assistant restaurant manager

dishwasher

restaurant manager

shift manager

team member

Chopt Creative Salad Company

A typical day at Chopt in Charlottesville is fast-paced and customer-focused. You’re expected to move quickly, handle rushes efficiently, and keep a positive attitude even during stressful shifts. I learned how to multitask under pressure and improve my customer service skills, especially during peak hours.

However, management can be frustrating. The GM puts heavy pressure on employees to push customers to leave positive reviews and has threatened to cut hours if review goals aren’t met. It often feels like customer satisfaction matters more than employee well-being. Hours are inconsistent, and it can be difficult to get scheduled consistently, which makes it hard to rely on this job for stable income.

The workplace culture depends a lot on your coworkers — the team members themselves are supportive and hardworking, which makes the job more enjoyable. The hardest part of the job is the pressure from management and uncertainty around scheduling. The most enjoyable part is working with coworkers and interacting with regular customers who appreciate good service.

I’ve seen so many people leave and go at this job just because to be completely honest, the management sucks. It really does. When I first started working here, I was very poorly trained by managers, having to be helped with everything by a regular worker that has been working there only a couple months more than me. Also, I would start off for a month or two with either not getting scheduled, or getting 3 hours a week. From this job I learned good customer service skills since it is one of my first jobs, my obviously my coworkers didn’t and yet the managers still favorited them and it was an obvious bias. However, most of my coworkers were fun and I still see myself keeping in contact with one or two of them. The hardest part of the job is really keeping up during a rush because the managers expectations are incredibly high and want you to keep customers in and out (even if the customer slow and it’s not your fault they get mad at you.) But the thing that made me leave was the fact that the managers belittled and bad mouthed me to my coworkers for making one non-serious mistake when I haven’t made one in all the time of me working there. I knew along with other factors that it was time to get out.

CHOPT is an upbeat, high demand restaurant, and with poor management it can and will be an extremely stressful and unpleasant place to work. My experience with this company was completely subpar. There were instances of discrimination in the work place, special treatment for certain employees, and lack of promotion for veteran employees. When a company promises advancements for its employees and does not live up to those promises it is very frustrating. Management was lazy, disorganized, and lacked basic communication skills. As a result of these outstanding issues, the turnover rate was extremely high which left us well understaffed. The amount of dedication and labor they were requesting could not be matched in wages. Many of my coworkers were terminated unjustly, or left the company in search of a healthier work environment. One of the great things about my experience, however, was having the pleasure of meeting amazing people who had genuine intentions of being great employees. However, our particular store was not being run in a way for everyone to be successful.  Please understand that what has been said in this review may not be applicable to every CHOPT store.

Normally I would be hesitant to post a review about anything, but after working at Chopt for the last few months I am posting a review so that others can hear how it goes. I'm not sure about all managers, but the managers at my location are always very organized, very polite to customers, and very respectful to their employees. The food is absolutely delicious, and there's enough variety that it never gets old. The discount for purchasing a salad outside work hours is just a bonus! When it comes to scheduling, I love the way it is set up through Hot Schedules. My managers are so communicative when it comes to everything, so when a conflict comes up, I know who I can talk to. The hardest part of the job is when lunch and dinner rush hit. It lasts from 30 mins to an hour, and it's all chopping, assembling, and washing dishes at a faster pace than normal. But by far, my favorite thing is closing. It's nice to see how the workstation can go from being dirty from being used all day, to bright and shiny with a few minutes and some elbow grease. I would highly recommend you go to your local Chopt, and see what it's all about!

Overall my experience with ChopT was great in terms of the employees there and actually getting along with everyone as a whole. But in the end I was pretty much a work horse for my GM and he just wanted to see if he could use me running the show and he would just sit back by doing nothing but then claim he’s  doing so much behind the scenes to make sure the store is running properly. Was promised a lot of things to try and meet my needs in order to stay with the company but there wasn’t a serious push for anything until I found an offer better than what they thought could match it. Other than just undermining my actual potential in the company, the amount of hours I put in and the compensation not matching my efforts, unfortunately led me to seek employment elsewhere. I’m grateful for all of the knowledge and skills that I obtained here but if I know my value and living in New Jersey is already expensive and if there isn’t a way for me to earn something to keep my family afloat then I’m going to make sure I find an opportunity that will grant me that reassurance and that’s what it came down to. 

