line cook

server

host/hostess

dishwasher

to-go specialist

Carrabbas Italian Grill

I worked at the Chandler location in Arizona for a little over three years. I started as a hostess my senior year of high school and I recently just left after two years of serving.

I loved my job. This was a great area to serve in and I made a lot of friends working here. The guests are kind and majority of the tables you get here are all regulars. Snow birds galore during the winter and especially during spring training baseball season. During peak season, I probably averaged about $1.2k a week working 4 to 5 days. I've been lucky enough to be able to pay my bills and college with this job, that's how good it has always been. The summer is much slower but that's a given since it's so hot and no one leaves their homes.  Get a second job to make up for your losses. 

However, the management - or the lack of it tbh - was the final straw for me and honestly everyone else too.

Every single year, the quality of management gradually declined - until this past year when it absolutely exploded in awfulness. I went through several manager changes. The first one who hired me decided to pursue a different career. He wasn't the best or the most helpful manager but he did always show up exactly when you needed him to which was great b/c obviously serving is a very "on your own" kind of job. He knew exactly how to diffuse any kind of situation and knew all of the different buttons to press on the computer to fix a problem. The only thing that I didn't care for about him was his intimidating manner when you did something that went against his thinking.

His replacement was the previous proprietor who ended up moving up the chain to own a different and busier store. B/c of that, he was very hands off of the store after fixing up the major details that would get us back into better graces with the big corp guys. I literally never saw him after that unless there was a bigger internal issue - which, of course there would be later down the line.

Since the replacement proprietor had elsewhere to be, our two FOH managers were stuck doing the job for three people. Everyone felt the stress in the air and from here on forward, things became a complete mess. B/c the two were busy trying to find solutions, everything else in the restaurant became hectic. New hires were not being trained correctly (i.e., "trainers" were not being trained to train and were simply employees who had at least a month working the role under their belt), side work wasn't being checked up on, and nothing was getting done up to standard.

The biggest issue that has been affecting the restaurant is the lack of accountability management is holding against anyone. There have been multiple Saturday mornings when I have been the only server working until 3pm b/c both the bartender and the other morning server decided to call in an hour before their shifts. No one gets called out about it, nothing is even mentioned to them. There are servers who get away with casually forgetting to tell the managers that they actually can't come in this weekend for their shifts and no one bats an eye.

Another issue is that management can't seem to communicate with each other. You can give one manager two weeks of notice that you will be out of town a certain time of the month and the other will still put you down for that weekend. My last weekend there, two people were scheduled for shifts that they had already called out for. The weekend before that, the same issue. It's honestly like they intentionally put ghosts on the shift so that the stand-in proprietor doesn't yell at them about being short staffed. There is no reason to be short staffed for a Friday or Saturday night. There were at least 5 people who had the availability to be there but were not b/c management wanted to put ghosts on the floor.

The worst part about working here is that they'll question why there is such a toxic and negative atmosphere but then reward the people who do the least work through the shifts with employee of the month. Management conveniently forgot the employees who have continuously shown up for years through all the good and bad. They took advantage of our good graces and decided that they needed to suck up to the newbies to make it seem like this is the best place to work.

When I first was hired, almost every single staff member had been there for at least 3+ years. Every one had started as a host/ess and moved up to become a server. When I left this past week, only four FOH employees stand having more than 1+ year working there. Everyone is brand new there. Turn over has been insane this past year. If I had the opportunity to have an exit interview, I'd let them know that I do not recognize the Carrabba's it has become.

I've learned a lot at this restaurant and I'm glad to have had the experience. However, the biggest lesson that I'm taking away from this place is knowing my own worth b/c managers like these will always try to keep me low so that they never have to acknowledge how much work I've done for them and this restaurant.

To anyone in corporate reading this, you can visit a restaurant any number of times you want - you will never know what's actually going on within it if you don't stop to talk to little guys experiencing it first hand.

TLDR: working a shift at the chandler location is suffocating and mentally taxing. The people and money make the job good but management should attend a couple of workshops to be better.

