team member

crew member

shift manager

restaurant staff

shift leader

Charleys-Philly-Steaks

Charley’s Philly Steaks Restaurant
Day of Incident 8/28/2020
 A customer came in with his kids to order food and requested that everything must be replaced because his kids has a food allergy. Yet the grill cook he is Asian was using gloves that he used on the raw meat on the grill, the same gloves for cheese from another station where the condiments are, veggies and cooking utensils without changing the gloves, the Father of the kid with allergies observed this.
It took the assistant manager asked him to change everything before cooking and to clean the grill, he refused, yet they are training him to become a shift leader. The General Manager didn’t enforce and rules for Allergens to her employees, yet all the crew members never changed their gloves. The parent of the kid with allergies was nervous and feared for his kid because no one was listening to him so started to yell asking for the general manager to get involved, she didn’t. 
It took the assistant manager to cook the meal for the child at that time. If you are going to be in a restaurant, I feel you need to be certified in food safety and food allergen in the COVID-19 Era. I have food allergen, food safety for manager, food compliance training and certifications. The general Manager has none of these trainings, yet she is the GM of Charley’s Grove City Ohio. The kitchen is full of dirt, grease and grime, the three-compartment sink is improperly used. 
One worker rinses of the sanitation off the dishes and cooking utensils with water after they have been washed, rinsed and sanitized. They are supposed to air dry and placed in prospective places on the shelf. No allergy equipment for people with allergies to be found in this restaurant. Food been left sitting in a hot restaurant on a shelf for grub-hub or door dash pickup for over 2-3 hours.
 No tables and chairs have been wiped off for customers to sit and eat at. Bathroom are a mess and nasty and not cleaned. No bleach product no-where in the restaurant to kill germs in case anyone has COVID-19. I am ordering a Health Inspector to Charley’s Philly Steaks  Stringtown Road, Grove City, Ohio 43123
 The refrigerated unit needs to be re-calibrated. The tomatoes are sitting in liquid all day they looks rotten, the lettuce is brown because its sitting in liquid all day and minced, the cheeses is not kept cold its room temperature to touch, garbage cans are not cleans, behind the soda fountain is a lot of syrup and napkins stuck to the surface, condiments on the shelf are not wiped off. 
The garbage in the dining room is only changed once a day yet flies continuously buzzing around from that to customers food. The air conditioner in the dining room and kitchen keeps breaking down. Not many employees washed their hands from restrooms or from eating food, they just put on gloves. The flat surfaced grill gets cleaned at the end of the night.
During the day, the grill cooks only pours water on the grill to clean it using the same gloves they cook with. So, if a person with food allergies ordered food, they never changed their gloves or the grilling utensils they are cooking with. A lot of cross-contamination goes on at the restaurant.


•	Operated compactors and balers to discard cardboard boxes and trash.
•	Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
•	Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
•	Led shifts while personally preparing food items and executing requests based on required specifications.
•	Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
•	Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
•	Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
•	Accurately and efficiently prepared healthy, delicious meat and vegetable-based dishes.
•	Diligently restocked work stations and display cases.
•	Immediately informed supervisors when supplies were low or if equipment was not functioning properly.
•	Prepped items for later use to save staff time during busy hours.
•	Routinely moved and stocked food products weighing up to 40 pounds.
•	Communicated openly and honestly with the management team during each shift to ensure it ran smoothly.
•	Performed all position responsibilities accurately and in a timely manner.
•	Stored food in designated containers and storage areas to prevent spoilage or cross-contamination.
•	Strictly followed all cash, security, inventory and labor policies and procedures.
•	Followed food safety procedures according to company policies and health and sanitation regulations.
•	Handled currency and credit transactions quickly and accurately.
•	Prepared a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
•	Verified that prepared food met all standards for quality and quantity.
•	Prepared specialty foods such as pizzas and sandwiches, following specific methods that required quick prep time.
•	Assembled food orders while maintaining appropriate portion control.
•	Prepared all food orders within a 2-3 minute time frame.
•	Maintained high standards of customer service during high-volume, fast-paced operations.
•	Pleasantly and courteously interacted with customers.
•	Greeted customers and provided excellent customer service.
•	Demonstrated integrity and honesty while interacting with guests, team members and managers.
•	Promptly and empathetically handled guest concerns and complaints, consistently provided friendly guest service and heartfelt hospitality.

