restaurant manager

server

line cook/prep cook

busser

dishwasher

Cheddars Scratch Kitchen

Working here was alright.. It's a good job if your in high school, dont have any prior experience and are looking for your first job. You get paid 3.50 plus Tip share which they'll tell you you can pick up the next day but they never have it ready that quickly so I'd suggest just picking it up every thursday (they wont let you ask for it on fridays and weekends) 

The job on weekdays isn't that bad and you normally have about 3 other hosts on with you but the weekends get a little crazy. Get ready to ALWAYS have 4 menus and 4 silverware sets in hand at all times or get ready to be yelled at. Also, get ready to ALWAYS be walking around.. they dont like it when you stand up by the host stand or against the wall behind the host stand. You'll hear "dont stand up here, walk around, give me a table check" about 100 times during your shift. Even when the restaurant is completely full and you know for a fact that nothing has changed because no ones walked out the only door which is right in front of you! 

On weekends when you have a main "board control" person the job is really mindless. The "Board control" person will basically just yell out "party of __, pager number __, to table __" and you just take them to that table and then come back up to see anyone else needs to be sat and if not, just start walking around and checking and letting the "board controller" know which tables have to-go boxes, which tables are eating, which tables are on buss (dirty) and which tables are open.

If your not patient or a people person I wouldn't recommend this job.. There are many times when the table you are told to go to isn't the table the guest had in mind and they'll ask for different table in which case you need to go back up to the front and check to make sure its okay you seat them at the table they want and make sure the other hosts aren't saving that table for another party. I have had many guests change what table they want at least 4 times before they finally decide where they wanna sit and you'll feel like your running around without a head like a crazy person running back and forth to make sure your allowed to sit them where they wanna sit and by the time we get back to let them know they CAN sit there, they have already changed their mind and now not only want a booth, but want a booth by a window.. It can get really annoying and many times in your head you'll just wanna tell them "no, you cant change your seat a million times, just sit where I put you and be quite! I put you there for a reason" People also like to show up at cheddars 5 minutes before closing with huge parties.. which isnt really a issues, more just annoying when your trying to get cut and go home. 

On average you'll get about 3 shifts per week and you'll make money through tip share than you get on your actual pay check. Tip share is roughly about 20 dollars per day (a little more on weekends)

Overall, the pay for the industry in general was fine, but definitely not worth the hoops they made you jump through.

Initially when the place opened, I felt a sense of optimism; That perhaps there was potential in a place that actually lived by their mottos. They had a week long training procedure, that in retrospect, now seems like a seminar and a show where they preached the things the company stands for, such as a scratch kitchen and a sense of camaraderie and mutual respect, which all sounded great.

As soon as that week was over, it was a completely different atmosphere. One reminiscent of a junior high school, where the managers acted as authority figures, and regardless of your talents, insight, or genuine efforts to push things forward, treated their employees as juvenile children who needed constant supervision, to the point where even towels are locked up and permission to get them must be granted before cleaning... Getting the attention of one of these manages could take more time than necessary, thus resulting in a waste of energy and resources.

This attitude towards the employees led me to believe that it caused a certain type of vicious cycle, where because they were treated like children, they behaved like children, to the point that grown men were throwing punches over an argument about a baked potato. I don't blame that behavior entirely on management, but the attitude, the lack of breaks, especially among a large group of smokers with bad attitudes, and the lack of communication, led to a propagation of discontent.

From the customer's point of view, it must have been awful. The food would often take 30-60 minutes to reach the table, more often than not, it would be cold. When they wanted a manager to complain to, they would often get brushed off and ignored. I was honestly embarrassed to tell people I worked there because I felt as though we were just shoving food out the window with no regards for quality.

I will say, the kitchen was often spotless at the end of the night. From top to bottom, we cleaned the kitchen to standards that I was even proud of, no matter how long it took, often resulting in staying until 2. 3, or even 4 in the morning.

To this day, I have not found one person who has worked there who actually enjoys it. In the same breath, I rarely ever find a person who has eaten there that hasn't complained about poor service or bad food. I think my disappointment is much of my own creation because I did believe in its potential too much from the beginning.