I worked at the Chandler location in Arizona for a little over three years. I started as a hostess my senior year of high school and I recently just left after two years of serving. 

I loved my job. This was a great area to serve in and I made a lot of friends working here. The guests are kind and majority of the tables you get here are all regulars. Snow birds galore during the winter and especially during spring training baseball season. During peak season, I probably averaged about $1.2k a week working 4 to 5 days. I've been lucky enough to be able to pay my bills and college with this job, that's how good it has always been.

However, the management - or the lack of it tbh - was the final straw for me and honestly everyone else too. 

Every single year, the quality of management gradually declined - until this past year when it absolutely exploded in awfulness. I went through several manager changes. The first one who hired me decided to pursue a different career. He wasn't the best or the most helpful manager but he did always show up exactly when you needed him to which was great b/c obviously serving is a very "on your own" kind of job. He knew exactly how to diffuse any kind of situation and knew all of the different buttons to press on the computer to fix a problem. The only thing that I didn't care for about him was his intimidating manner when you did something that went against his thinking. 

His replacement was the previous proprietor who ended up moving up the chain to own a different and busier store.  B/c of that, he was very hands off of the store after fixing up the major details that would get us back into better graces with the big corp guys. I literally never saw him after that unless there was a bigger internal issue - which, of course there would be later down the line. 

Since the replacement proprietor had elsewhere to be, our two FOH managers were stuck doing the job for three people. Everyone felt the stress in the air and from here on forward, things became a complete mess. B/c the two were busy trying to find solutions, everything else in the restaurant became hectic. New hires were not being trained correctly (i.e., "trainers" were not being trained to train and were simply employees who had at least a month working the role under their belt), side work wasn't being checked up on, and nothing was getting done up to standard. 

The biggest issue that has been affecting the restaurant is the lack of accountability management is holding against anyone. There have been multiple Saturday mornings when I have been the only server working until 3pm b/c both the bartender and the other morning server decided to call in an hour before their shifts. No one gets called out about it, nothing is even mentioned to them. There are servers who get away with casually forgetting to tell the managers that they actually can't come in this weekend for their shifts and no one bats an eye. 

Another issue is that management can't seem to communicate with each other. You can give one manager two weeks of notice that you will be out of town a certain time of the month and the other will still put you down for that weekend. My last weekend there, two people were scheduled for shifts that they had already called out for. The weekend before that, the same issue. It's honestly like they intentionally put ghosts on the shift so that the stand-in proprietor doesn't yell at them about being short staffed. There is no reason to be short staffed for a Friday or Saturday night. There were at least 5 people who had the availability to be there but were not b/c management wanted to put ghosts on the floor. 

The worst part about working here is that they'll question why there is such a toxic and negative atmosphere but then reward the people who do the least work through the shifts with employee of the month. Management conveniently forgot the employees who have continuously shown up for years through all the good and bad. They took advantage of our good graces and decided that they needed to suck up to the newbies to make it seem like this is the best place to work. 

When I first was hired, almost every single staff member had been there for at least 3+ years. Every one had started as a host/ess and moved up to become a server. When I left this past week, only four FOH employees stand having more than 1+ year working there. Everyone is brand new there. Turn over has been insane this past year. If I had the opportunity to have an exit interview, I'd let them know that I do not recognize the Carrabba's it has become. 

I've learned a lot at this restaurant and I'm glad to have had the experience. However, the biggest lesson that I'm taking away from this place is knowing my own worth b/c managers like these will always try to keep me low so that they never have to acknowledge how much work I've done for them and this restaurant. 

To anyone in corporate reading this, you can visit a restaurant any number of times you want - you will never know what's actually going on within it if you don't stop to talk to little guys experiencing it first hand. 

TLDR: working a shift at the chandler location is suffocating and mentally taxing. The people and money make the job good but management should attend a couple of workshops to be better. 