Mondays-Sunday two people open, manager and one crew member

Walk the line to ensure all cleaning was done properly followed by turning on the toaster, grill, fryer, and nacho cheese sauce. The red book is done with is a checklist of things that need to be done each morning managers and crew leaders have to sign off that it was done assign each crew member to a station, fries, grill, register, topping and our sampler. Write down each crews breaks and or lunches for the shift.
Count all three drawers make sure they are set at $150 each followed by the safe set at $300. Log into the computer go to company email to get the daily sales numbers add them all up for last years sales with a 5% increase, then add each hourly sale from last year with a 5% to get the hourly sale for the day. I then put the goal for the day into out prep chart system with calculates our morning prep chart for the day. Tomatoes and lettuce is prepped daily along with onions mushrooms and green peppers, fresh brewed tea, cooked bacon and ice cold strawberry, peach, or blueberry flavored lemonade. Everything is day dotted. Trays are prepped with paper lining, dinning room is stocked all stations is stocked and ready for use.  
Mondays and Thursdays are order and oil change days, the order can arrive anywhere between 8am and 3pm once it arrives the opening manager puts the order away first in first out rotate all products followed with the day it is received. Fryer oil has to be changed as well, empty old out into our fat vat, clean out the fryer with water and super contact cleaner, raise then dry out the fryer to ensure no water is left behind it will cause the oil to put out onto crew and customers.  
 set up the line, bring all cheeses, chicken, steaks, fries, bacon bits, bacon, fruit for the lemonade onto the line, stock napkins, forks, ketchup packets, all sauce bottles are full, ranch, buffalo, ensure all cheese are prepped on the line, provolone, American, swiss and cheddar chesses, dices peppers, and banana peppers, mayo and all rockers, spicules, and tongs are at the meat station.This is done every Monday and Thursday, morning shift starts at 8:30am-3:30pm, store opens at 10am.

As a first job, this is a great learning place. The owner is willing to give people a chance (provided they clearly take care of themselves), and he'll work with you if you work a second job. He's generally understanding about circumstances happening at home, and doesn't push for details that you aren't comfortable sharing. Sometimes, however, it is hard to talk to him when he's in a bad mood.

Working here, though, I worked with about six people that all knew Spanish and I did not, three of whom have the most basic of the basic understanding of the English language. So if you don't know Spanish, working here will quickly become very, very tedious, frustrating, and lonely. On top of that, they tend to try to be very, very secretive about what they do if they're doing something they aren't supposed to, and they are all close friends that live near one another.

The customers will probably drive you crazy, but a few shine out as being amazingly kind and sweet, and you'll make fast-friends. The regular customers are usually more tolerant than someone coming in for the first time.

Unfortunately, if you miss a day of work for sickness/emergencies, you don't get paid for that time. Any time off is unpaid. And don't plan on having any weekend trips, as you'll more than likely be scheduled to work on Saturday or Sunday.

Balance between work and life is really dependent on you as a person, but there will be odd days where maybe you'll have to add a few extra hours because someone missed or had to do something outside of work.

Working at charleys is a roller coaster ride, I always feel like crying at the end of the day, I always feel drained, my coworkers are always on their phones and never restock so I always have to. Even when its the bell peppers which I have a mild allergy to. I started out excited and don't get me wrong I'm grateful I got the job but the team and my manager make me feel awful most of the customers are nice though.  Its hard getting fries out with all the special order fries, the burns and when my manager is always yelling or breathing down my neck i feel scared and cant go as fast as when its just me and the fries.  My manager isn't allowing any employee to have the 50% discount on food, if we take the discount we and the person who gave it to us gets in trouble.  None of my coworkers smile and the Atmosphere makes us all look like zombies and they curse and grumble all the time. I'm so tired of giving it my all when none of my Coworkers try at all.  We always have problems and are never prepped for the next morning. I expect a few bad days at work but to always expect a bad day at work and to feel like crying every time I go is not cool and makes me less able to smile for the customer. I do my best to give the customers my best and their fries right after they pay and get their drinks but the work atmosphere and the fact that when I'm the only girl working and the on their phone I feel like I'm doing other people's jobs, I do dishes I stock I'm always being ordered around by my coworkers who aren't even in charge I hate the food and only like the peach lemonade and cola I am quitting soon but I am never buying anything from charleys again.

