line cook

cook/dishwasher

host/hostess

prep cook

dishwasher

Chart House

A typical day at work consists of seating many guests, answering phone calls, checking the status of tables, making reservations, and ensuring that every guest is pleased with their dining experience - not only just with their meals, but with every aspect of their time spent at the Chart House.  We go out of our way to fulfill this, such as making sure the rest rooms are clean and stocked, calling cabs for guests, pulling out their chairs when seating, and replacing white napkins with black ones if they are wearing dark colored clothing.  I have learned a lot during the few months that I have been working with this company, mostly being how important the guest is to a company.  Without them, we are nothing.  That is why we do our best to accommodate them in every way.  The management at the Chart house is very hard working and serious about their jobs.  They take dining hospitality to the next level.  In regards to their treatment to their workers, it is wonderful.  They are very encouraging and always give us advice on how we can perform better.  They even set up meetings to ensure that we are all on the same track given the fact that their is a lot of information about the restaurant to retain.  My coworkers are also very friendly and fun to work with.  We all get along very well and constantly help one another within the workplace.  This isn't strictly just pertaining to hostesses either.  We help bussers clear and set tables as well as help the servers take drink orders for guests of bring water over for them.  We also take away extra settings from the tables so the server doesn't have to do it and we can set other tables.  The help is reciprocated as well, where the servers help us seat during peak hours or answer phone calls if there is no one there at the time.  The hardest part of my job would have to be the long hours on my feet walking and standing.  The most enjoyable part of my job would have to be putting a smile on our guests' faces and making them feel welcome.

A typcial day at work was a split between administrative duties and preparing for the evening or upcoming business. Hiring, training, staffing, inventory management, food quality, safety and presentation and managing profit and loss. 
What I learned is that every person learns differently and you have to figure out what type of learner that they are. I also learned that you need to share the "why" when something needs to be done or changed. 
The management team consisted to three people that had their own responsibilities. The responsibilities were rotated so you were knowledgable in all areas of the restaurant. 
Your co-workers were at your restaurant or a neighboring restaurant. We often shared our time with other restaurants to help out where needed. 
The hardest part of the job was when the company was sold and what was "Chart House' was no longer the Chart House people expected, The disappointment and negative feedback from the employees and the guests was challenging to work through. 
The most enjoyable part of the job was the ability to learn and take on more responsibility as you grew in your role.

Money is average ( when you can make money,we are frequently overstaffed and send servers home). The restaurant is controlled by a group of 4 servers that get all the good tables and parties while doing no sidework and picking their schedules. Management is uncaring at best which is evident as they let a small group of employees actually run the establishment which contributes largely to the vast turnover rate. The GM is convinced he is going to move up to corporate soon and has pretty much checked out. The AGM can usually be found out back smoking cigarettes and other things and frequently tells staff members how much he hates the restaurant and is about to quit. Even in the summertime which is our "busy" season there are many nights during the week with less than 20 reservations and servers will show up to work only to be told "we don't need you tonight". You can generally plan on being at work for around 2 hours after you've finished due to polishing wine glasses and sidework, partly because you are assigned more work to make up for the work not being done by the "ruling class" of servers. There is good reason why Chart House in Newport, KY is always hiring and the turnover rate is extraordinary, even in this business.

With a view that most dream of at their workplace, this restaurant is mostly busy with great earning potential that looks directly at the west side of Manhattan skyline on the Hudson River.  Although the company boasts a great employee culture,  actions speak louder than words.  You're considered a number that generates revenue for the company, they expect you to work and pick-up shifts whenever possible, without regard to work/life balance.  When it comes time to get time off for personal functions, it's like pulling teeth to get shifts covered, you have to do someone favors, and "time off requests" don't exist.  If you have a table that possibly makes a mistake on a tip or stiffs you altogether, management will never step to the plate to discuss this with the guest for fear of getting a complaint letter.  This is one of the biggest reasons that I disagree with the culture that they boast.  How can you not stick up for your employees? A happy employee makes for a happy and successful workplace and workforce.  There is a very high turnover ration as well.