Working at Carrabba's was the worst job I've ever had. Management was a JOKE. It was the blind leading the blind. This was one of the main points of stress of this job because having a cr-ppy manager (all 3 of them) just makes the work day run terribly. They always talked about how they care about their employees, but all they want is for you to upsell upsell upsell so they can get a nice big bonus check from corporate.
They weren't reliable with scheduling in the slightest. Besides the fact you never get the schedule in advance (like you could work monday and the schedule wouldn't be up until THAT monday at 2am) When you first get the job and they SAY they will give you certain days off they are lying. They really wanted you to be their little slave. They constantly schedules me (and others) on days we told them we can't make it or have school etc. Then they say "It's your responsibility to get someone to cover your shift or we'll write you up." Employees bribing each other to cover shifts happened literally every day. Which wouldn't be so bad if you actually made any money. But we all got horrible tips, even though our service was great. Really it was the location (not the richest area, right next to a mall so people are splurging elsewhere and don't mind skimping you.) But still, at $2.30/hr that is tough to deal with. People who came from other locations were suddenly in financial worry because they weren't making nearly as much as their previous locations. 
Also management didn't do anything about a**hole kitchen staff. Every stinking cook they hire acts so proud. If they don't feel like doing something, they won't. Your customer has a special request that takes 2 seconds to complete? If the cook is having a bad day, or just doesn't' feel like it, your customer will have to wait 15mins for you to get a manager to make them. They also would demand a share of your tips sometimes or they would stop cooperating. Management did nothing.
Only way you could move up in the company is to be their slave and have worked there a decade. The only reason you have any job security is cause everyone hates it so much there's people quitting all the time, meaning they need people to pick up shifts. But they threaten to write you up over everything. I got threatened to be fired when I took off for having the flu (which is 100% illegal to work when you have it!!) All these things made the job so much more stressful than serving picky/rude customers during a rush already is.

The only good things about this job was you get discounts on food (which was pretty tasty food to be honest) and the other servers were generally fun people who hated the job as much as you. Almost every weekend there would be get-togethers outside of work, which is really great when you have to spend a lot of time with those people.

During my time at Carrabba's Italian Grill, I encountered significant challenges regarding work-life balance and experienced firsthand the negative impact of unsupportive management practices. While the restaurant had some positive aspects, the requirement to work exceptionally long hours, often spanning 12-14 hours a day, created a strenuous work environment.

During my time at Carrabba's Italian Grill, I, unfortunately, witnessed instances where a manager displayed unprofessional behavior by yelling at employees and other managers. On some occasions, this manager would even resort to throwing tantrums and physically throwing kitchen equipment in moments of frustration. These incidents created a tense and hostile work environment, causing significant distress among the staff. Such behavior undermined morale and teamwork and reflected a lack of effective leadership and management skills. It was disheartening to witness and left a lasting negative impact on the overall work atmosphere. This was a well-known issue across the entire region, and it was allowed. 

One of the main concerns I faced at Carrabba's was the demanding work hours expected of the staff. Long shifts were the norm, extending well beyond the standard 8-hour workday. The requirement to consistently work 12-14 hours per day had a detrimental effect on work-life balance, leaving little time for personal commitments or rest. These extensive hours resulted in physical and mental exhaustion, making maintaining a healthy lifestyle outside of work challenging.

Despite these challenges, Carrabba's Italian Grill had some positive aspects. The restaurant offered a pleasant dining experience for customers, and there was a sense of camaraderie among coworkers. However, these positives were overshadowed by the demanding work hours and unsupportive management practices that significantly impacted work-life balance and personal well-being.

In conclusion, my experience at Carrabba's Italian Grill was marked by a challenging work-life balance due to the requirement of working very long hours, often exceeding 12-14 hours per day. The lack of support from management regarding these extended shifts and limited guidance for career growth created a stressful work environment. While the restaurant had its merits, I cannot wholeheartedly recommend it to individuals seeking a balanced work-life dynamic.

Please note that this review reflects my personal experience and may not necessarily reflect the experiences of all employees at Carrabba's Italian Grill employees at Carrabba's Italian Grill.