I worked here for several weeks as the first actual restaurant I've ever worked at, I was never told how tipping worked, who received tips, or anything of that matter. During my workday as a busser I found most of my fellow employees to be very lazy and exceptionally rude, especially the management, tables were rarely cleaned properly, and most people treated every member of the cleaning like a lesser person. I had several workers talking about me behind my back while I was the only one properly cleaning the tables and seats (which is disgusting that nobody would clean the tables in their entirety, would leave the seats wet and covered in crumbs, and would leave food and other trash on the floor), most of the time because I didn't have every table clean immediately after guests stood up. Back in the kitchen I never once saw the floors or the grill cleaned, and it seemed as though they cooked every item on the grill in a small puddle of grease. Countless times I saw dirty silverware be used to serve guests, which is absolutely disgusting and completely unprofessional, and a few of those times a manager actually took dirty silverware out to serve a guest. At times when taking trash out to the dumpster (which is inside a locked area in the back of the building, with no ac) I would be left back there unable to get back inside for about a half hour to an hour at a time, and any attempt for me to contact management over the communicator (to be let back in) was directly ignored, except by other responsible workers of course (not any member of management). My step mother worked with me here as a host and ended up walking out mid-shift after a manager directly insulted her on her "life choices" and another host was trying to purposefully get her in trouble with management. I ended up getting fired for picking up a $5 tip (that was completely separate from the check) off a table while cleaning it, that I planned to add into the tip share at the end of the day when I clocked off (if any of you know how the tips work in a restaurant, which I didn't because this was my first actual restaurant job, you're not suppose to do that). When confronted by a waitress about it, then questioned by 2 managers, I was completely open and honest about the situation, because I had no idea that I did anything wrong. I gave the money to the manager questioning me and was told to go home and was cut from work for 2 days, and left completely in the dark for 3 days, afterwards I was told that I was being let go. I would NEVER suggest anyone eat or work here, it is an awful and stressful place to work, you are treated like garbage, and it is a disgusting place to eat.

This is a HORRIBLE company, that cares NOTHING about its employees or guests, only the bottom line.  I had a senior manager working under me who was SERIOUSLY INJURED while washing dishes at night as our 29 year old area director, son of the VP, would only allow us to have one dishwasher 5 nights a week as our business didn't warrant more than that according to him! Well, $70,000we did a minimum of $60,000 a week, usually closer to $80,000 with a $12. 59 per person average in a "Scratch Kitchen". So, we as managers were there until as late as 4am (we close at 10pm! on those 5 days!) with our "1" dishwasher! Well, this manager slipped on a flooded floor from a drain that was in need of replacement for the last 6 months plus, but the area director didn't want to lose his bonus so we didn't fix it. We it became apparent he was seriously injured (we watched the tapes and 2 people had to carry him to the front where his wife was waiting to take him to the hospital) The AD was here EVERY DAY badgering me to call the injured manager and get him to turn his keys in! The man couldn't walk or drive, but we kept on him for 3 weeks until he had somebody with a van bring him up there on his crutches. The AD was in the building sitting 3 tables away and not only made no attempt to talk to or check on the manager, he sent an hourly shift leader to collect the keys! Well, as soon as his keys were in he was terminated (marked as resigned) and the "DISABILITY INSURANCE" they brag about giving us as a benefit was revoked and he wasn't even given the name of the company we used! You think that he got worker's compensation and was fine, BUT CHEDDARS INSURANCE COMPANY kept getting the case delayed and postponed and that man went a FULL YEAR without ANY KIND OF PAY OR COMPENSATION! By the way, he has a badly torn knee and it has now been 18 months since his injury, and He has received less than ONE THIRD of his annual salary and has yet to have surgery and CHEDDARS insurance company is refusing to pay him any more compensation or pay for his surgery and had a DOCTOR OF THEIR CHOICE (a chiropractor, actually, FOR A TORN KNEE!) say that he is now 15% PERMANENTLY DISABLED and they stopped paying him and pawned him off an SOCIAL SECURITY because he is now "disabled". AND SOCIAL SECURITY DENIED HIS CLAIM OF DISABILITY! So..... now he is broken, can't work, and can't get medical treatment! By the way, I QUIT for a much better job a few months after his injury!!
  THINK LONG AND HARD BEFORE COMING TO WORK HERE! We were averaging 70hrs a week and had the WORST QUALITY OF LIFE I HAVE EVER EXPERIENCED! PLUS, LOOK HOW THEY TREAT THEIR OWN!!!

