cook

server

server assistant

assistant general manager

pizza cook

Deweys Pizza

While I worked at Dewey's for about the first year things seemed like they were going pretty well. I did just about everything asked, starting the day by cleaning up, prepping assorted ingredients, and making orders as they popped up. Slowly but surely learning the ins and out of the craft. Making salads quicker, topping pizzas faster and more efficiently, and learning to toss the dough pretty well. This was a part of their growth plan, a plan which at first seems good, but holds a dark secret. With this growth plan, you will supposedly be ineligible for any raise of any kind if you are not constantly improving and going faster. Simply put there is a limit to how fast someone can make food without sacrificing quality. This is something I had informed them of, but was told off for having an 'attitude'. Another issue with this growth plan is that it follows the typical 'carrot and stick' approach of constantly keeping the goal out of reach, keeping a raise from the worker. I noticed this happening more and more with the time passing there. As time went on the workers there were expected to do more work without any proper compensation. While I enjoyed the work I did there, I did not enjoy the culture that some of the managers created. I ended up being fired from the company for 'having an attitude'. This happened after a couple incidents. The first of these was one where I was asked if I would be able to finish my prep within 45 minutes, to which I responded "it depends on if we get orders", my manager then made a face at me and the interaction ended shortly after, with me thinking nothing of it, I ended up finishing the prep within that amount of time anyway. Then as my shift ended my manager took me aside for a meeting about how I should 'always be able to give a yes or no answer in response to asking for how long I would take on something' and told me how I can't be coming in with an 'attitude'. (yet I'd like to point out that my attitude never changed from the day I started working there, it is simply put who I am, and I guess they don't like that.) Then about a week later I was working on the salad station, where we had a big rush of orders. To be able to make salads quicker to keep up with the restaurant's standards of having all salads out within 5 minutes, I started free-handing some salad toppings. Upon seeing this another manager asked if I could use the measuring spoons. I told her "yes I can, but salads might come out a bit slower."(Using measuring spoons is slower and that is something that I believe anyone who has worked in food service can attest to.) After that I immediately switched to the measuring spoons and finished the shift as I would normally. The VERY next time I worked, they had me work my whole shift only to have a meeting with me firing me because of that incident. They told me " we want to keep this concise, but on Monday I asked you to use the measuring spoons and you said you would but it would be 'slower'. We don't appreciate that attitude here, it's insubordination, and we're letting you go." This is the most ridiculous reason I have EVER had to leave a job, and I believe people should know before they get themselves into this type of bullcrap.

My day starts with opening the store and making sure that everything is properly set up to start the day. I then write out the prep list for the day and assign prep positions to the crew along with expectations and time goals. I fill out our stores checklist to hold myself accountable. I assist with prep and ensure that prep manuals are out and being followed.I ensure prep is completed within set time goals and assign positions within the kitchen for my employees. We make orders for our customers and ensure that cleaning and additional requirements are met. If it is an order day I go through and complete a product inventory and order product according to pars. I learned to set goals and how to run my kitchen efficiently while maintaining company standards and our company's culture . I also learned how to manage food cost and balance labor to meet each weeks, and months goal. My co workers are fun energetic people who enjoy the job that they do. My fellow managers are supportive and knowledgeable and as a team we accomplish our stores goals. The hardest part of my job is finding applicants that fit our specific needs. The most enjoyable part of my job is the fun, fast paced, team oriented approach along with the culture that we have created.

By far the most professional (non-fine dining) kitchen I think I have seen or ever will see. I'm not saying people are prudes, in fact they're very open minded. The culture is honestly great. I think there is a lot of variety in culture and vision between each location, and depending on your plans and disposition, that may be a good thing or a bad thing.

If you are thinking about working in a kitchen, have little to know (or maybe a lot) of experience doing so, this is definitely a company worth checking into. Maybe not a huge resume builder, but I went here when I wasn't sure where I could go or what I could do, and it taught me a lot of personal and professional skills (both as a cook and as an individual) that I don't think I could have gotten elsewhere.

I recently worked as a server at Dewey's Pizza and I couldn't be happier with my experience. The management team is excellent and truly cares about the success and well-being of its employees. They provide a great team working environment and are always willing to help and support their staff. However, there is limited career growth outside of management positions. Most servers and bartenders going into management take a significant hourly paycut (about 15% to 25%) while only gaining access to limited benefits (401k, limited PTO, student loan reimbursement, free daily meal).Despite this, the pay per hour is high and the team working environment is great. I highly recommend Dewey's Pizza as a great place to work as a server. A peak level server working over 30 hours a week should expect to make anywhere from $50-$65k gross.