A typical day at Chart House would include making sure all condiments were stocked, soups were out of the fridge and in new pots, assigning of side work was complete, sections the servers would be serving in were fairly broken down. Then guests would arrive and I would take orders, put the complimentary bread in the oven for warming, put the coffee on and complete my service for the guests to the best of my abilities. The culture at work was warm, welcoming and every helped each other, I have made some of my best friends there. The hardest part of the job was having 6 tables at different stages of breakfast, lunch or dinner and making sure they were served their beverages, food, condiments, and cutlery at the perfect moment. This was a major learning curve for me, time management and then also understanding there is a flow to everything and as soon as you can get into the flow, you can truly do any job. Nothing is too hard, it may seem daunting, but never too hard. The most enjoyable part was meeting people from all over the world, we had many foreigners dine with us.

What is the best part of working at the company?
The people I worked with was the best part about working here. I love my banquet team 🥰

What is the most stressful part about working at the company?
It wasn’t stressful but was more of what took the longest is cleaning up and re setting the rooms for the next event. 

What is the work environment and culture like at the company?
I had an excellent environment, no complaints. 

What is a typical day like for you at the company?
Clocking in, getting everything set for the party, looking at the menus and getting the bar together if we had one. Making sure all the glasses were spotless as well as the silverware. Drink station set, print menus, reset tables if guest requested change last minute. Taking orders, getting drinks, checking on guests. You don’t think about how much you do there’s much more I can’t think of

If you’re new, they will give you the worst sections in the restaurant with 2 tables maximum, while the OG servers get 5 tables and all of the parties/banquets. This went on for weeks, there were some days where I literally left with $12, and my coworkers made well over $300. The management is terrible, rude and nasty, they don’t want you to succeed or make any money, and if you’re new they will treat you like you don’t belong. DO NOT WORK HERE!!!!!!! I’ve been a server for over 10 years, and I’ve very seldom had an experience as bad as this place. They also make you do 5 days of training, 8 hours per day, and I only made about $150 for the whole thing. The training is unnecessary if you have any common sense at all. I ultimately left this place without any warning after 3 days in a row of making under $20, and they begged me to come back for days. I never returned their calls. 

A typical day for me is to prep all vegatables and items for side dishes and to clean tables after the customers were finished. I learned how to create salads through many different preferences that people come to order. Management was easy going and tend to favor the needs of their employees. Co-workers were friendly and interactive with all customers and with other co-workers. The hardest part of the job was with the short amount of operating hrs and location, there were many days where hustling was at a max and the restaurant got overwhelm with many customers. The most enjoyable part was that the company offered great hours and i was able to use this job to get me started in the food business and to experience how its like for them to operate for each customer that came in. Knowing that the customer is satisfied while working there.

If you’re new, they will give you the worst sections in the restaurant with 2 tables maximum, while the OG servers get 5 tables and all of the parties/banquets. This went on for weeks, there were some days where I literally left with $12, and my coworkers made well over $300. The management is terrible, rude and nasty, they don’t want you to succeed or make any money, and if you’re new they will treat you like you don’t belong. DO NOT WORK HERE!!!!!!! I’ve been a server for over 10 years, and I’ve very seldom had an experience as bad as this place. They also make you do 5 days of training, 8 hours per day, and I only made about $150 for the whole thing. The training is unnecessary if you have any common sense at all. I ultimately left this place without any warning after 3 days in a row of making under $20, and they begged me to come back for days. I never returned their calls

I truly enjoyed working at the Chart House. The atmosphere is fun to be in sometimes and sometimes it can get really crazy, but after all that is the way most places of work runs mostly.  Weekends are the most busiest by far, as you have anywhere from 800 -900 covers on each given nights, and if you're not grounded could lose your way but the pure challenge of it for me is fun.

We have really nice and courteous staff from the front of the house to the back the cooks are hilarious and the wait staff are absolutely tremendous. the hardest part of the job is having enough prepped foods to work with, and the most enjoyable part is when the kitchen manager says, "China Town" mean lock it down; which means that we have gotten all of our cover done. Time to go home!

Top Job Titles	Average Salary
Line cook 5 salaries reported	$18.30 per hour
Cook/dishwasher 3 salaries reported	$18.83 per hour
Host/hostess 2 salaries reported	$21.50 per hour
Prep cook 4 salaries reported	$18.88 per hour
Dishwasher 3 salaries reported	$18.83 per hour

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