A day at work would start by clocking in, seeing what sidework task you are assigned for the day, and monitoring the section of tables that is given to you. As customers come up you greet them and ask what drinks they would like. You make the drinks and hand them out to the customers and ask them if they are ready to order, if so you take their order and type it into the computer and soon after you deliver their food. Soon after you ask them how everything is and if they need anything. While this is going on you walk by and monitor if they need refills or to see if they need you. At the same time you are catering to other tables and having to keep up a good attitude. Also you are expected to keep up with your sidework task as well. After closing it is your job to clean you table section, finish an assigned task, and end your day with meeting with a manager to give them receipts, the receipt that has all of your sales on it, and the money the restaurant made. The leftovers are the tips you made.
  The things I learned in this experience are how to multitask, handle the fast paced stress, and how working with others does make an impact of the quality of service.
  Management here can be your biggest allies within the craziness of a workday. They are helpful in answering any questions you have and can help you out with pretty much anything you need. They are professional yet compassionate and understanding at the same time. Management here really does their best to ensure everything is running smoothly.
  Co-workers can also be your biggest allies as well. Even the best server out there can get overwhelmed and that is where co-workers come in. Whenever someones in trouble most of the time they can ask for help and get everything done depending on how busy it is. Teamwork really plays a role here.
  The hardest part of the job is really learning how to juggle so many things at once and at the same time handling the stress of it all, but once you learn how to do all of that the job is so much easier.
  The most enjoyable part of the job to me is that rush from all the chaos that you turn into serving and pleasing other people in such a way that they leave satisfied.

Working here had its ups and downs. MANAGEMENT IS UNORGANIZED. I only keep coming back everyday for the other employees. All employees(servers/host/busters/dishwasher) are nice and supportive. The restaurant at this location is VERY busy so if you don’t like fast paced DONT APPLY! Management will have you doing EVERYTHING OUTSIDE YOUR JOB DESCRIPTION!!! If you get into it with a rude customer, management doesn’t tell them to leave they will either apologize to them  and offer a discount or seated at a table(if we are on a wait). They do not stand up to customers. We seat people up until 9 even if we are on an hour wait. Example it’s an hour before closing you are ready to go home, and you are on an hour wait customers are still coming in asking to be put on the list and guess what according to corporate WE STILL HAVE TO SERVE YOU!! Meaning what? NOBODY GOES HOMES!!! CHEDDARS ONLY CARES ABOUT MAKING MONEY ! NOT YOUR STORY,NOT EMPLOYEES, NOT YOU BEING TIRED OR OVER WORKED, NOT BEING A GOOD FRANCHISE JUST MONEY! Your schedule Is NEVER the same, your scheduled hours to work are BARELY the same, and you NEVER have the same days off. THEY LOVE MAKING PEOPLE WORK DOUBLES. Good money for people who don’t mind being overly worked. At this job even  if you call out 2 hours early you can get written up if it’s not a good excuse (to them). Paycheck depends on often they worked you and if the restaurant was busy (servers/bussers).  It’s more than two managers but the main two will have rethinking your life. One of the managers is very strict and has you doing extra things that aren’t your job because he feels “hey somebody got to do it just not me” but tells you he appreciates you. The other manager she is a little more lenient but still strict. The managers will make it seem like they are really cool and nice! It’s a trick. I am very young but my body hurts every single night I come home. THERE IS NO SITTING DOWN (Host/Hostess).  If you want to be overworked and underpayed please work here 

The usual day as a shift lead, was to arrive an hour before opening and (with the help of two other shift-leads)  prepare the restaurant for the morning crew and customers. This would include minor food preparation, the making of non-fountain beverages, the setup for the Expo (aka Quality Assurance) window. And other basic opening duties. Additionally Shift Leads were held accountable for running side work and were held responsible if other employees failed to carry out assigned roles.

This was my first time working in a management type position (Shift Lead). With this position came additional responsibilities.

Management usually consisted of one to two managers on the clock at all times. Managers were reliable, helpful, and always listened to what one had to say. They were some of the best managers I've had the pleasure of working with.

