished by cutting the other bussers 2 hours early to which i would finish my shift cleaning over 50 tables by myself and restocking bars as well as changing beer kegs. the pay was 2.50 an hour plus tip percentage which would usually round out to about 6 an hour. MANAGERS DO NOT CARE ABOUT PUBLIC OR EMPLOYEE MENTAL OR PHYSICAL HEALTH. was never offered a raise or any kind of advancement , managers will talk about you behind your back to other employees, Managment system needs a complete makeover and if youre looking for work  and wanting an enjoyable job with decent pay DO NOT WORK HERE and do not use managers as a reference they might attempt to lowball you. out of the 6 managers that worked there I liked 2 of them because they were understanding and forgiving. managers do not help if you need assistance but will rather watch and criticize.

It’s a good restaurant to start at if you don’t have a lot of restaurant experience.
the money is okay , but because they’re a corporate restaurant you only get a 3 table section. the good part is they’re pretty much always busy so those 3 tables will typically always be sat. A con would be the price of food is low so your average tips are $5-10 each. And the clientele in that location (glen burnie , MD)  is aweful. I’ve never been completly stiffed on a check before at any restaurant/ bar but while there it will happen atleast once a shift. and the clientele in that location will do anything to complain to get a free / discounted check. expect an average of 10% tips no matter how great the service is. they also restrict  the amount of alcohol a customer can have. Around 3 beers total. So you have to cut off your customers from getting more drinks even though they’ve hardly had anything in the hours they’ve been there, it’s odd and only place I’ve ever seen it done at. I would recommend it for someone starting out in the industry or someone just working part time for some extra money. anyone with experience in the industry could make a lot more money elsewhere. 

What is the best part of working at the company?
the best part would be the fun games they do sometimes.

What is the most stressful part about working at the company?
the most stressful thing would probably be when you can see who  the managers  favorites are and its usually mean bossy people.

What is the work environment and culture like at the company?
like I said there has been a lot of gossip from certain people and one certain manager,  maybe two to be honest but that is everywhere you go I guess.

What is a typical day like for you at the company?
 on a bad day I walk in full of energy ready to start but also some anxiety because two of the hosts are going to continue to mess with me  or not purposely seat me.
on a good day those people are not there and I feel comfortable working and making my money without feeling any bad way. So none of these things have happened to much this week so hopefully things are better.

I’ve always worked as a server, and have loved my jobs along the way. Bubbas 33 all in all is a great company to work for though the Lubbock location is a joke ! The managers favorite some more than others. And it’s to the point where it makes it uncomfortable. Working here we were always understaffed, whether it was servers, bussers or even dish washers. Another problem was scheduling, some servers were giving many days off while others were scheduled doubles multiple times throughout the week which goes back to managers having favorites. The General Manager was great though the assistant mangers were ridiculously rude and unprofessional. When proven wrong they would have an attitude or even argue with the staff. 

Working as a server is fast-paced, demanding, and often underestimated. The job requires multitasking, strong communication, and the ability to stay calm under pressure. You’re on your feet for hours, juggling multiple tables, managing guest expectations, and dealing with everything from kitchen delays to difficult customers. The emotional labor can be draining, especially when your income depends on tips and some guests don’t recognize the effort involved.

That said, the job has its perks. A good night can mean walking away with solid cash, and you develop valuable skills in customer service, teamwork, and time management. Flexible scheduling is a plus, especially for students or those with other commitments.

Overall, being a server is challenging but rewarding in the right environment. It teaches resilience, hustle, and patience—traits that carry over into any career. It’s not easy, but it can be a great stepping stone or side hustle.


Top Job Titles	Average Salary
Line cook 8 salaries reported	$15.31 per hour
Prep cook 7 salaries reported	$15.57 per hour
Dishwasher 1 salary reported	$14.00 per hour
Pizza cook 3 salaries reported	$14.33 per hour
Service manager 4 salaries reported	$47,500 per year

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