A typical day at work would consist of coming in early and going to the back of the house and checking in with the kitchen to see what products to push and stay current on daily specials and other things that might influence the work day. Clocking in, and taking care of guests and lending a helping hand to other servers who might need help. Everyone was extremely helpful and for the most part everyone kept a positive outlook. 
I've definitely learned a lot about teamwork as this was my first serving job, and keeping healthy relationships with your co workers and bringing in joy and laughter to the work place always made the days go by faster.
Management was tricky and the only reason I added four stars was because corporate switched management about three times within the span of six months which made the work place sort of hectic. With a team its always important to have a consistent leader, I've noticed that it takes some time for a manager to gain respect from their coworkers, but when they do everything goes smoothly. With the last manager I enjoyed some marketing competitions we would have to push out products, I like a little friendly competition. 
Some of the challenges were similar to playing a game so it was very fun, I liked teasing my coworkers if I did really well.
The hardest part of the job was when the restaurant would get flooded with people, the restaurant was located right next to universal studios/islands of adventure so as soon as the parks would close there would be a times when pools of families would come in, some sweaty and exhausted and hungry (and some not so happy) so it was definitely important to learn how to change our guests mind set to get back to having fun. A better word to describe this would be challenging, another challenging thing for me was when I had to take care of tables where no one spoke English and we wouldn't have a translated menu, and our menus did not have pictures. I would always try to find someone that could speak to them in their language, but if I couldn't I would do my best at describing items. Luckily this didn't happen too often. 
The most enjoyable part of the job was being able to make friends with my coworkers, and even some of the regulars. I liked feeling like I was part of a family, and I also enjoyed the food. It got to a point that when I would have a day off with some co workers we could come back in to eat! Even though it wasn't part of my job, I also enjoyed learning how all the food was made and I would attempt to make some of the items at home. (As I love to cook)

I worked for Carrabbas for almost five years. When I was hired it was the best cooking job I ever had. Raises were givin out accordingly, based on merit and based on time put into the job. Overtime was available. There was always room to grow as long as you stressed intrest in staying with the company. Staff was like a family and the kitchen ran like a well oiled machine, but quickly this changed. It went from the best job I've ever had to the most stressful one.

Managment is constantly changing and cooks come and go. Expectations in the kitchen are so demanding due to the lack of staff. The job has become so much more corporate over the years. The bottom line is always first not employ satisfaction. (Example: Overtime is now rarely given due to costs.)

The kitchen crashes on a consistent basis and as a cook your expected to just make due and deal with it. There is a lack of management in the restaurant and as a cook you feel stranded while the kitchen fails. There is no longer the incentive there once was to work hard. You'll work long hours and are expected to come in on your days off when cooks quit or call off with no reward. It is hard to grow as a cook in this restaurant due to the fact you get stuck being just an hourly employee. The restraunt is very high stress. The line is fasted paced and tickets are expected to go in 12-14 minutes which rarely ever happens due to being understaffed and constantly running out of prepped food.

Pros: Friendly staff and even friendlier guests. People love the food and it's very fun to work in an open kitchen. Nothing beats costumers come up to the line and telling you that their food was great. Job security is also a pro. You'll always have a job as long as you show up for work.

A typical day depends on what position I work in and the day and time of the shift. I started as a host, but currently am trained in serving, bartending, and carry out. I came in to this job with 20+ years of customer service, so knowing how to talk to people and excel in customer service makes a major difference in the tips you receive. It can be fast-paced and stressful at times, but the assistant management staff are great at helping and supporting you when you need it, and the Independence location is well known by a lot of customers as having the best service of any restaurant in the area. The hardest part of the job is dealing with people who come in already in a fixed, grumpy mood. Some people are impossible to please, but I have been able to coax most into at least smiling before they leave. It can feel demeaning at times to put out a positive and helpful atmosphere to a customer and they still treat you with disrespect. This is just the sad reality of working in customer service. The restaurant it like a family. You learn how each of you functions and everyone is willing to help everyone if needed. The biggest factor of why this job is amazing is due to the Proprietor, or General Manager. Wonderful at her job, but also truly cares about all her employees. Goes above and beyond to accommodate employees in difficult home situations and consistently will praise your hard work. Also has been extremely accommodating for my school schedule. The food is amazing, made from scratch, and the kitchen crew are phenomenal at their job, so it is easy to promote the food with honest information.