A typical day at work starts at around 8AM for making freshly prepared food and rotating of the old food. I believe that I learned how to handle work place stress due to working during COVID 19 in California in a mall inside of the major city of Arcadia. My managers were really good with communication and they were pushing me to be the best version of myself in our workplace that I could have been and we had a lot of fun with the job and they are always going to be considered as a part of my family. The hardest part of the job was cooking on the open grill station and then cleaning the grill station after work closed up around 10pm every night. You have to put a whole lot of muscle into cleaning the grill station. The most enjoyable part of the job was definitely decorating our workplace every holiday and taking pictures of our workplace family that will not be forgotten. Also being able to teach younger people about the pressures of adulthood and teaching them to stand up for their beliefs no matter how much other people judged their worldly views. This is the best job I've ever had the opportunity to work for and I would definitely recommend my friends to apply to work for any of the restaurants that are owned by Charley's philly steaks in any state and any city. They are one big family and they made me feel like I was a part of the family there as well as helping me grow into the person that I am today 

A typical day at work is me entering in the afternoon, the morning shift is leaving as I am barely clocking in. Usually the morning shift does not restock their station, even though they are required to. It begins getting stressful when we get busy and we have no food prepared right away. It is also stressful because management does not schedule enough employees, leaving us to work as fast as we can and making a mess.
I learned how to cook, improved my Spanish- speaking skills. I also got physically stronger due to carrying big boxes and cleaning heavy equipment. 
Management is poor. We have low quality cleaning supplies. There are many cases of petty arguments against coworkers. I also have been using the same work shirt for over a year, they still have not come to supply me with a new and appropriate shirt. 
The workplace is not the best. It gets very busy and with such little space it means it gets extremely dirty by the end of the night. 
The hardest part of the job will have to be having to perform so many different tasks at once when management does not schedule enough employees to close. 
The most enjoyable part will have to be the coworkers I have met, and getting to hear different accents of the customers who come in because we tend to get a lot of tourists.

Only reason I gave it one star is because they won't let you leave it without one. This is one of the worst places I've ever worked in my life. Yes, they are family oriented and will give you the time off you need but don't ask for weekends off or overtime because neither one will ever happen. A lot of favoritism and down right ignorance at the one I currently work at. Been there almost 2 years and have had 1 pay raise. Had to take medical leave and was told when I came back I could train for a managers position and when time came was told not going to happen. No explanation for being told it wasn't going to happen at all. And managers are needed especially when we only have 2 "real" managers on the schedule that know how to close the store. Staff where I work are very rude to each other and half the time don't even talk to each other. Daily and weekend prep is almost always left for whoever comes in for the 4 to close shift. Managers (higher up managers) belittle their employees almost to tears in front of the customers. Definitely no room for advancement at all. Currently looking for a new job due to going from 20+ hours a week (before I took time off) down to barely getting 10 if I'm lucky. Used to love working there until I took my medical leave and would have gladly given all stars possible but it seems like when I came back the whole atmosphere has changed and not for the better sad to say. 

Since the location I worked for was at a shopping mall, there were decently busy on weekdays and very busy on weekends. The people you get to work with are great, but the management was alright. Sometimes leadership skills can be learned over time. Management gave breaks too early and schedule was posted at least 3 days before the beginning of each new week. There is a lot of focus on their labor costs so sometimes hours will be cut or lunch breaks will be longer. There are no paid breaks, all of it off the clock. Shoes and pants are at your own expense. Injuries are not compensated if occurred on the job. 
Like every company they want their employees to up-sell items to get as much money from each customer. There is room for growth if you are full time but hard for part time. There is a possibility that benefits are available but only if you are full time, not sure I was part time. 
The hardest part of the job would actually be enjoying it because with the low pay and no benefits it gets difficult to be motivated to continue to work for the company.  The only enjoyable part of the job are the people you get to work. 

Working at Charley's Philly Steaks provided a fast-paced and collaborative experience. A typical day involved preparing fresh sandwiches while managing multiple orders during busy hours. My role required me to maintain speed and quality while assembling sandwiches and ensuring customer satisfaction. I learned valuable skills in time management, multitasking, and teamwork, which were essential in keeping the kitchen running smoothly under pressure.
The management team was supportive and fostered a positive work environment, providing guidance and maintaining open communication, especially during peak times. The workplace culture was energetic and focused on teamwork, where everyone worked together to ensure a great customer experience. The hardest part of the job was maintaining accuracy and speed during rush hours, requiring constant focus. However, the most enjoyable part was the sense of accomplishment after a successful shift, interacting with customers, and receiving positive feedback. Overall, the experience was rewarding, offering both challenges and opportunities for growth.

Top Job Titles	Average Salary
Team member 56 salaries reported	$12.72 per hour
Crew member 28 salaries reported	$11.64 per hour
Shift manager 16 salaries reported	$14.05 per hour
Restaurant staff 4 salaries reported	$14.69 per hour
Shift leader 8 salaries reported	$15.22 per hour

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