Sadly, as is typical in most restaurants, employee turnover is rather high and employee standards are rather low. An alarming percent of employees were lazy, irresponsible and in some cases rude. On an average day a couple were usually stoned or hungover. Employees that worked hard and treated the job with more respect were given shift lead positions. 

The hardest part of the job was dealing with difficult customers and unhelpful coworkers.

The most enjoyable part of the job was being a shift lead. After the morning rush, all waiters returned home while shift leads remained on the clock until the night crew replacements. This meant working with the best employees for 2-3 hours while also getting larger table sections then normal. Thus, this was also when one would make the most money.

3/5 managers aren't good, including the general manager(no standards).
They seem as if they don't know how to deal with employees, whether talking to or just being a manager telling people to do this or that to begin with.
You have to do your closing work at the end, and the Front of house or Head of house, bad terminology, will have to approve it. They have a varying bar for what is required, they could tell you continually you have to do this or that. It's faulty that they won't just say do this or that,  a definite and outlined task, something specific. Thus a lack of a standard. Once you finally get them to sign off on your tasks, you have to get the manager to approve your tickets, which they complain about not being in order, and then you have to go to the bar and get cashed out. Each step could take a long time. Meanwhile, you're not getting paid anything.
This place continually manifests a disrespect for its employee's time. The manager doesn't hold the hostesses nor the bussers to any standard. So I've gone more than an hour without my section being sat. I've gone a whole shift with me bussing my section where I could count on one hand the number of cups the bussers collect, meanwhile due to tip share I have to tip the bussers. Each busser on duty gets some. It's not right.
It's not right to get paid 2.13/hr, for your wage to be determined by random people, people whom are trying to constantly get something for free, or run out on the bill. This restaurant constantly has coupons, and the lunch specials,  which result in tiny tips. has turned it into a cracker barrel sort of situation where it's tons of gray-hairs whom don't tip well, and also barely spend any money. The guests not spending money means you're not making money.
I would tell anyone NOT to work here.

I began as a servers assistant and moved my way up to working to go's however if you have been a servers assistant it is nearly impossible to move up to being a server no matter how good you are at your job bussing because noone wants a job as a servers assistant so they don't try as hard to find a servers assistant they just force the people they have to stay in the position instead of allowing growth you may get told if you get someone to take your spot you can move up which in fact is not the truth its just manipulation to get another servers assistant and if you quit it doesnt matter at that point because you already got your replacement for them and if you stay they got an extra person to help out management can be good for the most part you know who has your back and who doesn't coworkers are by far the best thing about your job do your job and enjoy spending time with your coworkers as well your job security its very strong they will not let you go unless you act like a complete idiot as far as the restraunt industry in wichita falls the pay is about average to good i only did this survey to be able to look at other surveys on jobs that I am applying to but also wanted to be honest to let the next person know the experience with this job and before you think oh hes leaving he must hate the job thats not the case i loved the relationships with coworkers and management i am moving out of town and going back to a sales career since thats where i have been most successful Sorry for the grammar i dont care enough about this survey to put that much effort into it 

This was my first serving job so I was really excited to start working there thinking it would be classier as well as make more money relative to my first job. I made more money but that also came with an ample amount of stress. I could easily identify the problems coming from managers and poor hiring standards. The general manager was actually very patient with me (as well as with everyone else) seeing as I was young and, at times, unruly so I'm very grateful to him. The other managers though would engage in preferential treatment and, I'm not saying this to disparage anyone or exaggerating, had obvious mood disorders that would definitely affect my day. I wanted to quit within months because of the already stressful environment of full-service dining that was compounded with the individuals around me but I ultimately made some complaints, adjusted the way I handled myself and ended up stayed a few years. During my time at this cheddars location I had made the assumption that it was just the industry in general but after working in other full-service restaurants in the area I came to the realization that it was just my particular location. Tips weren't very great because food was so cheap. I will say that the place had an almost familial vibe that I hadn't seen anywhere else which I thought was a positive even though at times it interrupted professional behavior in all aspects.

Top Job Titles	Average Salary
Restaurant manager 153 salaries reported	$63,235 per year
Server 8 salaries reported	$21.56 per hour
Line cook/prep cook 7 salaries reported	$14.52 per hour
Busser 9 salaries reported	$14.28 per hour
Dishwasher 4 salaries reported	$13.00 per hour

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