A day in the life at this company is fun mostly because of the people. you really have a great team in most locations. They are all hard working and strive to do the best they can. The cons however are many including long hours, lower starting salaries, mediocre benefits (no 401K or life ins) and repetitious work that becomes boring rather quickly.  
Most of your day is spent in one position that is quick to learn and quite tiresome after a couple of weeks. You move on to the next position and then more of the same. After 6 months of working there the next year felt like exactly the same routine, quite boring and repetitious. To add to the frustration advancement opportunities don't exist unless your new to the company. 
With the offerings they have and such a big growth in this segment regarding casual dining in todays world. It's advised to stay away from this company unless you enjoy the same routine day in and out and have no desire to advance forward.

Maya started her new job expecting the usual office problems: poor communication, endless meetings, and managers who never listened. Instead, she found something different.

The workplace wasn’t perfect, but it was decent. Her supervisor explained expectations clearly and welcomed questions. Coworkers shared information instead of guarding it. When projects became stressful, people focused on solving problems rather than assigning blame.

Each Monday, the team met briefly to set priorities. Each Friday, they celebrated progress, whether a major achievement or a small improvement. Employees were encouraged to take breaks and use their vacation days. Flexible schedules helped people balance work with family and personal responsibilities.

One afternoon, Maya made a mistake in a client report. Nervous, she informed her manager immediately. Rather than criticizing her, he helped correct the issue and discussed ways to prevent similar errors.

Walking home that evening, Maya realized something important: a decent workplace doesn’t need to be extraordinary. It simply needs respect, trust, and support.


Working at Chopt is not that great. The pay is exceptionally low for the amount of work you are required to do and the stress that comes with it. Everyone is stressed here. While working here you will be trained for a certain position, then told down the line you need to know how to perform all positions. I've worked at two Chopts in two very different locations and they both have done this. In addition, they both were extremely busy, typically all day. Everyday the line is out the door. So be prepared to be swamped with work giving you absolutely no time to breathe. Having more staff members would help this. Management isn't that great so you have to learn by watching the more seasoned team members, mimic what they do and hope for the best. It's so sad that the turn over rate is so high. Some people couldn't even last longer than a week. Honestly I can't believe I stayed as long as I did. Although this job is very tiring and stressful, the free salads are a nice perk. 

Ive been working at chop't for about 4 months and it was good at the chopt in riverside but as soon as I was transferred everything went downhill. For Starters in the first week that the store opened 7 PEOPLE QUIT. You Literally Get No Personal Time, You work 9 hours a day for 5 days out the week and if you call out you get written up. I Literally got written up for having to watch my niece and I Called 4 hours earlier to let them know... Theres no real leadership the managers are little to no help and expect things from new employees as if they know what to do. AND TO TOP IT ALL OFF THE NEW EMPLOYEES(Not a bad thing if your new obviously) GET PAID MORE THAN THE ONE THAT ALREADY WORKED THERE NEW PEOPLE GET $15 WHILE PEOPLE WHO WORKED THERE PRIOR LIKE MYSELF STILL GET PAID $12. I can go on but if your looking for a flexible job that respects you and helps you learn DON'T APPLY. 

I was hired as a cashier Full Time when I first started. I did not receive the proper training so I had to sort of teach myself as I went by trial and error. The Asst.GM did not like me for some reason and kept scheduling me Part Time hours (20 hours) to the point where I couldn’t afford gas for my commute there and back. Whenever I tried to learn something new from a coworker as a means to grow within the workplace my managers would reprimand me. What tops the icing on the cake was customers would come to me about complaints involving the salads like hair in them etc. I found a ladybug in mine once and I didn’t peep a word. They replaced me with another cashier during my shift and I was forced to find myself something to do until my shift was over. At that point I stopped coming and called the Asst. GM and told her that I quit. Best decision I ever made. It was all together very unprofessional.

Top Job Titles	Average Salary
Assistant restaurant manager 125 salaries reported	$20.45 per hour
Dishwasher 170 salaries reported	$16.28 per hour
Restaurant manager 5 salaries reported	$59,800 per year
Shift manager 77 salaries reported	$18.47 per hour
Team member 63 salaries reported	$15.14 per hour

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