A typical work day, you clock in 15 min before your shift starts, you do your side work to get ready for the shift. You provide excellent service to customers.You learn how to multi task through the full hands in full hands out method, in relation to going in the back of the kitchen you want to make sure you had something in your hands whether that be to run food to a table, or restocking something in the front of house.The culture there was great, good positive energy and attitudes from everyone. The hardest part of the job was figuring out how to be productive and efficient if the shift was slow. The most enjoyable part was making money but also having the ability to make the customer happy while doing so and creating those relationships with customers so that they become regulars, so one could continue those relationships. The management there was good, some better than others, every manger has different styles of management, those who "micro" manage did not last long in that type of quick pace environment.

The Dewey’s where I work is not bad. The team seems to get along well and they play music throughout the shift. Management is chill. The job is not really for me mainly because of their policies,  pay, and expected tasks.
 
Some specific cons 
Short shifts but an expectation to stay past your scheduled time (similar to other restaurants)

Misleading salary expectations- cooks start at 15 an hour. On indeed pay is listed as up to 18-22 an hour, however, you will start at 15 then after training will get about a 50 cent raise then you will be evaluated for months after that for more raises. 

Pizza cook position is basically a Back of House crew member position. You’re expected to help with everything 

Getting a break is a little hard

Overall, Dewey’s is not a bad job at all. There’s a nice vibe, the pay is decent, and management is reasonable. They train new members well. However, I was not clear on a few things before I accepted the position and I have learned that this is job is not a good fit for me.


The first thing to understand about Dewey's is that they do an excellent job of hiring like-minded individuals to be a part of their team.  As a part of Dewey's Manager-In-Training program, I was responsible for understanding all aspects of the restaurants operations.  One of my primary responsibilities was training new hires to be proficient in Dewey's "systems" and serving strategies.  During the first couple months of my training, I worked in the kitchen, learning about how the pizzas are made, product inventory, managing staff on a night-to-night basis, and understanding health safety.  When I moved out to the front of the restaurant, my responsibilities included learning and teaching Dewey's serving strategies, managing front of house employee hours, understanding beer and wine products, and learning how to resolve customer disputes.

Working as a kitchen staff member at a pizza place has been a rewarding experience overall. The job is fast-paced, which keeps the day moving quickly, and there’s always something to do — from preparing dough and toppings to cooking pizzas and keeping the kitchen clean and organized. Teamwork is a big part of the job, and I really enjoyed collaborating with my coworkers to make sure orders went out on time and customers were happy.

Management was generally supportive and willing to help when things got busy or when I needed extra training. The schedule was fairly flexible, which made it easier to balance work with other responsibilities. The biggest challenge was keeping up during rush hours, especially on weekends, but it definitely taught me how to stay calm under pressure and manage my time better.

Overall, it’s a solid job for anyone who enjoys working in a team-oriented, energetic environment and doesn’t mind getting their hands a little messy.

Dewey's thrives off of teamwork and fun atmosphere. The management does a great job of challenging it's employer's in a professional way and also making work a fun place to be. What I mean by that is they will sit you down every few months and discuss all of the things you are doing great at but also give you pointers on what you can improve on. They challenge you in a fun way but setting goals with incentives such as, if anyone sells desserts tonight they win a free bottle of wine. It's fun and it improves our salesmanship. The hardest part of the job for some people is getting used to the teamwork way of serving if they haven't worked in a restaurant that operates that way. I can assure people that everyone works together really well and helping each other out is the best way of service that I have ever experienced in my 5 years of serving.

Workplace morale and culture has plummeted with no set FOH manager. Haven't had one since shortly after I started there. Management is lazy and picks favorites amongst staff. Doesn't provide solid feedback to BOH staff to make improvements, and are more focused on reprimanding FOH employees for small mistakes than the thousands of dollars they're losing in the kitchen from product loss and misuse. Save your time and find a better restaurant to work in that doesn't make you split tips with individuals that don't work near as hard as yourself and managers that will lie and cheat you in order to take advantage of your work schedule. And as soon as you say something about them taking advantage, your professional relationship is over. At all costs, stay away!!!

Top Job Titles	Average Salary
Cook 4 salaries reported	$15.38 per hour
Server 53 salaries reported	$22.18 per hour
Server assistant 52 salaries reported	$17.65 per hour
Assistant general manager 16 salaries reported	$57,781 per year
Pizza cook 51 salaries reported	$16.47 per hour

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