As a hostess a typical day depends on the shift you have, which will determine duties for opening/closing. But dealing with customers and using the board to seat people is main and most obvious job, but hostesses are also bussers here so you go back and fourth from the front and clear tables, put dishes away, clean the table and reset it. I learned how to multitask very well because when working a shift alone running back and fourth can be overwhelming, also people skills are important because dealing with customers and being hospitable even when they don't deserve it is the most obvious but dealing with servers trying to either get sat or not get sat complicates things and being able to deal with that is critical. The management was overall great, they expect you to do your best at all times and not slack off which can be annoying at certain times but keeps the restaurant at the standards that it is with this expectation of excellence. The hardest part of the job was having to be the hostess and the busser because when there are few hostesses or you're alone and people keep coming in it can be VERY stressful. Also dealing with rude customers that are mad because they have to wait for a table can be very challenging and is definitely not a job for people that want to retaliate and give attitude back to the customer. This job was my first job and it was overall an enjoyable experience once you got the hang of it it was typically not too hard but it always keeps you busy and moving around.

Some great people work at Carrabba's, but multiple people were fired for misconduct as well. Very glad they're not there anymore, but you've got to wonder why some of them were there for such a long time. There were some issues, but overall I usually liked the job as a host. Bussing tables was my favorite, then there was answering phones, seating people at tables with their menus, wiping tables, and setting them up with silverware and such. Using the seating system and understanding server rotation definitely had a learning curve, I learned a lot of it pretty well within the first couple weeks and months, although i was still learning new things months later. Not a very easy job if you're short. I can't imagine doing the job any shorter than I am and I'm really not super short. There were some people an inch or two shorter than me that struggled at times to put the dishes away, and at first it was very difficult for me to wipe some of the tables. They did get new tables though so I think that helped a bit with that. Overall sometimes it was hard to get certain people (especially in carside) to do their jobs while I did mine, but the kitchen and dishwashers were always sure to do their very best. Bartenders usually communicated well with their capabilities and needs as far as if they could be sat more people or not. They tried the best they could to do their job efficiently even when it's really busy, same as hosts.

The only positive I have to say about the management is that they will work around your availability. 
The worse an employee is, the more lenient management is with them. Good employees have to follow the rules, while others are basically allowed free reign with everyone expected to work around them. Proprietor is so afraid of confrontation he allows servers to steal tables, show up late to work, and fight with one and other. When these issues are brought up, proprietor will make promises to no longer allow these things, and then turn around and complain about you complaining to other employees, without ever even speaking to the server. 
Rotation has no meaning in this establishment. Servers will tell the hosts that xyz said to skip them in rotation so they get sat next or claim any table is their regulars and the hostesses will blindly double and triple seat servers because of this. 
Half of the managers sit and hide in the office, and will complain if they have to come out and help. All of them will complain if they have to go to a table, and 90% of the time they will come back blaming you regardless of the issue. 

Servers tip out the hostesses and server assistants, but none of them even do their jobs, let alone correctly. Tables wait upwards of ten minutes for drinks, and half the time don't get bread. Every time this is brought up to management, along with the fact that it's negatively affecting tips, they say you're expecting too much of the SA's, that it's still your job to provide good service, and "you can just run your own stuff", but you will still have to tip out. 


Top Job Titles	Average Salary
Line cook 78 salaries reported	$16.18 per hour
Server 63 salaries reported	$20.33 per hour
Host/hostess 84 salaries reported	$13.99 per hour
Dishwasher 55 salaries reported	$14.51 per hour
To-go specialist 39 salaries reported	$14.72 per hour

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